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World SportEntertainmentTechTraveliReport/* STORY PAGE SPECIFIC CSS */.cnn_stryspccvrgehdr { background:#fff url('http://i.cdn.turner.com/cnn/.e/img/3.0/mosaic/bg_speccov_hdr.gif') 0px 0px repeat-x; }.cnn_stryspcvh1 { position:relative; height:74px;background:transparent url('http://i.cdn.turner.com/cnn/.element/ssi/story/3.0/banner/intl.ontheroad.japan.inc/ontheroad.japan.jpg') 50% -1px no-repeat;overflow:hidden; }.cnn_stryspcvh2 { font:bold 10px/12px arial;color:#666;padding:0 0 2px 0; }.cnn_stryspcvh3 { font-family:arial, helvetica, sans-serif; font-weight:bold; font-size:18px; line-height:21px; }.cnn_stryspcvh4 { position:absolute; z-index:1000; float:left;margin:30px 0 0 10px;display:inline; }.cnn_stryspcvh5 { float:right;margin:30px 10px 0 0;display:inline;text-align:right; }.cnn_stryspcvh20 { padding:0 0 2px 0; }.cnn_stryspccvrgebot { height:3px; background:#e6e6e6; }.cnn_stryspccvh6 { width:100%; height:74px; text-align:center; left:0; }.cnn_stryspccvh6 a { display:block; margin:0 auto; width:451px; height:74px; } Part of complete coverage onOn The Road: JapanSHARE THISPrintEmailMore sharingRedditStumbleUponDelicious/* push in config for this share instance */cnn_shareconfig.push({"id" : "cnn_sharebar1","url" : "http://www.cnn.com/2014/10/07/travel/cnngo-how-to-make-sushi/index.html","title" : "Secrets from a Japanese master: How to make sushi"});Secrets from a Japanese master: How to make sushiBy Magge Hiufu Wong, CNNNovember 27, 2014 -- Updated 0225 GMT (1025 HKT)window.CNN = window.CNN || {};(function setupContentMeta(ns) {ns.ContentMetadata = ns.ContentMetadata || {};ns.ContentMetadata.pageTopGallery = {};}(CNN));if (typeof cnnArticleGallery=="undefined"){var cnnArticleGallery={};if(typeof cnnArticleGallery.currentImageList=="undefined"){cnnArticleGallery.currentImageList=[];}}var expGalleryPT00=new ArticleExpandableGallery();expGalleryPT00.setImageCount(14);expGalleryPT00.setAdsRefreshCount(3);//cnn_adbptrackpgalimg("How to make sushi", 1);.cnn_html_slideshow_metadata > .cnn_html_media_utility::before{color:red;content:'>>';font-size:9px;line-height:12px;padding-right:1px}.cnnstrylccimg640{margin:0 27px 14px 0}.captionText{filter:alpha(opacity=100);opacity:1}.cnn_html_slideshow_media_caption a,.cnn_html_slideshow_media_caption a:visited,.cnn_html_slideshow_media_caption a:link,.captionText a,.captionText a:visited,.captiontext a:link{color:#004276;outline:medium none}.cnnVerticalGalleryPhoto{margin:0 auto;padding-right:68px;width:270px}
Sushi chef Masaki Teranishi likes to get novice sushi-makers started with maki-rolls (pictured).cnnArticleGallery.currentImageList[cnnArticleGallery.currentImageList.length]={"currentPicture":true,"x":0,"y":0,"pos":1,"title":"How to make sushi"}Masaki Teranishi has been making sushi for 30 years. He's head chef of a family business. His grandfather founded the business 70 years ago. For his sushi-making tips, keep clicking.cnnArticleGallery.currentImageList[cnnArticleGallery.currentImageList.length]={"currentPicture":false,"x":0,"y":0,"pos":2,"title":"Master sushi chef"}Maki-roll ingredients usually include vegetables and fish. This plate includes cucumber, shiso leaves, omelet and grilled eel that will go inside the roll.cnnArticleGallery.currentImageList[cnnArticleGallery.currentImageList.length]={"currentPicture":false,"x":0,"y":0,"pos":3,"title":"Ingredients"}There are different ways to cut a fish for sushi. San-mai-oroshi (three-piece cut) is one of the common methods. It's done by separating the two side fillets.cnnArticleGallery.currentImageList[cnnArticleGallery.currentImageList.length]={"currentPicture":false,"x":0,"y":0,"pos":4,"title":"San-mai-oroshi"}Use a tweezer tool to remove small bones left on the flesh. cnnArticleGallery.currentImageList[cnnArticleGallery.currentImageList.length]={"currentPicture":false,"x":0,"y":0,"pos":5,"title":"Removing bones"}Once the rice is cooked, it should be quickly cooled using a fan while the seasoning -- vinegar, salt, sugar, Japanese rice wine -- is slowly mixed into the rice.cnnArticleGallery.currentImageList[cnnArticleGallery.currentImageList.length]={"currentPicture":false,"x":0,"y":0,"pos":6,"title":"Rice"}The best sushi rice is a mix of hard and soft rice. Rice grown in the mountains is known to be the best rice for sushi.cnnArticleGallery.currentImageList[cnnArticleGallery.currentImageList.length]={"currentPicture":false,"x":0,"y":0,"pos":7,"title":"Spreading the rice"}The obvious key element in good sushi is fresh fish. Pink gills, firm meat, clear eyes and swollen bellies are some of the qualities to look for when shopping.cnnArticleGallery.currentImageList[cnnArticleGallery.currentImageList.length]={"currentPicture":false,"x":0,"y":0,"pos":8,"title":"Fresh fish"}
Masaki Teranishi has been making sushi for 30 years. He's head chef of a family business. His grandfather founded the business 70 years ago. For his sushi-making tips, keep clicking.cnnArticleGallery.currentImageList[cnnArticleGallery.currentImageList.length]={"currentPicture":false,"x":0,"y":0,"pos":2,"title":"Master sushi chef"}
Maki-roll ingredients usually include vegetables and fish. This plate includes cucumber, shiso leaves, omelet and grilled eel that will go inside the roll.cnnArticleGallery.currentImageList[cnnArticleGallery.currentImageList.length]={"currentPicture":false,"x":0,"y":0,"pos":3,"title":"Ingredients"}
There are different ways to cut a fish for sushi. San-mai-oroshi (three-piece cut) is one of the common methods. It's done by separating the two side fillets.cnnArticleGallery.currentImageList[cnnArticleGallery.currentImageList.length]={"currentPicture":false,"x":0,"y":0,"pos":4,"title":"San-mai-oroshi"}
Use a tweezer tool to remove small bones left on the flesh. cnnArticleGallery.currentImageList[cnnArticleGallery.currentImageList.length]={"currentPicture":false,"x":0,"y":0,"pos":5,"title":"Removing bones"}
Once the rice is cooked, it should be quickly cooled using a fan while the seasoning -- vinegar, salt, sugar, Japanese rice wine -- is slowly mixed into the rice.cnnArticleGallery.currentImageList[cnnArticleGallery.currentImageList.length]={"currentPicture":false,"x":0,"y":0,"pos":6,"title":"Rice"}
The best sushi rice is a mix of hard and soft rice. Rice grown in the mountains is known to be the best rice for sushi.cnnArticleGallery.currentImageList[cnnArticleGallery.currentImageList.length]={"currentPicture":false,"x":0,"y":0,"pos":7,"title":"Spreading the rice"}
The obvious key element in good sushi is fresh fish. Pink gills, firm meat, clear eyes and swollen bellies are some of the qualities to look for when shopping.cnnArticleGallery.currentImageList[cnnArticleGallery.currentImageList.length]={"currentPicture":false,"x":0,"y":0,"pos":8,"title":"Fresh fish"}
There's no restriction on what or what not to put in the roll. "Go ahead and stuff it," says Teranishi.cnnArticleGallery.currentImageList[cnnArticleGallery.currentImageList.length]={"currentPicture":false,"x":0,"y":0,"pos":9,"title":"Mix and match"}A sushi rolling mat is key. Start rolling by holding the two corners of the sea kelp.cnnArticleGallery.currentImageList[cnnArticleGallery.currentImageList.length]={"currentPicture":false,"x":0,"y":0,"pos":10,"title":"Roll the sushi"}Space should be left on both sides of the pile of ingredients so that the rice can help stick the roll together.cnnArticleGallery.currentImageList[cnnArticleGallery.currentImageList.length]={"currentPicture":false,"x":0,"y":0,"pos":11,"title":"For the roll to stick"}Squeeze enough for the rice to stick together but not so hard that you push out the air between the rice granules.cnnArticleGallery.currentImageList[cnnArticleGallery.currentImageList.length]={"currentPicture":false,"x":0,"y":0,"pos":12,"title":"Don\'t squeeze too hard"}
A sushi rolling mat is key. Start rolling by holding the two corners of the sea kelp.cnnArticleGallery.currentImageList[cnnArticleGallery.currentImageList.length]={"currentPicture":false,"x":0,"y":0,"pos":10,"title":"Roll the sushi"}
Space should be left on both sides of the pile of ingredients so that the rice can help stick the roll together.cnnArticleGallery.currentImageList[cnnArticleGallery.currentImageList.length]={"currentPicture":false,"x":0,"y":0,"pos":11,"title":"For the roll to stick"}
Squeeze enough for the rice to stick together but not so hard that you push out the air between the rice granules.cnnArticleGallery.currentImageList[cnnArticleGallery.currentImageList.length]={"currentPicture":false,"x":0,"y":0,"pos":12,"title":"Don\'t squeeze too hard"}
"I'm a firm believer that everyone can make good maki-rolls at home," says Teranishi. "They are an important part of sushi and are fun to make with endless combinations."cnnArticleGallery.currentImageList[cnnArticleGallery.currentImageList.length]={"currentPicture":false,"x":0,"y":0,"pos":13,"title":"Everybody can make sushi"}A bomb of sushi goodness wrapped in a roll.cnnArticleGallery.currentImageList[cnnArticleGallery.currentImageList.length]={"currentPicture":false,"x":0,"y":0,"pos":14,"title":"Done: maki-rolls"}HIDE CAPTIONHow to make sushiMaster sushi chefIngredientsSan-mai-oroshiRemoving bonesRiceSpreading the riceFresh fishMix and matchRoll the sushiFor the roll to stickDon't squeeze too hardEverybody can make sushiDone: maki-rolls<<<
A bomb of sushi goodness wrapped in a roll.cnnArticleGallery.currentImageList[cnnArticleGallery.currentImageList.length]={"currentPicture":false,"x":0,"y":0,"pos":14,"title":"Done: maki-rolls"}HIDE CAPTIONHow to make sushiMaster sushi chefIngredientsSan-mai-oroshiRemoving bonesRiceSpreading the riceFresh fishMix and matchRoll the sushiFor the roll to stickDon't squeeze too hardEverybody can make sushiDone: maki-rolls<<<
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14>>>Event.observe(window,'load',function(){if(typeof(cnn_adbptrackpgalimg) == 'function' && typeof(cnnArticleGallery) != 'undefined'){cnn_adbptrackpgalimg(cnnArticleGallery.currentImageList[0].image,"Secrets from a Japanese master: How to make sushi");}});STORY HIGHLIGHTSIt's difficult to make good nigiri zushi, the most famous form of sushi, without years of practice Maki-rolls are easy to make at homeThe best sushi rice is a mix of harder mountain rice and softer varietiesFish is chosen according to season and regionsCNN's On the Road series brings you a greater insight into the customs and culture of countries across the world. Until mid-December CNN International explores the places, people and passions unique to Japan. Read CNN's special reports policy.(CNN) -- Nigiri zushi, the most famous representation of sushi, appears to be just a bundle of rice topped with a piece of raw fish.
You don't even have to cook it.Sounds like the easiest dish ever to make?Not exactly."We spent the first 25 minutes just talking about which fish we should buy and can be made into sushi from the market," says Evelyn Teploff-Mugii, one of three American women who founded the Kanazawa-based company, The Art of Travel.Teploff-Mugii is recalling a conversation she had with Kanazawa sushi chef Masaki Teranishi.Teploff-Mugii's company focuses on offering private tours around Japan that include shopping at a fish market and learning how to make sushi in a private kitchen."Every part of sushi-making is very deep in context and an art for sushi chefs," she says.Making sushi is no easy chore.Donning a full Shinto sushi outfit when at work, chef Teranishi has been a sushi chef for 30 years.He's the head chef of a family-run, 70-year-old sushi business.He's also the region's only certified chef of houchoushi, an ancient fish-cutting style and ceremony that highlights the knife skills of a chef.MORE: CNNGo in Japan: Wagyu, ramen, sakeHow to pick the right fish"Determining which fish to buy is totally seasonal and regional," says Teranishi.He isn't just talking about the four seasons, but the many mini-seasons in between.To complicate things further, names of the same fish change depending on seasons, since fish flavors can change accordingly."For example, snapper is called 'tai' in winter but 'sakura dai' in spring and summer," says Teranishi. "Tai is more fatty and oily than sakura dai as fish tend to store more fats in winter."Yellowtail is usually called "buri," but it's "buri-okoshi" during rough weather in December."We believe that during a storm, buri is awakened and swims to the surface," he explains. "Buri-okoshi is more alive."As a region, Kanazawa is known for squid, flounder and yellowtail.To pick a good fish, lift the gill using a finger. Pink and red indicate fresh catches."You want to make sure the fish has firm flesh," says Teranishi. "Mushy texture suggests the meat is already breaking down."If you aren't allowed to touch a fish, look for a fish with a swollen belly and clear eyes, and avoid fish with liquid oozing out.Gutting and cutting
San-mai-oroshi (three-piece cut)Fish should be gutted and washed as soon as it's brought back to the kitchen and is best consumed the same day.The most common ways to cut a fish are san-mai-oroshi (three-piece cut) and go-mai-oroshi (five-piece cut).Both methods include slicing the middle section with the bone out, and separating it from the two side flaps.Go-mai-oroshi cuts the two fillets further into four thinner slices.Twisser tools are used to remove small bones on fillets before they're cut into small pieces for sushi."Fish meat is very delicate," says Teranishi. "Every time you touch a fish, you're damaging it."Less adventurous cooks may consider already-cut fillets at the market.MORE: Ultimate Japan Wagyu beef guideMaking the riceSushi rice's glamor is often stolen by the fish above it, yet the rice is "so, so important," says Teranishi.Generally, the harder and older the rice, the better for sushi making."Mountain fields produce the best sushi rice," says Teranishi. "But to produce the best texture, we often mix the harder mountain rice with softer rice."Sasanishiki rice from Sendai is a famous one we use in the mix."Once the rice is cooked, quickly cool it off using a fan while slowly mixing the seasoning -- vinegar, salt, sugar and Japanese rice wine -- into the rice.The rice should be gently slapped into shape using two fingers and a cupped palm."Don't squeeze," says Teranishi. "The gathering of the rice should be done by slapping using strength from one's wrist, so the rice sticks together without pushing out the air between the rice."Making maki-rollsHomemade nigiri zushi isn't impossible to make, but mastering the skills takes time.Teranishi suggests making maki-rolls for more predictable results."I'm a firm believer that everyone can make good maki-rolls at home," says Teranishi. "They're an important part of sushi and are fun to make with endless combinations."For maki-roll, instead of cupping rice into a bundle and slicing fish into small pieces, the rice is gently spread on a piece of dried sea kelp.Ingredients are cut into sticks and placed in the center.Then, everything is rolled into a tube-shape using a rolling mat.As for ingredients, it's usually a combination of fish and vegetables, but there are no strict rules for what can go in the roll."Teranishi once prepared a roll with mayonnaise for a Swedish family with small kids so they'd enjoy it more," says Teploff-Mugii."As he said, just go ahead and stuff it."MORE: Adventures in ramen: Japan's ever-changing soup sceneKanazawa Sushi Supreme Tour is conducted by The Art of Travel.Kanazawa Tamazushi Souhonten (Flagship), 2-21-19, Katamachi, Kanazawa, Ishikawa; +81 76-221-2644Kanazawa Tamazushi, Kanazawa New Grand Hotel B1F, 4-1, Minami-cho, Kanazawa, Ishikawa; +81 76-233-0911Kanazawa Tamazushi, Korinbo Daiwa, 1-1-1, Korinbo, Kanazawa, Ishikawa; +81 76-220-1346Kanazawa Tamazushi Keibajyonaiten, A 549-1, Hattamachi, Kanazawa, Ishikawa; +81 76-258-5568CNN's On the Road series often carries sponsorship originating from the countries we profile. However CNN retains full editorial control over all of its reports. Read the policy
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