Urchin by Hand |myoban|

have you ever wondered how the sea urchin in Japan are boxed so perfectly. The answer is excellent patience, and skillful hashi technique. These women have the patience to select each sea urchin and place it perfectly into the box. But only after a swim in a solution of alum, a solution that bothers some and others not. In this case the sea urchin swims in myoban /green leafy vegetable/ in order to firm it.

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Categories: Sushi Styles

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