© 2020 Hiroko Sugiyama Culinary Atelier

22207 NE 31st Street, Sammamish, WA 98074


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.  



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