Ella Obota, a self-proclaimed fish lover from the lakeside region of Kenya, recently had her first sushi experience at With Pleasure, a restaurant offering a sushi experience throughout November. Initially skeptical about raw fish, Obota was determined to approach the experience with an open mind. She was accompanied by Executive Chef Eleazar Burgos, who aimed to correct common misconceptions about sushi. One of the biggest misconceptions, Burgos explained, is that all sushi is made with raw fish, which is not always the case.
During her experience, Obota started with raw fish starters, including Tuna Andino Nigiri, Salmon Inca Nigiri, and Salmon Sashimi. Although initially confused by the taste, she began to adjust by the second and third bites. Obota enjoyed the Tuna Andino Nigiri, featuring fresh tuna, but was not a big fan of the raw salmon. Chef Burgos advised that for first-timers, cooked sushi is the best place to start before gradually venturing into raw varieties. He also emphasized the importance of rice in sushi, which needs to be at a particular temperature of 37 degrees to achieve the right consistency.
The presentation of the sushi was a spectacle, with a delicate cloud of mist enveloping the platter, turning a simple serving into a theatrical introduction. According to Burgos, this presentation style is inspired by traditional Japanese methods of serving sushi over crushed ice to maintain a cool temperature, especially in warmer conditions. Obota struggled with using chopsticks, but commended the chef for his patience.
For the main course, Burgos recommended the INTI Crab Roll and Maguro Truffle Uramaki, which Obota thoroughly enjoyed. She attributed her newfound appreciation to the cooked preparation method or her palate warming up to the experience. The chef then treated her to an off-the-menu experience: the Aburi Salmon Nigiri, flame-seared using a culinary blowtorch. This technique gently warmed the fish, softened the fat in the salmon, and released its natural oils, creating a melt-in-your-mouth texture accompanied by a warm, smoky aroma.
Obota's experience did not instantly convert her into a sushi enthusiast, but it made her realize that sometimes, reservations are worth challenging. She still has a long way to go with mastering chopsticks, but her taste buds are beginning to catch up. The experience was enlightening, and Obota gained a new appreciation for the art of sushi preparation and the variety of flavors it has to offer.
Chef Burgos' explanations and guidance throughout the experience helped Obota understand the intricacies of sushi. She learned that sushi can be made with cooked or raw fish and that the preparation method significantly impacts the flavor and texture. This newfound knowledge encouraged Obota to continue exploring different types of sushi.
In conclusion, Obota's first sushi experience was a success, as it challenged her misconceptions and introduced her to new flavors and preparation methods. With a newfound appreciation for sushi, Obota is willing to continue trying different types and techniques. Her experience serves as a reminder that sometimes, stepping out of one's comfort zone can lead to new discoveries and a broader appreciation for different cultures and cuisines.
Key points
- One of the biggest misconceptions about sushi is that all sushi is made with raw fish, which is not always the case.
