Meet In Your Kitchen | Roll your own Sushi at Kyoto’s Awomb

Awomb

Kyoto shares a kind of peace with its visitors that immediately takes control over body and mind. It answers all your questions and makes you speechless.

The city has two faces, the busy modern one of concrete, glass, metal, and noise, and then there’s the quiet side, when Japan’s old capital unfolds its true beauty. It’s not superficial, this beauty touched me deeply. You can see it, smell it, and taste it. Natural materials and clear lines create a compelling minimalist aesthetic dominated by dark wood and coal colored roofs shimmering silvery in the misty light. Silent stone gardens, temples, and shrines erase the noise in your head and fill it with serenity.

If this feeling could manifest itself in a restaurant, this would be the wonderful Awomb. The restaurant is in an elegant traditional house, hard to find in a narrow side alley in old Kyoto. You sit on the floor, on Tatami mats made of rice straw, in front of a low wooden table. The room is filled with natural light, golden warm as honey. The subtle sound of the floors creaking and birds hiding in the tall pine tree in front of the window break the gentle melodies of the traditional Koto music playing in the background. It sounds a bit like a harp, melodic yet hard, pure as single water drops.

The food created here is quite a new concept. Owner Ujita Hiroshi brings hand-rolled sushi, which is usually served at home, to the restaurant table to share with friends. A bowl of white rice, a teapot filled with steaming dashi broth, and a black lacquered tray full of little plates filled with stunning delicacies are the center piece of this culinary experience: you come to Awomb to roll your own sushi in one of the prettiest rooms that I’ve seen on my trip. The food itself, each little plate, looks like a piece of art. Seafood and vegetables can be mixed and combined according to your mood and refined with various seasonings, like fresh wasabi, grated ginger, plum sauce, salted vegetables, dried shrimp with mayonnaise, or tasty soy sauce jelly cubes. You can either add the ingredients to the rice bowl and eat it with chopsticks, or you can go for sushi in seaweed – rolled in your hands.

There’s no chance that I’ll ever have such a vast variety of ingredients to choose from in my own kitchen, but it’s so inspiring, I tried totally new combinations. I’ve learned that you shouldn’t be shy, just try not to use more than 4 to 5 main flavors and you’ll be rewarded with astonishing results. I got a bit excited and went overboard – the German girl came through – but my first “sushi in a bowl” made with pink grapefruit, salmon, fried sweet potato, square bean, gari (pickled ginger), and finely cut green matcha crepes tasted fantastic. Then I combined purple potato mash, octopus, and Ikura (salmon roe) and rolled it in seaweed, which turned into such a delicious beauty that I have to share this recipe with you.

The quality of each ingredient used at Awomb is outstanding, which isn’t a surprise, Ujita Hiroshi comes from a family that has been in the sushi business for decades. However, the young man didn’t want to follow his parents’ footsteps, he decided to start his own food adventure. His vision, to make hand-rolled sushi a delicious and fun experience for friends outside their homes, is a huge success. Long lines and waiting lists call for a well-planed reservation.

In the next months, I’ll share many Meet In Your Kitchen features with you that took me to California, Italy, France, and Japan. Thanks to Zwilling for sponsoring these features for our culinary trip around the world! Thank you, my man James Hickey, for joining me on these adventures and helping me take pictures!

Awomb

 

Awomb

Build Your Own Sushi:

Hand-rolled Sushi and Sushi in a Bowl inspired by Awomb

Serves 2

For the mashed purple potatoes

100g / 3.5 ounces boiled and peeled purple potato, cooled
1-2 tablespoons heavy cream
1 teaspoon butter
Fine sea salt
Coarsely ground black pepper
Freshly grated nutmeg

For the hand rolled sushi

Dried seaweed, cut into squares
Sushi rice (recipe below)
Octopus, boiled and cut into bite-sized slices
Ikura (salmon roe)

For the sushi in a bowl

Sushi rice (recipe below)
Pink grapefruit, peeled and cut into segments
Raw salmon, sushi grade, cut into bite size slices
Fried sweet potato
Boiled Edamame beans
Gari (pickled ginger)
Matcha crepe, very finely chopped
(if you make your own crêpes, mix 1 tablespoon of cooking grade matcha powder with 90g / 2/3 cup of plain flour)

Seasonings (optional)

Freshly grated wasabi
Freshly grated ginger
Plum sauce
Soy sauce

For the mashed purple potatoes, purée the potato, heavy cream, and butter in a blender or food processor until smooth and season to taste with salt, pepper, and nutmeg.

For the hand rolled sushi, place 1 tablespoon of sushi rice in the middle of a sheet of dried seaweed. Add 1 teaspoon of the mashed purple potatoes, a slice of octopus, and half a teaspoon of salmon roe. Roll like a cigar, add seasonings to taste, and enjoy.

For the sushi in a bowl, add about 2 tablespoons of sushi rice to a small bowl and stir in seasonings to taste (add just a little bit). Add 1 grapefruit segment, 2 slices of salmon, 1 crumbled slice of fried sweet potato, 2 Edamame beans, and a little pickled ginger. Sprinkle with 1 teaspoon of the chopped matcha crêpe and enjoy!

For the sushi rice

2 tablespoons rice vinegar
1 tablespoon mirin (rice wine similar to sake)
1 tablespoon sugar
½ teaspoon salt
180g / 1 cup short-grain sushi rice
240ml / 1 cup cold water

In a small bowl, heat the vinegar, mirin, sugar, and salt, over low heat, stirring until sugar and salt dissolve; let it cool.

Rinse the rice 4-5 times with cold water, then drain in a colander for 15 minutes.

In a medium saucepan, bring the rice and water to a boil. Reduce the heat to low, cover the pot, and simmer the rice for 15 minutes. Take the pot off the heat and let it rest for 15 minutes, don’t lift the lid. Transfer the rice to a large glass bowl.

Sprinkle the warm rice with the cold vinegar mixture and stir gently, you can fan the rice while mixing, that will help it to dry if it’s too sticky. Cover with a damp kitchen towel while you prepare the sushi. Sushi rice is best served at body temperature.

Awomb

 

Awomb

What inspired you to open a sushi restaurant? 

My parents ran a sushi restaurant that was very traditional but I wanted to do something different, something unique to me. I decided to focus on the idea of customers making their own sushi in an enjoyable way, and I started my own place.

Is that popular in Japan?

Hand rolled sushi (temakizushi) is popular now but it’s basically something that’s not eaten out. Everyone eats it with their families at home or at house parties. I thought that people would probably enjoy it if they could do something different and eat it at restaurants.

Which ingredients do you serve for the sushi creations?

Please let me tell you about aezushi, it’s sushi that you mix and prepare yourself. Firstly, we have vegetables and fish, we have sashimi – grilled conger eel – and turnip. There are vegetables from Kyoto that we often use, and this is yuba – a delicacy made from soybean milk. Further we have mackerel, which is served pickled in vinegar and Japanese scallop. Then we have shirae, a salad with white sesame, tofu, and white miso. We have aemono, which is vegetable, fish or shellfish dressed with miso, vinegar or sesame. Here is squid and fish roe. When you’re preparing the dish, you mix the seasoning with the other things and then eat it. We have lightly grilled skipjack tuna with deep fried tofu. Pickled ginger. Broccoli. There’s also octopus. Conger eel. Salmon. Pumpkin. Pak Choi and Kyoto taro root.

And we also have the soup. I’ll light the flame, once smoke starts to come out, it’s done. Then you mix it with small boletus mushrooms and eat it.

Thank you, Ujita Hiroshi!

Awomb

 

Awomb

 

Awomb

 

Awomb

 

Awomb

 

Awomb