Preparing Sashimi Course
Being surrounded by the sea, Japan has always been blessed with a wealth of seafood. As a result, raw fish has always played a central role in Japanese cuisine. The two most common types of raw fish dishes are sushi and sashimi. Lessons 3 and 4 focus on the fundamentals of sashimi preparation that is, sliced raw fish.
In the Japanese kitchen, along with soups, sashimi is regarded as the most fundamental and important category of Japanese cuisine. The proper preparation of sashimi is a delicate art, using nothing more than precise cutting techniques to maximize flavor and freshness.
In these lessons you will learn the basic steps required to clean and fillet fresh fish; essential skills to the proper preparation of sashimi. In addition, you will also learn how to prepare dipping sauces and garnishes for proper presentation and flavor.
Fish Preparation and Sashimi Techniques:
- Ike-jime: how to properly prepare the fish
- How to clean the fish and properly remove the head and pectoral areas
- 3-part and 5-part filleting
- The preparation of garnishes and dipping sauces
- How to slice the sashimi using the Hira-zukuri, Sogi-zukuri, and other methods
Recipes from these Lessons:
- Sea Bream Sashimi
- Amberjack Sashimi
- Paper-Thin Hirame Flounder Sashimi
- Young Bluefin Tuna Light Grill Sashimi
- Young Bluefin Tuna Cubed Sashimi
Requirements to Pass:
- Attendance at least 75% of scheduled classes ( 1 day intensive course )
- Skill test grade, A or B
- Final test score, 80 or more
Class schedule:
8:00 AM to 1:00 PM (5 hours a day) |
Contact us today...
For immediate assistance, please call us directly on phone number 01638 602530 - Or click here
View a selection of our courses:
Professional Sushi Course I
Professional Sushi Course II
Advanced Sushi Course
Traditional Teppanyaki Course
Basic Dashi Stock and Soups Course
Preparing Sashimi Course
Simmering Course
Broiling Pan Frying and Baking Course
Steaming Course
Deep Frying Course
Vinegared Dishes Course
Dressed Dishes Course
Stirred Dishes and Moulded Dishes Course
Noodles Course
Rice Dishes Course
Eggs Course
Beef Course
Poultry Course
Japanese Serving Dishes and Food Presentation Course
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