Japanese Canadian Heritage Cooking Class: Oshizushi 101 w/Chef Seiji Nohara
April 9 @ 6:00 pm - 8:00 pm PDT
Learn fundamentals of pressed sushi, AKA oshizushi—layering & box-forming delicate fish on rice, an old school art now in vogue once again!
SEIJI’S SPRING SEASON OSHIZUSHI MENU:
- Discover the history and purposes of sushi made in a box
- Japanese rice making tutorial, seasoning hot rice in sushi oke
- Preparing specialty BC salmon fillet and other delish ingred incl tamagoyaki
- How to properly layer and press your oshizushi to impress your guests!
- Cutting up, optional aburi torching, and garnishing w/ chilli & fresh wasabi leaf
- Served with hot green tea, seasonal fruit & double chocolate mochi brownie bites!
(photo courtesy of Seiji Nohara)
Cook’s Bio: Seiji Nohara is a Japanese chef from Hokkaido who also cooked in Toyama for a number of years before he moved to Vancouver, in 2009. Currently the sous-chef at Kishimoto Japanese Kitchen and owner/chef of Seiji Sushi Service, Seiji loves to spread happiness through both working as a sushi chef and as a ski instructor!
For all program inquiries & information please email Michael the co-ordinator: torabc@gmail.com
