The art of Sushi - The edible Zen garden
It’s as austere as its land of origin, yet complex and intriguing pressed, meticulously laid out, rolled and neatly cut Sushi is often referred to as a Zen garden, savoured not only by the taste buds but its neatness, presentation and colours are relished by the eyes. “Making sushi, like any other Japanese tradition, is made with utmost care, love and perfection,” said Yasuo Takase, ambassador of Japan in Jamaica. The ambassador’s resident chef Mitsuki Inoue gave a first-hand demonstration of turning nature’s abundant delights into an intricate, delectable platter. Chef Mitsuki Inoue Transforming the kitchen into a sacred meditation space, the process taking one’s senses to a divine level. Chef Inoue laid out the ingredients - the vinegar rice, from which the dish derives its name, sushi dried seaweed, an assortment of fish in various tints, wasabi paste, a mat on which to assemble the dish and a container of vinegar water. “The rice used in the Japan is unique to