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Banga Roll Veg Sushi demonstrated by Japanese consulate general’s chef
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Tuesday, 11 December, 2018, 13 : 00 PM [IST]
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Our Bureau, Bengaluru
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The preparation of Banga Roll Veg Sushi was demonstrated by Sunita Khatri, the official chef of the Japanese consul general at the Japan Food Fest 2018, hosted in Bengaluru recently by the Asian nation’s consulate general, in which about 15 restaurants that serve Japanese cuisine in the Karnataka capital participated.
The roll is made of nori seaweed and sushi rice filled with edamame paste, cucumber, pickled ginger and tenkasu, which are crumbs of deep-fried tempura batter. This is topped with edamame, red and yellow grilled bell pepper. It was made from the new rice sent by Japan’s agriculture ministry, which also sent Japanese sake for the participants.
The office of the Consulate General of Japan, stated, “Soon, like the California Roll, the Banga Roll, which was launched at the festival, shall be on the Japanese menu in restaurants not just across Bengaluru and India, but also around the world. We hope these sushi rolls will promote the city of Bengaluru among the Japanese all around the world.”
The concept for these rolls, inspired by the city and cuisine of Bengaluru, was proposed by various Japanese companies established in Bengaluru and members of the Japanese Association. The top 10 entries were assigned to participating restaurants to compete to make the best Banga Roll.
The chosen entries had a variety of Indian ingredients like Indian black tea, gobi manchurian, coriander, toor dal, onion, garlic, ghee, mustard seeds, cumin seeds, turmeric, crushed dosa, mutton biryani, Bangalore wine, etc.
Out of the 1,500 visitors at the Japan Food Fest, 200 random people were given a chance to try 10 sushis each and cast their vote on their favourite sushi. The winning sushi roll was declared as Banga Roll on the stage. The winning Banga Roll was conceptualised by Seiji Miyazono of Yaskawa India and prepared by Restaurant Sarasa.
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