It will take place in Malaga, with a duration of 24 hours distributed in the following days and contents:
Session 1 - Wednesday, April 12, 2023 from 10:00 am to 2:00 pm and 3:00 pm to 7:00 pm
- 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.
- Preparation of soy sauce
- Preparation of pickled ginger
- Katsuramuki cutting technique
- Preparation of vegetables for makis
- Preparation of fillings
- Sushi preparation station layout
- Preparation of HosomakiPreparation of Futomaki
- Elaboration of Chumaki
- Uramakis with special toppings
- Introduction to Japanese frying (agemono)Tempura Makis
- Makis in Panko
- Sauces for western sushi.
Session 2 - Monday, April 17, 2023, 10:00 am - 2:00 pm and 3:00 pm to 7:00 pm
- Theory. Handling, preservation and cutting of fish.
- Rice processing
- Stone sharpening of knives
- Salmon quartering
- Tuna fish spawning
- 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.
Session 3 - Tuesday, April 18, 2023, 10 a.m. - 2 p.m. and 3 p.m. to 7 p.m.
- Theory. Safety, hygiene and regulations. Allergens.
- Rice processing
- Preparation of ornaments (tsuma/ken) sasagiri
- Katsuramuki Daikon
- Negi Cut
- Japanese omelet - Tamago yaki
- Preparation of Gunkan Sushi
- Temaki Preparation
- Kabanoki Roll
- 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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