It will take place in Malaga, with a duration of 24 hours distributed in the following days and contents:
Sesión 1 – Lunes 6 de mayo de 2024 de 9.00 a 14.00 y de 15.00 a 18.00
- Sushi introduction theory, history, types, utensils and ingredients
- Washing and cooking rice.
- Preparation of sushi-zu (sushi vinegar)
- Preparation of traditional and instant dashi broth.
- Preparación de salsa de soja para sushi
- Preparation of pickled ginger
- Katsuramuki cutting technique
- Preparation of vegetables for makis
- Preparation of fillings
- Sushi preparation station layout
- Elaboration of Hosomaki
- Futomaki processing
- Elaboration of Chumaki
- Preparation of Gunkan Sushi
- Temaki Preparation
Sesión 2 – Martes 7 mayo de 2024, 9.00 a 14.00 y de 15.00 a 18.00
- Teoría. Seguridad, higiene y normativa. Alérgenos
- Uramakis with special toppings
- Introduction to Japanese frying (agemono)
- Makis in tempura
- Makis in Panko
- Sauces for western sushi.
- Preparation of ornaments (tsuma/ken) sasagiri
- Katsuramuki Daikon
- Negi Cut
- Japanese omelet - Tamago yaki
Sesión 3 – Miércoles 8 de mayo 2024, 9.00 a 14.00 y de 15.00 a 18.00
- Theory. Handling, preservation and cutting of fish.
- Rice processing
- Stone sharpening of knives
- Salmon quartering
- Tuna cutting
- San-mai-oroshi cutting technique (sea bass/gilt-head seabass)
- Edomae sushi (nigiris)
- Preparation of nettas (topping nigiris)
- Nigiri grading
- Elaboration of nigiris.
- Preparation of Temari sushi.
- Theoretical and practical exam for final evaluation
Delivery of certificates
The course includes:
- Bamboo Mat
- All raw materials
- Fish for practice
- Equipment in use regime
- theoretical material in digital format
- Theoretical Examination
- Practical Examination
- Certificate.
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