© 2018 Japan Culinary Institute by Florence Culinary Art School

​Japanese Culinary Art - Washoku - Ramen - Sushi - Yakitori - Home Cooking - Vegan Cooking

 

- Culinary school for foreigners in Japan with lessons in English -

Sushi Course (4〜8 weeks)

Course schedule for 2020:

Starting on...

March 9th, 2020 (7 weeks・4 weeks) Registration OPEN!

October 5th, 2020 (8 weeks・4 weeks)

Course Fees:

4 weeks: Registration fee $1,500 + Tuition $3,800 = Total $5,300

​7・8 weeks: Registration fee $2,500 + Tuition $7,400 = Total $9,900

Sushi is probably the most famous dish of Japanese cuisine in the world. Its popularity has spread so widely that the word sushi is recognized anywhere in the world today. Using fresh raw seafood such as tuna, salmon, squid shrimp and sometimes vegetables or other ingredients, sushi is served in various ways including nigiri, a slice of raw fish over pressed vinegared rice or makizushi, a sushi roll filled with various fillings. At the same time, an international style of sushi roll like California roll which is made with untraditional ingredients such as avocado, cheese, or mayonnaise has evolved distinctively to reflect local taste preferences.

 

<Examples of Sushi type>

・Nigiri

・Gunkanmaki (a type of nigari wrapped with a  wide strip of nori or dried seaweed around the sides)
・Makizushi (roll sushi)

・Chirashi zushi (scattered sushi)

・Oshizushi (rice and other ingredients such as saba fish (mackerel) are layered and pressed for a while to shape)

・Hand-formed Sushi

・Inarizushi (sushi made of aburaage or deep-fires tofu stuffed with rice)

 

<Sushi course at JCI>

The goal of this course is to acquire skills required for cooking common menus at Sushi restaurants. After learning the basics of Japanese cuisine, students will focus on acquiring knowledge and skills. The course will be useful for those who want to open their own sushi restaurants in their home countries in future.

 

The student will also learn how to judge the freshness of different fish and shellfish - an important skill for sushi chef - by visiting fish market to learn how to select ingredients. You may also visit rice factory, sake brewery, and fishing experience, as well.

 

• Introduction to cooking tools, how to sharpen a kitchen knife

• Types of rice and fish, How to choose rice and fish

• How to prepare for Sumeshi(vinegared Rice)

• Traditional and Modern Sushi

• How to preserve food ingredients

• How to make Sushi by hand

• Hand-formed Sushi, roll sushi, scattered sushi

• How to slice raw fish, make soup or other fish dishes at Sushi restaurant

• How to plan a full-course menu at sushi restaurant

• Tableware for Sushi, and how to dish up

• Lesson on sake at Sushi restaurant and green tea

Week1: Sushi Basic

· How to sharpen a kitchen knife, explain the appliances

· How to choose the type of rice and fish

· How to make vinegar Rice

· Traditional and Trend, How to cut fish, preparation of sushi

Sushi Basic Information

Week 2: Sushi Basic training

・How to cut different types of fish 

・ Preservation method of ingredients

・How to grasp sushi - nigiri

practice cutting fish, grasping rice

Week 3: Sushi Shop menu

· How to make soup and soup, other sushi restaurant fish dishes

· How to cook sushi shop courses

· Sushi bar sake, green tea lesson

Week 4: Sushi dishes

Training on grasping sushi at a counter, to realize preparation of sushi at the moment, and serving speedily.

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