●We use high-quality raw fish from Tsukiji fish Market
●Enjoy a real fresh wasabi!!
Sushi is one of the traditional Japanese dishes. If you like sushi, please join us and make artistic sushi with delicious fresh fish.
In this sushi course, we will make Japanese nigiri sushi, sushi rolls, inside-out sushi rolls and miso soup as well. I’ve made easy-to-use recipes with ingredients that can be bought back at home!
The menu will be the following:
Sushi - First we will be making sushi just like the picture here. Contrary to its simple appearance, making Japanese sushi requires a lot of concentration and preparation. Starting off, instead of using a rice cooker, we will cook rice in an ordinary pot using an easy but efficient Japanese cooking method. After making rice vinegar, we will make a variety of sushi. Yes, the process of making sesame sprinkled sushi rolls is rather complicated, but lets enjoy the challege! Additionally, Yuka will will even teach the students how to cut the block of fish in the way Japanese professionals cut sushi. Depending on the season, the ingredients can be changed.
Cutting fish - We cut tuna blocks for sushi which is complitely different from sashimi.
How to make steamed rice in a pot - After we wash the rice in the special method, we soak the rice then prepare in the ordinary pot with a small amount of water.
Now you can make perfect sushi rice at home.
We use real fresh wasabi, which is not as hot or spicy as processed or imitation wasabi (It is much more flavorful than imitation wasabi). We gently grate the savory wasabi on a sharkskin grater (skin of shark fish). A delicate condiment such as wasabi really brings out the flavor of Nippon's beloved comfort food.
Miso soup - First we will be making a real dashi stock by taking cooked bonito flakes and dried konbu and cooking them both with the miso. In our class, we use a yellow type of miso because this type of miso is the most popular and common in Japanese home cooking. Depending on the season, we will also change the types of vegetables used in the soup.
We make soup stock (dashi) from konbu kelp and bonito flakes.
Shirokane 5, Minato-ku, Tokyo