We recently had the opportunity to attend the delightful reception “Celebrating Worldwide Recognition of Washoku and Rice” aimed to present the appeal of rice and its importance in Japanese cuisine (washoku). In our first article covering the event, we gave you a round-up on the talks and demonstrations made by three guest speakers during the first part of the evening’s program, including the serving of a traditional Japanese meal prepared by a master chef. Now, it was time for us to get active and try our hand at a bit of sushi rolling!
In this, the second and final article in this two-part series, we’ll attempt to create a special futomaki sushi roll known as Futomaki Matsurizushi (“thick roll festival sushi”) like the one made by Ms. Eiko Ryuzaki, president of the Chiba Traditional Local Cooking Study Group, in one of the presentations earlier that evening.
Okay, so we weren’t going to be able to create an entire plate of colorful festive futomaki rolls like the display in the picture above, but we were excited about the chance to make even just one pretty little roll! So, were we ready to get our hands sticky with rice? You can bet we were!