Friday, January 19
6:30 pm - 9:30 pm
Sushi is beloved for its quiet aesthetics and simple, straightforward flavors. Chef Hideyo Yamada raises the sushi bar by infusing traditional maki and rolled foods with dazzling hues, sublime flavors, and a wide variety of health-supportive ingredients. You’ll master the techniques of rolling in nori, rice paper and yuba, then soar beyond the basics to prepare a variety of traditional and contemporary Japanese rolled foods, including tazuna sushi (which looks like a colorful rope) and the mythical dragon roll. This class is gluten-free.
Perfect Brown Rice, Sushi Vinegar, and Sushi Rice
Vibrant Summer Roll with Peanut Sauce
Colorful Inside-Out Roll with Kimchi, Simmered Mushrooms, and Avocado
Cherry Blossom Roll with Cucumber
Black Rice Roll with Smoked Tempeh and Mango Sauce
Green Tea Ice Cream
Hideyo Yamada, a graduate of NGI's Chef Training Program and the Institute of Integrative Nutrition, she is a holistic chef, teacher and health counselor specializing in vegan and gluten-free cuisine. A Tokyo native, she trained as a sushi chef in Japan and worked as a Japanese pastry chef at Kai restaurant, famous for serving a high-end Japanese kaiseki. Hideyo has also worked for catering companies and restaurants throughout New York City. She is a chef instructor in the Natural Gourmet Institute's Chef's Training Program. Her website is hideyocooking.com.
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