FOR PROFESSIONALS ONLY
Learn the art of Sushi, Sashimi and other Japanese culinary highlights such as Tempura, soups and Nimono from a real Japanese Sushi and Kaiseki master. The courses will be held in English and in the very heart of Vienna. Course duration is two months, Monday to Friday. Due to small classes with no more than 10 students you will encounter intense face-to-face and hands-on training.
For inquiries please contact
THE TEACHER
Nobuyuki Ikarashi is a true master in the art of Sushi. Born 1968 in Niigata, Japan, he soon discovered his love for the precision behind Sushi and traditional Japanese cuisine. After decades of education and practice in highly decorated restaurants in Japan he achieved a master title in both disciplines (Sushi and Kaiseki) – which is very rare. Even more unusual is the fact, that he is willing to share his knowledge with interested professionals outside Japan. He moved to Austria to teach and hence improve the quality of Japanese cuisine all over Europe.
COURSE CONTENTS
GENERAL TOPICS
- JAPANESE KNIVES & SHARPENING TECHNIQUES
- UMAMI AND ITS BALANCE
- PRINCIPLES OF WASHOKU
- HYGIENIC PRINCIPLES
- PHILOSOPHY OF OMOTENASHI
SUSHI & SASHIMI
- RICE
How to choose and cook rice - VINEGAR
How to prepare vinegar mix for shari - DIFFERENT KINDS OF SUSHI
How to prepare Nigiri, Maki, Temaki, Chirashi,
Oshi-Zushi, Hako-Zushi, Bo-Zushi - QUALITY OF NETA & SEASONINGS
Fish & seafood, vegetables, Tamagoyaki, Shoyu, Nori, Gari, Wasabi - TRADITIONAL AND MODERN TOPPINGS FOR SUSHI
- JAPANESE CUTTING TECHNIQUES
- DIFFERENT WAYS TO CUT AND SERVE SASHIMI
- HOW TO PLATE SUSHI AND SASHIMI
JAPANESE CUISINE
- SEASONINGS
- DASHI
- YAKIMONO
(grilled dishes) - AGEMONO (Tempura)
- NIMONO
(braised dishes) - NABEMONO
- SUNOMONO & JAPANESE SALADS
- SHOKUJI
- TSUKEMONO
- MISO-SOUPS
- SUMASHI-JIRU & CHAWANMUSHI
etc.
