The ''Kyoto Shimbun Sushi Class,'' where students learn from sushi restaurant owners in Kyoto, was recently held at a cooking school in Nakagyo Ward, Kyoto City.47 people participated and learned from professionals how to make mackerel sushi and sushi rolls that were both delicious and beautiful.
Sponsored by the Kyoto Shimbun and the Kyoto Sushi Norenkai, which is made up of sushi restaurants in the city, this year marks the 39th time. The participants first got to see Kuniyasu Sasaki, chairman of the Noren Association and owner of Izuu, at work, and saw up close how to place sushi rice and how to use a maki when making sushi rolls.
Mr. Sasaki explained in detail the secrets of making mackerel sushi, such as, ''Mackerel with too much fat cannot be salted, so it is not suitable for sushi'' and ''You only need to soak it in rice vinegar for about 1 minute,'' and the participants listened intently. .
During the practical training, one craftsman was assigned to every three people, and they made sushi together. Many participants had sushi rice stuck to their hands when making sushi rolls, with some saying things like, ''I was surprised at how skillful the teacher was,'' and ''It was difficult for me because it was my first time, but it was fun.''
