{"title":"Taste of Japan and Sake Live vol.73","description":"\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0374\/2207\/1943\/files\/Matcha_sesame_panna_cotta_1_2eb0201f-e253-43bb-8521-fab2591e941b.jpg?v=1784906990\" alt=\"\" width=\"170\" height=\"213\"\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eProducts used in \u003ca href=\"https:\/\/www.instagram.com\/reel\/DbJPCTHKmvr\/?utm_source=ig_web_copy_link\u0026amp;igsh=MzRlODBiNWFlZA==\" rel=\"noopener\" target=\"_blank\"\u003e\u003cem\u003e\"Taste of Japan and Sake vol.73\"\u003c\/em\u003e\u003c\/a\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cb\u003e\u003cspan lang=\"EN-US\" style=\"font-size: 16.0pt; line-height: 115%; font-family: 'Aptos',sans-serif; mso-ascii-theme-font: minor-latin; mso-fareast-font-family: 'Yu Gothic'; mso-fareast-theme-font: minor-fareast; mso-hansi-theme-font: minor-latin; mso-bidi-font-family: 'Times New Roman'; mso-bidi-theme-font: minor-bidi; mso-ansi-language: EN-US; mso-fareast-language: JA; mso-bidi-language: AR-SA;\"\u003eNegitoro (Fatty Tuna and Spring Onion Rolls) \u003c\/span\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003eMakes 2 rolls\u003cbr\u003e80g Sushi Grade Medium Fatty Tuna*\u003cbr\u003e2 Spring onions (white part only)\u003cbr\u003e1 Nori seaweed cut in half (to make 2 pieces)\u003cbr\u003e160g Cooked and seasoned rice\u003cbr\u003e Wasabi\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003ePrepare a bowl of water, clean moist towel and sharp knife.\u003cbr\u003e*You may use Sushi Grade Salmon to replace the tuna. For vegetarian option, use Avocado.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003cstrong\u003eSushi Rice\u003c\/strong\u003e\u003cbr\u003eCook sushi rice following the manufacturer’s instructions. While the rice is still hot, season it with sushi seasoning (also called sushi vinegar).\u003cbr\u003eSushi rice requires slightly less water than other rice varieties, so cooking small amounts can cause the surface to dry out. For best texture, it is recommended to cook:\u003cbr\u003e• 300 g sushi rice with 360 ml water (minimum batch)\u003cbr\u003eAfter cooking, leave the rice to steam for 10 minutes with the lid on. Transfer the hot rice to a large bowl, then pour 80 ml sushi seasoning evenly over the rice. Using a non-stick spatula, gently break up and fold the rice so the seasoning is distributed evenly.\u003cbr\u003eThis makes approximately 600–700 g seasoned sushi rice. You only need 160g for this recipe.\u003cbr\u003eTo store leftover rice:\u003cbr\u003eDivide the remaining rice into two portions, wrap in cling film or place in zip-lock bags, and freeze for up to a few weeks.\u003cbr\u003eTo reheat:\u003cbr\u003eMicrowave at 600W for 2 minutes, turn over, and heat for another 2 minutes. Repeat until fully heated through. Cool for 5 minutes at room temperature before use.\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003ePreparations\u003c\/strong\u003e\u003cbr\u003e• Cut the tuna across the grain into approximately 1 cm cubes.\u003cbr\u003e• Using the back of a knife, gently pound the tuna until it becomes a coarse paste (tataki), leaving a little texture.\u003cbr\u003e• Finely slice the spring onions.\u003cbr\u003e• Gently mix the tuna and spring onions together.\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003eHow to Roll\u003c\/strong\u003e\u003cbr\u003e1. Place a sheet of nori horizontally on a bamboo sushi mat with the rough side facing up. Align the edge of the nori closest to you with the edge of the mat. Spread a thin, even layer of sushi rice over the nori, leaving a 2 cm strip uncovered along the top edge.\u003cbr\u003e2. Spread a thin horizontal line of wasabi across the centre of the rice. Arrange the negitoro mixture neatly on top.\u003cbr\u003e3. Position the nori so there is approximately a 5 mm gap between the edge of the mat closest to you and the edge of the nori. This small gap helps achieve the correct rolling position.\u003cbr\u003e4. Place your thumbs behind the sushi mat and your fingers gently over the filling. Lift the edge of the mat and fold it over the filling, enclosing it completely. Once you can roll no further, place one hand on top of the mat while moving the other hand to the far side to continue the roll smoothly. Leave about 1 cm of nori exposed. Gently press with the mat to shape the roll and secure the filling. Lift the front edge of the mat slightly in the centre and roll it forward by about 5 cm. The exposed strip of nori will overlap and seal the roll.\u003cbr\u003e5. Transfer the rolled sushi to a chopping board.\u003cbr\u003e6. Cover the roll with the sushi mat once more and gently press and shape it, paying particular attention to the bottom to create a neat, even cylinder.\u003cbr\u003e7. Using a sharp, damp knife, cut the roll in half. For 6 pieces, cut each half into three equal pieces. For 8 pieces, cut each half in half again, then halve each quarter to create eight evenly sized slices.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","products":[{"product_id":"js-1169","title":"Muku [Pure Realm] 720ml (Alcohol 15%)","description":"\u003ch3\u003eClassic Niigata sake with subdued aroma, nuanced acidity and perfect balance. Presents rich interplay of flavours and a satisfying finish. Made from Yamadanishiki rice for a rich, yet transparently clear, flavour profile.\u003c\/h3\u003e\n\u003ctable width=\"100%\"\u003e\n\u003ctbody\u003e\n\u003ctr style=\"height: 19px;\"\u003e\n\u003ctd style=\"width: 33.5753%; height: 19px;\"\u003eCategory:\u003c\/td\u003e\n\u003ctd style=\"width: 63.5209%; height: 19px;\"\u003eJunmai Daiginjo\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr style=\"height: 19px;\"\u003e\n\u003ctd style=\"width: 33.5753%; height: 19px;\"\u003eArea:\u003c\/td\u003e\n\u003ctd style=\"width: 63.5209%; height: 19px;\"\u003eChubu\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr style=\"height: 19px;\"\u003e\n\u003ctd style=\"width: 33.5753%; height: 19px;\"\u003ePrefecture:\u003c\/td\u003e\n\u003ctd style=\"width: 63.5209%; height: 19px;\"\u003eNiigata\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr style=\"height: 19px;\"\u003e\n\u003ctd style=\"width: 33.5753%; height: 19px;\"\u003eStorage Instruction:\u003c\/td\u003e\n\u003ctd style=\"width: 63.5209%; height: 19px;\"\u003eCool\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr style=\"height: 19px;\"\u003e\n\u003ctd style=\"width: 33.5753%; height: 19px;\"\u003e\u003cspan\u003eAfter Opened:\u003c\/span\u003e\u003c\/td\u003e\n\u003ctd style=\"width: 63.5209%; height: 19px;\"\u003e3 weeks\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr style=\"height: 19px;\"\u003e\n\u003ctd style=\"width: 33.5753%; height: 19px;\"\u003ePolishing Ratio:\u003cbr\u003e\n\u003c\/td\u003e\n\u003ctd style=\"width: 63.5209%; height: 19px;\"\u003e48%\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr style=\"height: 19px;\"\u003e\n\u003ctd style=\"width: 33.5753%; height: 19px;\"\u003eAlcohol:\u003c\/td\u003e\n\u003ctd style=\"width: 63.5209%; height: 19px;\"\u003e15%\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr style=\"height: 64.375px;\"\u003e\n\u003ctd style=\"width: 33.5753%; height: 64.375px;\"\u003e\u003cspan\u003eFood Recommendation:\u003c\/span\u003e\u003c\/td\u003e\n\u003ctd style=\"width: 63.5209%; height: 64.375px;\"\u003e\u003cspan\u003eMuku's resonant flavour goes well with seafood of all kinds as well as with meat dishes. Delicious cold or warmed.\u003c\/span\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e","brand":"KOSHINO KANBAI","offers":[{"title":"Default Title","offer_id":34182559236231,"sku":"JS-1169","price":53.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0374\/2207\/1943\/files\/JS-1169.png?v=1708522896"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0374\/2207\/1943\/collections\/Matcha_sesame_panna_cotta_1_2eb0201f-e253-43bb-8521-fab2591e941b.jpg?v=1784907235","url":"https:\/\/natural-natural.shop\/collections\/taste-of-japan-and-sake-live-vol-73.oembed","provider":"natural natural Online Shop","version":"1.0","type":"link"}