Mastering Basic Sushi March 12, 2010

What Julia Child did to bring French cooking to the American home cook, so does Chef Hiroko Shimbo hope to do for Japanese cuisine. In this introductory class, you’ll learn the basics of making of maki-zushi (rolled sushi), including how to shop for the freshest, sustainable seafood and how to use traditional sushi tools. In addition to making several rolls in both the traditional and popular “inside-out” styles, you’ll be guided through techniques for preparing perfect sushi rice, pickled ginger and smoky dipping sauce, as well as chirashi-zushi (sashimi over vinegared rice) and tamago (sweet egg omelet). Over a sushi feast at the end of class, you’ll learn about the history and evolution of Japan’s most famous culinary export, as well as tips on how to order and eat in sushi restaurants.

Official Website: http://www.internalculinarycenter.com