The cooking class Nigiri sushi course for beginners is for people who want to get a deep insight in the different techniques used to make Japanese nigari.
You learn to filet a European fish in quality that is suitable for nigiri. You learn how to use several cutting techniques to cut different kinds of fish. You’re existing nigiri techniques are horned. You train different cutting techniques and hand techniques.
The Japanese have developed a selection of knives that are only used for sushi. Only a few of this type of knives can be bought outside of Japan.
A few weeks ago there was woman who wrote to me and she was surprised that when she tried to make sashimi it tasted different.
The taste was not as good as when she bought sashimi from a sushi restaurant. She would also like to know which part of the salmon I use for sashimi. I wrote to her that salmon is an easy fish use for sushi. You can use the whole fish.
I told her that the reason why the sashimi tastes different is that she does not know the techniques that are used to cut a fish for sashimi. If you would like to serve sashimi with the same quality that it can be bought in a sushi restaurant you will have the same knive skills.
Nigiri sushi for beginners is a course for people who would like to master more of the advanced Japanese techniques used in Japanese sushi restaurants. You will gain an insight into how seafood is filleted for sushi. You will learn the importance of knowing the fish structure to be able to cut silky fish slices for nigiri. You learn that each fish species has its own cutting technique. You learn step-by-step how to make nigiri and sashimi.
“I had a really good experience with Zoë Escher advanced sushi course. Zoë leads you through an easy and educational way and take the time to show the small tweaks to get sushi to look good. You can really tell that she is passionate about her profession and teaching. If there was another course I will certainly go again”. Kasper Kristiansen
“I had a wonderful and educational day at Advanced Sushi course we learned some good tips how to make nigiri and learned the proper cutting techniques to fish (I have missed). Zoë is a comfortable, happy and well-prepared teacher. I’ll be back for another course”. Anette Gomez
The Japanese have developed a number of knives that are only used for sushi. However, only a fraction can be bought in Europe.
A few weeks ago a reader wrote to me and she was surprised that when she tried to make sashimi at home it tasted different. It did not taste as good as when she bought it at a sushi restaurant. She would also like to know which part of the salmon I use for sashimi.
I wrote to her and told her that salmon is quite an easy fish to use. Every part of the fish can be used for sushi and sashimi.
I also told her that the reason the sashimi tasted different than what she knows from sushi restaurants is that she does not know the techniques that are used to cut a fish for sashimi.
If you wish to serve sashimi with the same quality as a sushi restaurant then it is equally important that you know the cutting techniques for sushi knifes.