A Sushi Master Breaks Down the 10 Steps to Perfect Nigiri | Food Skills

Daisuke Nakazawa is one of the most important figures in New York sushi. But before he was making a name for himself in the West Village, the chef was studying as an apprentice at Sukiyabashi Jiro, the three Michelin-starred restaurant helmed by sushi master Jiro Ono. Today, chef Nakazawa has moved out of the shadow cast by Ono—as well as the cult-favorite documentary, Jiro Dreams of Sushi, which catapulted the pair to international fame—to create his own omakase experience in Manhattan. Combining his own creative ideas with the tradition of Edomae-style sushi in Japan, Nakazawa’s New York-mae menu is an ode to the city’s mounting influence on the beloved, centuries-old delicacy. Here, chef Nakazawa explains his unique approach to sourcing, butchering, and serving slivers of some of the world’s finest fish. From the importance of using fresh wasabi and ginger, to his 10-step approach for crafting a flawless piece of nigiri, chef Nakazawa unlocks the keys behind his world-famous sushi like never before.

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