Last week I had the opportunity to visit the kitchens of some Bethesda area restaurants.  It is always exciting for chefs to visit (and sometimes work in) other people’s kitchens.  What we find intriguing is that while most of the same basic elements exist, i.e. pots and pans, refrigerators and stoves, each kitchen has its own unique personality.  The way a cook handles his or her knives tells volumes about their personality, likewise, each kitchen clearly illustrates the signature of its chef.  Exploring and experiencing the atmospheres in other kitchens is important in the devlopment of a chef’s management and cooking philosophies.  Every kitchen leaves its imprint, no matter how long the visit may have been.  My career and cooking style have been greatly influenced by all the kitchens I’ve visited, each one leaving a lasting impression.

There are a few things one should consider when making sushi:

 When using prawns I suggest that you cook them (despite what others might tell you).  Buy live prawns if available, or quick frozen ones.  Thaw them in the refrigerator at 0 to 1 degree Celsius.  It takes about 36 hours.  When thawed, cook and use them within the next 4 hours or so.

For tuna it is best to buy maguro loins that are already cut into blocks and frozen, the same thawing process applies here.

Almost any saltwater fish can be used for sushi, especially any deepwater species.  You just need to make sure that the fish is really fresh.  Check the gills, the eyes, the firmness of the flesh etc.  If you are not sure how to inspect a fish for freshness, send me an email and I will provide you with more specific details.

For any freshwater fishes (that includes salmon) it is advisable to buy quick-frozen products which assist in the elimination of parasites and bacteria.  Of course, the product must be of superior quality and the freshness must be ensured.  You can buy some products that are more exotic directly from Japanese food suppliers.  Many are willing to sell these products over the counter.

Squid is a delicate one.  I prefer to use only fresh squid that is slightly blanched.

Avoid using items that are not traditionally used in sushi making.  For more information about sushi please check out www.eatsushi.com.  I really think this is a great site with lots of interesting ideas.  Or, better yet, come to Umi Sushi, our fabulous sushi bar, and we will demonstrate some items for you.