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Singaporean subsidy e2i (Employment and Employability Institute)

e2i

 

Our sushi course and Japanese cuisine  targets people who are planning to venture into the sushi business, either to work as sushi chefs or sushi restaurant entrepreneur.
Graduates from our course will gain the confidence and professional knowledge to meet the high industry demands.

▪︎ Basic Sushi Course,

▪︎ Basic Japanese Cuisine Course

To receive this subsidy(s),please make an appointment with us
for an interview to see if you are eligible.

Dwell no further on if you study Sushi or not!

 

e2i-2

tokyosushiacademy e21

e2i (Employment and Employability Institute)
As the leading organization to create solutions for better employment and employability,
e2i exists to create better jobs and better lives for workers. Since 2008,
they have helped more than 300,000 workers through providing better jobs,
developing better skills through professional development, and improving productivity for companies.

 

For more information,

please call 6444 7828
or
email supportsg@sushiacademy.co.jp

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Ikura (Salmon Roe)

“Ikura” is Russian language.  The meaning roe caviar or salmon.

“Ikura” means salted salmon roe or trout roe in Japan.

The condition is granular as it is removed from the sack before it is salted.

“Sujiko”, remains inside the sack when marinated.

Sujiko

As for their color, sujiko is normally red or dark red, while ikura is usually a lighter shade of red with a tint of orange.

The difference in color gives us different impressions.

During the Russo-Japanese War(1904-05), Russian people started to eat Salmon roe instead of Caviar.

Before World War Ⅱ (-1941), it was sold as “caviar” in the Japanese market.

Ikura is a very popular sushi ingredient like Salmon and Tuna.

A special new year’s food, “Osechi”, as well as any other side dish.

ikura

 

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What is popular Japanese cuisine?

SUSHI – it is already popular in the world.

Now Japanese food and cuisine has become one of a popular cuisine.

At the Milan Food Expo this year, there were big crowds in front of the Japan pavilion every day.

Japan pavilion milan 2015 Japan pavilion milan 2015-2 Japan pavilion milan 2015-3


Japanese cuisine?  You say, “Sushi!”?

Actually sushi is really a specialty in Japan.

There are some local homemade sushi menus. For example, “Chirashi-sushi” and “Inari sushi”.

IMG_5256
Many Japanese cannot make traditional Authentic sushi “Nigiri sushi” and “Roll sushi” that everybody knows and have experiences in eating in Singapore and abroad. Most Japanese, however, know how to make homemade style Japanese cuisine.

 

I would like to introduce 10 delightful menus with the following advantages:

  • 1   Japanese cuisine with local ingredients you can find easily.
  • 2   Nice menus for beginners eaters of Japanese cuisine.
<What is popular Japanese cuisine?>

No.1 Sushi

Sushi is strongly popular amongst Japanese food.
Making "Roll sushi" is easier than making  "nigiri-sushi" at home. 
(link  Roll sushi and nigiri sushi) 




sushi


No.2 Western style Japanese cuisine  
Japanese people arrange many cuisine menus. Some menus are accepted by international people.  

Hamburg(arrangement meatloaf) and Omelette rice(omelette and chicken rice combination) 
are really Japanese original menus. 


hamburg web

No.3 Nikujaga
One popular Japanese cuisine at home.  You can see and eat at Izakayas in Japan sometimes.


nikujaga web

 

No.4 Okonomi-yaki

The styles and ingredients are different depending on prefecture. 

You can make hotplate at home – there is Okonomi-yaki kit in the big supermarkets.

 

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No.5 Tempura

To make tempura is really troublesome as you must clean kitchen a lot after cooking. 

But hot fried tempura is really tasty and crispy.

 

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No.6  Tonkatsu

Please try to eat a variety of tonkatsu!  We can get some kinds of Japanese pork:Kurobuta pork, Platinum pork etc.

New style of healthy tonkatsu “Mille-feuille tonkatsu” – You can try to find in Japanese restaurants. 
This menu on the outside is thin pork slice, and the inside is vegetables, very healthy.

tonkatsu
No.7 Miso-soup

It is most popular among Japanese.
Japanese eat it with seasonal vegetables to keep balance with nourishment every day.
There are many types of Miso in Japan.
Now International people can eat Miso-soup, but they could not accept
“Dashi” smell and taste (Konbu and Katsuo taste), before.
So, we can eat Miso-soup in any other countries’ Japanese restaurants.
miso soup
No.8  Japanese Curry rice(Rice Curry)

Japanese chef arranged from the curry menu of the English during the war period.

Japanese curry rice
No.9  Dashi-maki Tamago(Japanese Omelette)

It is made of eggs and Japanese stock “Dashi” in a special square pan.
Eat Dashi-maki Tamago with shed radish and soy sauce.

Dashimaki Tamago
No.10  Chicken Karaage(Japanese style Fried Chicken)

It is good as a menu for Bento, and is a nice side dish for beers or wines.
You can bring Karaage for home parties.

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For Singaporeans and Permanent Residents! Learn Japanese Cuisine and Sushi skills with us!

Learn Japanese Cuisine and Sushi skills with us!

newssushipractice

Basic Sushi Course (BSC) and Basic Japanese Cuisine Course (BJCC)

For more information, please call 6444 7828
or
email info@sushiacademy.co.jp

Course fees will be subsidised Terms and conditions apply.

Course supported by e2i (Employment and Employability Institute)

SONY DSC newstempura  

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“Futomaki (Thick roll)”  Trial Lesson Tokyo Sushi Academy Singapore

“Futomaki (Thick roll)”  Trial Lesson

futomaki trial class
Let’s make traditional thick roll. “Futomaki”.
Do you know that different regions in Japan have different preferences for sushi types?

Generally, the “roll sushi” is more popular in the Western region (Osaka area) than the Eastern region (Tokyo area).

Nigiri sushi is popular in Tokyo area. It is also known as known as Edomae sushi and “Edo” is actually the old name for Tokyo.
In Western Japan, “Norimaki” (sushi rolled with seaweed) is more popular.

One of “norimaki” (sushi rolled with seaweed) is “Futomaki”(Thick roll).
The ingredients are Egg omelette, Kampyo, mushrooms, oboro(fish flake), Kamaboko(fish cake) and vegetable(cucumber or spinach)  etc.
The ingredients harmony is so tasty!!!
Please try it!

The diameter for futomaki sushi is larger and hence it takes a lot skill to roll the sushi while making sure that the filling stay inside. In Japan, especially in the Kansai region, futomaki is eaten during Setsubun (the day before spring) as a ritual.

For this class, there will be demonstration by the instructor and hands-on practice. All ingredients and equipment will be provided. Participants will get to make 3 rolls of sushi and bring home the sushi rolls they made during the class.

This is a trial class, special fee $58.

futomaki trial lesson

Please call us or drop us an email if you are interested to join!

And we also suggest “sushi rice making short class” and “nigiri sushi short class“!

If you need more information, please refer to “Sushi Basic Course“.

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EXPRESS SUSHI COURSE

“EXPRESS SUSHI COURSE”

A crash course in sushi for those who want to experience the basics of sushi-making.

If you want to dive into the world of sushi and experience what it’s like to be a sushi chef for a day, this fast-paced one-day crash course is for you.

In one day, students will be introduced several essential types of sushi and will practice key sushi-making techniques used by sushi chefs.

After this experience, you will appreciate the process of making and presenting the sushi, and can practice making delicious sushi.

EXPESS SUSHI COURSE

<MASTER SUSHI COURSE outline>

Sushi rice making(about rice for sushi, how to cook rice, how to make sushi rice, sushi equipment)
Hosomaki
Futomaki
Roll sushi
Inari
Handroll
Nigiri(slicing fish, how to make Nigiri sushi)
Gunkan
Chirashi, Kaisen-don, Bar sushi, Box sushi
Tamagoyaki
etc

<Instructor>

Tadao Fujisaki

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Tadao Fujisaki is a third-generation member of a family-run sushi business in Japan.
Engaged in the management of several sushi and F&B companies, he wants to keep sushi traditions for the next generation so as to be able to connect and share sushi with international students.

<Instructor Fujisaki’s comment>

Calling All Busy food entrepreneurs!
Get as much basic sushi knowledge and some business ideas while you can in one day with us.
Come join us!

<Fees>

$500

<Duration>

1 day course (Saturday) 10 am – 6pm

<Schedule>

25th Jul 2015

Limited places available.
Maximum class size of 20 persons.
Participants will receive a certificate of participation.

Tokyo Sushi Academy Singapore 
+65 6444 7828
 info@sushiacademy.co.jp

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Mother’s Day Rose Art Maki Sushi Event

Mother’s Day Rose Art Maki Sushi Event

rp_rose02-300x254.jpg

  • 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
6444-7828

rose family rose family1 rose family2

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How to prepare and store Wasabi

Wasabia Japonica

Soil-grown wasabi (Farm-grown wasabi)/ Soil-grown wasabi (Farm-grown wasabi)

wasabi from kanekuHP

How to grate and store wasabi:
Gently grate wasabi in a circular manner by using a fine-toothed grater like shark skin.
Put it in the container and wrap it for 3-5 minutes to prevent wasabi from drying out.
Grating method to create the most flavourful and sharp taste:
When grated, enzyme action when wasabi is exposed to the air generates spiciness.
The finer the grating, the spicier the wasabi.
Add lemon juice to facilitate the oxidation of Vitamin C to draw the spiciness of the wasabi out.

 

Powdered Wasabi

Western Wasabi    (Many sushi shops and restaurants use this.)

horse radish from kanekuHP

How to dissolve and store wasabi:

Dissolve powdered wasabi in water at a ratio of 1 part wasabi: 2 parts water.
After mixing, wrap wasabi up to minimise exposure to air. Water should be used at room temperature.
Dissolved wasabi must be used within a day or sealed and stored in the refrigerator for use the following day.
Add lemon juice to facilitate oxidation of Vitamin C and bring the spiciness out.

 

Additional

Use more wasabi for fish with a higher fat content.  About Salmon, Hamachi, Toro etc