レッスンリポート: Four-Day Private Special Course (Part 1: 2-Day Sushi Session)
2024年5月9日
This article highlights a special 4-Day Course for a student who is enthusiastic about cooking. The course consists of a 2-Day Sushi Session and a 2-Day Wagyu Session. The student boasts a collection of over 80 Japanese kitchen knives. We hope to have the opportunity to see them someday.
[ 2-Day Sushi Session ]
Now the course begins with a 2-Day Sushi Session. The student has previously taken a sushi lesson in Japan. However, he has chosen our school to further enhance his sushi skills. Due to the limited time of only 2 days, he is interested in focusing on creating good combinations of sushi rice and fish.
He also expresses his interest in cooking rice and stirring vinegared rice for sushi. Therefore, he is given the opportunity to experience them, along with a lecture about the ratio of rice to vinegar. Following that, he begins to practice shaping sushi rice balls.
He loves to cook. He cooks so often that he immediately grasps the point and fillets fish very well according to the instructor’s advice. Additionally, he demonstrates skillful finger work when practicing shaping sushi rice balls.
Next, the student learns to achieve a good balance in size between the sushi rice and fish. Under the instructor’s guidance, they practice slicing the fish into pieces of just the right size while maintaining consistency in the width and length of the fish. Once he learns to slice the fish and shape the sushi rice consistently, he will master the art of creating harmonious combinations of sushi rice and fish.
The second day of the Sushi Session begins with the preparation of vinegared rice. Following that, the student learns how to prepare a stock from the bony parts of a sea bream, which is then used to make miso soup. It appears that miso soup has many fans all over the world. Next, he practices filleting fish again, reviewing the key points he learned the previous day. He is so familiar with Japanese kitchen knives that he has excellent command over them. He also showcases his skill in peeling the skin off a fish.
Next, he practices filleting fish again, reviewing the key points he learned the previous day. He is so familiar with Japanese kitchen knives that he has excellent command over them. He also showcases his skill in peeling the skin off a fish.
Afterward, he tries to make ‘tamago’ (Japanese-style rolled omelet), which every one of our students struggles with. The method of using a frying pan to roll a thin layer of egg is completely different from the one used for stir-frying food or making a pancake. However, as soon as he grasps such a difference, he quickly masters the technique.
Finally, he is tasked with serving a sushi assortment for one person. The nigiri he crafts has just the right texture. The instructor gives him unstinted praise for his observant eyes and talented sushi skills!
