Advertisement
Learn how to make sushi with a top Japanese chef in Hong Kong
Kakure’s executive sushi chef Kazunari Araki will hold a three-hour masterclass focusing on nigiri, maki and prawn tartare
Reading Time:1 minute
Why you can trust SCMP
0
At first glance, sushi looks simple to prepare. But there is an art to it, one that involves balance and precision.
As with most dishes that lean heavily on seafood, it is vital to have fresh ingredients. The right kind of rice can also make or break sushi, as can the type of sugar and vinegar. Even the knife used plays a role in how well your rolls turn out.
Preparing sushi at home is a growing trend, and to help people get their head around the art, Kakure – a Ginza-style Japanese restaurant and bar in Central – will host a masterclass led by Kazunari Araki.
Araki, the restaurant’s new executive sushi chef, has an impressive pedigree: he spent eight years at Nobu New York followed by four years at Nobu InterContinental Hong Kong. And like many of his fellow Japanese chefs, Araki believes a little of the chef’s soul goes into every piece of sushi that is dished up.
There are more that 100 types of sushi but the three-hour class (HK$480 per guest) will focus on nigiri (sushi made of thin slices of raw fish over pressed vinegared rice), maki (wrapped in nori, or seaweed) and prawn tartare.
After many years with the Post, Kylie Knott found her calling on the culture and lifestyle desk. She writes about the environment, animal welfare, food and the arts.
Advertisement