WORKSHOP + DINNER INCLUDED
From 19: 30h
Only 20 places available with all the necessary material for the JAPANESE cooking workshop
An experience that will make you enjoy and be part of the best international cuisine from the chefs of ODISEO
CONTENT AND MENU
Preparation of Shari rice:
Japanese cooks say that rice is 70% of the soul of the bite.
The other 30% is fish: its freshness, treatment and cutting. Therefore, in this first edition of the Japanese Cooking Workshop, we will learn how to make perfect sushi rice: preparation, cooking, seasoning and cooling.
Maki and Hosomaki:
We will learn the rolling technique, the perfect amount of filling to add, and how to cut the pieces to get the ideal maki.
Uramaki or California Roll:
One of our favorite rolls, with a technique very similar to maki but leaving the rice visible. We will learn how to place the fish and vegetables as toppings and use the blowtorch to give them a touch of cooking that can accentuate the flavors.
Nigiri and Sashimi:
The quintessential bite of cold Japanese cuisine.
We will reveal the secrets to cutting fish sashimi and making rice balls to achieve perfect balance and harmony.
