On July 18, Health Service Center hosted the "Kanazawa Food Culture Experience: Nigirizushi Class" with 21 students including 4 international students and 3 faculty members.
Master sushi chef Katsuaki Yoshida from the long-established restaurant Chitori Sushi served as the instructor, giving live demonstrations while explaining each step. Afterward, the students tried making nigiri sushi themselves. Using six types of toppings—including tuna and sweet shrimp—they each made nigiri sushi and inari sushi. They then tasted and compared the sushi they had made with those prepared by the instructor, accompanied by Mettajiru, a traditional Kanazawa soup prepared by a licensed dietitian. During the Q&A session, participants asked about how to make ingredients such as the fried tofu for inari sushi, sushi rice, and pickled ginger, as well as questions like “Why did you decide to become a sushi chef?”??
Participants shared a variety of impressions, including: “The sushi made by the chef was far more delicious than mine,” “I was struck by how important hand temperature and moisture are when making sushi,” “I could feel the chef’s techniques and passion—it was fun to experience Japanese culture firsthand,” “The rice was delicious,” “The chef was friendly and easy to talk to,” and “I hope I will participate in a similar cooking activity again.”
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Master Yoshida demonstrating and students watching -
Students receive direct instruction from the master -
nigirizushi and inarizushi
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