In Saint-Simon, Yui gives us her recipe for making sushi easily with simple products.

Making sushi with simple and local products is Yui Yoshinari’s challenge. This New Zealand of Japanese parents meeting in 2012 Adrien, originally from Saint-Simon. Together with her husband, Yui will spend several years in Japan, Thailand and even England. When the couple settle down in Lot, Yui will teach English at the Champollion high school in Figeac. She has a master’s degree connectt thereafter the international school in Toulouse where she provides instruction in biology and chemistry. In 2021, Yui will launch Japanese cooking workshops in her spare time. “I noticed that there were not many Japanese restaurants in our department. I thought these classes would be a good way to introduce this kitchen by customizing it with products available near you We. »

In Saint-Simon, on a Saturday morning at the Brandouly farm. Yui welcomes these interns with tea sobacha, made from buckwheat seeds. After there snack, it’s time to get started. LThe aim of the 3-hour workshop is to make sushi, Teriyaki chicken and miso soup.

PTo make 2 sushi rolls, you must first cook in a pot approx. 150 g of rice in 180 ml of water. “I chose a round rice from Camargue” explains Yui. Then add 2 tablespoons of cider vinegar, 1 tablespoon of sugar and salt. When the sugar has dissolved, turn off the heat. “Then, while the rice is still warm, put it in a large bowl and cover it with a damp cloth. Let it cool to room temperature.

It’s time to prepare the vegetables, which we cut into thin and long strips. Today there are fresh shiitake mushrooms, cucumber and even carrots. “I buy all my seasonal produce in organic shops and from local producers.” You will then need to cut 450g of boneless chicken thigh. “You can also replace the chicken with trout, I get my supplies from the Gouffre du Blagour fish farm.” Located in a stove, season the chicken pieces with salt and pepper. When the fat is rendered and the skin is golden, simply add 2 tablespoons of white wine, “it replaces the sake normally used.” We cover and leave the heat low for 10 minutes. Time to make the Terikaki sauce with 2 tablespoons of white wine, 1 spoon of mirin, 2 spoons of sugar, 2 spoons of soy sauce and corresponding to one ginger shoots finely cut. The sauce is then added forehead on the thighs. “You have to wait until the sauce is reduced by half, then turn off the heat,” explains Yui.

This is then the most delicate step that takes place. “On a bamboo mat we place a sheet of nori, with the shiny side down, and we distribute the rice evenly with our fingers moistened regularly in a bowl of water”. We must then place the prepared filling in the center of the nori. We begin to roll the sheet of nori on the filling tightly and firmly with the mat until the bottom end reaches the end of the rice “Hold the top of the mat with one hand while keeping the mat rolled and then tighten the roll” explains Yui “Lift the mat and continue rolling to the end of the sheet, which will be wet to glue it, when the roll is made, we use a sharp, damp knife to cut it into 8 pieces.

IIt took almost three hours to make the sushi. It’s time to prepare the table and enjoy our production together. “It’s a great discovery,” says Stéphanie, a resident of Le Bourg, who came to share this workshop with her mother. ” It is a workshop user friendly where you learn better than with a recipe book. At the end of the table, another participant, Marguerite, is tasting. “It doesn’t taste the same as the ones you buy in the shops. It’s really better.” However, no doubt for Yui to open a restaurant. “Ie Born wish don’t cook every day, it must remain a pleasure” specifies the thirty-year-old. ” VS’is for me opportunity to speak French and meet people. I sometimes work at Buvett in Assier ». The next workshops are planned on the website lacuisinejaponaise.fr. “I’m going to travel this summer”, Yui remains a traveling adventurer, so cooking remains a shared pleasure.