SUSHI is a Japanese food consisting of cooked vinegaredrice combined with other ingredients, seafood, vegetables and sometimes tropical fruits.

HISTORY• First named as Nare-zushi• Originated in Southeast Asia to preserve fish in

fermenting rice • Have both a sour and an umami(savory) taste.• The term sushi comes from an antiquated grammatical

form no longer used in other contexts, and literally means “sour-tasting"

INGREDIENT• The commonest one made at home: Makizushi ("rolled

sushi”) is a cylindrical piece, formed with the help of a bamboo mat.

• Sushi roll is generally wrapped in nori (seaweed) and usually cut into six or eight pieces, which constitutes a single roll order.

Enthusiasts/HomemakersPeople love eating sushi and want to homemake.Usually foreigners (non-Japanese) and young adults.

TARGET USERS

Elizabeth Li- 18 years old- High school student- Loves eating sushi - Tried to make sushi but failed

SUMMARYThough Li loves eating sushi, she never makes it by herself. She tries to use the traditional sushi mat to make. She rolls sushi in the wrong side and has difficulty cutting it perfectly. Eventually, the sushi is not tight enough. For a new learner, the sushi mat is not that useful.

RESEARCH TARGET 1

Suhui Guo- 32 years old- Breakfast shop owner- Has made sushi for four years- Makes sushi rolls in Chinese style

SUMMARYGuo seldom uses tools to make sushi. She even makes sushi without a mat. The rice inside the sushi is not even and soft enough, and the sushi will easily get broken so that the ingredients may get out. Plus, the rolling process is not professional. In short, her making process has a lot of problems to solve.

RESEARCH TARGET 2

Will Liang - 17 years old- High school student - Loves eating sushi - Has made sushi for several times

SUMMARYIn order to spread the rice on the seaweed sheet, I need to use my hands all the time and the rice may stick to my hands. The most difficult thing is to roll and tighten the rice by the mat. Also, cutting the sushi evenly and perfectly is hard for ordinary people.

IMITATOR

Yanping Li- 30 years old- Professional sushi chef in a Japanese restaurant - Has made sushi for two years- Loves eating sushi

SUMMARYAs a professional chef, Li mostly makes sushi by hands, and the only tool she uses is a bamboo mat. She mainly relies on her hands to make sushi. She grabs, measures and spreads the rice by experience. The key is to control the strength of hands. Also, she wears plastic gloves and adds a layer of preservative film to the bamboo roller to prevent rice from sticking to the roller. Without professional training and practicing, people can’t make sushi as perfectly as she does.

EXPERT

IDEATION

IDEATION

IDEATION

PRODUCT STRENGTHS

The rolling side of the roller will automatically form an angle for rolling.

There are model scales on the roller to help users cut sushi.

After rolling, the rolling side will lie flat on the table again.

The flat on the roller is movable. Users can put the sushi pieces on it and take it away.

Outside material: silicone Inside material: metal• The rice won’t stick on the roller. • Easy to clean. • Safe and soft to roll sushi, and easy to cut.

PRODUCT STRENGTHS

The handle is comfortable to hold.

Easy to take rice out. The tension of the peddle gives it a perfect angle to spread rice on seaweed sheets.

The shape of the peddle helps arrange rice into the shape of rectangle.

Material: silicone• The rice won’t stick on the peddle. • Soft to hold and use.

PRODUCT INSTRUCTION