The history of sushi began with paddy fields in Southeast Asia, where fish was fermented with salt and rice, after which the rice was discarded. The dish is today known as narezushi, and was introduced to Japan around the Yayoi period. In the Muromachi period, people began to eat the rice as well as the fish.
We will explore this ancient tradition with our preparation of sushi rice and a variety of raw and seasoned sustainable /eco fish.
We will also create delicious seasoned Poke' which originated in the Hawaiian islands. This class will also explore the art of plating and pickling cucumber and ginger.
This class is sure to sell out quickly! bring your special someone to this fun and festive class.
*BYOB we recommend and crisp Chardonnay or a Dry sake