Slice and dice like a Japanese chef

ON A ROLL: Students try their hand at rolling sushi.
Slice and dice like a Japanese chef

KEY INGREDIENT: Good sushi starts with getting the rice right.
Slice and dice like a Japanese chef

PRACTICE MAKES PERFECT: Students polish their skills behind a sushi bar.
Slice and dice like a Japanese chef

FEAST FOR THE SENSES: A plate full of yummy sushi.
Slice and dice like a Japanese chef

TIME FOR A FEAST: Students show off their creations with their instructor (seated).


    Nov 27, 2014

    Slice and dice like a Japanese chef

    HAVE you ever wondered how to attain the knife skills that go into producing the thin, even slices of sashimi?

    If you want to learn how to cook like the Japanese, there's a new place where you can learn how to.

    The Tokyo Sushi Academy has set up its first school outside Japan - in Singapore's Chinatown.

    Since 2002, the academy in Japan has trained students to become sushi chefs, equipping them with the skills to work in Japanese restaurants or start their own businesses.

    The school also caters to youth looking to venture into the food industry or those who want a mid-career change.

    The Singapore school offers a 10-day basic sushi course that runs over two weeks.

    Learn the art of making sushi with other international students under the instruction of Tadao Fujisaki, a third-generation chef from a family-run sushi business in Japan.

    The course teaches you how to make sushi rice, the sharpening and use of Japanese knives, the correct technique for slicing fish, how to prepare and store ingredients and more.

    Learn the techniques that go into making different types of sushi rolls such as hosomaki (thin sushi rolls), futomaki (fat sushi rolls) and California roll sushi.

    At the end of the course, students get to invite guests and prepare a sushi meal for them, as part of the graduation programme.

    The academy also offers a 10-day course in basic Japanese cuisine.

    Students learn how to handle Japanese cooking knives, how to make udon (thick Japanese noodles) and dashi (a stock used for soups), the technique for cutting vegetables and how to slice sashimi.

    They will also learn how to cook other popular Japanese dishes such as chawanmushi (steamed egg custard), grilled fish, Japanese salads, soba, tempura, and chicken and beef bowl dishes.

    This course will be taught by Hideyuki Takahashi, who has worked in Japan and Hong Kong. He was the executive chef of the Shinji by Kanesaka restaurant at Raffles Hotel.

    For the casual cook and those interested in learning something new, there are short Japanese cooking classes on weekday evenings and weekends.

    The academy teaches students to cook Japanese dishes using everyday ingredients which they can easily find in supermarkets, and can be completed without much fuss or time.

    Come next month, there will also be short classes on making different types of sushi, suitable for people of all experience levels.

    The next basic sushi course runs from Jan 5 to 16, while classes for the basic Japanese cuisine course will be held from Dec 8 to 19, and from Jan 19 to 30.

    For more information, visit www.sushiacademy.sg