Think opposite (What you can learn from sushi making class)

Sushi class Santa Clara and San Jose

Insights from the Sushi Master: Challenging the Conventional

We often perceive the world from a position of ingrained beliefs and assumptions, many of which might not hold up under scrutiny. From conducting over a thousand sushi classes spanning a decade, I've gleaned insights that might upend your current thinking. My journey through the world of sushi making has been enlightening, and I'd like to share the unique perspective I've gained. You too can experience and discover these surprising truths by joining us in our sushi classes and cooking workshops.

Understanding Vs. Knowing - A Sushi Chef's Journey

The dichotomy between knowing and understanding is a central theme that has emerged throughout my years of teaching sushi classes. Over time, it has become apparent that there are vast differences between mere knowledge and proper understanding, a topic I'll delve into in future newsletters.

Allow me to touch on some of these counterintuitive revelations that have come to light during my time as a sushi chef:

Rethinking the Rice Cooking Equation

The art of cooking perfect rice doesn't hinge solely on the amount of water used. One crucial aspect often omitted from most recipes is the water lost during cooking. It's about balancing the water you use and the water you lose. To delve deeper into this topic, you can read our comprehensive blog article.

The Surprising Dining Habits of a Sushi Chef

My upcoming book, titled "I Eat Less Sushi Than You Think I Do" (my fifth publication!), addresses a common question: "Which sushi restaurant in San Francisco do you recommend?" After twenty years in the sushi business, I don't frequent sushi restaurants as much as you might think. Having honed my craft and experienced countless variations of sushi, I feel less compelled to taste other chefs' creations.

My focus has shifted to running my sushi catering enterprise and hosting our popular sushi classes and team-building activities. Moreover, when you have access to sushi daily, your desire to eat it might wane. Imagine working in a pizza restaurant for a decade; would you still crave pizza for dinner every night?

The Art of Cutting - Less is More

One surprising revelation from our sushi classes has been about the force used while cutting sushi rolls or slicing fish. More often than not, attendees who struggle with this exert too much force, which can fracture the roll or fish. The trick is to let the knife do the work. Using less force and letting the blade slide over the ingredients, you can utilize the knife's sharpness and produce cleaner cuts.

The Truth about Choosing a Knife

It might be hard to believe, but choosing a knife isn't solely about the quality of the steel or its price tag. The true secret lies in how you sharpen it. This lesson was passed onto me by a highly skilled sushi chef, Jin-san when I first started my sushi training. Despite owning a $2,000 sashimi knife, Jin-san preferred using a modest $15 chef knife from a restaurant supply store, attributing his precision to his sharpening technique. Today, I find myself favoring a similar $15 chef knife, a testament to the wisdom passed down by Jin-san.

I invite you to join us in our sushi class, a unique team-building activity where we debunk common cooking myths and reveal the secrets behind creating the perfect sushi roll. Our cooking class is more than just a lesson; it's an opportunity to reevaluate and learn.