http://greatcookingtoday.com/sushi-tips-on-serving-and-presentation.php?utm_source=rss&utm_medium=rss&utm_campaign=sushi-tips-on-serving-and-presentation Cuisine Tools, Tips and Techniques Mon, 06 Feb 2012 17:58:48 +0000 hourly 1 http://wordpress.org/?v=3.3.1 http://greatcookingtoday.com/sushi-tips-on-serving-and-presentation.php/comment-page-1#comment-2083 Cherrewin@Sushi Mon Fri, 11 Nov 2011 07:29:23 +0000 http://greatcookingtoday.com/?p=667#comment-2083 Totally agree with using a very sharp blade in cutting sushi rolls and just putting a light hand on it. The last time I did this I thought my knife was sharp enough then I made a mess out of it whew! I'm definitely gonna try making that ginger flower and piped wasabi stars. They certainly look neat and attractive beside sushi. Thanks for the tips! Totally agree with using a very sharp blade in cutting sushi rolls and just putting a light hand on it. The last time I did this I thought my knife was sharp enough then I made a mess out of it whew! I’m definitely gonna try making that ginger flower and piped wasabi stars. They certainly look neat and attractive beside sushi. Thanks for the tips!

]]> http://greatcookingtoday.com/sushi-tips-on-serving-and-presentation.php/comment-page-1#comment-1834 Corrinne@ou yu Sun, 27 Feb 2011 14:39:20 +0000 http://greatcookingtoday.com/?p=667#comment-1834 Nice to meet you. Please increase the number of visitors by the blog of Japan. First of all, please look at my site. A lot of visitors will always visit your blog. Nice to meet you.
Please increase the number of visitors by the blog of Japan.
First of all, please look at my site. A lot of visitors will always visit your blog.

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