Show 35, July 13, 2013: Chef Jet Tila with “Sushi 411.”

SushiJet has extensive experience in teaching the sushi basics to professionals so we asked him to share the fundamentals of sushi etiquette so guests will have the ability to eat better at their favorite sushi spot. With that said Jet also respectfully suggests that you follow the course in a sushi restaurant that provides you with the most pleasure.

Sushi was originally created in China as a way to preserve fish before refrigeration. It was layered, and heavily salted and vinegared.

The three basic types of sushi are sashimi, maki, and hand rolls. It takes years of rigorous training to become a master sushi chef.

One big faux pas in a sushi bar is to mix the soy sauce and wasabi together into a pool. The shaved ginger is actually a palate cleanser and not a side salad. Jet explained where each should be properly used.

If you sit at the sushi bar the chef is stealthily watching how you eat. At a sushi bar there are the seafood equivalents of filet mignon, rib eye, and chuck. All are edible of course. If the chef sees that you aren’t discriminating then the sushi you get will be the equivalent of “chuck.”

The chef knows what’s the best because he’s been prepping it all day. Omakase (literally) “trust the chef” is the way to go for a special experience. It’s a personalized tasting menu left in the hands of the chef. The sushi chef will present you one item at a time (from lighter to heavier) to savor.

If you really want to an impression with the sushi chef send over a beer or sake for them during the meal with your compliments. You’ll likely see some incredible fish as a result…

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Chasing the Yum on Veria Living

Jet Tila has done a number of cooking videos for Veria Living TV, VLTV offers the world’s largest lineup of new first-run, original programming; connecting viewers in a contemporary and accessible manner to the benefits and joys of living a healthy lifestyle. And Jet’s just a part of it. Here’s some of his recipes from the series.

In this recipe, Jet builds a miso soup. Miso soup is served at most meals in Japan, especially breakfast. This recipe uses the healthful dashi broth as a base for an even richer flavor and greater nutritional value.

This next one is a unique take on Vietnamese Spring Rolls with Hoisin Peanut Sauce as Jet makes them Gluten Free! Jet rolls up some delicious shrimp spring rolls and a hoisin peanut dipping sauce. Included in the procedure are tips on how to properly prepare the rice vermicelli and rice paper for optimal results.

Here jet woks up a Thai chicken larb, showing us how to create this healthy and delicious dish from all natural ingredients.

learn how to make tasty sushi rolls in less than 2 minutes, and a few tips to look like a Japanese food expert. In this recipe, Jet transforms his special sushi rice into the very popular California roll and covers the basics of sushi etiquette.

In this recipe, Jet prepares the classic side dish vegetable fried rice, and includes brief notes on how to crack eggs and the difference between Japanese and Chinese soy sauces.

And here Jet concocts a traditional-style Japanese Teriyaki Salmon. Included in his demonstration of the process are tips on how to properly prepare and cook this fish.

Here Jet grills up Japanese eggplant or nasu, brushed with a miso sauce, for a simple, sweet & tangy main course.

n this example, Jet puts a very healthy spin on a classic Indian dish: Chicken Curry.

For our final course, Jet shows us how to prepare delicious and healthful sushi. After sharing his special technique for diagonal cuts of the fish, he demonstrates how to form the rice and apply the filet. Finally, he demonstrates how to properly eat sushi.

But we need something to wash this down with, don’t we? And Jet is able to provide the treat! Here’s his take on a classic Thai Iced Tea beverage.