Sushi! | Incredible Edible Art

If you are fortunate to have the enjoyable experience of eating something new, your life will be lengthened.

– Old Japanese proverb

When your maki or nigiri or sashimi arrives at your table, the presentation is nothing short of beautiful. Sushi chefs not only learn how to make sushi and how to choose the absolutely freshest fish, they also learn how to make food look like art. Don’t be afraid to disturb the lovely design—this is the ultimate in edible art.

You’re also served a pair of chopsticks, but don’t worry if you’re not an expert. Eating the pieces with your hands is also acceptable.

“It’s finger food,” says Chef Damh of the popular Koi Japanese restaurant in downtown Franklin. “You can use chopsticks for the smaller pieces, but for big pieces use your hand. And you don’t need to put the whole thing in your mouth. If it’s too big you can take a little bite out of it. Eat it in two bites. It’s okay.”

You’ll notice a small mound of bright green paste on your plate. This is wasabi, a delicious spicy condiment. There’s also a small serving of sliced pickled ginger. Chef Damh recommends, “You can eat ginger with the sushi, or eat it in between, like a chaser.” Drizzle some soy sauce into the small shallow dish that sits near your plate, and dip in your sushi for extra flavor.

At Koi, Chef Damh gears his menu toward what his customers love most. “People here like a lot of seafood and fruit,” he says, though he is quick to tell me that sushi can be made of almost anything, and chefs often cater to their region and clientele. Chef Damh says with a laugh, “We can even make sushi with catfish, or fried chicken—whatever the customers want!” koisushithai.com

Click here, as Chef Damh shows us how to prepare California Rolls

by Paulette Licitra  |  photography by Anthony Scarlati

Comments

comments