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WR Tea Room 御茶室 (for all members)

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Youji Iwakura
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Sajin 茶人

How do you explain about nigiri sushi? I'm not quite comfortable with staff explaining to customer that "nigiri is a slice fish on a rice ball". That is a reason why sushi restaurant owners (at least in Boston) ask me what toppings they should put on sushi pieces because otherwise it's just a slice fish on rice.

I give moisture and flavor control right after butcher them, sometimes age them, to prepare them particularly

for sushi. The preparation is much more effective and powerful than "toppings".

Thoughts?

(Photo: John Dory from Rhode Island)

R O
Brother Cleve

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