Sushi Making
We traveled to the Tokyo Sushi Academy in Tsukiji, Tokyo.
We were able to form groups and receive individual instruction and attention from professional Sushi makers.
From hygiene to handling, we learned best practices for safely making and enjoying Sushi. After we became comfortable with the basics, we tried our hand at making the various Sushi options available to us. Since we were able to eat whatever we created, we were all eager to put our skills to the test.
The sushi making varieties that we were taught included Tuna (Maguro), Salmon (Shake), Yellowtail (Hamachi), Mackerel (Saba), Shrimp (Ebi), Squid (Ika), Scallop (Hotate), Salmon Roe (Ikura), Flying Fish Roe (Tobikko), and Omelet (Tamago).
The fun continued even after we had our fill, with students dressing in their favorite Sushi costume and all of us making more Tokyo memories as we took a stroll around the local Tsukiji fish markets and other shops together.
Curtis Wright
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