About

As we make homemade ginger pickles and build our beautiful sushi, we will explore the principles of washoku, the ancient Japanese food traditions that make meal preparation fun as well as transformative for our health. We'll incorporate ideas of "5 Colors" and "5 Tastes" and celebrate local "shun" (peak-season ingredients).

First, you'll make a seasoned vinegar that's tangy and delicious for quick "amasu" ginger pickles as well as for sushi rice. Discussions will include secrets of perfect sushi rice, how to select nori, and what our local fish mongers have to say about where to find "sashimi grade" ahi and Pacific Northwest salmon.

Then, let your inner-artist out as you create several kinds of sushi: rolls of "maki sushi," a relative newcomer to the sushi world, temari balls, and a fun take on the ancient Osaka-style oshizushi — pressed layers of color and flavor.

We'll take our time, tasting as we go!

You'll leave with washoku-ish wisdom, sushi skills for two kinds of sushi, a tray of oshizushi, printed recipes, and your bamboo rolling mat.

Note: Our sushi ingredients incorporate raw fish — ahi and salmon — and vegetables.

Details

A materials fee of $30, included in the cost of the class, covers everything you need.

Class Policies

• Ages 16 and up are welcome.
• You must wear closed-toe shoes to class.
• You must be registered for the class (no drop-ins).
• Please email the Kitchen Arts Studio at kitchen.lead@bainbridgebarn.org well in advance of your class about dietary restrictions or allergies. We do our best to accommodate everyone, and will let you know if there are options.