About the Event
This course will teach you how to make sushi at home and from scratch. To start you will learn how to cook Japanese rice and then how to make sushi rice with your own vinegar mix. These are the most important parts of making sushi. You will learn about:
Ingredients:
Japanese rice
Sushi vinegar mix
Nori seaweed
Sushi grade fish – how to select, cut and slice
Other types of vegetable fillings and toppings
Shoyu, sushi ginger and wasabi
Techniques:
How to make: Roll sushi, inside-out roll, nigiri (grip), temaki (hand roll), gunkan
How to use the sushi mat
Deal rice with your hands
How to use a knife for sushi and fish
Demonstration miso soup:
There will also be a demonstration on how to make miso soup a traditional stock using kelp and bonito fish flakes. Also adding common ingredients such as tofu and seaweed to serve.
Key ingredients:
Miso
Kelp
Bonito
Tofu
Seaweed
Tickets: £85
Limited spaces available.
Sachiko Saeki’s Profile
It is part of family banter that Sachiko’s first encounter with the world was the scent of vinegar drifting from her mother’s hands, a result of years of sushi making for their restaurant in Japan. Helping in her parent’s business formed a focal part of Sachiko’s upbringing.
Since moving to the UK, Sachiko’s food experiences continue to be varied. There was a desire to know more about vegetables. For a couple of years, she cooked at the popular Warehouse Café in Birmingham where she learned about Western methods of cooking vegetables as well as learning about vegetarianism. In 2011 a trip to Koya-San, a Buddhist Temple Complex in Japan led to research on Shojin Ryori – vegetarian Buddhist monk food. These experiences with vegetables were sought by the team behind Hugh Fearnley Whittingstall where she featured in Channel 4’s River Cottage Veg.
Several years were spent in some of London’s Japanese kitchens most notably as an assistant to the Head Chef at Umu, a Michelin-star Japanese restaurant in Mayfair, moving on to learn the art of sashimi fish at Atari-Ya, at a Japanese fishmonger. At the same time, she ran Kinome Japonica a Japanese pop-up restaurant serving Kaiseki in various eateries across Birmingham whilst also catering for public and private events. Also, she is an experienced teacher since 2010 at Leiths in London, Demuths Vegetarian Cookery School in Bath, Harborne Food School in Birmingham, many other schools, and privately.
Sachiko has just returned from Japan after spending an extended period of time conducting further research on Shojin Ryori by visiting numerous nationally renowned food producers and chefs. Whilst here she also received a Tofu Meister qualification, became a qualified International Sake Sommelier, and attended training workshops in soba noodle making.
Sachiko continues to share her passion for Japanese food whilst contributing knowledge and experiences to the growing food culture in the UK.
Please note:
We make a conscious effort to reduce waste and packaging. Students are welcome to bring their own containers and cool bag to transport their food home.
Refreshments will be available throughout the day. All ingredients, equipment, and recipes will be provided.
Please advise at the time of booking if you have any special dietary requirements, e.g. Gluten Free, or Vegan