The “Sushi Party” Cooking Class Report

by Hiroshi Kawabata

On Saturday April 26, the Thousand Cranes restaurant, located on the third floor of the Kyoto Grand Hotel & Garden, hosted the “Sushi Party Cooking Class-Easy to make sushi for parties, introductions by a professional sushi chef.” This cooking class was co-sponsored by three companies based in Little Tokyo: Sushi and Sake Magazine, Japan America Television, and The Japanese Daily Sun in an effort “to promote the rejuvenation of Little Tokyo and to encourage visitors to rediscover and witness the changes Little Tokyo is undergoing.”
Sixty-two attendees participated, and the instructor was Andy Matsuda, CEO of Sushi Chef Institute and a familiar face to the Sushi and Sake Cooking Club. Starting with the very basics of how to make sushi rice, using Marukan Sushi vinegar, various demonstrations were held on how to make the “Party Sushi cake” using a cake pan, “the Spicy tuna sushi on corn chip,” “Temari Sushi,” sushi hand-shaped like a tennis ball; and “Sushi with couscous and salmon on the spoon,” among others. Attendees participating in the demonstration seemed convinced by Chef Andy’s helpful tricks on “how to make delicious sushi.” Each sushi dish was lavishly presented to suit home parties, and participants eagerly took notes and commented, “I’ve got to try this recipe at my next party.”
After the “Sushi Party,” participants enjoyed a feast of sea urchin provided by Cosmos Grace Inc., tuna, yellowtail, and salmon prepared into handrolls by the Sushi Chef Institute, along with Plum Wine and Sayuri from the Hakutsuru Sake Brewing Co.
At the drawing during the party, excited winners were presented with premium rice Matsuri from Mutual Trading, Tamanishiki rice from JFC International, and coupons from twelve Japanese restaurants in Little Tokyo, among other prizes. Excited participants were presented with sushi vinegar from Marukan vinegar, soy sauce from Kikkoman, miso and seaweed as souvenirs.
Lastly, we would like to thank each of our supporting organizations for the fresh fish and other ingredients, along with all the restaurants that participated. Thanks to your help, our cooking class was both enjoyable and successful. I’d like to represent our co-sponsors to thank you all for your contributions. Thank you very much.