{"id":173,"date":"2013-12-19T16:57:06","date_gmt":"2013-12-19T21:57:06","guid":{"rendered":"http:\/\/blogs.dickinson.edu\/japaneseprogram\/?p=173"},"modified":"2013-12-19T16:59:51","modified_gmt":"2013-12-19T21:59:51","slug":"learning-how-to-make-sushi","status":"publish","type":"post","link":"https:\/\/blogs.dickinson.edu\/japaneseprogram\/2013\/12\/19\/learning-how-to-make-sushi\/","title":{"rendered":"Learning How To Make Sushi"},"content":{"rendered":"<p><a href=\"http:\/\/blogs.dickinson.edu\/japaneseprogram\/files\/2013\/12\/sushi-making-2.png\"><img loading=\"lazy\" decoding=\"async\" class=\"alignleft size-medium wp-image-175\" alt=\"sushi making 2\" src=\"http:\/\/blogs.dickinson.edu\/japaneseprogram\/files\/2013\/12\/sushi-making-2-273x300.png\" width=\"273\" height=\"300\" srcset=\"https:\/\/blogs.dickinson.edu\/japaneseprogram\/files\/2013\/12\/sushi-making-2-273x300.png 273w, https:\/\/blogs.dickinson.edu\/japaneseprogram\/files\/2013\/12\/sushi-making-2.png 511w\" sizes=\"auto, (max-width: 273px) 100vw, 273px\" \/><\/a>Japanese language students can learn the centuries-old art of sushi-making while at Dickinson.<\/p>\n<p>Divided into stations, the students learned how to create maki by topping seasoned sticky rice with fish, vegetables and other ingredients and then rolling it all up in sheets of dried and pressed seaweed or collard greens.<\/p>\n<p>\u201cIt\u2019s harder than it looks,\u201d says Chloe Mandell \u201909, an East Asian studies major who says she made and ate a fair amount of sushi while studying in Japan. \u201cBut I love it.\u201d<\/p>\n<div id=\"attachment_174\" style=\"width: 310px\" class=\"wp-caption aligncenter\"><a href=\"http:\/\/blogs.dickinson.edu\/japaneseprogram\/files\/2013\/12\/sushi-making-1.png\"><img loading=\"lazy\" decoding=\"async\" aria-describedby=\"caption-attachment-174\" class=\"size-medium wp-image-174\" alt=\"Trout Gallery attendant Satsuki Swisher (left) demonstrates the art of sushi-making.\" src=\"http:\/\/blogs.dickinson.edu\/japaneseprogram\/files\/2013\/12\/sushi-making-1-300x199.png\" width=\"300\" height=\"199\" srcset=\"https:\/\/blogs.dickinson.edu\/japaneseprogram\/files\/2013\/12\/sushi-making-1-300x199.png 300w, https:\/\/blogs.dickinson.edu\/japaneseprogram\/files\/2013\/12\/sushi-making-1-624x414.png 624w, https:\/\/blogs.dickinson.edu\/japaneseprogram\/files\/2013\/12\/sushi-making-1.png 770w\" sizes=\"auto, (max-width: 300px) 100vw, 300px\" \/><\/a><p id=\"caption-attachment-174\" class=\"wp-caption-text\">Trout Gallery attendant Satsuki Swisher (left) demonstrates the art of sushi-making.<\/p><\/div>\n<p>The class has been taught by Satsuki Swisher, a retired library cataloging coordinator and Japanese language professor who now works in The Trout Gallery and who learned to create sushi as a youngster. The secret to perfect sushi, Swisher advised, lies in the rice, which must be cooked properly and seasoned with rice vinegar, sugar and salt.<\/p>\n<p>As the students sampled the sushi they\u2019d made, Swisher smiled in approval.<\/p>\n<p>\u201cI think the students are doing wonderfully,\u201d she said.<\/p>\n<div id=\"attachment_176\" style=\"width: 263px\" class=\"wp-caption aligncenter\"><a href=\"http:\/\/blogs.dickinson.edu\/japaneseprogram\/files\/2013\/12\/sushi-making-3.png\"><img loading=\"lazy\" decoding=\"async\" aria-describedby=\"caption-attachment-176\" class=\"size-medium wp-image-176\" alt=\"Trout Gallery attendant Satsuki Swisher demonstrates the art of sushi-making.\" src=\"http:\/\/blogs.dickinson.edu\/japaneseprogram\/files\/2013\/12\/sushi-making-3-253x300.png\" width=\"253\" height=\"300\" srcset=\"https:\/\/blogs.dickinson.edu\/japaneseprogram\/files\/2013\/12\/sushi-making-3-253x300.png 253w, https:\/\/blogs.dickinson.edu\/japaneseprogram\/files\/2013\/12\/sushi-making-3.png 507w\" sizes=\"auto, (max-width: 253px) 100vw, 253px\" \/><\/a><p id=\"caption-attachment-176\" class=\"wp-caption-text\">Trout Gallery attendant Satsuki Swisher demonstrates the art of sushi-making.<\/p><\/div>\n","protected":false},"excerpt":{"rendered":"<p>Japanese language students can learn the centuries-old art of sushi-making while at Dickinson. Divided into stations, the students learned how to create maki by topping seasoned sticky rice with fish, vegetables and other ingredients and then rolling it all up in sheets of dried and pressed seaweed or collard greens. \u201cIt\u2019s harder than it looks,\u201d [&hellip;]<\/p>\n","protected":false},"author":1278,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[86491],"tags":[],"class_list":["post-173","post","type-post","status-publish","format-standard","hentry","category-sushi-making"],"_links":{"self":[{"href":"https:\/\/blogs.dickinson.edu\/japaneseprogram\/wp-json\/wp\/v2\/posts\/173","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/blogs.dickinson.edu\/japaneseprogram\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/blogs.dickinson.edu\/japaneseprogram\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/blogs.dickinson.edu\/japaneseprogram\/wp-json\/wp\/v2\/users\/1278"}],"replies":[{"embeddable":true,"href":"https:\/\/blogs.dickinson.edu\/japaneseprogram\/wp-json\/wp\/v2\/comments?post=173"}],"version-history":[{"count":0,"href":"https:\/\/blogs.dickinson.edu\/japaneseprogram\/wp-json\/wp\/v2\/posts\/173\/revisions"}],"wp:attachment":[{"href":"https:\/\/blogs.dickinson.edu\/japaneseprogram\/wp-json\/wp\/v2\/media?parent=173"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/blogs.dickinson.edu\/japaneseprogram\/wp-json\/wp\/v2\/categories?post=173"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/blogs.dickinson.edu\/japaneseprogram\/wp-json\/wp\/v2\/tags?post=173"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}