How to Make Sasa-Giri (Leaf Carving) to Garnish Japanese Dish【Sushi Chef Eye View】

Bamboo leaves have been used from old times for their antiseptic and preservation effect, along with wasabi. Today they are still utilized to give an additional accent on food, leaving some fresh leafy scent. Not all restaurants trim the edges to make them like cutout pictures though, skillful chefs take the extra time to create such an elaborate accompaniment, which helps the whole dish be a work of art.
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[@DestinInshoreGuide]

Very beautiful and impressive! Great video, I’m going to try the turtle at work tomorrow 👍

[@ayuyohanes7149]

Sensei.. I wanna ask you a very basic question but I can help it. It's not usual in my country to use/consume bamboo leaves. But we have them alot growing everywhere include at forest behind my house. How to remove the velvety prickles on leaves surface?? Thank you

[@howtosushi8176]

Ayu Yohanes I think it depends on the kind of bamboo leaf. Usually wash them with soap sponge and rinse with water. Then put them in boiling water and cool down in iced water. This way turns the leaf color vivid green.

[@ayuyohanes7149]

@@howtosushi8176honto ni iro iro arigatou gozaimashita, Sensei. I really appreciate it, everytime I ask questions you always answer promptly and clearly. 😊 Greetings from Indonesia.