Pasos para disfrutar del sushi 

No hay una única manera de disfrutar del sushi, pero si nunca ha probado este delicioso plato, le sugerimos que comience con los rolls y makizusi´s. una vez que tome confianza le sugerimos que siga con los nigiri y el sashimi

En un recipiente adecuado como ser un pequeño plato (tipo de café) ponga salsa de soja o shoyu (20 cc por persona aprox). Si lo desea, y lo sugerimos, mezcle la salsa con wasabi (recordamos que es picante) o su en su lugar jugo de limón a gusto o también ningún aditamento.

 Set shoyu (soy sauce) in little recipient, with wasabi is recommended  

Tome el sushi con la mano (indice, mayor y pulgar) o con el ohashi (palitos)

 Hold the sushi with your thumb, index finger, and middle finger.

Deslice el sushi en el shoyu. No es necesario que sea sumergido totalmente.

 Dip just the tip of the neta in some soy sauce.

Disfrútelo y luego nos cuenta!!

 Turn the sushi back and bring it to your mouth.

  ¿Cómo utilizar los ohashis?

Hay diferentes tipos de ohashis (a) es un tipo hogareño, (b) son los los llamados waribashi, son descartables y se encuentran en los restaurantes y deliverys, (c) son waribashis más económicos

There are representative chopsticks. (a) is a type for  home use, (b) and (c) are called harf-split chopsticks by a dispotable type used at restaurants. We call it "waribashi" in Japanese.  (c) is a cheap(economy) type.

Para utilizar los waribashis, separe ambos palillos en dos hasta que se rompa en la parte superior que los une

Waribashi( half-split chopsticks) are used like a photograph above.

Tome los dos ohashis simultáneamente y coloque la yema del dedo medio de los ohashis y tome el sushi
Two chopsticks pull up together and insert a middle
fingertip between chopasticks and hold.

 Practique el uso del ohashi

Ejercicio de cómo usarlos
PRACTICE OF HOW TO HOLD AND USE
It's an exercise of how to use it from next.

Tome un ohashi como se ve en la foto superior
One chopstick hold like an upper photo.

Forma incorrecta de tomar el primer ohashi
This is a bad exmple.

Tome el segundo ohashi como si lo hiciera con un lápiz. Con la diferencia que el pulgar permanece recto y no se dobla como cuando se toma un lápiz
Another one hold like to hold a pencil. But there is a difference, we hold a thumb strait,
don't bend like to hold a pencil.

Para abrir los ohashis se usa el dedo del medio
When I open chopsticks, I use the middle forefinger.

Para cerrarlo se usa el dedo índice
When I close it, I use a forefinger.

El  pulgar se utiliza solo para sostener un palillo, y no se mueve
A thumb is used to hold a chopstick, and it almost not move.

Si deseo tomar algo fino y pesado, se realiza fuerza en los tres puntos indicados
When I catch a heavy thing, power is added to upper three points.

Secuencia completa:

   

 Fuente: Kazuo Tokoyoda

Aplicaciones, historia y cultivación culinarias

     El Wasabi es un condimento servido tradicionalmente en Japón con pescado fresco (sushi y sashimi) y con pastas. Es un deribado de una raiz rizoma que condimenta muchos alimentos en la cocina japonesa y su color verde intenso agrega un contraste de color, por el cual los platos japoneses son famosos.

En los últimos veinte años, debido a la fuerte baja de los rizomas frescos de Wasabi, hay substitutos hechos de mezclas del colorante del rábano picante, y de la mostaza que han tomado el lugar de Wasabi recién preparado. También se utilizan otras partes de la planta de Wasabi . Las hojas y las hojas se escogen o se pueden pulverizar para el uso como condimentación de Wasabi, ahora utilizado en muchos alimentos.

En cocina japonesa tradicional, el Wasabi es preparado rallado el rizoma fresco contra una superficie áspera.

La mejor manera de gozar del sabor completo de Wasabi fresco es entremezclar una pequeña bolita  entre los pescados y después sumergir el lado de los pescados de los sushi en la salsa de soja de modo que la salsa no toque el Wasabi.

Muchas personas, sin embargo, prefieren mezclar lel  Wasabi con la salsa de soja, llamada “Wasabi-joyu,” y utilizar esto como salsa que sumerge para los pescados  frescos, o mezclan el Wasabi directamente en un tazón de fuente de tallarines.

About Wasabi
Culinary uses, History and Cultivation. Wasabi is a condiment traditionally served with raw fish (sushi and sashimi) and noodle (soba) dishes in Japan. The ground root-like rhizome pungently flavors many foods in Japanese cuisine and its bright green color adds color contrast, for which Japanese dishes are famous. In the last twenty years, because of low supply of fresh Wasabi rhizomes, substitutes made of mixtures of horseradish, mustard and food coloring have taken the place of freshly prepared Wasabi. Other parts of the Wasabi plant are also used. The leaves and petioles are picked or can be powdered for use as Wasabi flavoring, used now in many foods.

In traditional Japanese cuisine, Wasabi is prepared by grating the fresh rhizome against a rough surface. Some Japanese Sushi Chefs will only use a sharkskin grater. The sharkskin gives grated Wasabi a smooth, soft and aromatic finish.

Many believe that the Wasabi rhizome should be carefully peeled first before grating. It is recommended in either case to scrub the Wasabi rhizome with a soft brush before grating.

 The best way to enjoy the full flavor of Fresh Wasabi is to spread a little on the fish and then dip the fish side of the sushi into soy sauce so that the sauce does not touch the Wasabi. Good Fresh Wasabi and Wasabi paste does not just have add spicy hotness, and sweetness but also a gentle fragrance to assist the taste of fresh fish with soy sauce.

Many diners, however, prefer to mix the Wasabi paste with soy sauce, called "Wasabi-joyu," and use this as a dipping sauce for the raw fish, or mix the Wasabi directly into a bowl of noodles.

Tofu topped with soy sauce and Wasabi paste is an example of another traditional food using Wasabi. Wasabi leaves pickled in sake brine or soy sauce are popular accompaniments to white rice. It should be pointed out that a considerable amount of the volatile aroma and taste of the Wasabi paste would be lost when mixed with soy sauce or a heated dish.

Why Real Wasabi?

Don't be fooled. The green smooth textured clump on the side of your sushi dish is rarely real wasabi. More commonly it is ordinary horseradish with food coloring added.

Real wasabi is one of the rarest and most difficult vegetables in the world to grow. Few geographical areas are suited for growing wasabi. We are fortunate that our micro climate in Florence, Oregon is ideally suited for growing fresh wasabi.

 Wasabi (Wasabia japonica syn. Eutrema japonica) is a highly valued plant in Japanese cuisine, used primarily as a condiment for seafood dishes. More recently it has found widespread appeal in western cuisine due to its unique flavor. Used as an ingredient in dressings, dips, sauces and marinades, wasabi is a versatile spice and is rapidly becoming one of the most popular new flavors. Wasabi has a heat component that unlike chili peppers is not long lived on the palate and subsides into an extremely pleasant, mild vegetable taste that even people normally averse to hot food enjoy.

Wasabi is a vegetable that requires intensive cultivation. The plant is a perennial that grows to about 18 inches high producing leaves on long stems from the crown of the plant. As the plant ages the leaves fall off at the stem bases and with time a rhizome forms which is the part of the plant that is used.

Fuente: Freshwasabi.com