SushiGo will be organising a series sushi making courses throughout the year. The courses will showcase latest technologies and innovations used in making the sushi and SushiGo's traditional way of making the sushi
Preserving Freshness in the entire process of sushi making is very important. Sushi Restaurants worldwide require their sushi to be of high quality and fresh. Find out how tedious and difficult it is to make a single sushi roll in our course.
Look into the processes that our chef's at SushiGo take in order to provide the sushi that you have ordered. Learn tips and reasons behind each and every step of sushi making.
Dates: 30 October 2017
Time: 10 AM to 5 PM
Location: CHIJMES
Attended one of our sushi making courses? What do you feel about our showcase and tutorials, give your ratings below to let us find out your experience!
SushiGo offers fresh sushi delivery. When you choose our online delivery services, you are not only saving money but also receiving the best.
SushiGo's Way of Handling Rice
The temperature of sushi rice is very important. If it is too warm it won't be in harmony with the neta, and if it is too cool it will taste too salty and lose its vinegary flavor. Cold sushi rice tastes horrible and should never be served. Ideally, shari should be served at body temperature.
A small wooden ohitsu container made from Japanese cypress is used to control the temperature of the rice. Not only does it keep rice at a perfect temperature for several hours, but it also absorbs excess moisture and has antibiotic properties that help preserve the rice.
The ohitsu is typically covered by a cloth and wood lid. If further insulation or temperature control is needed, the ohitsu can be placed inside a woven straw container called a warabitsu.
