Nagoya Hoshigaoka Japanese Traditional Makizushi Lesson

Over ons

This is a makizushi lesson using traditional Japanese ingredients. Makizushi is a type of sushi that has been eaten in Japan for centuries. In Japan, it is usually eaten on February 3, Setsubun day.

You will use a tool called makisu, made of bamboo, to roll the ingredients.

These days, makizushi can be made with a variety of ingredients, but this time we will make the traditional makizushi that has been eaten in Japan for a long time. In Japan, makisu can be bought very inexpensively.

I hope you will learn how to roll it and try making it after you return to your home country.

Menu

Make makizushi with traditional Japanese ingredients.

Ingredients
・kanpyo
・cucumber
・carrot
・kanikama (crab stick）

Kanopyo
It is one of the vegetables, very long, sliced thinly, and dried.
It is often used as an ingredient in makizushi.

Kanikama (crab stick）
It is a fish paste that tastes and looks like a crab.

Schema

10:45 am: Meet at Hoshigaoka station

11:00 am: Introduction of today’s recipes and preparation

11:15 am: Demonstration and cooking lesson

1:15 pm: Tasting party

2:00 pm: End of class