Inside a Michelin-Star Chef's Sushi Making Class in Tokyo
At the prestigious Huumian Cooking School in Tokyo, students have the rare opportunity to learn sushi-making from Chef Ayhara, whose eponymous restaurant holds a coveted Michelin star. Here's an insider's look at the intricate art of sushi preparation.
The Foundation: Perfecting the Rice
* The mixture is carefully folded into cooked rice.
* The technique for mixing requires significant skill and practice.
The Tamago: The Art of Japanese Omelet
* The goal is to achieve a perfectly rectangular shape.
* The precision required makes this seemingly simple dish a true test of skill.
Fresh Ingredients Showcase:
* Premium tuna.
* Red snapper.
* Scallops.
* Squid.
* Horse mackerel (similar to Spanish mackerel in Western cuisine).
Knife Skills: The Heart of Sushi Making
* Proper technique is essential for both quality and safety.
* The precision required for clean cuts is far more demanding than it appears.
Assembly and Technique
* Multiple attempts are often needed to achieve proper form.
* Even under expert guidance, mastering the technique requires significant practice.
The Tasting Experience
* The tamago reveals its role as a sweet-savory component.
* Traditional sake provides the perfect accompaniment.
This immersive experience demonstrates that while sushi may appear deceptively simple, each element - from rice preparation to knife skills to final assembly - requires dedication, practice, and attention to detail to master. As the class reveals, even under the guidance of a Michelin-starred chef, the art of sushi-making remains a challenging but rewarding pursuit.
Chef's Note:
True mastery of sushi-making comes not just from understanding the techniques, but from countless hours of practice and dedication to perfecting each element of the process.
