Our Professional I Class features instructions on basic ingredients and seasonings, Japanese knives (wa-bocho), sushi fundamental preparations, and the relationship between Japanese foods and nature's four seasons.
Who needs this class?
Anyone interested in gaining basic understandings of sushi and other Japanese foods.
Goals:
To understand the fundamentals of sushi and traditional Japanese cooking. By the end of this Professional I class, students will be able to prepare several basic sushi rolls.
Features:
Introduction and the history of Japanese cooking
Japanese ingredients, sauces, and stock
Japanese cooking utensils and knives
How to sharpen and maintain Japanese knives
Preparing and cutting of vegetables for sushi
Basic sushi rice preparation
Basic traditional roll making
Special rolls making (hosomaki, tekkamaki, kappamaki, uramaki)
How to make katsuramuki for sashimi
How to make Tamago (Japanese omelette)
Basic preparation of Japanese salads
How to make miso soup
Requirements to Pass:
Attendance at least 75% of scheduled classes (2-3 days)
Skill test grade, A or B
Final test score, 80 or more
Class schedule:
Monday through Friday - 8.00 AM to 1.00 PM (5 hours per day)
; "SUSHI PROFESSIONAL COURSE 1")