He came to a country where he barely spoke the language, but people can’t stop talking about what he can do with his hands.
Than Myat Soe has been making sushi for five years, three of which he has been working at Spring Hill College. In an interview he explained that it took him about two years to master the art of sushi making, not because it was very hard, but because there is so much to learn. Watching him roll sushi is like watching a sculptor work. His hands move so swiftly and smoothly it’s impressive. When asked what his favorite types of sushi are a wide grin appeared on his face. “Tempura shrimp and spicy tuna,” he spit out with excitement. His love of his job and sushi show immensely.
Another sushi aficionado on campus is David Reiley, the Director of Dining Services. “I started getting familiar with sushi when I used to work in the restaurant world and I learned a few simple skills. I love to work with food and sushi was such a cool thing at the time I started to learn, it wasn't an everyday item as it is now. I like the detail that goes into making a beautiful sushi roll,” he said. Reiley explained how he is still in the process of mastering the art. It’s a work in progress because he doesn’t roll sushi every day. He does have sushi books at home and rolls for his family sometimes for dinner. The tough parts for him? “Making the best rice with the right consistency is still hard. I don’t know if I will every fully know how to prepare the rice,” he explained. “Cutting the fish in the correct way was pretty tricky at first, until I got the hang of it,” he added. Reiley purchases all of his ingredients at either the Saigon Grocery or an Asian market both in Mobile.
While the art of sushi making is tough to master, making sushi as a one-time thing isn’t quite as hard as it looks because, at least for me, the hardest part was finished before I arrived. The tricky part is the rice. First, it is important to wash the rice about 6 times. Originally the rule was to wash the rice until the water was completely clear, but with modern rice, the water only needs to be partially clear. While the rice is cooking, heat vinegar and sugar and set it aside for later. When the rice is finished cooking, and while it is still hot, mix the vinegar and sugar mixture into it. However, it is important to not stir but to cut or fold the rice.
Making a ball of rice about the size of a baseball was the next step. We added sesame oil to our hands to make it taste extra yummy. The next step is to spread an even layer of rice over the seaweed. Next add whichever type of ingredients you like in sushi. We made a shrimp tempura roll with cucumber, avocado and snow crab. On top we used eel sauce and spicy mayo sauce with sesame seeds. When rolling the sushi, I found that it was easier to place all of the ingredients towards one end rather than in the middle.
Sushi originated in Southeast Asia and worked its way through China until reaching Japan in the 8th century. The first type of created as a way to preserve fish in fermented rice. Originally, the rice was not eaten, but eventually that changed because the Japanese liked to eat rice with their fish. Lacto-fermentation was used to sour the rice before it was eaten, and it was changed to vinegar. Sushi is known as a Japanese dish because of their adaption of making it with rice to consumer together. Sushi began to makes its way west in the 1800s and reached the United States in the 1960s. Sushi was considered fast food because it was easily and quickly made and easy to eat with your hands.
Sushi and sushi making have become something very popular in the modern world. There are sushi restaurants, authentic and modern, popping up all over. So, take a class, grab a book, get your ingredients and try it yourself!
Than Myat Soe has been making sushi for five years, three of which he has been working at Spring Hill College. In an interview he explained that it took him about two years to master the art of sushi making, not because it was very hard, but because there is so much to learn. Watching him roll sushi is like watching a sculptor work. His hands move so swiftly and smoothly it’s impressive. When asked what his favorite types of sushi are a wide grin appeared on his face. “Tempura shrimp and spicy tuna,” he spit out with excitement. His love of his job and sushi show immensely.
Another sushi aficionado on campus is David Reiley, the Director of Dining Services. “I started getting familiar with sushi when I used to work in the restaurant world and I learned a few simple skills. I love to work with food and sushi was such a cool thing at the time I started to learn, it wasn't an everyday item as it is now. I like the detail that goes into making a beautiful sushi roll,” he said. Reiley explained how he is still in the process of mastering the art. It’s a work in progress because he doesn’t roll sushi every day. He does have sushi books at home and rolls for his family sometimes for dinner. The tough parts for him? “Making the best rice with the right consistency is still hard. I don’t know if I will every fully know how to prepare the rice,” he explained. “Cutting the fish in the correct way was pretty tricky at first, until I got the hang of it,” he added. Reiley purchases all of his ingredients at either the Saigon Grocery or an Asian market both in Mobile.
While the art of sushi making is tough to master, making sushi as a one-time thing isn’t quite as hard as it looks because, at least for me, the hardest part was finished before I arrived. The tricky part is the rice. First, it is important to wash the rice about 6 times. Originally the rule was to wash the rice until the water was completely clear, but with modern rice, the water only needs to be partially clear. While the rice is cooking, heat vinegar and sugar and set it aside for later. When the rice is finished cooking, and while it is still hot, mix the vinegar and sugar mixture into it. However, it is important to not stir but to cut or fold the rice.
Making a ball of rice about the size of a baseball was the next step. We added sesame oil to our hands to make it taste extra yummy. The next step is to spread an even layer of rice over the seaweed. Next add whichever type of ingredients you like in sushi. We made a shrimp tempura roll with cucumber, avocado and snow crab. On top we used eel sauce and spicy mayo sauce with sesame seeds. When rolling the sushi, I found that it was easier to place all of the ingredients towards one end rather than in the middle.
Sushi originated in Southeast Asia and worked its way through China until reaching Japan in the 8th century. The first type of created as a way to preserve fish in fermented rice. Originally, the rice was not eaten, but eventually that changed because the Japanese liked to eat rice with their fish. Lacto-fermentation was used to sour the rice before it was eaten, and it was changed to vinegar. Sushi is known as a Japanese dish because of their adaption of making it with rice to consumer together. Sushi began to makes its way west in the 1800s and reached the United States in the 1960s. Sushi was considered fast food because it was easily and quickly made and easy to eat with your hands.
Sushi and sushi making have become something very popular in the modern world. There are sushi restaurants, authentic and modern, popping up all over. So, take a class, grab a book, get your ingredients and try it yourself!