Online Cooking Workshop ” Kazari Maki Sushi” with Sozai Cooking
Sun 13 Dec 2020 16:00 - 17:30
Fee: £25.00 | Platform: ZOOM (link will be sent to you after your purchase)
Online Japanese Cooking Workshop Kazari Maki Sushi Tickets
Join our exclusive Japanese Cooking class run by Sozai Cooking School, and make your own tasty treats!
飾り巻き Kazari-maki, kazari means “decorative” and maki means “roll”.
四海巻き寿司 We are going to create the “the Four Seas Roll” which is one of the most famous decorative sushi.
Date: 13th December 2020, Sunday
- Please be prepared 10 minutes before the workshop starts.
- Precautions: Over 18 years old only, this recipe includes alcohol.Online platform: ZOOM (link will be sent to you after your purchase)
*if you haven’t received the login information one day before the lesson, please email us at email@example.com
- Ticket Price: Single person ticket £25
HYPER JAPAN Special Gift!
A free sake “MIO” from Takara is included with this ticket 😉 Let’s enjoy it with your Sushi!
Please read the Terms and Conditions carefully before you submit your form.
The deadline for ticket purchase is before 7th December
Please prepare this equipment by yourself before the workshop starts.
LIST OF EQUIPMENT
*SEE EXAMPLE PICTURE
- Makisu ( bamboo mat ) ideally a longer size *
- Bowl and colander to wash the sushi rice *
- Medium size saucepan and the lid to cook the rice, ideally a nonstick pot *
- 1 bowl, filled the water for wetting your hand and the knife
- Handai and spatula to mix the sushi rice *
- Frying pan/tamagoyaki pan and spatula to cook an egg omelette *
- Knife and chopping board
- Cling film
- Kitchen towel
Examples of home kitchen equipment
Frying pan for Tamagoyaki, Makisu, Original sushizu ( in the class ), readymade sushizu, pot for cooking the rice, mixing bowl for sushi rice.
LIST OF INGREDIENTS making 8 slices of Kazari Maki Sushi
< To cook sushi rice >
- 360g Sushi rice
- 400g Water
< To make Sushi vinegar >
- Rice vinegar
- Caster sugar
- Sea salt
Alternatively please use 80ml ready made Sushi seasoning vinegar
< Kazarimaki filling >
- Seafood stick/ Crab stick
- Cucumber, ideally slim and tight
- Nori Seaweed
< To colour the sushi rice > You only need ONE
- Beetroot pickle juice for pink
- Chopped heab for green
- Balck/gold sesame seeds
< Tamagoyaki >
- Water or cooking sake
- light colour soy sauce
- Maple syrup *Optional
- Vegetable oil
Instructor’s profile: 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 the 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.