Become a Japanese Chef - Homemade Sushi!
Prepare homemade sushi like a Japanese Chef For over the past decade, I have taught how to make delicious sushi to thousands of people from all over the world, from kids to adults in different classes from Nombe, Learning Annex, Home Cheff, to Sprouts (kids)! My class is fun, full of energy, and information that a person who grew up eating sushi would know. You will learn sushi from A - Z: -The history and types of sushi, -How to make perfect sushi rice (washing, cooking, seasoning) -Proper cutting of veggies and fish -Making perfect rolls -How to slice rolls -Plating and presentation At the end of the class, you will enjoy your own plate of hand made sushi. And there will be plenty left to take home! We will be making the following categories of sushi: 1) Hosomaki (small rolls) You will learn the basic and how to make small rolls. Kappa - Cucumber roll organic cucumber and sesame seeds Tekka - Tuna Roll 2) Uramaki (inside-out rolls) You will learn how to make the American version of sushi, inside-out rolls. California Rolls Spicy Tuna Rolls 3) Futomaki (Fat rolls) You will learn how to make big rolls. Futomaki Shrimp Tempura Roll 4) Temaki (Hand rolls) You will learn how to make hand rolls, which is the most difficult of all rolls. Rock'n roll Salmon & Mango 5) Rainbow Roll You will learn how to make the beautiful Rainbow roll. Come learn how to make sushi like a pro so you can turn your kitchen into a personal sushi bar!
I am from Yokohama, Japan, and worked at multi-billion-dollar bio-tech and high-tech companies. I traveled all over the world before switching my career. Before I moved to SF, I didn't realize how many Americans don't know real Japanese food, including its history, why we cook and eat the way we do. I decided to provide the information in the best way I could: by teaching how to cook. In 2004, I moved on to open my catering company, specializing in Japanese and California cuisines to satisfy the needs for an on-site Sushi chef catering. I also opened the first izakaya in San Francisco, Sozai Restaurant and Sake Lounge. Sozai was voted Best Japanese Food San Francisco by Citysearch in 2008. In 2009, I opened Nombe and served as the Managing Culinary Director - it received Top 100 honors from the SF Chronicle, a Michelin Recommended acknowledgement, an SF Bay Guardian Best of the Bay Editor's Pick, and was named one of the Top 6 Izakaya (Japanese gastropub) restaurants in the US by Bon Appetit. In 2013, I introduced Ramenburger, which created an enormous buzz. I have been teaching how to make sushi ever since I started my catering company in 2004. I have been making Ramen since I opened restaurant and teaching how to make it since January 2015. It has been a very popular class as Ramen is getting to know a lot of people. Currently, I am concentrating on teaching how to cook Japanese food including sushi, ramen, ramenburger, and izakaya bites.
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