Culinary Arts
Family Style Sushi: Chirashi and Oshizushi Trays
Learn two crowd-pleasing ways to make sushi for a fun family dinner or for entertaining.
Member$123.00 (any noted materials fee included) |
Guest$151.00 (any noted materials fee included) |
Tuition Assistance and Other Policies
Meeting Times
- Tue, 10/15/2024 11:00 AM - 2:00 PM
Tue, 10/15/2024
About
Sushi doesn't get more participatory and fun for a group than with chirashizushi (zushi being another word for sushi, in accordance with Japanese grammar rules), or with colorful trays of unique oshizushi pressed-sushi. This class is designed for eating a lot of sushi, or taking home a lot of sushi for eating soon after. In other words, if there's any left, you'll take your tray of gorgeous sushi home for dinner.
On the menu
- We’ll start with some quick pickled ginger, and learn the secrets of perfect sushi rice.
- We’ll create a beautiful chirashi bowl, using the washoku principles of traditional Japanese food preparation. Our fillings will reflect the colors and tastes of the season and region, from late-summer vegetables to both cooked and raw seafood.
- Need a new skill? Try your hand at kinshi tamago (egg ribbons).
- We’ll throw ourselves a sushi party and eat our chirashi temaki style, each person making hand rolls with their favorite ingredients at the table.
- Then we’ll learn the secret to quickly making trays and trays of bite-size sushi, letting our inner artist out as we make an oshizushi tray (Osaka-style pressed sushi) using a surprising tool.
Materials
A $30 materials fee, included in the cost of the class, will provide all the ingredients you'll need.
Class Policies
- Ages 14 and up are welcome.
- You must wear closed-toe shoes in the studio.
- You must be registered for the class (no drop-ins).
BARN Policies
- View BARN's Cancellation and Refund Policy.
- Tuition Assistance is available. Fill out the application before registering.
- BARN is committed to accessibility. We try to make accommodations when requested; the earlier you contact us, the more likely we can help. Please email accessibility@bainbridgebarn.org to find out more or request an accommodation.
- Sensory Statement: Makerspaces like BARN can be noisy and cluttered, smell strongly, and have bright or flickering lights.
Instructors or Guides
Tracy Matsue Loeffelholz
Tracy is passionate about sharing the traditional Japanese cooking she learned as a fourth-generation Yonsei in Hawaii and exploring how ancient washoku principles can be applied to modern home kitchens. She is a recipe developer for Providence Heart Institute, teaches washoku cooking classes on Bainbridge Island and in Seattle, and is the founder of Bainbridge Island Miso. She has run a test kitchen working with international chefs to prepare their recipes for online cooking classes with American home cooks. She has certificates from the Institute for Integrative Nutrition and Harvard’s CHEF culinary coaching program. Website: IngredientsCount.com Instagram: @ingredientscount
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