| Dried Wakame | Yaki Sushi Nori |

DRIED WAKAME

Wakame, also known as sea spinach, has been eaten in Japan since ancient times. It grows naturally in coastal waters around Japan, from Hokkaido in the north down to Kyushu in the South. Traditionally, dried Wakame is soaked in water causing it to expand ten times. Then it can be chopped up, served in soup or salads. Try serving Wakame mixed with sliced cucumber, adding rice vinegar for a traditional Japanese dressing.

DIRECTIONS

Take 5g (about 1/4 pack) of 'Yutaka' Dried Wakame Seaweed (Sea Spinach) and place in 300ml of cold water, soak for 6-10 mins., drain and wash thoroughly.

Serve as a garnish or with mixed salads. May also be an additional ingredient in soups.

*back to top page

---

YAKI SUSHI NORI

Japan as an island nation and, being surrounded by both warm and cold ocean currents, is favoured with a rich variety of seaweeds.

Seaweed cultivation began around 300 years ago and the Japanese more than any other nation have made use of seaweed in their daily diet.

Nori was traditionally harvested, cut and spread out thinly on boards to dry in the sun and breeze until it resembled brittle paper.

Modern techniques involve toasting and pressing the raw materials to form a paper like sheet.

Nori is a rich source of organic mineral salts (calcium, iron, iodine and magnesium).

Sushi Nori is used to make Makizushi (rolled sushi) and may also be added to soups and stir-frys to give a distinctive flavour.

*back to top page

- MAKING SUSHI -

COOKING SUSHI RICE

1. Wash and drain 750g of YUTAKA Sushi Rice. Add the rice to 1 Litre of water. Using a medium sized pan with a tight fitting lid, boil fiercely until only a little water covers the rice.
   
2. Reduce heat and simmer for about 10 minutes until all water is absorbed.
   
3. Remove from heat and leave to stand for 10 minutes.
   
4. Remove the rice from the pan and place in large flat container such as a baking tin or tray. With a wooden spoon or spatula, gently fold in the Mitsukan Powdered Seasoning (two sachets are required for 750g of rice). Continue this gentle folding process, fluffing up the rice (do not stir), whilst cooling the rice quickly, using a piece of paper or fan, until most of the steam disappears. This prevents the rice from forming lumps, and will also add a glossiness. Sushi Rice (Shari) is now ready.
   
5. Cover the disk with a damp cloth until ready for use.

---

MAKING SUSHI ROLLS

1. Place YUTAKA sushi nori onto the bamboo mat right at the edge nearest to your body. Spread evenly with rice, over about 2/3 of the sushi nori, with the uncovered part facing away from you, add your favourite fillings a little off centre.
   
2. Roll up the bamboo mat slowly, tucking the closer end of sushi nori to start a roll and press lightly with both hands.
   
3. Remove roll from the mat and cut into 6 pieces, using with lightly moistened knife.
   

---

MAKING TEMAKI SUSHI

1. Cut YUTAKA sushi nori into 2. (For smaller cones, cut into 4.)
   
2. Place YUTAKA sushi nori over the left hand and spread about 2 spoonfuls of rice as pictured.
   
3. Place your favourite fillings over the centre of rice.
   
4. Fold into a cone shape, as shown in the diagram, and serve with dipping sauce.
   

---

SUGGESTED FILLINGS

Meats: Ham, Roast Chicken, Roast Beef, Sausages, Salami, etc.

Seafood: Crab, Crab Sticks, Prawns, Shellfish, etc.

Vegetables: Avocado, Green/Red Pepper, Cucumber, Carrot, Asparagus, Lettuce, etc.

Cheese: Hard Cheese cut into small sticks.

| NOODLES | RICE | SUSHI SET |