Sunday, 25 September 2005
Sushi Class
I woke up for a 9 AM - 11 AM sushi class at the local Williams-Sonoma. The class was limited to 10 people and was taught by Saso of Saso's Japanese Noodle House. This class taught me many things, 3 of which I'll share with you this evening.
- Saso is hands down the best sushi chef in the Capital District. As far as I'm concerned, he is the best sushi chef. He has a wit and banter that you'd never know from seeing him work at his restaurant. A true craftsman in the art of making sushi. Tip for cutting rolls: Dip the tip of your knife in vinegar water, tap handle on countertop, and use the Push-then-Pull technique to cut your roll. The dip and tap ensures that your knife is moist to cut through the roll and the push-then-pull technique ensures that you don't tear the roll to bits.
- I know for a fact that I'd have absolutely no problem sustaining myself on sushi, even if that meant sushi for breakfast, lunch, and dinner. You've gotta be creative. And there ain't nothing wrong with a Philadelphia roll (Smoked Salmon, Cream Cheese, Avocado) on a Sunday morning. It's probably what you'd nosh on anyway. Would I try and find a way to work in Rice Krispies in a roll? Probably. For all you haters out there, sushi literally means, "vinegared rice" and so has nothing to do with the fact that there's fish in it.
- Williams-Sonoma is over-priced ... way, over-priced. I don't need my rice cooker to act like my Mr. Coffee Maker.
The nice thing about these type of cooking classes is that they're a great way to see another side of chefs and cooking that you love.
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