KenZen

Sushi Bar & Exotic Cuisine

KenZen Sushi School

Would you like to know more about sushi?

Would you like to know the difference between quality and substandard sushi?

Would you like to enhance your experience at a sushi bar?

Ever wanted to learn to make sushi at home?

Ever considered becoming a sushi chef, maybe even at KenZen Sushi Bar?

If so, then you might want to consider attending KenZen Sushi School!

KenZen will be holding a Four-day Introductory Beginner class. The classes will be held on Saurday and Sunday for two consecutive week-ends. Each day will be four hours - from 9:00 a.m. - 1:00 p.m. The first class will start as soon as we have a minimum number of students who have contacted us and are ready to begin. To maximize personal instruction, classes are limited to four persons only.

Four-Day Introductory Beginner Class

The first day of the four-day class will cover:

History of sushi
Philosophy of Sushi
Types of sushi
Basic Sushi Ingredients
sushiChef Set-up
Workplace Safety
Cleanliness & Sanitation

Beginning Knife Skills

Knife types: Yanagi, Usuba and Deba
Safety
Sharpening Yanagi (sushi knife) Demonstration

Cutting and Preparing Vegetables for Sushi

Safety & Proper Technique
Cucumber Preparation for sushi

Making Rice for Sushi

Types of rice
Selecting rice for sushi

Cooking rice
Making Sushisu (the seasoning for sushi rice)
Cooking rice at altitudes
Cooling & mixing with Sushisu

Making Wasabi

Making Sushi Rolls

Rice Movement (eight steps)
Hosomaki (thin rolls):
Kappamaki
Tekkamaki

Clean-up

Eat what you've made!

Class Day 2

You will make sushi rice.

Knife sharpening.

Prepare Vegetables

Uramaki (inside-out rolls) Demonstration

You will make:

   Kappamaki
   Tekkamaki
   Uramaki (inside-out rolls):
   Vegetable Rolls
   California Rolls

Clean-up

Eat what you've made!

Class Day 3

You will make sushi rice
You will make Kappamaki and Tekkamaki

Fish Cutting Demonstration
for Nigiri Sushi - Neta cut

Making Nigiri

Rice handling for nigiri (six steps)

Make Nigri Sushi

Maguro
Hamachi
Tamago

Clean-up

Eat what you've made!

Class Day 4

Make Sushi Rice

Prepare vegetables

Making sushi - practice

Hosomaki
Uramaki
Nigiri

Making Sashimi

Sashimi Philosophy

Types of sashimi

Knife technique for Sashimi

Sashimi Preparation Demonstration

Sashimi Presentation-plating

You will make:

   Hosomaki
   Uramaki
   Nigiri
   Sashimi

Clean-up

Eat what you've made!

Four-day Introductory Beginner Class Tuition

The cost of the Four-day course in $475.00 and includes, course materials, personal instruction, the cost of all the ingredients and food items, plus you get to eat what you've made!

You will need to bring:
A small, pocket notebook and pen for taking notes.
A Yanagi-style sushi knife or your sharpest (non-serrated) kitchen knife.
(Traditional Sushi knives are available for purchase at KenZen and are recommended.)

Comfortable, non-slip, rubber-soled shoes (non-skid tennis shoes or boat "Docker-type" are acceptable). Pants or slacks (no dresses or shorts).

More Classes and Information

For those interested in further training at KenZen, intermediate and advanced classes will be held. Private instruction and classes are also available. Contact us for further information.

If you are interested in attending KenZen sushi School or would like further information, send email to: ken@kenzensushi.com.

If you can't wait to begin making sushi at home, here is a link to the Food Channel's site, where you can view a video about making sushi at home. It does not what we consider to be proper technique, but it could get you familiar with ingredients and general principles until our classes start.