In this course you will learn the basic sashimi cutting and plating techniques.
First we will show you how to cut the basic vegetable garnish, then 6 different sashimi cutting techniques. After each technique we will show you how to plate them.
After watching the videos, make your own sashimi plate!
For each cutting technique send us a video and photos of your work. We will give you three point feedback which will help you improve your cutting and plating techniques.
■Chapter1: How to Make Tsuma 1
■Chapter 2: How to Make Tsuma 2
■Chapter 3: How to Make Hira Zukuri with Salmon
■Chapter 4: How to Make Kaku Zukuri with Tuna
■Chapter 5: How to Make Sogi Zukuri with AmberJack
■Chapter 6: How to Make Yae Zukuri with Mackerel
■Chapter 7: How to Make Usu Zukuri with Red Snapper, Sea Bream
■Chapter 8: How to Make Hoso Zukuri and Ito Zukuri with Squid
◆How to get our feedback◆
For each cutting technique you can send us a set of 1 video and 3 photos.
This is only for sashimi cutting technique (Ch3-8), not for vegetable cuttings (Ch1,Ch2).
＊If you don not have the same fish as the lecture you can replace with other fish. Here are the examples
-Chapter 3: How to Make Hira Zukuri with Salmon
> Red Snapper, Amberjack, Yellowtail
-Chapter 4: How to Make Kaku Zukuri with Tuna
-Chapter 5: How to Make Sogi Zukuri with Amberjack
>Salmon, Red Snapper, Yellowtail, Fluke, Flounder
-Chapter 6: How to Make Yae Zukuri with Mackerel
>Salmon, Amberjack, Yellowtail
-Chapter 7: How to Make Usu Zukuri with Red Snapper, Sea Bream
>Fluke, Flounder, Sea Bass, or other white flesh fish
-Chapter 8: How to Make Hoso Zukuri and Ito Zukuri with Squid
>Sorry Ito zukuri is only with Squid. Please try it only if you have squid.
After you purchase this course, you will get more information about this feedback!
* If you would like to purchase via paypal or have any questions, please feel free to contact us!
Email: [email protected]