Difficulty
What you will learn in this course
- Sushi basics from how to cook sushi rice to sushi rolls
- Sushi variations such as thick rolls, thin rolls, hand rolls, etc.
- Sardine rolls, pickled tuna, and boiled conger eel, the best snacks for sake
- Behind-the-scenes of a sushi restaurant where the craftsmanship shines through and even the Japanese don't know about it.
Course content
Mr. Miyamoto, owner of Sushi Miyamoto, will teach us how to make "Sardine wrapped in Nori," a staple menu item at sushi restaurants. Sardine Nori-maki is made by rolling sardines in nori seaweed with vinegared sardines, shiso leaves, ginger (pickled ginger), green onions, and other ingredients. The cut cross section of the sushi roll is beautiful and looks good, but it is surprisingly simple to make, so please give it a try.
You will learn how to make sushi rice, which is usually used for rice at Sushi Miyamoto. It is no exaggeration to say that sushi rice is an important part of sushi that determines the taste of sushi. This is a rare opportunity to learn everything from how to cook delicious rice to how to season it, so please give it a try. You will also learn how to make the amount of sushi rice actually used at the restaurant, so don't miss it.
We were introduced to variations of the standard thin rolls: tekkimaki, kappamaki, kanpomaki, and kanpyo maki. Please take a look at the lesson, which is full of eye-opening knowledge such as how to improve the quality by changing the way of cutting and the backstory behind the kanpyoumaki.
The video lesson covers everything from how to handle the sea eel, to how to prepare it, to how to cook it. The video also explains how to make "Tsume," the secret sauce of sushi restaurants, so please give it a try.
We learned how to make hand-rolled sushi with three different ingredients: pickled tuna, boiled conger eel, and ume shiso. You will also learn how to make three different kinds of hand-rolled sushi, which is easy to use at home parties and other occasions and which you may not have known about. Don't miss how to make pickled tuna, which can be eaten as is as a snack or on its own on top of rice. Please take a look at this recipe for pickled tuna, as it is a delicious and applicable recipe that can be substituted for other fish such as sea bream.
It teaches the sweet seasoned egg rolls of sushi restaurants that sushi lovers will appreciate. It can be eaten as is or used as an ingredient in a thick roll as in this case. You may find it a little difficult to cook tamagoyaki, but it is a technique that can be applied to dashimaki tamago (rolled egg) as well, so please make it again and again to master it.
You will learn how to make futomaki, which is actually served at Sushi Miyamoto as a souvenir and is perfect for making and keeping on hand. The futomaki we have made in previous lessons utilize vinegared rice, cooked sea eel, and fried eggs as ingredients, but you can change the filling to other ingredients to enjoy with a variety of ingredients. You can use other ingredients as well, so please enjoy it with various ingredients.
Chef's Proile
Miyamoto Shinya
Sushi MIYAMOTO
Born in Chigasaki, Kanagawa, Japan in 1975. After graduating from high school, he worked at a local tavern before training at sushi restaurants in Hachijojima, Izu, Tokyo, and Yokohama.
In March 2015, he opened Sushi Miyamoto in his hometown of Chigasaki. The impactful sushi rice is cooked in a Nambu ironware rice kettle and mixed with red vinegar, and the sushi is served not only with local fish from Shonan, but also with ingredients that he considers good based on his long experience as a connoisseur, ordered directly from all over Japan. This is enjoyed not only by locals but also by customers from all over the country.
The sushi is loved not only by locals but also by people who travel from as far as Tokyo to try it.