Part 2: Cabi x Ace Hotel Brooklyn - Japanese home cooking class. Make hand-roll sushi and Sake Tasting by Kato Sake
This is the second part of the Japanese culinary tradition workshop series hosted by Cabi in the Demo Kitchen by Ace Hotel Brooklyn. All are welcome to join!
1. Sushi Essentials: Rice, Nori, and the Basics of Umami
The role of sushi rice in texture and flavor
Hands-on session: Crafting the perfect sushi rice
Exploring the science of nori and umami in the context of sushi
2. Veggie: Fresh and Pickled Vegetables
Hands-on activity: Preparing a variety of vegetables
Unpacking the science behind its impact on flavor profiles
3. Intro of Sushi-Grade Fish
Introduction to the different sushi-grade fish participants will be working with
Demo session: Slicing techniques for various fish
The science behind the freshness, texture, and flavor of each fish
Featured Fish:
Tuna in two ways
Salmon in two ways
Tamago (Egg)
4. Sauces, Condiments, and Umami Magic
Overview of traditional condiments (soy sauce, wasabi, pickled ginger)
Soy Sauce Pairing
Understanding the science behind umami and how sauces enhance it
5. Tasting
Demonstration of handroll rolling techniques
Hands-on practice: Rolling your own handrolls with guidance
Tasting and feedback session
Emphasizing the science of balancing flavors for a memorable experience
6. Sip and Savor: Sake Tasting by Kato Sake
Overview of sake varieties and their flavor profiles
Ingredient List:
Sushi rice
Nori (seaweed sheets)
Tuna, salmon, yellowtail (Subject to change)
Fresh vegetables (cucumber, avocado, carrots, etc.)
Eggs
Pickled vegetables (pickled radish, pickled ginger)
Soy sauce
Wasabi
Sesame seeds
Rice vinegar
Kato Sake Tasting (for pairing)
Note:
Please let us know if you have any dietary restrictions.
Guests attending the Soy-Sauce making class in August are invited to bring their now-fermented unique Soy Sauce.