You missed it! If you’ve ever wondered how to create Tona’s famous Garlic Edamame you had the chance to learn last Sunday at the Deseret News Home Show at the South Towne Expo Center. Tony and Tina showed the crowd how to make Garlic Edamame, California rolls, and New Style Ahi Poke.

Macy's Chef Stage at the Deseret Home Show

Chef Tony and KUTV Casey Scott talking about the Home Show.

“Are you ready to roll?” Tina asked as she started the show off by engaging the audience and asking them questions about their favorite rolls. Tony brought two volunteers onstage to try out the Garlic Edamame recipe and Tina handed out samples to the audience. Exclamations of “This is so good” and “Did you write down the recipe” were heard throughout the crowd.

Three volunteers were brought onstage for the sushi rolling part of the class. Jen Stamper, a volunteer from Anaheim, California, said, “I’m glad I got the opportunity to do it (the sushi class). I’ve lived in Okinawa, Japan, for six years and I’ve always wanted to learn how to make it. But I never did. So, it took me coming back to the States to make sushi.” James Lopez from Midvale, Utah, was also enthusiastic about what he learned at the Home Show. “I thought it was pretty good. It was fun learning how to roll sushi.”

Hands on Sushi Rolling

Guests are having hands on experience on how to roll sushi.

Tony took the time to explain to the audience and volunteers that the tightest rolled sushi is not the best sushi. He said the rolls should fall apart in your mouth, and reminded everyone not to squish their sushi rice when rolling it. “You want the whole grain of the rice for better texture.”

Tony also said he is a big advocate of rice cookers because they take the worry and frustration out of cooking sushi rice. Lastly, he revealed a few tricks to cut your sushi without having all the ingredients squish out the ends, “Make sure you have a very sharp knife, wet the blade between each cut, and let the knife do the work.”

Tina said she enjoyed the Home Show demonstration. “I had fun helping out, being the assistant, and getting involved with the audience. It’s been a good experience.”

Chef Tony and Tina

Chef Tony and Tina on stage.

Tony said he looks forward to more experiences like this one. “It’s a good learning experience. It’s fun. I had a great time. And I’m looking forward to doing more of this.”

So, there’s hope. If you missed the chance to learn the secrets of Garlic Edamame, keep a lookout on Tona’s Facebook page, because you’re sure to have another opportunity.

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