One of the pleasures of sitting at a sushi counter is watching the sushi master work his craft.
He holds the topping between the index finger and thumb of his left hand while simultaneously grabbing the shari (vinegar rice) with his left hand. He gently squeezes the shari and then moves the topping from his left hand to the top of that shari in a fluid motion. This entire process of shaping the shari to the finished piece of sushi takes less than six seconds. Every movement is precise and purposeful.
However, no matter how many pieces the chef makes one after another, you’ll never see a grain of rice stick to his hands. If you or I were to make even one piece of sushi, our hands would be covered in rice. So why doesn’t it happen to them? Their hands don’t look oiled. Perhaps sushi chefs have especially smooth or slick hands compared to us average Joes?
Of course not. This is actually thanks to the vinegar.
The chefs keep a bowl of vinegar close by, which they constantly use to wet their hands. This procedure is called “Tezu” or vinegared water, which both disinfects the hands and cools their palms. When the vinegar evaporates, it takes the heat from the hands with it.
Normally hands reach temperatures of 33-34 degrees Celsius (91-93 degrees Fahrenheit), but sushi chefs cool their hands to approximately 30 degrees Celsius (86 F). This transfers the heat from the hands to the shari, keeping it from getting sticky. In other words, not a single grain of rice sticks to their hands.
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Revision date: March 19, 2018
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Wasabi
A single bite of the same bluefin tuna differs greatly depending on the part of the fish it came from.
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A sushi chef, Hiroyuki Sato, serves a tossaki hand roll as the first sushi piece of the course. “
The meat of tuna gets leaner and muscular striations are fewer towards the inner center of the body. “
“Hireshita (ヒレ下)”
