© 2019 Hiroko Sugiyama Culinary Atelier

22207 NE 31st Street, Sammamish, WA 98074

425-836-4635

Making Makizushi at Kobe-Seattle sister city association's New Year Party

February 3, 2014

Yesterday, I went to Kobe Seattle sister city association's New Year Party.  I had to make a presentation about the Takarabune Regatta 2013.  After all the business things were done, it was time for the Pot Luck Dinner.

 

I made this Makizushi with seven ingredients :  Shiitake (needed to cook for overnight),egg roll, asparagus, spinach, Yamagobo, Takuwan, and prawn.  With the top quality of Nori, it was melting once you bite it.  In order to make a perfect Sushi rice, it would take 4-5 hours.  Also, each ingredient needed separate preparation.  I made a couple of samples, 

then asked my husband to finish the rest of the rolls, as I wanted to wear Kimono for the party.  He did pretty good, but I felt so sorry I could not roll all of them, as it is the best and fun part of making this Makizushi.  

 

 

Please reload

Featured Posts

Vermicularでサワードウ・ライ・ブレッド作り

October 29, 2019

1/8
Please reload

Recent Posts

February 18, 2019

August 13, 2017

July 26, 2017

May 27, 2016

August 2, 2015

May 6, 2015

February 7, 2015

December 26, 2014

Please reload

Search By Tags
Please reload

Follow Us
  • Facebook Classic
  • LinkedIn Metallic