2010 Sep 06 Sushi-Making Class at Kempinski
If you've ever sat at a sushi bar, you were probably amazed at how quickly and easily the sushi chefs assembled various sushi rolls from a diverse palette of ingredients. Though it seems relatively simple to the eye, the skill and technique requires years of experience and practice, which I could well imagine after I spent a fun-filled afternoon trying to get rid of rice sticking to my fingers in a Japanese Cooking Class at Kempinski Hotel Beijing.
With six other beginners, I had the chance to closely watch a sushi-making demonstration of Tani Gu, head chef of Honzen restaurant, who instructed us in the three essential principles of fine Japanese cuisine: retaining the freshness of every ingredient, maintaining the nature of food, and using superior tableware. Class began with a lesson in how to make authentic sushi rice, followed by how to clean and prepare top-grade fish. Next, a crash course in the knife skills of sashimi preparation; the delicate assembly of hand rolls using salmon, tuna, snapper, daikon and cucumber; and finally the secrets to making perfect sushi. Chef Tani shared his personal experiences and stories along the way. Then we tasted his work.
Picture time!
Tani: "We're gonna use freshly cut avocado, tuna, salmon and snappers during the class.“
Tani's instruction was translated during the demonstration.
My sushi ingredient box: ham, cheese, salmon, tuna, snapper, fried bean curd, avocado, fish roe and wasabi. A bowl of water is very important for keeping hands cool and preventing rice from sticking to fingers.
Tani: "The knife cutting direction should be against the grain, or fish meat will crumble."
Tani: "When you are making nigiri (white rice topped with raw fish), press it softly. Feel it, don't kill it."
Tani: "Tightly press the bamboo sheet when you roll up the seaweed. Customers should eat it ASAP to show respect to the chef's effort, because seaweed goes soggy fairly quickly."
Every cutting board was shared between two students. See the chaos of our work!
Class schedule for the rest of 2010: (Sundays) September 12, October 17, November 14 and December 5. RMB 398 per person including recipe booklet. Each class requires a minimum of six attendees. Prices are subject to 15% surcharge (6465 3388 ext 4200), or visit Honzen restaurant information desk at Kempinski.
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