{"id":31134,"date":"2020-12-17T05:25:07","date_gmt":"2020-12-16T20:25:07","guid":{"rendered":"http:\/\/kochihen.replan.ne.jp\/?p=31134"},"modified":"2020-12-17T18:12:32","modified_gmt":"2020-12-17T09:12:32","slug":"%e3%80%90%e3%81%ab%e3%81%8e%e3%82%8a%e5%af%bf%e5%8f%b8180%e5%80%8b%e8%b6%85-%e3%81%9f%e3%81%a3%e3%81%b7%e3%82%8a%e6%a0%bc%e9%97%98%e8%aa%bf%e7%90%86%ef%bc%88%e6%b3%a3%e3%81%8d%e7%ac%91%ef%bc%89","status":"publish","type":"post","link":"https:\/\/kochihen.replan.ne.jp\/?p=31134","title":{"rendered":"\u3010\u306b\u304e\u308a\u5bff\u53f8180\u500b\u8d85 \u305f\u3063\u3077\u308a\u683c\u95d8\u8abf\u7406\uff08\u6ce3\u304d\u7b11\uff09\u3011"},"content":{"rendered":"

\"\"<\/a>
\n\"\"<\/a><\/p>\n

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English version\u2b07<\/p>\n

[Over 180 nigiri sushi, plenty of fighting cooking (crying laughter)]
\nIt was two days of immersive fighting by hand and nigiri while feeling the feelings from purchasing the ingredients to rice while cooking amateur food. \u30fb \u30fb \u30fb
\n\"\"<\/a>
\n\"\"<\/a><\/p>\n

How many sushi restaurants do you hold a day?
\nTwo-day president’s cafeteria, year-end remote year-end party “Nigiri Sushi”,
\nIt’s finally over.
\nThe amount of sushi rice cooked yesterday was about 1 sho + 1 go.
\nThere are about 8 types of material such as tuna (2 types) raw salmon, red sea bream, red sea bream, and octopus.
\nIn the case of nigiri sushi, there is a “purchase” before cooking the ingredients.
\nFirst of all, there was a rare ingredient sent by Rausu called Samekarei.
\nIt seems that the name is flatfish, and I was able to search the web to eat it as sashimi.
\nThere was a discovery that “Oh, I eat it with sashimi”
\nThe starting motive is that it is worth the challenge of nigiri sushi.
\nHowever, if you try to handle it, you can immediately get a knife covered with a great amount of “fat”.
\nI carefully wash the knife and remove the small bones,
\nUnfortunately, some people hit the bones (laughs).
\nI sometimes eat sashimi at a restaurant, but I think the cook has a hard time.
\nOctopus has one leg specially as a frozen stockpile at the fresh fish corner of the shop I often go to
\nI cut it and buy it.
\nI usually sell it only at the end of the year,
\nWhen I asked for it, they sold it. This time it is from Rumoi.
\nCheck the production area of \u200b\u200btuna and purchase landed products at two locations.
\nAs you know, salmon is a local specialty that colors autumn in Hokkaido.
\nI bought it in a raw block, so it’s hard to peel it off.
\nIn addition, I will get it from the background of this and that.
\nSo, while you have frozen stockpiles, you continue to purchase on the permanent battlefield.
\nThis in itself is one of the classic intriguing things.
\nRice is purchased by mail order from an acquaintance farmer in Miyagi.
\nLast year it was all par due to flood damage, but this is a revival work.
\nI can’t neglect it because I have a farmer’s soul for two years.
\nI burned more than 2 squares in 2 days.<\/p>\n

After all the hard work from all of you
\nThe ingredients are ready, and my work called “nigiri” is the final finishing touch.
\nYesterday, after 3:00 in the early morning, I had finished handling the material with advance preparations.
\nIt was around 2:30 pm that the meeting work was cleared up.
\nFrom there until just before 5 o’clock, it’s full of nigiri.
\nThe sadness of the amateur, the experience value of the nigiri did not return on the first day,
\nIt was a little incomplete for me, but
\nAs expected, on the second day, minor corrections such as “Oh, that was the case”.
\nIt’s a physical skill, so I don’t remember unless I actually immerse myself in the work.
\nIf you don’t make a mistake, you won’t be able to come up with ideas for improving your behavior.
\nHow to cut the material, how to squeeze, how to cook rice, all improved from the reflection on the first day.
\nWell, it’s probably a guide to continue devoting yourself as the president’s cafeteria.
\nHowever, 180 pieces in just over 2 hours.
\nAs expected, there was a heavy weight on my back (crying).\u30fb \u30fb \u30fb<\/p>\n","protected":false},"excerpt":{"rendered":"

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