J & I did a fish cutting/knife skills and sushi course in Tokyo - I feel a lot more confident cutting up and gutting a fish now, and learnt some great ways to make sushi and sashimi..... It was a lot of fun.
a selection of Japanese knives - we hope to go to Kappabashi-dori in a few days to buy our own knives.
Pin boning a horse mackerel.
The horse mackerel filleted into three. Scaled, head off, gutted, filleted (not sure how often I will do this back in Australia, but it was fun to learn).
Cutting the Horse Mackerel into sashimi.
Making the decorative sushi (we learnt the secret to getting sushi to close shut is to put a few grains of rice a the very end to use as "glue").
A highly recommended book on decorative sushi.
our sashimi efforts (from whole fish to sashimi)
our efforts at decorative sushi - we'll definitely be doing this again. It wasn't as hard as we thought it would be, and looks amazing. You can learn more about how to make Kazari Maki Sushi (decorative sushi) here -
Kazari Maki cooking with Cathy
Our final efforts - 7 different types of nigiri sushi, the decorative maki roll sushi, and two different types of sashimi (Horse Mackerel and Yellowtail).
We did the cooking class with Ayuko at Buddha Bellies Cooking Class - you can see more information here on their website -
http://buddhabelliestokyo.jimdo.com/ The lessons were excellent for people who are more advanced, but Ayuko was really great at helping beginners as well. Her "classroom" is a library of english language cookbooks which are very inspiring as well. If you are in Tokyo, I would highly recommend her classes (we are doing another class with her soon, so we'll post more photos).
For dinner we went to
Genki Sushi (you can never have too much sushi!!!). You order on the ipad in front of you and the sushi is delivered on a little train system. It was delicious, and really cheap (sushi for the three of us was a bit over $30).
No comments:
Post a Comment