【握りネタ10品の「仕込み」完了、さて握るぞ！】

さて本日は昼飯どきに４箇所に分散している親族・家族が集まっての身内の誕生会を名目にした寿司食事会。ま、わたしの握り欲求を満たすのが主たる目的（笑）。昨日までに準備完了させていたお魚さんたちを冷蔵庫・冷凍庫から出してきて、ネタ準備。そして寿司飯の焚き上げ。
　その最中に、「あ、ブログ書かなきゃ」とMacに急ぎ向かっております。上の写真は捌いてネタに仕上げたお魚さんたち。ホタテ・ホッキ・ソイ・カレイ・サーモン・マグロ・タコ・イカ・カツオで、これとは別に、温かめ系でウナギ蒲焼きも用意しています。全部で10品。これらで150カンくらいは握る予定。
　箸休めには、下のような「タコとんび」を用意して、前日までに料理して冷蔵保存。

　さらに汁物として、鉄砲汁を用意しております。こちらはカニのぶつ切り（タラバ１kg）を大鍋で加温して、多少の野菜類を炊き込んだ一品。寿司のあわせなので、味噌の薄味に仕上げております。

　ということで、昼飯の方がメインなので朝食はこれから雑炊を作って、簡単に済ませたあと、ようやく本格的に「握り」始めたいと思っております。料理はみんな同じでしょうが、仕込み段階までが主戦場で、最後の仕上げ工程が握り。いわば「力仕事」と「リズミカルな体技」みたいな気分であります。
　魚の捌きからたくさんの戦場をくぐり抜けて、最後は「楽しく」音楽的にカラダいっぱいにリズムを奏でながら、皿に美しく装飾していく、みたいな気分であります。
　ということで本日ブログは料理途中での、アタマのなか・食の追求一択篇でした。オソマツ！！

English version⬇

Ten items of nigiri have been prepared, now let's get to work!
Sushi is more invigorating than buckwheat noodles, and it makes your brain active and your blood boil. It is as if the raw life of the fish is boiling and stimulating. ...

Today, my relatives and family members, who are spread out over four locations, gathered at lunchtime for a sushi dinner under the guise of a birthday party for my relatives. The main purpose is to satisfy my nigiri craving (laughs). The fish that had been prepared by yesterday were brought out of the fridge/freezer and the ingredients were prepared. Then, I fired up the sushi rice.
　In the middle of all this, I thought, ‘Oh, I have to write a blog’ and rushed to my Mac. The photo above shows the fish that have been processed and made into sushi. There are scallops, hokki, soi, flounder, salmon, tuna, octopus, squid, bonito, and we also prepared a warm eel kabayaki. There are 10 items in total. We plan to serve about 150 cans with these.
　For a chopstick rest, we have prepared ‘octopus tonbi’ as shown below, cooked the day before and kept refrigerated.

　In addition, teppo soup is available as a soup. This is a dish made by heating up a large pot of crab (1 kg of king crab) and cooking it with some vegetables. As it is a sushi combination, it is lightly flavoured with miso.

　So, since lunch is the main meal, I will now make zosui for breakfast, and after a quick and easy meal, I finally want to start ‘nigiri’ in earnest. I know it's the same for everyone in cooking, but the main battle is up to the preparation stage, and the nigiri is the final finishing process. It's like ‘hard work’ and ‘rhythmical body movements’, so to speak.
　It's like going through many battlefields from the fish processing stage, and finally decorating the plate beautifully while playing the rhythm with your body in a ‘joyful’ musical way.
　So today's blog is about my mind's pursuit of food, in the middle of cooking. Osomatsu!