A Journey to Morioka: The Art of Sushi Making

Morioka, a city nestled in the heart of Japan’s Iwate Prefecture, is a place where tradition and modernity coexist in harmony. As someone who has always been fascinated by the intricate art of sushi making, I was thrilled to embark on the Fish Restaurant Tour in Morioka. This experience promised not only a culinary adventure but also a deep dive into the cultural essence of Japanese cuisine.

Upon arriving at Morioka Station, I was greeted by the warm smile of Chef Yuichi Suzuki, the owner of Suzutoku, a renowned fish restaurant. The journey to the restaurant was a scenic drive through the city, with an optional stop at a historical café connected to the famous poet Kenji Miyazawa. This brief detour offered a glimpse into the rich literary heritage of the region, setting the tone for the cultural immersion that awaited me.

Mastering the Knife: A Lesson in Precision

The heart of the experience lay in the hands-on lesson in knife skills, a fundamental aspect of sushi making. At Suzutoku, I was introduced to the art of fish demolition, a process that requires both skill and respect for the ingredients. Watching the fisherman expertly handle the fish was a mesmerizing sight, a dance of precision and tradition.

Under the guidance of Chef Suzuki, I learned to handle a Japanese knife, a tool that is as much a part of the culture as the sushi itself. The delicate task of preparing horse mackerel was both challenging and rewarding. Each slice was a testament to the patience and dedication that defines Japanese culinary arts. The experience was not just about learning a skill but also about understanding the philosophy behind it – a philosophy that values harmony, respect, and mindfulness.

Crafting Sushi: A Culinary Art Form

With the fish prepared, it was time to create sushi. This was the moment I had been eagerly anticipating. The process of crafting sushi is an art form, one that requires a balance of flavors, textures, and aesthetics. Under Chef Suzuki’s watchful eye, I molded rice and fish into delicate pieces of sushi, each one a small masterpiece.

The culmination of the experience was a sushi lunch, where I savored the fruits of my labor. The flavors were exquisite, a symphony of fresh fish, perfectly seasoned rice, and the subtle umami of seaweed. Paired with local sake, the meal was a celebration of the region’s culinary heritage.

This journey into the world of sushi making was more than just a cooking class; it was an exploration of Japanese culture and tradition. It was a reminder of the beauty that lies in simplicity and the joy of creating something with one’s own hands. As I left Morioka, I carried with me not just new skills but a deeper appreciation for the art of sushi and the culture that surrounds it.