The first step to becoming a sushi chef! Experience san-mi-oroshi and nigiri sushi in the sushi course at Kudan Japanese Language Institute x GINZA ONODERA

Today, I participated in a sushi course lesson organized jointly by Kudan Japanese Language Institute and GINZA ONODERA Sushi Academy.

Today's curriculum is Session 2 (1) [Preparation] Three-piece filleting and Session 2 (2) [Basics] Nigiri sushi.

The fish we will fillet today is horse mackerel.

Horse mackerel is a very popular fish in Japan, and can be enjoyed in a variety of ways, including as sashimi at sushi restaurants, grilled, fried, or stewed.

First, peel off the scales with a knife.

Horse mackerel has hard scales called zeigo on its sides.

This is said to serve as a defense against predation.

When eating it as sashimi or sushi, it has an unpleasant taste so it is removed with a knife.

Cut the head off behind the pectoral fin.

This is done by Chinese students.

Use the blade of a knife to scrape out the innards. They will have a bitter taste and a fishy smell, so be sure to remove them thoroughly.

Cut the belly, cut down to the backbone and proceed with the knife to the tail.

The teacher's professional knife skills are so beautiful that I almost forgot to take photos.

Insert the knife into the back, penetrate through to the belly and cut down to the tail.

The body heat of your hands will cause the fish to lose its freshness, so cut it into three pieces quickly!

I cut off the lower part.

Make sure to place the head on the left side and cut away the flesh from the bottom.

Cut off the upper body in the same way.

We remove the small bones called blood bones.

The bone can be easily removed by pulling it diagonally towards the head.

Peel the skin off using the back of a knife.

Use a knife to scoop up and cut off the belly bone.

This is done by Spanish students.

He used to be a chef in his home country, so he handled the knives with ease.

The fish is now cut into three pieces!

It's good for sashimi or sushi.

For the nigiri sushi, use salmon.

In the past, salmon was not used in sushi because it was dangerous to eat raw due to parasites and it was not caught in the waters off the Kanto region.

However, around 1980, when parasite-free farmed Atlantic salmon began to be imported into Japan, it gradually became more well-known than conveyor belt sushi.

Do you remember how to form the rice when making gunkanmaki in the last lesson?

We all make sushi together.

Salmon nigiri sushi is done!

The instructor is friendly and thorough, and the class is a fun environment where you can learn sushi techniques.

Kudan Japanese Language Institute x Ginza ONODERA's sushi course where you can learn Japanese and sushi-making techniques at the same time.

The next event will be held on January 13, 2025.

Kudan Sushi Course