Tuna Film Making Demonstration held in Karachi

Karachi: The Consulate General of Japan in Karachi and Pakistan Japan Culture Association (PJCA) on Sunday organized a ‘Tuna Film Making Demonstration’ at the Japan Information and Culture Center under the theme of “Hamra DOSTANA”.

The Deputy Consul General, Katsunori Ashida, who is himself an expert in sushi making, demonstrated his Japanese culinary skills, explaining the stepwise preparation of tuna blocks for sushi and sashimi.

Fish feeding became common in Japan about 150 years ago, which can actually be considered raw.

Previously, fish was sometimes eaten uncooked, but it was treated with saline and / or vinegar to prevent it from deteriorating through the action of bacteria. After soy sauce became available around the middle of the 16th century, some people would chop raw fish, dip the pieces in the sauce and eat it, but the practice spread to the general public in the mid-19th century. And in fact, eating only raw fish became widespread after World War II, thanks to advances in electric refrigeration, trucking and urban sanitation, including waste removal.

Shashimi and Sushi are the best ways to serve raw fish. The word “sashimi” meant any sliced ​​food, including vegetables and tofu. Food is cut into bite-sized pieces, either with or against the grain, always with the aim of achieving the best flavor. Sashimi is a knife dish.

Sushi is now popular worldwide. The hand-covered sushi consists of two parts – an easy-to-make bunch of rice with vinegar, and raw or cooked seafood. Years ago, sushi was developed as a food item that was treated to keep it fresh, but today the hand-molded version is rice with some toppings. Vinegar is a preservative and helps prevent ingredients from deteriorating.

Ashida appreciated the fact that Japanese cuisine is slowly emerging in Pakistan and hopes that locals will get a chance to enjoy one of the world’s most famous cuisine through the display.

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