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Mille-Feuille Tonkatsu and Tonjiru

Mille-Feuille Tonkatsu and Tonjiru

Tonkatsu class

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.


Difficulty level: Moderate

Tokyo Sushi Academy Singapore
Cooking class

Mille-Feuille Tonkatsu and Tonjiru class

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How to cook rice, Japanese Rice and Side dishes for breakfast

How to cook rice, Japanese Rice and Side dishes for breakfast

donabe gohan

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.

It is also not the same as glutinous rice.

how to cook rice and Japanese breakfasthow to cook rice

Japanese Rice and Side dishes class

Difficulty level: Easy to Moderate


Mother’s Day Rose Art Maki Sushi Event

Mother’s Day Rose Art Maki Sushi Event


  • 29th April (Wednesday) | 10:30am – 12:00pm   
  • 3rd May (Sunday) | 10:30am – 12:00pm   
  • $80/person $50 / kids (7-12 years old)

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.

Tokyo Sushi Academy Singapore

rose family rose family1 rose family2


Oyako Don

Oyako Don

Oyako-don is chicken and eggs in a rice bowl.

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.

chicken and eggs in a rice bowl

chicken and eggs in a rice bowl


Oyako don class

Tokyo Sushi Academy Singapore  TEL: 6444 7828


Avocado Salmon sushi roll and Philadelphia sushi roll

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


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.

Roll sushi class

Learn proper sushi-making techniques from professional Japanese chef-instructors.

All ingredients and equipment provided.

You will take home both types of sushi rolls.

Tokyo Sushi Academy Singapore Cooking class
Avocado Salmon sushi roll and Philadelphia sushi roll with Miso Soup
Difficulty level: Easy to Moderate

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Wasabi History

History of Wasabi

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.

tokugawa kamon & wasabi leaf

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.

horse radish


Source : Data from the Japan Processed Wasabi Association


Tokyo Oume Kaneku(wasabi  company) factory
wasabi factory


Tokyo Sushi Academy Singapore

Nigiri sushi short class

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Kid’s Bento making class

Kid’s Bento making class


Calling all aspiring junior chefs!

Learn to make an attractive, cute and yummy “Kawaii bento” set with us in this one-hour workshop!

Pick up skills on how to not only make your food taste good, but look good too!

Instructor’s demonstration followed by hands-on practice. All equipment and ingredients provided.

bento instructor

Bento making class detail

schedule:14 March 2015 (Saturday) 11am -12pm

fee :$60/Child (8-14 years old)

Program :make kawaii bento box(how to make karaage and original rice ball making etc)

Teacher :Sushi instructor Mrs. Shizuka Coates

other :Please bring your own bento box and apron(if you have)

Call us and e-mail us

Tokyo Sushi Academy Singapore

kawaii bento box making

kawaii bento box making

Hinamatsuri Girl’s festival in Japan


nanadankazari ohinasama

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.

The image that comes with this article is an Art Maki Sushi (kazarimakisushi) of the Hinamatsuri doll pattern.

kazarimaki ohinasama



日本では、3月3日に”ひなまつり” という行事が行われます。



”雛あられ”と言ってピンクや薄緑 黄色など色とりどりの砂糖をからめた、ほんのり甘いおせんべいのお菓子も雛人形と一緒に添えられます。


メインのちらし寿司と一緒に、鯛の料理 や 季節のお吸い物(この時期は、日本だと蛤)などを楽しむのが伝統的なメニューです。

お母さんが作るちらし寿司 郷土寿司と言って、地域によっても作り方は様々。具も家庭によって違うようです。

東京すしアカデミー シンガポール校では、”寿司飯の作り方と 家庭で作るお祝いのためのちらし寿司を作る講座” を用意しております。



写真は、ひなまつりの人形をイメージした Art Maki Sushi ( Kazarimakisushi)です。

Manpower crunch in the sushi industry

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.