These garnishes are typically on the side of sushi platters and yes they can go with nigirizushi but not really on top of them. I do cut really small and thin slices of lemon/lime to top some nigiri though, if that's what you're asking.
The white part of the lemon (or other similar fruits) is called the "pith". It's a very bitter and unpleasant part to eat. When zesting, you want to be very careful not to scrape so much you get the the pith in your zest. It will overwhelm the flavor you want and taste horrible.
Yes, agree the pith can be very bitter and if using the zest, you want to avoid it. I wasn't sure what the technical term of the actual juicy part was, is it just pulp?
I just purchased your book yesterday. Because I love your UA-cam. 😊
Thanks and hope you enjoy the book! 😊
Oh, I LOVE my Mac knife! have the MTH80. Which model is that?
I've never used one but I hear Mac knives are great. The one I use in the video is a Masamoto VG series sujihiki (240mm) and I love it!
Can I use it for my nigiris?
These garnishes are typically on the side of sushi platters and yes they can go with nigirizushi but not really on top of them. I do cut really small and thin slices of lemon/lime to top some nigiri though, if that's what you're asking.
If you happen to have real Wasabi, you probably aren't watching sushi for beginners 😂
Haha good point! 😆
The white part of the lemon (or other similar fruits) is called the "pith". It's a very bitter and unpleasant part to eat. When zesting, you want to be very careful not to scrape so much you get the the pith in your zest. It will overwhelm the flavor you want and taste horrible.
Yes, agree the pith can be very bitter and if using the zest, you want to avoid it. I wasn't sure what the technical term of the actual juicy part was, is it just pulp?