线上线下
The Art of Japanese Sushi
小班动手课，有足够时间把手上沾着面粉时冒出来的问题真正问出口。
你会带走什么
收获
- Season and cool sushi rice to the texture the fish deserves
- Handle a yanagiba safely and cut clean, even slices
- Understand fish ageing and when a fillet is actually ready
- Form nigiri with consistent pressure and shape
这堂课
时间怎么安排
- 00:00Knife setup, grip and posture
- 00:30Rice: washing, cooking, seasoning, cooling
- 01:10Breaking down and slicing the fish
- 02:00Forming nigiri, one hundred repetitions
- 02:40Tasting and questions