WHAT YOU’LL LEARN
What Julia Child did to bring French cooking to the American home cook, so does Chef Hiroko Shimbo hope to do for Japanese cuisine. In this introductory class, you’ll learn the basics of making makizushi (rolled sushi), including how to shop for the freshest, sustainable seafood and how to use traditional sushi tools.
In addition to making several rolls in both the traditional and popular “insideout” styles, you’ll be guided through techniques for preparing perfect sushi rice, pickled ginger and smoky dipping sauce,and tamago (sweet egg omelet). Over a sushi feast at the end of class, you’ll learn about the history and evolution of Japan’s most famous culinary export, as well as tips on how to order and eat in sushi restaurants.
Important: Please review our Cancellation and Refund Policy and dress code. Check back frequently to see new start dates or contact us at 888.324.2433. Although the International Culinary Center is accredited by the ACCSC, this course does not fall within the scope of the commission’s accreditation. This non-professional course is designed for personal enrichment and is not intended to qualify a student for employment.
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