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Discussion Starter · #1 ·
Im looking to take a short class on sushi preparation.
I thought it might be cool to make cruncy/hand rolls at home.
Also would like to purchase sushi chef knife....any thoughts..??
 

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Check out these sites...

http://www.marinews.com/fishing/Cooking/c_sashimi.html

http://www.sushifoods.com/Merchant2/merchant.mv?Screen=PROD&Product_Code=3221&Category_Code=knives

Techniques and knives.....

Neill
 

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Hey there,

Here ya go but better act quick as the class is MAY 31, 2005: http://www.lagunaculinaryarts.com/pages_1/schedulemaster.html#sushi

Yum,

tsurikichi
 

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You can also take a day class from the California Sushi Academy.

http://www.sushi-academy.com/

Click on "Special Classes" Its a 1 day course for 80 bucks.

And for knives check out

http://www.korin.com/

Its a Japanese knife store out of New York that has a huge selection of Japanese and Western Style Knives.
 

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I just spit coke all over the keyboard. Did anyone else check out the prices on the sushi knives??? One went for $3000.00.

Marcus

"May your rods outnumber her shoes......"
 

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Hey there Chuam,

Ya ......... but they're on the cutting edge ... Right?! An aside: One of the best sushi knives I ever had was made from a cira 1880's Japanese imperial army officer's (not decorative) short sword. No Zen Bushido here.... just after the Pacific War .... everything was used in Japan.

tsurikichi
 

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$3,000 is indeed pretty damn pricey. I have heard from many sources that the high end Japanese knives are the world's best, a tradition that apparently is hundreds of years old--the old Japanese swords were likewise considered the best ever made.

I saved an article from the travel section of the LA Times several years ago about a particular knife store in Osaka that apparently is THE mecca for high end knives--one day I might actually go to Japan and if I do, I'll have to make a pilgramage.

Brad_G
Common Sense is not Common Enough
 

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Hi there Brad G,

Been to this company in Tokyo and it's right near the Tsukiji fish market. Their shop opens at 6 AM ! Go figure.

Japanese language site but...... contact page has the number/address of their rep here in Los Angeles and other US cities in English.

Not affiliated with them but have one of their knives. Interesting info/Q and A on knives but in Japanese. Link to Masumoto Knives: http://www.tukijimasamoto.co.jp/


tsurikichi
 

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I am new to this website, but am a classically trained sushi chef, for a nominal fee? All kidding aside, try shopping at Marukai an Asian
grocer in L.A., Gardena and Costa Mesa. If you are going to make sushi at home they should have all the materials necessary to experiment. It may be pricey, my suggestion is to have a sushi party with some friends to help cover costs ie. fish, rice veggies and other incidentals. For knives you can buy one for recreational use for around fifty dollars. No need to spend 100 let alone 3 thousand
Just keep it sharp and dry. Invest in a sharpening stone, always clean and sharpen your knives after every use. A sharp knife is a safe knife. As my Sensei would say. If you have any questions regarding the preparation of sushi, feel free to e-mail me. Always remember the rice is the most important part of sushi preparation.

"The Best Things in Life Aren't Things" :)
 

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Hi there Sushi42,

Mitsuwa supermarket on Western has a good selection of raw materials and everything Japanese food-wise too. And .... there's no need to become a member. Love their extensive food court and takehome section.

tsurikichi
 

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Thanks, forgot about that yearly memebership to Marukai; also the selection at Mitsuwa isn't as diverse, but the quality is just as good. Your'e right the food court is great!!! though it tends to be a
little crazy on the weekend.

"The Best Things In Lfe Aren't Things":)
 

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My girlfriend's grandmother recently passed away, and we were going through her belongings to empty out her house.

One of the things I found was a seriously abused Sushi knife. Not only has it had the tip snapped off, but it has obviously been hand sharpened on both sides of the blade.

Now I'm not wanting to waste my time trying to find a way to fix this, especially as I've already bought her a version of this knife, but she loved her gran, and it does look too old to be tourist crap ( as in 40 years, not 400
) best Japanese sushi knives so if anyone can tell me how to tell if it's cheap tourist crap or something that'd be worth saving I'd appreciate any advice. Either about telling if it is worth the effort, or how to go about expending the effort best.

KBK
 
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