Cooking Classes for Visitors

Chirashizushi

Chirashi-sushi (we call it Chirashizushi ‘ちらし寿司’), literally “scattered sushi” is a type of sushi, it’s unrolled, and served in a box, bowls or a big plate with colorful toppings.
Some people misunderstood sushi as just Nigiri-sushi (a small block of rice topped with a piece of raw fish) or sushi rolls, there are actually many types of sushi in Japan.

Compared to Nigiri or Sushi roll, making Chirashizushi is a lot easier. Less work and no special technique is required. But the colorful look set the nice mood for the table and you can enjoy the good balance of textures and taste of everything in one bite!
The best part for it is that you can use ingredients as you like. So it is enjoyed more at home and is often cooked for celebrating special occasions, such as festivals, birthdays, and parties.
Especially on March 3th, at Girls Day ‘Hinamatsuri’, it is common to eat Chirashizushi. My mom also made it for us. Her version was always sushi rice mixed with seasoned carrot and shiitake mushrooms, topped with egg, peas, boiled shrimp and red ginger. Very simple.
In our class, we will make more gorgeous version with raw fish and fish roe 🙂
We can also make vegetarian-friendly plant-based Chirashizushi on your request.

I’ll show you all the basics from cooking rice properly to making seasoned sushi rice and preparing all your ingredients includes Kinshi Tamago (egg threads).
Making Kinshi tamago is the most difficult part of the lesson. We make very thin beautiful yellow egg crepe with no burnt. I failed many times when I was small and practiced a lot. This time, you will try it!