Kyoto-Style Sushi Making Class in a Traditional Restaurant

With limited access to fresh fish, sushi-makers in Kyoto had to be creative and resourceful, leading to innovative styles emphasizing preserved and pickled ingredients. Over time, Kyoto sushi became synonymous with high-quality, local, and seasonal ingredients and contemporary sushi techniques. In this class, you'll explore these unique sushi-making styles and enjoy a delicious meal of your own making under the expert guidance of seasoned hosts. Itinerary: - Meet your hosts at Kikyo Sushi restaurant and enjoy a welcome drink. - Receive a brief lesson on the history of sushi, including personal anecdotes from your hosts' experiences. - Taste various types of sushi vinegar and sushi rice - Learn about the different types of sushi knives - Make your own sushi and watch your instructor grate fresh wasabi You will make chirashizushi and oshizushi, both traditional to Kyoto and lesser-known than the conventional nigiri or maki rolls. Also known as scattered sushi, chirashizushi is a colorful assortment of sushi rice adorned with cooked fish, vegetables, and thinly sliced Japanese-style omelet (tamagoyaki). Chirashizushi can be made vegetarian upon request. Pressed sushi or oshizushi involves compressing sushi rice with fish and other toppings into a mold and then cutting it into bite-sized pieces. This style of sushi-making developed in Western Japan over 400 years ago and is still popular in Kyoto. Oshizushi can be made gluten-free upon request. Your hosts, Mitsuru and Akane, bring a wealth of experience and passion to the class. Mitsuru lived in the U.S., Canada, and Australia before coming back home to Kyoto, where he now works at Kikyo Sushi restaurant as the third-generation manager. Akane specializes in workshops about fermented foods like miso, vinegar, and soy sauce, and she loves sharing her knowledge with guests. Together, they create a cozy and fun learning environment where you can learn about Kyoto's sushi tradition and experience its fresh flavors.