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

>Salmon

-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]