PRIVATE CLASS DAY 2
PRIVATE CLASS DAY 2
Bespoke Class for Shiv
Master Sushi from scratch
Sushi Rice/ Sushi Seasoning / Sushi- Nigiri / Sushi rolls / Hand sushi rolls / Chirashi / Seared sushi rolls /
Gunkan sushi / dragon sushi / Californian rolls
Tamago – Omelette / Inari – tofu pocket
Hygine & best temprature for sashimi
Instructor : Izumi Nakamura
Izumi grew up in Amakusa, a beautiful chain of five islands located in the south of Japan, blessed with delicious, natural, wholesome food -Izumi has never been far away from the joy that food can bring, honing her super-healthy recipes in surroundings with rich history.
She draws upon this upbringing in her work as an outstanding sushi chef, dietary consultant, and qualified sake sommelier. Her background as a trained and experienced pharmacist also enables her to create dishes and menus that are as nutritionally balanced as they are delicious.
She shares her passion for Japanese cooking and the health benefits to be had from it through her fun, informal, hands-on lessons. Her down to earth teaching and creative demonstrations at many companies and shows. She is GM of Sozai cooking school, managing many events in London and creating various of live streaming shows. She is also founder of 5 Incorporated Ltd, offering private chef/corporate event catering services.
Izumi is a member of the Japanese Culinary Academy UK.
Instructor
Sozai Expert
We are happy to create memorable dinner for all of our customers.
Thank you so much for everything. With Sozai catering team, a perfect organisation is guaranteed!
Pre-booking
Welcome and class, what I say of it, brilliant
Follow up notes fabulous
Thank you and well done. I will recommend you and definitely think about buying classes for presents, including for myself!
Thank you, Master Suda and Sozai for a fascinating Japanese Cookery Lesson today.
The knife skills of Master Suda are amazing, as are his knives. His preparation of the sea eel was a work of art. It was wonderful just to see him at work, though I don't think I'll be trying this at home.
I found the tempura section very instructive. I have never seen, nor read, about making tempura this way before – sprinkling batter into the hot oil before frying the floured and battered vegetables. I think I will try at home now. The results look wonderful.
I really enjoy these sessions as they give an insight into "true" Japanese cookery and to the different styles and skills.