Come join us for this 2.5 hour hands-on miso workshop, where you will not only learn how to make a Japanese essential umami condiment, the traditional soybean miso, but also meet the core ingredient called koji, used in most Japanese ferments including soy sauce, sake and rice vinegar.
DurationCome Join Us For This 2.5-hour Hands-on Miso Workshop, Where You Will Not Only Learn How To Make A Japanese Essential Umami Condiment, Traditional Soybean Miso But Also Meet The Core Ingredient Called Koji, Used In Most Japanese (and Some Asian) Ferments Including Soy Sauce, Sake And Rice Vinegar.
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Toronto celebrity chef Sang Kim teaches the basics of sushi-making to Teens. Participants make sushi rolls using ingredients prepared by the Chef and eat their own creations.
Our Sushi course explores the traditions of sushi through hands-on practice. Create perfect sushi rice and master knife cuts as you craft a variety of different sushi styles (including maki, nigiri, chirashi and sashimi).
Intensive workshop that are designed to teach you how to make sushi from scratch.
Making sushi is just as much of a work of art as it is dinner! Get hands-on experience with Chef Ran as she guides you through all the essential sushi-making techniques, ingredients and tools in this hands-on class.
Taught by chef Russell Auckbaraullee, co-winner of the “best sushi” title at the 2015 Toronto Sushi Festival, classes cover making sushi with meat, veggies, and fish, as well as knife-sharpening and safe food-handling and storage.
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