ABSTRACT
Note by Note Sushis was designed at the School Le Cordon Bleu Tokyo. Some months later, the authors proposed it at the 4th International Contest for Note by Note Cooking in Paris in 2016, and they had the pleasure of winning the Contest in the “Chefs” category. Obviously, as for any sushi, the recipe has two parts: a reproduction of the rice and a reproduction of the fish. The rice contains: 200 g water, 12 g agar-agar, to taste: tartaric acid, 3 g glucose, 2 g monosodium glutamate, 2 g xanthan gum, 5 g corn starch, some drops of a “basmati” odorant solution, and some drops of acetic acid in solution 10%. These sushis were tested during a public lecture in front of the Japanese press in Kyoto, Japan, in a meeting at the Ritsumeko University, a partner of the School Le Cordon Bleu, on 29 October 2015.
