Casablanca – The Embassy of Japan in Morocco hosted a sushi-making demonstration at the Japanese Ambassador’s Residence in Rabat on September 21, offering guests a closer look at the craft behind one of Japan’s most beloved culinary traditions.
‘The spirit Japanese traditional cuisine’
Speaking to MWN Lifestyle magazine during the event, Japanese Ambassador to Morocco Masahiro Nakata described sushi as “the spirit and core of Japanese traditional cuisine,” noting its recognition as part of UNESCO’s Intangible Cultural Heritage.
While sushi enjoys widespread popularity in Morocco, Nakata pointed out that Japanese and Moroccan preparations differ.
“Today’s event is a very good occasion for Moroccan people to discover the real sushi and enjoy it,” he told MWN Lifestyle.
Beyond the sushi plate
That discovery went beyond simply tasting the finished pieces. Ambassador’s chef Jinushi Daisuke took guests through the techniques that give Japanese sushi its character, showing how small details can make a difference long before the food reaches the plate.
In an interview with MWN Lifestyle magazine, Daisuke explained that the rice starts with a simple combination of vinegar, salt, and sugar. Some preparations may also include a little extra flavor, he said.
But getting the balance right takes a careful hand.
“One secret to making good sushi is how you mix the vinegar into the rice,” the chef said, explaining that the rice should be mixed gently, without crushing the grains, so each one gets evenly coated with vinegar while keeping its texture.
Fresh ingredients are another essential part of the process. Daisuke showed that preparing sushi involves more than simply slicing fresh fish and placing it on rice.
“With the sushi we made today, we didn’t simply slice the fish and serve it,” he said.
Some of the fish received additional preparation, including marinating with kombu or light salting to remove excess moisture.
Those small techniques are easy to miss once the sushi reaches the plate. At the demonstration, however, they offered guests a glimpse into the care and precision behind a dish that often looks deceptively simple.
70 years of Morocco-Japan ties
The event marked 70 years of diplomatic relations between Morocco and Japan, bringing a taste of Japanese culinary culture to the occasion.
The two countries established diplomatic relations in 1956, building ties that have grown across political, economic, cultural, and people-to-people exchanges over the decades.
They have also maintained cultural cooperation through initiatives that introduced Moroccan audiences to Japanese traditions while creating opportunities for Japanese audiences to discover Moroccan culture.
The 70th anniversary provides another occasion to celebrate those longstanding ties through cultural exchange.
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