About this Class
As we make our homemade ginger pickles and build our beautiful sushi, we will explore the principles of Washoku, the ancient Japanese food traditions that make meal preparation fun as well as transformative for our health. We will incorporate ideas of “5 Colors” and “5 Tastes” and celebrate the local “shun” — peak-seasonal ingredients.
First we will make a seasoned vinegar, tangy and delicious for quick “amasu” ginger pickles as well as for sushi rice. Discussions will include secrets of perfect sushi rice, how to select nori, and what our local fish mongers have to say about where to find "sashimi grade" ahi and Pacific Northwest salmon.
Then, let your inner-artist out as you create three kinds of sushi: rolls of “makisushi,” a relative newcomer to the sushi world, festive bite-size temari, and a fun take on the ancient Osaka-style “oshizushi” — pressed layers of color and flavor.
We will take our time, tasting as we go!
You will leave with Washoku-ish wisdom, sushi skills for several kinds of sushi, a tray of oshizushi, printed recipes, and your bamboo rolling mat.
Note: This class works with raw fish — ahi and salmon.
Private group classes are held at my home kitchen studio.
They are 3 hours and accommodate 4-8 people. Pricing is $145 per person.
They are 3 hours and accommodate 4-8 people. Pricing is $145 per person.
Classes at BARN 5/16 and 5/19