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| Fat-Roll (Full Sheet of Nori) |
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| Thin-Roll (1/2 Sheet of Nori) |
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| Wash 4-5 times, till water runs clear. Soak for 30 minutes, drain water, put rice in cooker and when finished NO TOUCHING until 10 minutes after. then fluff rice while pouring Shari Su into. |
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| Hand-dipping mixture when making sushi, 1 quart water, and 2oz rice vinegar. |
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| hand formed sushi with toppings |
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| various sushi toppings on sushi rice in a bowl |
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| rolled sushi, usually with nori |
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| sushi rice in cooked/fried tofu |
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| pressed sushi in wooden mold |
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| Second dashi (Fish 'remouillage') |
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| Hana Katsuo (Katsuobushi) |
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| Bean Paste, aka red, Shiro-white |
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| Cooked Seasoned Bamboo Shoots |
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| 6 pcs/roll, half sheet nori, 4 oz shari, iri coma, wasabi, mayo, surimi, avocado, tobiko |
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| 6 pcs/roll half sheet nori, 3 oz shari, wasabi, cucumber |
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| 6 pcs/ roll half sheet nori, 3 oz shari, takuwan |
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| 6 pcs/ Roll half sheet nori, 3 oz shari, 2 pcs kanpyo |
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| 12 pcs/roll full sheet nori, 9 oz shari, carrot, tamago, 2 pc kanpyo, spinach, shiitake, denbu, takuwan |
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| square, seasoned, nonstick copper/tin pan for cooking Tamago |
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| eggs, dash, sugar, soy sauce, salt, sake, mixed without air getting into batter, cooked in Tamago pan |
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| to make less brittle by subjecting to heat and then cooling, sometimes this will weaken the steel. |
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| to cool, as heated steel, suddenly immersion in water or oil, becomes very brittle |
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| to form strong metal by heating and hammering |
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| the state of a metal or other substance with respect to various qualities or hardness |
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| to open up to view, sharpened surface. thicker knife, thicker reveal, thinner knife, thinner reveal. |
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| High-Carbon stainless steel |
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| an alloy of carbon and stainless steel, will not rust or corrode |
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| an alloy of high quality carbon steel, gives sharper knife edge if forged properly. |
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| an alloy of carbon and iron used for knife blades, it corrodes and discolors easily |
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| an alloy of steel, usually with chromium, it is strong and will not rust or corrode. it is difficult to sharpen. |
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