Flipping through the papers last week I came across an ad for a Japanese cooking class. I immediately jumped at the opportunity of learning something new. 
I quickly dialed the number and confirmed my seat. I felt extremely proud of myself for taking the initiative. The day arrived! I was geared up with my notebook and pen to jot down every little detail the chef gave out.
On reaching the venue, I made a bee-line for the front row. Chef Hisa from Tokyo started imparting the lessons in Japanese (Yes, he was actually Japanese!). There was a translator who gracefully helped both parties communicate.
We were taught 6 simple, yet delicious dishes. I enjoyed the way the chef explained every detail of the techniques and backed it up with good reasoning. I was thoroughly impressed.
Sushi- the superstar of Japanese cuisine is a dish that is all about technique and gorgeous presentation. If you can handle the rice by not using too much pressure, and at the same time mould it with craftsmanship you’re already there! Having said that, in Japanese culture, becoming a sushi chef is a tremendous honour that requires upto 10 years of chef training.
To start off, you need Nori sheets, rice and wasabi paste. I’d say you could add anything to that, be it tuna, pickled radish, cucumber, avocados, mushrooms, and have your very own sushi! (I like to experiment and then find the right balance between authenticity and personal preferences, though there are some who might frown upon this idea).
Here is a link to a step-by-step photo tutorial on how to make your own sushi: Step-by-step Sushi
Serve it with a little wasabi paste (mind you, it’s got an extremely over-powering flavour so you’d want to watch the quantity) and pink pickled ginger. My advice: Do not have your sushi without the ginger! This is a superb accompaniment to not just Sushi but anything at all. And if you’re like me you’d be happy to eat it just by itself!
I have just begun exploring the various facets of Japanese cuisine and I’m sure once you get started you’ll be hooked too.
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