Fancy Japanese Cuisine? Has sushi become part of your lifestyle? Want to try something new and fun?

If the answer is yes to all the questions, then here’s the evening for you: a Japanese cooking course at the Tozai Association.

A cooking class that’s out of the ordinary

Katsuya Tatsumoto, Master Chef, will be holding the lessons which include the preparation of Maki, nigiri, tempura, sashimi and teriyaki.
Tatsumoto is 100% Japanese and an extraordinary person. When you get to the Tozai Association, you’ll find an easygoing and homely atmosphere.
The first thing I appreciated about the Master is his sense of humor, which is subtle, a bit sarcastic, and this characteristic unites his oriental culture with ours. The second is his ability to teach Maki with commonly used Italian ingredients. I had already taken a course in Japanese cooking, but Tatsumoto has managed to convey his knowledge in an easy way, transforming a Japanese craft into a form of art that everyone can approach while having fun.
In short, an evening in company, either at the Association Tozai or at home, discovering a distant culture which has now become part of ours.

The program

STEP 1

• cooking rice
• rice seasoning
• hosomaki rolls workshop
• furamaki rolls workshop

STEP 2

• cutting fish and sashimi
• shrimp cutting and cooking
• workshop for nigiri

STEP 3

• temaki (cone)
• oshizushi (sushi made with a mold)
• teriyaki sauce
• ebiten roll

MASTER TATSUMOTO

Tatsumoto Katsuya (Tozai) was born on March 6, 1964 in the Kyoto Province, Japan.
During the summer holidays and after school (during high school), he began to learn the culinary art (especially sushi) in the restaurants in his area. He then obtained his Cooking licence in 1987.

In 1988 he moved to Madrid and in 1990 he arrived in Italy where for the first 3 years he worked at various Japanese restaurants.
In 2001 he founded the Tozai Cultural Center in Milan, where he began to teach Japanese cuisine.
Thanks to his entrepreneurial ability, he continued expanding his activity while also teaching in several renowned schools and in various maritime localities during the summer.

Here’s a little foretaste: the recipe for preparing rice for sushi

• Take 1 kg of rice, put it in a container and remember the level of the rice (you’ll need to remember the level later when boiling the water)
• Wash the rice several times in a bowl to remove the starch, until the water is almost transparent
• In a pot, which should be kept covered, boil the rice with a quantity of water of the same volume (the level mentioned before). When it begins to boil, lower the flame to a minimum and continue cooking until the water is fully absorbed (approx. 20 minutes).
• Meanwhile, in a separate container, prepare the seasoning that will be added to the rice when ready, while stirring:
  • 100 ml of wine vinegar (white) or rice vinegar
  • 50 g of sugar
  • 15 g of salt
  • 1 piece of Kombu seaweed

• Once the rice is cooked, let it cool down for 15 minutes in the pot
• Then get a very wide and low pot, spread the rice and mix gently with the seasoning
• If at this point you still have a free hand to fan the rice as you stir it, you are on your way to becoming an experienced cook!

Course details

Classes: Minimum 4 participants, maximum 8.
Duration: 5 hours, in a single day, at the association or at your home.
Equipment and materials: they’re supplied directly on site.
Cost : €129 + VAT.

AND YOU, have you ever participated in a Japanese cooking class? IF SO, at which school?
IF YOU’D LIKE TO GIVE ME YOUR OPINION OR SOME ADVICE for the next course, I LOOK FORWARD TO RECEIVING YOUR COMMENTS 😉