Overall Explanation of the Online School
History, Culture, and Basic Types of Sushi
Sushi Ingredients and Tools
Learning About Rice (Preparation and Cooking)
Preparing Ingredients (Neta - Fish): Part 1 - Fundamentals
Preparing Ingredients (Neta - Fish): Part 2 - Non-Cooked Items
Preparing Ingredients (Neta - Fish): Part 3 - Cooked Items
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Lesson Overview
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What You Will Learn in This Section
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[Video Included] Ebi (Shrimp/Prawn) (1:47)
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[Video Included] Anago (Conger Eel) (2:24)
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[Video Included] Tamagoyaki (Japanese Rolled Omelette) (4:15)
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[Video Included] Anago Nitsume Shoyu (Simmered Conger Eel Glaze/Sauce) (1:18)
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[Video Included] Bannou Nikiri Shoyu (All-Purpose "Boiled-Down" Soy Sauce) (1:33)
Final Preparations for Serving Sushi and Making Nigiri
The Art of Nigiri (Hand-Pressing Sushi)
Sushi Presentation
Sushi Pairing (Drinks)
Expanding Knowledge as a Sushi Chef
[Completion Section] Your Sushi Story Begins Here
