Cultural News, 2011 July Issue / Cutting board talk
By Chef Andy Matsuda
Summer vacation has begun for kids. On June 27, Eric, a 14-year-old high school student, came to our sushi school to take a 4-hour private sushi lesson with me. His mother and grandmother came with him.
I taught him how to make tempura, rolls with several ingredients, Hako sushi, Temaki (hand-roll) sushi, and more. We started with cooking the rice first, and I showed him how to prepare the ingredients for various sushi menus. Eric followed my instructions on cooking sushi dishes. Eric’s mother and grandmother watched very closely what Eric was doing.
The goals of my sushi class for kids are not only learning the cooking process but also finding pleasure in serving food to their family and friends. The kid’s sushi class should be remembered as joyful moments for the family.
Dubbed as “Kids Sushi Camp,” we are preparing a 2-day- curriculum:
Day 1) Basic sushi rice preparation and roll making;
Day 2) Basic fish preparation and traditional sushi making and serving to students’ families.
We can accept 10 to 15 children at one time.
Andy Matsuda is the founder and the chief instructor of Sushi Chef Institute in Torrance. For more information, visit www.sushischool.net