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  • One two three - You got it Cathy!

  • It's crisping up!

  • Sensei don't forget me! - I will never forget you!

  • Hey guys and girls on Ask Japanese it's Cathy Cat!

  • I am very hungry, we are in Asaskusa, it's time to get some good Sushi.

  • On that note I have come to Umemori Sushi School....

  • let's see what it takes to become a Sushi Master. Let's go....

  • Umemori Sushi School is located in Asakusa. Just a few minutes walk from the famous Sensoji Temple.

  • Hello!

  • Heeeeey! - Gosh you're an energetic one! - YAy!!!

  • Come follow me inside!

  • Wait you wrote my name and our programme here.

  • You do that for all students? - Welcome!!!

  • CathyCat follow me!

  • Wow he is full of energy! - Go wash your hands first! - Ok!

  • Wash you hands please! - Ok let's wash our hands.

  • Ok my hands are SUPER clean. What's next?

  • Supergood. So next one is...

  • You gotta take this Japanese Costume called "Happi"

  • I know this from Japanese festivals as well.

  • Have you ever worn it? - I have but...

  • Not on this channel so you're gonna see me transform now...

  • Ok right I already feel ready for this. I feel ready and one step closer to becoming a sushi master.

  • Please tell me your name.

  • Hello everyone my name is Yoshi.

  • Please call me YOSHI.

  • I am a sushi master.

  • Ok Yoshi let's do it together. How many Sushi are we gonna make today?

  • We're gonna make 9 pieces.

  • Ok girl let's start making Sushi!

  • Gosh you're a jolly one.

  • Welcome and thank you for enrolling at our school!

  • Thank you!

  • We are a sushi school and I want you to have one goal! - Yes?

  • And that's to have FUN making sushi! - Gotcha!

  • Let me tell you our 3 rules.

  • We will teach you how to make sushi at home.

  • Ok! - Okay!

  • Number 2 is, we will be making it together. So don't make them faster than the teacher....

  • and please don't eat beforehand.

  • That's the hardest one. Ok.

  • And number 3, here we shout the sushi maker chant "Rasshaiii"

  • Rasshai? - Yes it's the abbreviation of "Irrashai arimase" (welcome to our restaurant)

  • This is how we form a sushi piece

  • 1 ...2.....3.... RASSHAIIIII

  • Very good.

  • What's this?

  • Sharibanare...

  • Sticky rice will stick onto your hands... if you use this stuff...

  • it won't.

  • It's a fat only used for sushi. - Pretty much yes.

  • Whaat? I didn't know that.

  • Wow Japan!

  • First of all we will prepare the rice for Sushi we call "SHARI"

  • Shari!

  • Add a bit of vinegar and mix it as if you were cutting the rice with this spoon.

  • And your teacher will fan the rice to cool it down in a team of two. - Ok.

  • STOP! - OK!

  • Cut cut cut....

  • Okay!

  • Since this rice is freshly steamed it's too hot to form. You should wait 20-30 minutes

  • for it to cool down first.

  • Let's enjoy! (I originally said "Ask Japanese" but the director cut it lol)

  • With your right hand, grab the shari sushi rice.

  • Just a little bit.

  • Just take a little bit.

  • It should be about 20g. Check it.

  • Well that is too much. - Too much!

  • 19 or 21g is still ok.

  • Oh perfect here we go!

  • Once you got 20, form it into an egg shape.

  • Softly shape it, don't grip too strong.

  • now with you left hand...

  • Grab the tuna...

  • this side up.

  • It's so cold.

  • With the indexfinger of your right hand, get some wasabi.

  • Can I reduce the wasabi? - You can.

  • As much as you want.

  • Put it on the back of the fish.

  • Am I good?

  • Perfect Cathy.

  • Put the shari sushi rice ON the fish.

  • Upside down sushi.

  • Use your thumb and middle finger to shape your sushi right.

  • One two three.

  • One two three. - That's it Cathy

  • Are you ready?

  • Let's do it. Start with the peace sign.

  • One two three RASSHAIIIIII

  • How does it look?

  • I have never seen this before. This is very nice.

  • It's very... unique. - UNIIIQUE!

  • Decorate it on the plate...

  • And next....

  • Nooooooo

  • Please hold the torch.

  • Whaaaat?

  • Oh it's crisping up.

  • I am soooo scared!!!!

  • Okay!

  • Wonderful!

  • Shape the eel on the rice.

  • One two three...

  • RASSHAIIIIII

  • Wow the eel is so long...

  • It looks tasty. And I like how it smells.

  • It smells really good now. - Yeah

  • Itadakimasu! - Let's eat!!!

  • That was a feast!

  • Congratulations!

  • Cathy you have made a great sushi set today! - Yeahs

  • I would like to give you a graduation certificate today.

  • This is your graduation certificate - YEAH!

  • You did your best at this sushi experience

  • You learned about sushi today

  • and finished your experience here.

  • As graduate of the Umemori Sushi School

  • I hereby certify this.

  • Congratulations! - Thank you so much!!!

  • I got my own certificate! Look!

  • Sensei thank you so much!!!

  • Don't you ever forget about me sensei!

  • I will never forget you. - Sensei!

  • Thank you so much!

  • Right now I am here with two sushi teachers and I wanna find out more.

  • So let's start

  • What are you the most careful and concerned about when making sushi here?

  • Having a clean and save food environment is number one.

  • Many foreign customers ask us why we disinfect so much with alcohol and such.

  • But this is part of Japan's food safety culture and we practice that here

  • What are the common fails that foreigners do at this school?

  • Taking too much sticky rice ...

  • Or putting on too much spicy wasabi!

  • It would be a bit too early for me to open up my own sushi restaurant now, right?

  • That's right. In order to become a Sushi professional

  • You will have to learn the trade from 5-10 years as apprentice.

  • In order to become a real sushi chef.

  • The course you took here is like a cooking class for cooking this at home.

  • But we also have a course for future professionals here too.

  • What about people who can't eat raw fish ....

  • or other food requirements of foreign visitors?

  • We have different options. One is to fry the fish if it shouldn't be raw.

  • People who don't want raw fish get their fish grilled.

  • And then for people that can't eat fish at all there is a vegetarian option

  • so if customers tell us, we can make it even vegan too.

  • The other day we made a vegetarian sushi with a group from India.

  • We all had great fun doing this.

  • Do you have anything else apart from vegetarian and vegan options?

  • We are also Muslim Friendly.

  • Fish is generally ok, but all other tools like the oil and alcohol have no pork ingredients.

  • Alcohol is only being used to disinfect the hands.

  • Some can't even use alcohol as disinfectant. So we have to try without it.

  • They have to really wash their hands carefully before hand.

  • This is a very specific case though.

  • I think you mainly have foreign customers.

  • Have you felt any culture shocks?

  • We have spice for the udon noodle soup and we got asked for more spices.

  • I said "We have spices for the soup" and I was wondering why they asked

  • But those foreigners used the spice on the sushi rice.

  • What!?

  • I was so surprised!

  • And the other questions are now from our Ask Japanese members. Let's find out

  • I heard Japanese sushi and American sushi is different. Is that true?

  • When I went to America I saw that they prefer the rolled type of sushi like California rolls.

  • They generally adjust the sushi instead of having to eat the fish raw with things like mayo

  • They arrange the flavors to match the American pallet.

  • Japanese traditional Sushi has a long history.

  • We have the Edo sushi and the Kansai Sushi strands and other types.

  • They have evolved and changed over years. And so the sushi abroad is also an evolution

  • of our sushi too.

  • What's the hardest sushi to make?

  • Decoration Sushi.

  • Rolled sushi that has shapes and designs inside needs a real steady hand and skill.

  • Also... they are not as hard as decorated sushi but...

  • we have also made design sushi here too, can I show you.

  • It is a bit more difficult too.

  • What is this? Temari Sushi and Inari Sushi.

  • They look almost like Japanese sweets.

  • They remind us of spring flowers and look really cute.

  • We have just come up with this design and we will teach it soon at our school too.

  • That's instagramable.

  • We wanted to make sushi that girls would like and take pictures of.

  • What's this school's concept then?

  • No matter the age and what gender you are...

  • We want people from all over the world to enjoy making sushi here.

  • And that is why we have menus catering for different requirements

  • So people with a different diet can still enjoy making sushi.

  • I am sure some viewers are now wondering how to enroll at this school here.

  • How to enroll? You mean make a reservation!

  • If they come to our Umemori Sushi School website

  • You can make a reservation directly there. No problem.

  • We are also doing Facebook and Instagram.

  • And that also connects to our reservation sites.

  • Thank you so much!

  • Thank you!

  • - I had so much fun!

  • You did a good job! - And it was so tasty!

One two three - You got it Cathy!

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B2 中高級

我在日本的SUSHI學校上學。 (I went to a SUSHI SCHOOL in JAPAN)

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    Summer 發佈於 2021 年 01 月 14 日
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