Review of the sushi course for beginners in July 2019
Wonderful sushi course with instructor Ken Sugawara - today we enjoyed the course again very much.
Fortunately, of all things, on a bad weather weekend in the otherwise very hot month of July our Sushi course for beginners took place. The course leader this time was Kenichi Sugawara, who met a very lively, sympathetic group of open-minded listeners.
Vividly Ken explained how to prepare the rice at home, even if you do not happen to have a "Suihanki", a Japanese rice stove at home: proper washing, proper cooking and also compose the right mixture for the rice vinegar was shown in detail for the course participants.
From the gray theory over the practice of the Sushi rolling, the roll cutting and up to simply learnable Nigir forms was again everything thereby. In between, there were always moments to ask for more details or to give information about fish and fish sources in Munich - and to laugh and talk.
However, when it came to filleting and preparing a fresh sea bream for sashimi, a certain reluctance was noticeable at first: filleting and cutting up such a fish was unusual for many. Of course, not every move is perfect the first time, but it quickly became clear that at least the basics can be learned. For those who want to go deeper, we recommend our very irregularly held Sushi courses for advanced where we will address the topics of Cutting technologyThe first step is to sharpen the knives and carve decorations for sashimi.
We are pleased with this successful course - the participants visibly had fun with chef Sugawara and the supporting kitchen team, which as always actively accompanied and assisted with us.
At the moment we are still looking for dates for new courses in the fall of 2019. Who wants to participate in one of the really exclusive, and small courses, should regularly look at www.sushiya.de/sushi-kurs check if new dates are posted or subscribe to our newsletter - then you will be in pole position when we post new dates for our highly sought-after sushi courses.
Chef Ken shows how to cook rice at home in sushi class at restaurant sansaro"Always keep your hands wet when making sushi," as Master Saito always saysTo make the roll round: first a small ball with rice, gently preparedOtherwise on the board, here in the air: visual instruction in sushi rollingHow to make it perfect: our chef Satomi assists in the sushi courseThe correct distance when rolling uramakiNigiri are the supreme discipline in sushi making: Chef Ken shows a simple technique that can be learnedHands-on in the sushi course: our kitchen team supports the course participantsPerfect match: Japanese patterns & sushiFilleting gilthead in sushi course for beginners in restaurant sansaro in MunichFresh fish explained - what do you do with the skin in sashimi?The right direction in filleting fish in sushi beginners course in restaurant sansaro
The circle of the year is closing, there is again a Kaiseki event at our restaurant sansaro in Munich - here you will find all information before the event and photos of the served food after the event.
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