Posts Tagged technique

A few notes on making nigiri

Previously, on tastingmenu.wordpress.com – * https://tastingmenu.wordpress.com/2017/09/21/making-nigiri-an-appreciation/ I was recently asked about wetting the hands for making nigiri. matsuhisa-sama mentions the water to vinegar ratio is 3:1 (Nobu West, p 196) . He admonishes that more than a light coating on the hands will prevent the shari from properly sticking together.  Interestingly, Shizuo Tsuji (Japanese Cooking: […]

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Learning How To Make Harumaki

Previously, on tastingmenu.wordpress.com- * https://tastingmenu.wordpress.com/2011/05/04/matsuhisa-la/ In the continuing thread of planning for holiday dinners, I needed to consider what to do for dessert.  Looking over my list of the omakase meals at Matsuhisa, LA – I came across: (Omakase, 28 Dec 2007)  banana chocolate harumaki with vanilla ice cream, creme anglaise/chocolate swirl sauce.  But I’d […]

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