Yesterday, I attended a one day course for Edomae Nigirizushi Course at the Tokyo Sushi Academy. Edomae Nigirizushi is Traditionally defined as the Edo (Tokyo) style sushi which uses catches from the Tokyo bay, but now synonymous for what is called "Sushi" all round the world.
Nigirizushi is one of those meals which we eat in restaurants as it requires a great deal of skill to prepare a high quality sushi. And traditionally, it takes many years of apprenticeship to master the art of nigirizushi. At home, we will usually make chirashizushi (skattered sushi) , makizushi (sushi rolls) or temari-sushi (sushi balls). So being able to make my own Nigirizushi was a big challenge for me.
The one day course briefly covers the basics of making a Nigirizushi . It was very informative and an eye opener for me. Especially on how the professional sushi restaurants prepare the sushi rice. The instructor who was a veteran sushi chef shared some trade secrets which most sushi chefs will keep to themselves.
After the demonstration, we made our own sushi and we there was a competition on who made the most beautiful sushi. I was very proud to get 5 votes out of 11 and came in a close second place. (If I voted for my self I would of come in first!).
After coming home from the class, I have made sushi for my family twice to practice what I've learned and surprisingly, there were impressed and said it was good. After a couple of more practices, I may be able to teach nigirizushi in my class.
I'm Miyuki and I teach Japanese Home cooking at my home in Tokyo.