A simple way to make tonkatsu (deep fried pork cutlet) is to use layers of pork belly and another way is to layer red cherry tomatoes, yellow cheese, Japanese perilla leaf with pork belly before coating and frying.
Both are delicious because of the layers!
You will learn how to deep fry using the correct technique so that the tonkatsu is crisp and not too oily.
To contrast with the decadence of a deep fried pork cutlet, Tonjiru is a warm, nourishing and healthy soup using pork belly slices and dashi stock for its rich flavour, and as many as 5 or 6 different types of vegetables such as daikon, carrot, burdock and lotus root.
It is a complete meal in itself and can be eaten with white rice for a simple and satisfying meal.
Learn how to do classics recipes like Tonkatsu and Tonjiru with simple ingredients and reliable cooking techniques, so that you can make it when you feel like having comfort food.
How to cook rice, Japanese Rice and Side dishes for breakfast
Japanese rice is a short-grain rice variety, native to Japan but now available worldwide.
The preparation of Japanese rice is different from other types of rice.
The correct method of preparation is essential to create that fluffy, white, shiny, slightly sticky texture that is characteristic of well-
prepared Japanese rice.
It is delicious by itself and is very important in Japanese cuisine, and is the main staple of the diet.
Some common side dishes served with rice in a traditional Japanese-styled breakfast are grilled fish, natto, mentaiko (marinaded fish roe), tsukemono (pickled vegetables) and Tonjiru (pork soup).
You will learn how to cook Japanese rice and Tonjiru, and how to present them with the other side dish ingredients which can be bought at Japanese supermarkets.
*Please note that Japanese rice is more basic than sushi rice (taught in ‘Cooking Sushi Rice’ class) which has sushi vinegar added after cooking.
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Instead of a bouquet of roses, why not make rose art sushi as a beautiful gift to thank your mother?
For Mother’s Day, you can learn to make a delicate and pretty rose-design Art Roll Sushi for using sushi rice, fish roe, spinach, egg omelette and nori (seaweed).
There will be a demonstration and hands-on practice. Making 2 rolls.
Participants will get to bring home the sushi roll that they make individually in class.
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In English we say family, and in Japanese we would say Oyako.
The chicken and egg are like a family, hence the dish is called Oyakodon.
“family” in English =”Oyako” in Japanese
If it is made properly, it should have juicy tender bite-sized pieces of chicken simmered with onions and leeks in a dashi soup and soy sauce, with eggs added in a special oyakodon pan at the very end.
It is a very popular and basic rice bowl dish in Japanese cuisine.
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Avocado Salmon sushi roll and Philadelphia sushi roll
Modern Japanese-American style healthy sushi rolls such as Avocado Salmon sushi roll and Philadelphia Sushi roll, are becoming very popular outside of the United States and in Singapore, and can also be made easily at home with a few ingredients and a basic set of inexpensive sushi-making
equipment.
Avocado Salmon sushi rolls, where fresh avocado slices are wrapped over the top of a sushi roll filled with raw salmon and cucumber, were invented by a Japanese chef living in Los Angeles around 40 years ago.
Avocado was used for its melt- in-the-mouth texture, which resembles that of tuna (toro).
Philadelphia Sushi roll, also known as ‘inside-out’ roll, has nori (seaweed) wrapped around the fillings and rice facing outwards.
It was an innovation by a Japanese chef living in Little Tokyo in America, as American customers were not used to seeing nori wrapped around food but enjoyed the taste.
It uses cream cheese (Philadelphia cream cheese) as well as fresh salmon and the rice is coated generously with sesame seeds outside.
Learn proper sushi-making techniques from professional Japanese chef-instructors.
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Wasabi is essential for Japanese food like sushi. A fresh-tasting ingredient of Japan, it is being characterized by a nose-burning sensation when eaten.
Wasabi used to be used as a medicinal plant around the 10th century in Japan.
The “Cookbook of the Shijo School”, published in 1489, was the first time Koi’s sashimi was described as being dipped in wasabi vinegar.
So it said that wasabi began to be used in cooking at that time. During those days, vinegar was the basic seasoning.
This gave rise to a variety of vinegar like Miso vinegar, walnut vinegar, etc. Soy sauce was not yet commonly used in that time.
During the Edo Period in the 17th century, wasabi was cultivated in a government farms located in Shizuoka.
Since wasabi leaves look similar to the Aoi-Mon (mallow patterns) of the House of Tokugawa, the ruling shogunate of the day, growing wasabi was hardly left to ordinary people at that time. When it came to be cultivated in areas beyond government farms, it began to be supplied in the town of Edo.
At first, it used to be used as a spice for Soba and for getting rid of the smell of fish.
It began to be used in 1820 when they served sushi, with wasabi between the rice and topping.
Edo-style sushi was said to be perfected when Yohe Hanaya served sushi with wasabi and tea.
Kinds of Wasabi
Water-grown wasabi (River-grown wasabi)
Cultivated in clear streams such as mountain streams and springs.
Shizuoka, Nagano, Shimane and Tokyo
Soil-grown wasabi (Farm-grown wasabi）
Cultivated in cool and humid fields
Oita, Shimane, Nagano, Fukushima and Yamaguchi
Producing countries other than Japan China, Taiwan, Indonesia and Vietnam
Western wasabi (Horseradish) Hokkaido
It said that Wasabi came to Japan from Eastern Europe in the middle of the 19th century.
Source : Data from the Japan Processed Wasabi Association
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3 March is Hinamatsuri (Girls’ Day or Doll’s Day) Festival in Japan.
This is a very special festival for girls. It is a day to pray for young girls’ health and growth.
According to the old calendar, this is also the blooming season for peach flowers.
Families decorate their homes with peach flowers and ornamental dolls that are passed down from generation to generation.
Hina Arare are small, pink, green or yellow sweetened rice crackers.
Hina Arare is placed beside the ornamental dolls (hina ningyo).
During Hinamatsuri, Japanese eat sushi together with sweet white sake to celebrate the occasion. (Although it is customary to wear
a kimono as people do during New Year, the practice is not that common now.)
With chirashi sushi as the main dish, tai and soup made with seasonal ingredients, also known as “osuimono” are traditionally served.
During the Hinamatsuri season, clams are in season, so clam soup is normally served.
The preparation methods of chirashi sushi differ according to region and is known as “kyoudo sushi” or “local sushi”.
In Tokyo Sushi Academy Singapore, we offer a class on chirashi sushi, classic homemade sushi which is eaten during Japanese festivals and not commonly found on Japanese restaurant menu.
We hope that you have learned something new about Hinamatsuri and its relation to sushi.
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Why did Tokyo Sushi Academy decide to set up a branch school in Singapore?
There has been a growing demand and interest for Japanese sushi and cuisine in the world recently.
However, many sushi restaurants and owners are facing manpower issues because it is hard to find professionally trained sushi chefs.
Traditionally, in Japan, one has to spend at least 10 years as an apprentice in a sushi restaurant before they can be considered as a sushi chef.
The learning process is also tiring and long.
Hence, being a sushi chef is a career option that is losing its popularity among young Japanese who are not willing to spend so much time to learn.
Before Tokyo Sushi Academy was set up, there was no culinary course in Japan that specialised in the teaching of sushi.
Our CEO, Mr. Makoto Fukue identified the problem and decided to set up the academy with the purpose of training people to be sushi chefs, no matter what age they are.
Some of our graduates are also mid-career leavers or retirees who have plans to set up their own restaurants in the future.
Some Japanese graduates used it as a chance to find employment in Japanese restaurants overseas.
At the beginning, we only had private lessons.
However, the response was so much better than we expected.
Hence, in 2010, we started the sushi diploma course in 2010 and our students included foreigners outside Japan.
However, one problem still remains and that is many Japanese chefs could not speak English fluently and hence they are reluctant to go abroad to work. However, in recent years, there is an overwhelming demand for Japanese restaurants in Asia.
Many owners face the problem of looking for good sushi chefs, especially among the younger generation.
We talked to some restaurant owners in Asia and they gave us feedback that it would be the best if there could be a program to train locals to be sushi chefs.
Therefore, we decided to open an overseas branch and Singapore was our top choice.
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