You will easily be able to buy fish and other foods of a quality that are suitable to be used for sushi.
You avoid mistaken purchases and save money by buying the “right” Japanese ingredients that give your sushi the best taste.
You avoid having to visit several shops to buy Japanese ingredients and food for a delicious sushi dinner.
You know exactly how to cook perfect sushi rice and what it takes to make perfect and tasty sushi rolls that are neither rolled too tight nor too loose.
What do you learn at the course?
You get an introduction to what distinguishes authentic Japanese sushi and European sushi.
You learn to handle the various steps for cooking sushi rice.
You learn how to cook sushi rice according to Japanese cooking techniques. In other words you learn the secret behind the perfect sushi rice.
You work with Japanese ingredients that give the unique aromas and flavors that characterize Japanese sushi.
You learn what Japanese sushi chefs looks for when buying fish and shellfish at a fishmonger.
You learn how Japanese sushi chefs handle different kinds of fish.
You work with different cutting techniques and cut different kinds of fish and vegetables for sushi.
You learn step-by-step to make hosomaki (small roll), uramaki (insite-out) and futomaki (big roll).
As an attendance in the class, you get the tools and techniques needed for you to make tasty sushi at home with your favorite fish and vegetables.
Once you have attended the class, you do not have to visit several shops to buy Japanese ingredients and raw materials in order to make a delicious sushi dinner.
What are you getting?
2 hours of intensive teaching.
You learn to make hosomaki (small roll), Uramaki (insite-out) and futomaki (big roll).
At the end of the course you will make your own signature sushi roll.
In total 32 pieces of sushi that you bring home.
You will of course be given the recipes.
One week before the course, you will receive an email with practical information.
About the instructor
The course is held by the Japanese educated Sushi chef & sake sommelier Zoë Escher.
About the class
There are small exclusive teams with max. 10 attendants.
The attendances get their own work station. There will be plenty of space in between the individual attendance.
The class is not bigger than that there is time for Zoë to provide personal feedback.
The course is also aimed at families and adults who come with a child.
Price
750 DKK per person.
Where and when?
CLASSES HELD IN DANISH
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Sunday 5 June 2022 at 15.00-17.30, ManVision, Bernhard Bangs Alle 25, 2000 Frederiksberg, Denmark.
Registration Deadline: Tuesday 31 May 2022. 6 spots left
Price per person 750 DKK.
For booking please send an email to info@sakana.dk
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Sunday 19 June 2022 at 15.00-17.30, ManVision, Bernhard Bangs Alle 25, 2000 Frederiksberg, Denmark.
Registration Deadline: Tuesday 14 June 2022.
Price per person 750 DKK.
For booking please send an email to info@sakana.dk
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Sunday 20 July 2022 at 15.00-17.30, ManVision, Bernhard Bangs Alle 25, 2000 Frederiksberg, Denmark.
Registration Deadline: Tuesday 4 July 2022.
Price per person 750 DKK.
For booking please send an email to info@sakana.dk
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Sunday 24 July 2022 at 15.00-17.30, ManVision, Bernhard Bangs Alle 25, 2000 Frederiksberg, Denmark.
Registration Deadline: Tuesday 19 July 2022. 4 spots left
Price per person 750 DKK.
For booking please send an email to info@sakana.dk
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Sunday 7 August 2022 at 15.00-17.30, ManVision, Bernhard Bangs Alle 25, 2000 Frederiksberg, Denmark.
Registration Deadline: Tuesday 2 August 2022.
Price per person 750 DKK.
For booking please send an email to info@sakana.dk
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Sunday 21 August 2022 at 15.00-17.30, ManVision, Bernhard Bangs Alle 25, 2000 Frederiksberg, Denmark.
Registration Deadline: Tuesday 16 August 2022.
Price per person 750 DKK.
For booking please send an email to info@sakana.dk
More dates will follow.
The class can be held in other countries feel free to contact me on info@sakana.dk