Adding vinegar to the cooked sushi rice. Photo: Andrea Červenková are also women sushi champion? In

Sushi Master Thomas Lysý How did you get sushi and who was your teacher? I have always been fascinated by Japanese sushi kitchen when I got it as a 20 year old when I was in Bratislava met with Mr Mathias cam, which I dedicated to the secrets of sushi. Later, I went to Mr. Tamura, who at the time worked on a project in Bratislava. As is known, the Japanese have idiomatic style education. I worked hard at it every day. Never bothered him, and I'm tired. When I was bad at slicing the fish, so I was beating calf to stick to and I remembered that this can not stand. design a kitchen Or when I saw that little pink slip, so I yanked it out of paychecks. And yet I do not feel put before the whole staff. Individualism was asked and since I still need to create design a kitchen something new, I decided to leave and start to build his solo career sushi master. You also have such a hard on their students? I can not be this hard to, because such an approach can withstand design a kitchen a few Europeans. For us it is so, it cooks gradually develop all sections restaurant to sushi bar. The restaurant Fou Zoo I have from the beginning. Sushi is the thing that you know when to do it properly, you have attention to detail, you can be creative, so it is everywhere well paid. And always feel when someone does it just for the money.
Basis sushi rolls - cooking design a kitchen rice in rice cooker. Photo: Andrea Červenková told you your sushi master all the tricks fully prepare sushi? Everyone in my left some to his secret. When learning can not be said absolutely everything, but it's not the fact that you would guard his own position, but many things have been fixed so that they do automatically. Are you in touch with your teachers? Does not control you, as you - as his pupil doing in practice? Mathias S cams are sometimes meet. These are but the first meeting friendships.
Adding vinegar to the cooked sushi rice. Photo: Andrea Červenková are also women sushi champion? In Japan, not here but I had a girl from Prague Vietnamese origin. But it needs a woman who has a strong nature but these are few. At the same time preparing sushi is very demanding on the physical and especially the spine. I have such as body posture that stands astride the bar, and the like will reduce the center of gravity. Few women, however, they will queue 12 -14 hours a day. For those who are allergic design a kitchen or do not like seafood, sushi and preparing of freshwater fish? I am now looking to add to the menu of sushi fresh trout. It's probably design a kitchen the best quality fish that we have in Slovakia, just try it for a marinade. I would like to use ponzu sauce - which in Japan is the fourth basic acid sauce. Contains bonito flakes, vinegar, sweet wine sake, soy sauce and it was added to various citrus fruits (such as highly acidic citrus yuzu - a cross between lemon, lime and grapefruit, oranges further, grapefruits). For example, carp sushi was not prepared because the muddy taste and too greasy.
Mixing cooked sushi rice with vinegar. Photo: Andrea Červenková You apply to trendy fusion Asian cuisine? Always the menu to try to add something new. Since January we have a new menu - modern sashimi served with avocado puree mixed with white chocolate, lime juice and tuna tataki on the way. This means that quickly design a kitchen toasts, cut into very thin slices and served with yuzu jelly and foam with soy sauce. At home, sometimes you cook sushi? No, basically at home did not warn at all. What kitchen design a kitchen you taste? I have very fond Mediterranean cuisine. In particular, the Italian which has many similarities design a kitchen with the Japanese: each family has its own recipes, each part has a different Italian cuisine.
Preparation of nigiri sushi. Photo: Andrea Červenková addition to fish is the basis sushi rice, can be used to prepare sushi rice and ordinary rice from supermarkets or natural? Natural rice can be used, but the problem is it good cook, is to protect, is in the skin. I've also prepared sushi rice and the natural black rice, but it never taste as good as the white, intended specifically for sushi, that is not the usual round grain. Sushi rice is grown so that it is almost entirely immersed in water and the water runs down, making rice then gently stick. In comparison, for example jasmine rice is grown also submerged in water, but water does not flow, then so is such a loose rice. It is important to wash the rice prior to cooking. The more the rice is washed, it is more subtle, and it then rozvarenejšia. Water in Bratislava is sharp, chlorinated, so when washing rice must be used very gentle stream of water and rice to be the least hold water. For washing is the best water that passes through osmosis water filter or water. These are the subtle variations which ordinary eye can not see, but belong to the Japanese perfectionism.
Filleting salmon. Photo: Andrea Červenková Japanese are infamous for their knives. What knives used by sushi master? Every cook has his set of knives, blades must always have a very sharp and everyone is used for something else. I have a knife for filleting fish, squid cutting, cutting fish, then I have no