Japanese cuisine is considered one of the most healthy cuisine in the world.

Our master offers a one week – full program on Japanese cooking tradition and eating habits.

This course is practical and every student will have a fully equipped working station with all that is necessary to prepare from A to Z the menu creations. Only fresh and top quality ingredients will be used. All this focusing on details, on an accurate choice of the tools and final presentation of the dishes.

This edition will have a final Sushi Testing moment, where the student is asked to independently reproduce some of the dishes studied during the week. The chef will eventually judge each dish.

Program of the week:

DAY 1: CLASSICAL SUSHI

(how to sharpen the knive, fillet a fish, cook the rice, season the sushi with sho-yu, wasabi and prepare gari, nigiri, hoso-maki, futo-maki, gunkan)

DAY 2: INTERNATIONAL SUSHI and SIDE DISH

(cook the rice, season the sushi, sho-yu, wasabi, gari, avocado roll, salmon roll, shrimp roll, unagi roll.
Served with: edamame, yakko-dofu, sashimi, tataki-aburi, ohitashi, sunomono, bento / lunch box)

DAY 3: SUSHI VARIETY AND SIDE DISH

(cook the rice, season the sushi, chirashi-zushi, inari-zushi, oshi-zushi, temaki-zushi, temari-zushi.
Served with: dashi, miso soup, osuimono, chawan-mushi, tamago-yaki, atsuyaki-tamago, bento / lunch box)

Day 4: TEMPURA AND RAMEN

(tempura, isobe-age, kara-age, tatsuta-age, namban-zuke, kushi-katsu.
pasta ramen, cha-syu, ni-tamago, menma, sho-yu ramen, shio ramen, tonkotsu ramen, miso ramen)

Day 5: COOKING METHODS AND PASTA

(yuanji yaki, saikyou-yaki, teri-yaki, ni-zakana, kakuni, yaki-tori, tsukune.
pasta soba, soba-tsuyu, zaru-soba, tempura-soba, pasta udon, hiyashi-udon, kitsune-udon)

DAY 6: SUSHI TEST and FINAL SURPRISE!

SAKE’ MASTERCLASS

by Luca Triacchini of Sushitalia

To who is the course addressed?

This course is dedicated to owner of restaurants, take a way, lounge, sushi bar and Japanese cuisine lovers interested to enrich their menu with oriental food offer.

What’s included in your tuition fee:

Participation, recipe book, coffee break, lunch break and final tasting.

At the end of the course you will get a certificate signed by the teacher.

Course Schedule:

Ore 8.30 welcome
Ore 9.00 morning class
Ore 13.00 lunch break in Hangar78
Ore 14.00 afternoon class
Ore 17.00 end of the class