Sushi Tokyo Style
Sushi is not all sushi. The art begins with the right rice to cook and mix. Just as important is the right technique when cutting fish and, of course, shaping.
In this sushi course you will learn everything important about sashimi, sushi and maki by Asia expert Clemens Drdla. He will introduce you to the cooking of rice, cutting fish and forms of various sushi and will give you many tips and tricks. In addition to background knowledge of the various sushi, ingredients about Asian ingredients and sources of food, tips and tricks for home will be topics of this sushi course.
Included in the course price are all ingredients, drinks (alcoholic and non-alcoholic) and the recipes.
Temaki - sushi as finger food
Miso soup with homemade Dashi (Japanese Fond)
Hosomaki - with cucumber, avocado, salmon, ...
Uramaki (California Maki)
Nigiri sushi with various fish, shrimp, scallops, vegetables
Mousse au chocolat from the Valrhona chocolate with Matcha ice cream