Curriculum
Maguro variation
Available in
days
days
after you enroll
Searing & Curing Methods for Sushi & Sashimi
Available in
days
days
after you enroll
More variations
Available in
days
days
after you enroll
- Ika (Squid/cuttlefish) (1/4): Preparation for nigiri (5:05)
- Ika (Squid/cuttlefish) (2/4):Which types good for sushi & sashimi?
- Ika (Squid/cuttlefis) (3/4): Slicing variation for nigiri (3:37)
- Ika (Squid/cuttlefish) (4/4): Nigiri technique (Back-flipping method) (3:40)
- Gunkan (nori wrapped-shaped sushi) (3:33)
- Ebi (Boiled Shrimp) (1/2): How to prepare before boiling (4:48)
- Ebi (Boiled Shrimp) (2/2): How to boil without getting dry (7:18)
- Tai (Red snapper/sea bream) (8:00)
- Tamago-yaki (Egg-omelet) (1/3): Make it with a copper pan (11:33)
- Tamago-yaki (Egg-omelet) (2/3): Make it with a non-stick pan (5:10)
- Tamago-yaki (Egg-omelet) (3/3): Nigiri & Side Dish Variation (4:17)
- Aji (Horse Mackerel) (1/3): How to store & clean (7:53)
- Aji (Horse Mackerel) (2/3): How to filet for nigiri (10:36)
- Aji (Horse Mackerel) (3/3): How to slice for nigiri (6:15)
- Iwashi (Sardine) (1/2): How to clean & filet for nigiri (6:47)
- Iwashi (Sardine) (2/2): How to prep & slice for nigiri (6:02)
- Hotate (Scallop) nigiri with 3 tasty sauce variations! (7:44)
Dry Aging
Available in
days
days
after you enroll
Presentation
Available in
days
days
after you enroll
How to minimize the waste from precious fish resource!
Available in
days
days
after you enroll
Other plans for you
This Masterclass is available with a Grand Membership Plus as well.
Check your inbox to confirm your subscription