online sushi training
Become a sushi chef in 2 months. The class for the graduates of Professional Course.Our Online Sushi Training Program SushiTrainer is a subscription-based sushi instruction service. For the foodie, SushiTrainer gives you the basic skills and know-how for creating your own elaborate sushi meals. For professional sushi chefs, our school offers advanced training in presentation techniques and a curriculum designed to provide insight on how to refresh and improve upon advanced sushi making abilities. Our program offers the following: Online real-time interactive video instruction 3-Way rotating instruction center for multimedia E-learning Downloadable lessons recipes, and nutritional info Over 300 videos and over 10,000 photos Professional instruction from beginning to advanced sushi training Online note taking system Study at your own pace Quick over the phone and email support Resources and external links for obtaining tools and sushi equipment
In our online sushi school, you can watch over 300 instructional videos made by professional sushi masters. No matter what your level is, you'll learn all the skills you need as a sushi chef with our easy to follow, step by step instructions. Come inside and see! I have no experience making sushi, it seems fun but really complicated. Can Sushitrainer help me? Where can I purchase ingredients and tools used in making sushi? Can I actually learn how to make sushi? How much is it to sign up? How often am I billed? What methods are used in billing? What if I want to stop the service? Does Sushitrainer give out or sell customer information? What do you mean by full multimedia E-learning? Washing and Steaming Rice Mixing Rice and Vinegar Rice ball for practice sushi Basic Education of Maki-Sushi (Rolls) Basic Japanese Sushi Information Introducing the World's First Online Sushi School Introduction of Fresh Fish for Japanese Sushi use
Intro to Vegetables and Other Ingredients for Sushi Basic Education of Nigiri Sushi (Text only) The Most Fancy Sushi Bars & Sushi in Tokyo Introduction to Different Styles of Sushi Introduction of # 1 Sushi Chef in Japan Introduction to Hand Roll Party at Home Ocean Fresh Fish Market Pacific Fresh Fish Market Best Fresh Fish in Japan Intro Tsukiji Fresh Fish Intro Tuna Auction at Tsukiji Market w/inst Tuna Auction at Tsukiji Market w/o inst Japanese Fugu (Globefish) Intro FUGU FOR JAPANESE STUDENTS LA Retail Market Intro LA Vegetable Market Intro Eating Sushi - Tuna Roll Decoration Rose by carrot Stories and History of Sushi The Sake of MTC The Shochu of MTC Plates for sushi Intro How to build a Japanese Knife Fittings How to build a sashimi serving chop-sticks Cucumber Roll w/ soybean paper Tuna Roll w/ soybean paper Salmon Skin Hand Roll Medium Fatty Tuna Nigiri
We will continue to introduce new knives and update information in this section as well. More Japanese knife infoLooking for GREAT holiday gift ideas?
japanese sushi knife storeTry our SUSHI CLASS GIFT CERTIFICATE--It's fun and yummuy!! YOU CAN MAKE IT IN TIME! ACCEPTING APPLICATION for 12 WEEK INTENSIVE PROFESSIONAL SUSHI CHEF COURSE WINTER SEMESTER 2017 1/9-3/31/2017.-- REGISTER EARLY to secure your place. 5-DAY INTENSIVE COURSE is available every week Monday through Friday. -- REGISTER NOW to set up dates of your preference. Thank you for visiting us, Steffen! SEE Steffen's PICTURE & VIDEO The story of sushi, from samurai to supermarket. This refreshingly entertaining and comprehensive introduction to the art and culture of sushi vividly portraits the everyday CSA life and drama in great details with spice of vigorous training, pain and joy of sushi chefs-in-making, and friendship!
The educational philosophy of the California Sushi Academy crosses borders, race and gender to bring greater Japanese cultural understanding and appreciation through the culinary experience.In the past it has been solely the right of Japanese male's to become sushi chefs. CSA has changed this.... Becoming a sushi chef is not an endeavor to be taken lightly. Amateur chef Tetsuya Sakurai, who spent $6,000 on an intensive cooking course, told Business Insider that the experience proved especially emotional for him. “Sometimes I cry,” he said, “but only when I’m at home on my own.” Luckily, there’s a way to avoid the tears by practicing a few vital skills during your time in culinary academy. Grab your finest knives and wipe down the kitchen counter, here is everything you’ll need in order to become a budding itamae. Accrue the right equipment A true sushi chef is only as good as the equipment they use. For this culinary endeavor, it’s necessary to make sure you have the following:
The proper knives: You’ll need a couple knives, including one with a heavy, curved blade and one with a long, slim blade. Rice cooker: Cooking rice in a pan can prove challenging, and use a cooker will result in more evenly cooked grains. Colander: Perfect for washing rice and vegetables. Rice rolling mat: This will keep the rice from sticking to the countertop and make it easy to shape your sushi. , there are well over 100 varieties of sushi. Knowing the names of each will reduce any confusion about any potential requests you have from family, friends and anyone else you’re cooking for. Some of the more common sushi types include: Sake nigiri: Salmon and rice. Toro: Young Yellowfin tuna. Ebi nigiri: Cooked shrimp. Tekkamaki: Thin tuna roll. California roll: Made from avocado, cucumber and imitation crab. Unagi: Eel broiled in a sweet sauce. Kani nigiri: Authentic crab leg. As with other dishes heavy in seafood, you’ll want to make sure you’ve purchased the best fish available.
According to an interview with to the Denver Post, Ryan Foote, who purchases fish for Whole Foods in Boulder, Colorado, has a few sensory clues to watch out for when purchasing sushi ingredients. To begin with, always try to pick up the brightest colored fish possible, as dull hues means oxidization has set in, which can effect both quality and flavor. Additionally, smell is important, and anything with a particularly strong odor has gone bad and thus has no place in your kitchen. The best fish should also be smooth and firm to the touch; slimy fish results in inferior sushi. Finally, filets are better than steaks, as they’re much easier to slice. , the right kind of rice can make or break your sushi. For most dishes, you’ll want to make shari rice, which can be done by taking uncooked rice and adding half a cup of rice vinegar, two tablespoons of sugar and two teaspoons of salt. This will give the rice the perfect consistency and make it absorbent as well. As a final note, be careful with how you remove the cooked rice from the pot.