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How To Make Every Sushi | Method Mastery | Epicurious
Sharpen your knives, break out your bamboo rolling mat, and come to attention because class is back in session! Join Taka Sakaeda, executive chef and co-owner of Nami Nori, as he expertly demonstrates how to make (almost) every type of sushi. From artfully simple nigiri to complex and colorful chirashizushi, chef Sakaeda explains the why’s ...
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Wasabi 📍 Japan 🇯🇵 ⭐️ 3.8 Wasabia Japonica, better known as wasabi, is a plant native to Japan that is harvested for its lumpy rhizome, which is predominately used as a popular sushi condiment. It is difficult to grow and takes up to two or three years to mature. Though wasabi paste is an internationally acclaimed sushi condiment, due to its cost, it is estimated that only 5% of the restaurants use fresh wasabi, while the rest opt for a much cheaper combination of grated horseradish and green
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Wasabi 📍 Japan 🇯🇵 ⭐️ 3.8 Wasabia Japonica, better known as wasabi, is a plant native to Japan that is harvested for its lumpy rhizome, which is predominately used as a popular sushi condiment. It is difficult to grow and takes up to two or three years to mature. Though wasabi paste is an internationally acclaimed sushi condiment, due to its cost, it is estimated that only 5% of the restaurants use fresh wasabi, while the rest opt for a much cheaper combination of grated horseradish and green
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