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.
Omotenashi refers to the traditional Japanese understanding of hospitality. The entire effort of the host is directed towards making the guest feel comfortable. And the guest respects the efforts of the host: despite a clear division of roles, the relationship between the two is basically one of equality and mutual respect. It is a matter of consciously turning to the other and getting involved with him or her. If the guest feels good because of this, then that is Omotenashi.