★Sushi Course

●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:

Nigiri Sushi & Sushi rolls
Nigiri Sushi & Sushi rolls

1)

Sushi - Starting off, instead of using a rice cooker, we will cook rice in an ordinary pot using an easy but efficient Japanese cooking method. Making sushi rice is considered to be one of the most important step. We actually prepare the authentic sushi rice together. Then 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 even teach you 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
Cutting fish

2)

Cutting fish - We cut tuna blocks for sushi which is complitely different from sashimi.

Steamed rice cooked in an ordinary pot
Steamed rice cooked in an ordinary pot

3)

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.

Fresh wasabi & hand-rolled sushi
Fresh wasabi & hand-rolled sushi

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
Miso soup

4)

Miso Soup - First, we will be making Japanese dash stock by taking bonito flakes and dried kombu kelp. Then add miso into the dashi stock. There are some kind of miso, then I will explan how to use the mizo paste. If you like, you can taste them and choose whichever you like. Depending on the season, the types of vegetables we put in the soup will vary.

 

 

 

 


Konbu kelp and bonito flakes
Konbu kelp and bonito flakes

We make soup stock (dashi) from konbu kelp and bonito flakes.




Booking form for Sushi Course

Note: Please fill out the fields marked with an asterisk.

Shirokane 5, Minato-ku, Tokyo

cooking.school.yuka@gmail.com