The Set is available as "Tool Collection" (Content: I + II)
and "Tool & Food Collection" (Content: I + II + III)
The multi purpose knife is used for preparing vegetables. Effortlessly also decorative ornaments can be cut into vegetables with it.
This knife is right for Sushi and Sashimi and at the same time serves as all-round knife.
The strong blade of this knife excellently serves for cutting fish including fish bones. Also the scales can easily be removed with it.
With the wooden Sushi-mould the Oshi-Sushi is made. The ingredients are put into the mould and pressed for an ample period of time. The solid loaf arising by this now is only cut into palatable pieces.
The plain traditional bench is used as serving pad and provides the necessary environment for the special-made Sushi.
The Makisu called bamboo mat is the basis for the most popular kinds of Sushi, like for instance the Maki-Sushi. Wrapping the various ingredients by rolling the mat around them gives the Sushi its typical shape.
Four pairs of chop sticks complete the set and make Sushi dining a common event.
The DVD shows how Sushi Master Kiyoshi Hayamizu properly prepares various Sushi dishes. In easy comprehensible steps the precise procedure is explained, from correct rice cooking and preparing the fish to the exact technique to roll the bamboo mat and the cutting of the Sushi rolls.
Following old traditions the soy sauce is made from salt, soy beans, water and wheat. Particularly to be highlighted is the especially mild but spicy flavour of this soy sauce.
By using rice vinegar the rice obtains its special Sushi-typical taste.
The dried and later roasted seaweed perfectly serve for wrapping up the Sushi roll. The typical salty spicy taste rounds off the Sushi.
This medium granular rice is perfect for Sushi. Through its slightly sticking and moist consistence it is more formable than its long granular relatives.
Der japanische Meerrettich ist deutlich schärfer als der europäische. Durch das Beigeben von Senfölen entsteht eine grüne Paste, die sich hervorragend als Mischung mit Sojasauce oder zum puren Genuss eignet.
Gari is thin-cut white ginger pickled in vinegar and sugar. It serves as small sweet and sour side dish neutralising the taste of the various fish in between when eating Sushi.