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  ISS 22: Soichi samples space sushi [video]

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Author Topic:   ISS 22: Soichi samples space sushi [video]
Robert Pearlman
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Posts: 27328
From: Houston, TX
Registered: Nov 1999

posted 02-27-2010 02:07 PM     Click Here to See the Profile for Robert Pearlman   Click Here to Email Robert Pearlman     Edit/Delete Message   Reply w/Quote

Credit: NASA TV
Space.com: Astronaut Makes Sushi in Space
Houston, we have space sushi.

Japanese astronaut Soichi Noguchi may be far from home, but not from his country's trademark dish. He is making sushi in space while floating weightless aboard his current post on the International Space Station, and even wears a chef's hat while he does it.

In a demonstration, Noguchi held a piece of seaweed in one hand and used a spoon to nudge a floating clump of rice into it. With a few quick twists, he wrapped it all up in a neat roll.

"The first hand-rolled sushi in space, there you go," a proud Noguchi told Fuji TV reporters after making a sushi roll while floating inside the space station's Japanese-built Kibo laboratory. "It has salmon inside."

Henk Boshuijer
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Posts: 379
From: Netherlands
Registered: May 2007

posted 02-27-2010 06:28 PM     Click Here to See the Profile for Henk Boshuijer   Click Here to Email Henk Boshuijer     Edit/Delete Message   Reply w/Quote
Where does he get the fresh salmon. I can see that Noguchi-san realy likes sushi... I really like this kind of video.

Jay Chladek
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Posts: 2211
From: Bellevue, NE, USA
Registered: Aug 2007

posted 02-28-2010 02:01 AM     Click Here to See the Profile for Jay Chladek   Click Here to Email Jay Chladek     Edit/Delete Message   Reply w/Quote
LOL, one of the more original demonstrations of zero-g I have seen. It looks like Japanese sticky rice is perfect for this sort of thing. They just need to put a fish tank up there for the raw fish then.

Rob Joyner
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Posts: 1292
From: GA, USA
Registered: Jan 2004

posted 02-28-2010 03:49 PM     Click Here to See the Profile for Rob Joyner   Click Here to Email Rob Joyner     Edit/Delete Message   Reply w/Quote
quote:
Originally posted by Henk Boshuijer:
Where does he get the fresh salmon.

It probably arrived frozen. Most sushi grade fatty salmon should thaw out to its original texture. This only works with fatty fish and not whitefish, unless you like really mushy sushi!

Not to get too far off topic, but a sushi chef once told me that if you ever wanted to check the overall quality of a sushi bar, just ask to smell the mackerel. If it smells okay then have a seat! If not, you're on your own. The chef said mackerel is one of the most difficult fish to prepare and keep fresh at a sushi bar.

Mmmm. I could really go for some soy painted eel right now!

ilbasso
Member

Posts: 1494
From: Greensboro, NC USA
Registered: Feb 2006

posted 02-28-2010 05:30 PM     Click Here to See the Profile for ilbasso   Click Here to Email ilbasso     Edit/Delete Message   Reply w/Quote
I want to see him prepare a bowl of nabeyaki udon soup!

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