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The art behind sushi Cpl. David Walters

Summer Kehr, Japanese cooking class participant, prepares the fish broth soup for her group at the Iwakuni Fukushikaikan, Oct. 11, 2013. The fish broth soup also included small squares of tofu.

IWAKUNI, Japan - Corps Community Services took 15 residents from Marine Corps Air Station Iwakuni, Japan, to Iwakuni Fukushikaikan to participate in a cultural adaptation cooking class, October 11, 2013.

According to http://sushiencyclopedia.com, Narezushi is the most ancient form of sushi, dating back to the 7th century. In the 19th century, the Japanese invented Edo style sushi, the type of sushi commonly known today.

The class participants were split into groups to create and decorate sushi cakes after a demonstration by Sachiko Tamura, a cooking instructor with Shokusui.

Shokusui is an organization, funded by the city of Iwakuni, that promotes healthy eating and teaches recipes to elementary schools and assisted-living homes throughout Yamaguchi Prefecture.

The demonstration included how to properly press the rice, layer the cake, and different ways to decorate it.

“I enjoyed seeing everyone making their cakes and having fun,” said Tamura. “They made their own cake in their own original way.”

Participants received tips on different ways to make sushi cake ingredients and used those tips to express individual creativity in their groups.

“I didn’t realize there was so much that goes into making the sushi rice,” said Sidney Martin, a participant and mechanical engineer with facilities. “It can take a long time to make all the sushi rice and different seasonings.”

Sachiko also explained how to properly make a fish broth soup with chunks of tofu to compliment the sushi cakes.

Participants were able to eat their meal after approximately an hour of preparation.

“It was great that we got to do it as a group. Each person got to contribute their own little touch in the sushi cake,” said Martin. “I recommend anybody who wants to learn more about the Japanese culture to try it, even if you’re not good at cooking. I think it was a great experience, and I hope more people will try it.”

The next cooking class is slated for December 6th. For any questions concerning future cultural adaptation events with MCCS, contact Akie Sumomogi at 253-6165.


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Public Domain Mark
This work, The art behind sushi, by Cpl David Walters, identified by DVIDS, is free of known copyright restrictions under U.S. copyright law.

Date Taken:10.11.2013

Date Posted:10.16.2013 21:42

Location:IWAKUNI, YAMAGUCHI, JPGlobe

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