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Patosan: then flip and fold the omelet with chopsticks
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Patosan: Poor in one ladle of egg in the omelet pan
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Patosan: then flip and fold the omelet with chopsticks
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Patosan: Place the omelet on the lid
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Patosan: Mr kawasumi showed us another way to proceed
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Patosan: It takes this shape
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Patosan: Take about 80 g of rice
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Patosan: Place the rice in the middle
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Patosan: Place the rice in the middle
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Patosan: Push down the rice
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Patosan: Cut the roll
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Patosan: Another way to present the roll
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Patosan: They looked so cute
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Patosan: A nice lunch with Maki Sushi
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Patosan: A box of band aid on the table
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Patosan: Nail the head.
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Patosan: Start to cut behind the fin
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Patosan: Slide the knife on the bone
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Patosan: Pull the knife toward the end
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Patosan: Cut off the back bone
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Patosan: The fish meat is still moving
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Patosan: Cooking the head
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Patosan: Decorative cuttings
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Patosan: Sushi made with an Anago (conger eel)
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Patosan: Gambatte - Full mark!
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Patosan: Sushi
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Patosan: Kurumaebi (shrimp)
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Patosan: Making pickled radish
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Patosan: Miso soup
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Patosan: Californian Roll