SSushi

Nagoya Sushi School.


On 14 January, I did my first Japanese food course. The course happened in Rio de Janeiro City where I live. I learned many techniques with Hiro teacher.
Now, I am going to put into practice what I have learned.

2 comments

  1. was this done by you? it looks so good! my biggest hurdle is consistent slice thickness/thinness (especially in larger cuts of meat). any tips?

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