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I’ve spent the last couple of months in Japan and have been studying the art of zojirushi. I’m also learning to cook sushi in the style of a Japanese chef. I have yet to master the practice of not eating raw fish so I take my time in preparing my sushi so that I get the best possible taste and the best presentation.
It’s not that easy and many of the more creative zojirushi chefs are not as skilled at the art as they are at the art of cooking. But this isnt to say that zojirushi in and of itself is useless. In fact, zojirushi isnt all that bad. It is the art of the presentation of the food that is interesting to me.
Zojirushi, or raw, fish is actually a technique that is practiced by many Japanese chefs. It is not a specialty of just sushi chefs. These chefs will eat raw fish and then place a small amount of the fish in a small bowl (called a “seki”.) and add some soy sauce, seaweed, and perhaps a bit of other ingredients. The dish is then served with a spoon. The chef then takes a bite and places it next to the bowl.
A seki consists of a bowl, a small bowl, and a spoon. The bowl is usually made of clear glass and is used to place the raw fish in. The spoon is usually made of bamboo. The bowl is placed directly on the upper side of the table so that the fish is not exposed to the heat from the table. The bowl is then placed under the bowl of food. The bowl has the same size of bowl as the spoon. The chef will place the bowl down.
A seki is very similar to a sushi, except that the bowl does not contain raw fish. The seki is usually served with a spoon as well.
The seki is also like the sushi bowl in that it is made from the same material as the bowl. The bowls are usually made of clear glass, but the sekis are made from bamboo. The bowl is placed directly on the upper side of the table so that the raw fish is not exposed to the heat from the table. The bowl is then placed under the bowl of food. The bowl has the same size of bowl as the spoon. The chef will place the bowl down.
The seki is usually served with a spoon, which is usually made of a bamboo handle. The bowl is placed directly on the upper side of the table so that the raw fish is not exposed to the heat from the table. The bowl is then placed under the bowl of food.
The chef will place the bowl down.
The seki is traditionally served with a bowl, but this is not a traditional bowl.
The seki is served with a bowl, which is usually made of a bamboo handle. The bowl is placed directly on the upper side of the table so that the raw fish is not exposed to the heat from the table. The bowl is then placed under the bowl of food. The bowl can be made from any type of bowl, but in Japan it can be made of rice.
