ガリ巻きで自分の味覚と板前さんの相性がわかります

ガリ巻きで自分の味覚と板前さんの相性がわかります

Just adding vinegar, sugar, and salt. It’s very simple. Gari Roll is easy to impart restaurant’s flavor. If you only use seaweed, use good seaweed. Today is gari roll, I’m going to be just rolling gari. I’m going to show how a very simple way to make seaweed rolls. Why I showcase gari roll is that gari roll is to a person’s preference and sushi chef’s sense of balance. It’ a very easy to serve ingredient; so I wanted to put together a video on such. You might ask what is “gari”? Gari is is ginger pickled in sweet vinegar. It lowers the spicy pungency of the ginger. It’s simply pickled in just vinegar, sugar, and salt. As it is ginger, it’s to increase it’s sweetness and reduce it’s spiciness. Though it is done to a restaurant chef’s preference, it’s very easy to produce. There aren’t many restaurants that produce gari themselves; so even if making gari yourself, this restaurant is one that is deliberately doing the work as you can probably tell. If you look around and eat, it’s quite fun to eat sushi which is why I’m introducing gari to make this time. If you often eat eggs at sushi restaurants, you will know that restaurant’s flavor. If you eat mid-sized konoshiro gizzard-shard, though you may have heard of such before. To me eating gari maki is better then eating ingredients such as mid-sized konoshiro gizzard-shard, eggs, or conger eel. Gari rolled in just seaweed is eating simple cooking. I think you can easily tell the flavor profile and taste of the restaurant and chef. Gari, sushi rice, and wasabi is sushi you eat that isn’t something you always eat, right? If I think their flavor of their gari, sushi rice, and wasibi is delicious then I probably will think their sushi will suit my palate. Oppositely, if I think the gari, sushi rice, and wasabi flavor doesn’t suit my palate, then probably the sushi chef doesn’t match my palate and probably isn’t that good tasting; I feel. If you eat gari maki you can get a sense of how well the sushi chef matches your own palate. So, I will now showcase gari maki. In my case, I cut the gari into thin pieces then roll it. Of course, it’s perfectly fine to not cut them thinly and leave them thick as is to experience the texture and roll it. If it’s in a state that it’s already sliced and soaking, then you can roll it as is. It really depends on the chef is the reason it is a good dish to get the sense of the chef’s flavor profile which is why I really like gari maki. All you have to do next is to roll it. When it comes to wasabi, should I use a very aromatic wasabi? Thickness, texture and aroma of the seaweed… What grade should I use? Then lastly, when it comes to the sushi rice, the hardness, temperature, and how much vinegar and salt to use? If a single of these combinations doesn’t pair well, the gari maki won’t taste good. If one will be overpowering when it becomes rolled, Gari maki is a good dish to know the flavor profile of the restaurant. With just seaweed if you use good seaweed, the flavor of the seaweed rice will lose to the seaweed. If the gari is overly sweet, it will overpower all the other ingredients. It will become a sweet slightly wasabi flavored roll. So if have balance of the 4 ingredients. As a roll, it is work to make it very well seasoned and delicious which is the reason why when you eat gari maki, You get a good sense of the chef’s sense of flavoring. Even if, take just one wasabi, it tastes different whether you chop or grate it. As using universal ingredients you’ll be able to tell preferences of the chef. Once you have the ingredients, then all you have to do is roll it. I’m going to make a thin roll. For the gari, the gari vinegar that I’m using is mainly just salt, sugar, and vinegar. The rice vinegar I’m using for the rice is also mainly just salt, sugar, and vinegar. Of course, depending on the restaurant, I believe you can also add kelp. Those 3 flavors are the core flavors. Vinegar and gari are the basic ingredients of a sushi restaurant. So if you eat gari maki, you generally have an idea of the flavor profile of the sushi restaurant. So, you can have an idea of the flavors of the restaurant, I think. If the chef is willing to do it, then I think it’s interesting to order gari maki. There are those that serve it in such a simple state. There are chefs who put sesame seed in it. There are those chefs who roll it with shiso, too. Adding aroma or flavor or so, you can tell preferences of the chef. Coincidentally, I prefer simple things; so although I don’t really add shiso or seasame seeds, depending on the situation if the customer asks to add it, then I will. It’s not for the sake of the chef being able to see preference and being able to enjoy eating. Today, I showcased gari maki. Gari, sushi rice, seaweed, and wasabi are a basic combination of ingredients. Despite being able to find sushi chefs who are of your liking and the preferences of the sushi chef, it is a very easy dish to see characteristics. Incidentally, watari’s pickled ginger, gari, is currently on sale at Makuake; By which you can see my personal taste in gari. So please purchase. now. Thank you very much. That is all for today.

板前がガリ巻きの作り方をご紹介します。

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■目次
0:00　ガリ巻きの作り方
0:18　今回の動画の狙い／概要
0:47　★ガリとは？
1:40　　ガリ巻きの意味合い
3:05　　具材の大きさは
3:32　　巻くための準備
4:57　　わさびのおろし方
5:14　★ガリ巻きの巻き方
5:23　　酢について
6:20　　香り・調味料について
6:40　　巻き方
7:14　　今日のまとめ
7:32　　渡利のがりMakuakeで販売中
7:49　　ガリ巻き【完成】
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