I’ve always liked cooking. Usually it’s pretty simple stuff, nothing too elaborate due to the monetary and time constraints that come with being a student. However, anyone that knows me knows my love of Japanese food; sometimes I’ll attempt a college-student version of yakisoba (ramen noodles, a makeshift yakisoba sauce, salad bar veggies), or the occasional okonomiyaki with friends, just to be able to get a familiar taste of the Asian food I’ve grown up with. Nevertheless, I still enjoy the complexities that come with creating a challenging dish — maybe that’s why it’s always been a wish of mine to try to attempt what is arguably the hardest dish within the Japanese culinary world: sushi.
When people think of Japanese food, the usual first thought is sushi. It’s delicious, especially when served fresh, visually beautiful, and rich in culture; sushi’s everywhere, and it’s well-beloved by Japanese people and foreigners alike. Little did I imagine I would actually get to experience the process of making sushi myself through the Brown Rice Sushi Class.
The class is located in Meguro, a neighborhood famous for its springtime sakura trees (Japanese cherry blossoms). We met with the instructors of the class at Meguro station, and after a short five minute walk, were led into the home of one of the instructors. Ayumi and Shihomi, the two twin sisters, were more than welcoming as they served us tea and helped us into the traditional garb to begin our class. Both were incredibly friendly, helpful, and definitely knew what they were doing — having worked in restaurants around the world, their English was also a huge benefit when trying to convey how to better slice the fish or instruct us on the proper rolling technique.
We started with a slideshow presentation on the history of sushi, and then quickly moved to slicing the fish with a legitimate sushi knife (it was sharp enough to cut paper!). Afterwards, after laughing at all our failed attempts and admiring the successful ones, we learned how to make rolled sushi and temari sushi (decorative sushi). The sushi itself was a bit different in that we used a mixed brown rice instead of the usual white rice — a healthier alternative to the usual sushi rice.
The rest of the time was spent getting to chat; we awed over Ayumi and Shihomi’s beautiful platter of sushi, decorated our own plates, and eventually feasted on what we created during our time there! The class itself was definitely full of laughter and, and I can say I went home with a full stomach and a smile on my face.
If you’re in Tokyo and have a bit of time to spare, I would highly recommend this course! It has been one of my favorite memories in this entire trip, and some of the most delicious foods I’ve ever had the opportunity to create.
Hello, hello! I’m a very amateur cook and current college from the United States, and am currently interning in Tokyo. You can find me around the city, usually in small local shops and or drinking with friends on the weekends!