Sharing the secrets of lip-smacking sushi

Japanese Chef Takako Fujita

Photo : K V Srinivasan

The Hindu:31 Mar 2012

One would not want to find oneself sitting in an hour-long Japanese food demonstration armed only with the phrase 

‘arigatho gosaimasu,' which is Japanese for ‘Thank You' 

But since such a situation was unavoidable, the next best option was to perhaps pick up useful pointers and also use the opportunity to jot down some delicious Japanese recipes.

“ Vanakkam, en peru Takako Fujita,” said a sweet voice which needed no translations. 

When Ms. Fujita, a famous chef from Tokyo, switched to her mother tongue at the Consulate-General of Japan's residence on Friday, there was still no issue among the audience – the majority of who were students and teachers studying in various Japanese language centres in South India.

 But for the benefit of the minority who did not understand one sushi from another, V .Lakshmi, a Japanese teacher was ready to translate.

Tracing the story of sushi, its origins, the ingredients and the food preferences, Ms. Fujita, commenced a presentation about the history of how the famous sushi known to the world became such a delicacy. “The Ko-Hak-Zushi is wrapped with bamboo leaves. This makes the sushi last longer,” she said.

 “The Nigiri-zushi is shaped with the hands and the nori-maki is seaweed wrapped around rice.” “Since the shrimp is bent, it signifies good health till a person is bent in their old age,” explained Ms. Lakshmi, while the chef pointed at various food items that are prepared at particular seasons in Japan.

“Nowadays, all ingredients are available throughout the year but back then only certain substances were available at a particular time of the year. 

For example, bamboo sprouts in spring and shiitake mushrooms were available in the autumn,” explained Ms. Fujita, through her interpreter.

“In India, cooks add flavour by adding spices but in Japan, the taste of the base ingredients is most important,” she explained, following a demonstration of ‘Aemaze (cucumber and mushrooms)', ‘Gomoku Gohan (vegetable rice)', ‘Tori no sansho teriyaki (grilled chicken)' and ‘Oshiruko (sweet bean paste soup)'.

For 13-year-old J.Ashwita, a student of Japanese, the event was an opportunity to put her Japanese to good use. “I started learning Japanese because I am crazy about Anime and Manga comics.

 I grew up watching Pokemon and Naruto,” she reeled out a list of her Japanese influences.

As for Ms. Fujita, when she returns to Japan, she plans to take a packet of chicken masala along.

The famous chef entertained the audience to an account of the stories behind Japanese delicacies