Miyamoto Cooking Classes
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Sushi Workshops
Miyamoto offers workshops for individuals to learn how to make delicious and beautiful plates of sushi. Classes are held every Sunday, except for holiday weekends. The classes consist of a single 4-hour intensive workshop that are designed to teach you how to make sushi from scratch.
Separate classes are held for English and for French.
Japanese classes can be arranged for private groups.
There are 12 students per class, and each student has their own workstation.
Classes are led by professional sushi chefs that come from the top sushi restaurants in Montreal.
Classes are $86.97 (plus taxes) per person.
We also offer Private Courses, Professional Consultation, and Private Parties.
Please reserve 3-6 weeks in advance.

To pay by Visa or Mastercard please call (514) 481-1952.
 
Miyamoto News – Sushi and Cooking Classes
RESERVE NOW Miyamoto Foods is now accepting reservations for the following Sushi and Cooking Classes:

COURSES 2012

THREE WEEK COOKING CLASS - 2012
English
February 1
February 8
February 15
French
February 29
March 7
March 14

English
March 28
April 4
April 11

French
May 2
May 9,
May 16

English
May 30
June 6
June 13

French
September 12
September 19
September 26

English
October 10
October 17
October 24

French
November 7
November 14
November 21

SUSHI WORKSHOP-LEVEL 1 - ENGLISH 2012

January 22
February 19
March 11
April 22
June 3
July 8
August 12
September 9
October 14
October 28
November 11

November 28

SUSHI WORKSHOP-LEVEL 1 - FRENCH 2012

January 29
February 26
March 18
April 29
June 10
July 15
August 19
September 16
October 21

November 4
November 18

December 2

PRIVATE LESSONS — it is recommended you have some experience with sushi making, or have taken a Level 1 class with us before.

The Miyamoto Sushi Workshop – A First-Hand Account
(Wherein Eric, the Sushi Links/Miyamoto webmaster, takes the sushi cooking class)

     When Wesley Miyamoto asked me to put something up on the website about the cooking class I asked him to tell me what it was like. He started to, but then he got a better idea. "Why don't you take the class?" he asked. "Then you'll really be able to tell people what it's like." He was right, it would make things easier. And so I signed up for the Sushi Workshop.

     The classes are given on Sundays, and start at 10:30 in the morning. They last 4 hours, and when you leave you take home about 40 pieces of sushi. The only items you need to bring with you are a cutting board and a sharp knife.

Setting Up
     I arrived at the Miyamoto Store just before 10 and met the other 11 people who were taking the class. We all exchanged greetings. Following that we were brought to the back of the store and up a set of stairs to a kitchen area that is used during the week to prepare the sushi that is sold in the store.

     It was here that Sushi Chef Tadashi Yamagami was waiting for us. After everyone was properly introduced and everyone felt settled in, we were each set up with our own workspace on long counters that ran against the walls.

     We were supplied with a hand moistener (TEZU), a rice bowl, chopsticks, a sushi mold, a wood spatula, a rolling mat, and bamboo skewers. 

     In the middle of the room was another counter where Chef Tadashi Yamagami had set up everything he needed for the class.

     At this point he handed us some sheets with the names of the sushi we were going to be making together. Here is what was listed:

MAKIZUSHI (Futomaki, California, Hosomaki)
– sushi format, rolled piece of rice filled with raw fish or vegetables, wrapped in nori and cut into four or six pieces.
Futomaki – (kani kamaboko, spinach, kampyo ajitsuke, atsuyaki tamago, sakura denbu, sweetened fish)
California – (kani kamaboko, avocado, cucumber, QP mayonnaise, sesame seeds, caviar)
Hosomaki – (seaweed and cucumber, spicy tuna, shiitake)

TEMAKI-ZUSHI
– sushi format, rolled nori like a cylinder filled with rice and raw fish and vegetables.

NIGIRIZUSHI (Maguro, Sake, Unagi, Ebi)
– sushi format, hand-shaped piece of rice with any sort of sliced raw fish on top.
Maguro – (tuna)
Sake – (salmon)
Unagi – (broiled eel)
Ebi – (shrimp)

     And to give you an idea of how many things go into sushi, here are just some of the ingredients that we would be using for the recipes: kome, konbu, shiitake black mushrooms, broiled eel, Japanese radish, sugar, salt, Japanese stock, shrimps, pickled ginger, sesame oil, bonito flakes, roasted sesame, radish sprouts, Japanese squash, crab sticks, Japanese mustard, spinach, wasabi, sushi rice, seaweed, tuna, cooking wine, soy bean paste, sweet fish powder, Japanese mayonnaise, rice wine, salmon, pickled radish, soya sauce, rice vinegar, flying fish roe, Japanese sweet omelet, horseradish paste, and roasted seaweed.

Perfect Sushi Rice
     The workshop started with a very detailed explanation of how to make perfect sushi rice (SHARI), and with a demonstration of how to make rice seasoning (SUSHI-SU).

     While the rice cooked on the stove in pots and in rice cookers on the counters, we were taught how to select a good rice, how to clean it well, and how to season it.

     Chef Tadashi Yamagami told us it was essential that this part of the workshop be followed precisely, as rice is so obviously important to the process of making sushi, and the class was structured to make sure there was plenty of time to spend here – so that we all clearly understood the essentials of cooking the rice properly.

     As the rice continued to cook, Chef Yamagami instructed us in the preparation of the ingredients we would need for the sushi we would be making. We began by making seasoned mushrooms (SHIITAKE AJITSUKE), and were introduced to a wonderful product, Mirin, which is a sweet rice wine made by a complex distillation and double-fermentation process. Mirin is used as a high-quality sweetener and seasoning.

     We also made a fantastic dipping sauce (SUSHI SHOYU) that included shoyu, mirin, karashi, wasabi, daikon, and gari. The wasabi was made from a powder, which surprised me, but it was extremely delicious.

     More than once Chef Yamagami stressed how important it was in making sure to obtain only the highest quality products for making sushi.

Time To Start
     We were shown how to prepare mushrooms, cucumber slices, dipping sauces, and how to make an extraordinary spicy tuna sauce that was an instant hit with everyone.

     Chef Yamagami also told us how to select fish at the market, what to look for to determine quality, and shared some secrets in preparing the fish, preserving the fish, and cooking it properly. There was a lot of information to take in, and many of us scribbled away into our notebooks, making sure to record all his valuable tips.

     The entire group of us were now standing around the main counter, where Chef Yamagami was preparing a bowl of rice and a rolling mat for each of us.

     Now we were ready to try and make sushi ourselves. First Chef Yamagami rolled a sushi roll, showing us how to place the rice and ingredients, how to roll, and how to cut. Then each of us attempted our own.

Rolling Sushi - With Expert Guidance
     When rolling sushi, here are the standard rules: Unroll your bamboo mat and place a sheet of nori seaweed on top of it (rough side up). Layer the nori sheet with a small amount of sticky rice and press it into a thin layer. Now spread your toppings as desired on top of the sticky rice.

     To roll the sushi, carefully lift the end of the mat where you have placed your toppings and fold the lip of the seaweed over. Roll from the start of the board towards the end of the board, rolling the sushi into one long roll. If the sushi roll does not stick together, then wet your finger and run it along the lip and press it down gently. Finally, cut the sushi roll into 4 or 6 pieces with a wet knife, making sure to wet the blade first.

     Seems simple enough. But it isn't. And that is one of the main benefits of this course – to actually have a Sushi Chef standing next to you, guiding you and showing you how to do it right. I started my first roll and made what is considered a common mistake – I used too much rice. My second roll was a lot better. Then after one more try, I finally understood the "locking mechanism" that was so elusive to me at first, and was able to make an almost perfect roll. I was elated.

Mission Accomplished
     The rest of the class was spent rolling and tasting. The different sushi rolls were unbelievably delicious (my favorite was the spicy tuna), and as we continued to roll we all asked dozens of questions that Chef Yamagami patiently answered.

     The four hours had passed quickly, and now the workshop was coming to an end. Each of us had a beautiful spread of great-looking sushi – and we all left the class feeling ready to invite people over for a real, home-made sushi meal!

     I must praise Chef Yamagami for his excellent sushi skills and recipes, and for his wonderful charm and sense of humor.

     My advice is very simple – anyone who is serious about making their own sushi should take this course, as the benefits are outstanding.

(For more photos from the sushi class, visit the photo gallery.)