Sushi in Suhl charts Rolf Anschütz's culinary struggle which eventually led to a cult menu and decoration by Japan's royal family
Having spent a lifetime slaving over meals of sausage, potato dumplings and beef roulade, Rolf Anschütz itched to turn his hand to something more exotic.
But living in 1960s communist East Germany, with the many restrictions imposed by its centrally planned economy, when the chef decided to try Japanese cuisine he found his options were limited. So he experimented with the few ingredients available to him.
Tinned rice pudding was transformed into sushi rice, local carp was dyed to resemble salmon, a local variant of Worcestershire sauce was used instead of soy sauce, and Hungarian tokaj wine was mixed with German corn schnapps and heated, to fool diners into thinking they were drinking sake.Even may bugs fried in batter were brought into play as Anschütz started conjuring Japanese...
Having spent a lifetime slaving over meals of sausage, potato dumplings and beef roulade, Rolf Anschütz itched to turn his hand to something more exotic.
But living in 1960s communist East Germany, with the many restrictions imposed by its centrally planned economy, when the chef decided to try Japanese cuisine he found his options were limited. So he experimented with the few ingredients available to him.
Tinned rice pudding was transformed into sushi rice, local carp was dyed to resemble salmon, a local variant of Worcestershire sauce was used instead of soy sauce, and Hungarian tokaj wine was mixed with German corn schnapps and heated, to fool diners into thinking they were drinking sake.Even may bugs fried in batter were brought into play as Anschütz started conjuring Japanese...
- 11/8/2012
- by Kate Connolly
- The Guardian - Film News
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