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Family Style Sushi: Chirashi and Oshizushi Trays

Learn two crowd-pleasing ways to make sushi for a fun family dinner or for entertaining.

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Family Style Sushi: Chirashi and Oshizushi Trays

Family Style Sushi: Chirashi and Oshizushi Trays

Learn two crowd-pleasing ways to make sushi for a fun family dinner or for entertaining.

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Registrations Closed

About

Sushi doesn't get more participatory and fun for a group than with chirashizushi (zushi being another word for sushi, in accordance with Japanese grammar rules), or with colorful trays of unique oshizushi pressed-sushi. This class is designed for eating a lot of sushi, or taking home a lot of sushi for eating soon after. In other words, if there's any left, you'll take your tray of gorgeous sushi home for dinner.

On the menu

  • We’ll start with some quick pickled ginger, and learn the secrets of perfect sushi rice. 
  • We’ll create a beautiful chirashi bowl, using the washoku principles of traditional Japanese food preparation. Our fillings will reflect the colors and tastes of the season and region, from late-summer vegetables to both cooked and raw seafood.
  • Need a new skill? Try your hand at kinshi tamago (egg ribbons).
  • We’ll throw ourselves a sushi party and eat our chirashi temaki style, each person making hand rolls with their favorite ingredients at the table. 
  • Then we’ll learn the secret to quickly making trays and trays of bite-size sushi, letting our inner artist out as we make an oshizushi tray (Osaka-style pressed sushi) using a surprising tool.  
 

Details

A $30 materials fee, included in the cost of the class, will provide all the ingredients you'll need.

Class Policies

  • Ages 14 and up are welcome.
  • You must wear closed-toe shoes in the studio.
  • You must be registered for the class (no drop-ins).
Instructor
Tracy Matsue Loeffelholz

Tracy is passionate about sharing the traditional Japanese cooking she learned as a fourth-generation Nikkei in Hawaii. She regularly teaches Washoku cooking classes on Bainbridge Island and in Seattle at The Pantry. She is a recipe developer for Providence Heart Institute, and became interested in teaching when she ran a test kitchen that prepared international chefs for online cooking classes with American home cooks. She is a graduate of the Institute for Integrative Nutrition and Harvard’s CHEF culinary coaching program. Website: IngredientsCount.com Instagram: @ingredientscount

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