Advanced Sushi March 27, 2009

Chef Hiroko Shimbo will guide you through the safe purchase and storage of sustainable fish and shellfish for raw consumption. Practicing precise knife techniques, you’ll scale, clean, cure and fillet whole fish for nigiri-zushi (hand-formed sushi), bo-zushi (pressed sushi) as well as traditional and modern sashimi dishes. As any connoisseur knows, there is far more to sushi than California rolls. With this course, we aim to deepen your appreciation of sushi in its most sophisticated forms.

Official Website: http://www.internationalculinarycenter.com