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Japan’s prize dish, a popular dish and replicable worldwide, sushi is the preparation and serving of vinegared rice, combined with varied ingredients, commonly uncooked seafood, vegetables and even tropical fruits. Styles of sushi and its presentation vary widely, though all maintaining the same key ingredient: sushi rice, known as shari or sumeshi, served with pickled ginger, fiery wasabi and soy sauce. Ngiri is a type of sushi made with thin slices of raw fish over pressed vinegared rice.
Discover a newfound appreciation for your dining favourite in a Superfood Sushi workshop with renowned chef Yoshiko Takeuchi, who boasts 20 years experience, has authored two Japanese health-food cookbooks and has frequented some of Sydney’s top kitchens. Using top quality Japanese ingredients, you will follow traditional methods replicable at home, including essential Japanese seasonings, cooking techniques and a variety of yummy Japanese recipes. Form mounds of sushi rice, create nigiri and nori rolls whilst sipping on Japanese tea with Yoshiko