Japanese Home Cooking: Sushi and Small Plates

About this class

This class covers the Japanese home-cooking techniques that most people don't know exist, going beyond the standard maki roll and into the texture and seasoning of good sushi rice, the handling of raw fish, Japanese knife technique, and a few simple small plates that make a sushi night at home feel complete. The instructor grew up eating and cooking Japanese food and teaches from that perspective rather than a simplified Western adaptation, and the session ends with everyone eating the full spread they made together. All ingredients are provided.