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San Diego Culinary Institute, Inc.

Spring 2002

Hands-On Home Chef Class Descriptions

Japanese Series: Mineko Moreno

Complete Japanese Series, Courses 1 through 4

Take these courses as a series or individually.

Course 1: Intro to Sushi (Wed, April 3, 6pm and Sat, June 22, 11am)

Learn the basic knowledge and techniques of the art of Sushi making including how to prepare perfect sushi rice, vinegar dressing, rolling and cutting methods, presentation of sushi rolls, and an explanation of basic ingredients and equipment for Sushi making.

Course 2: Intro to Japanese (Sat, June 1, 11am and Sat, June 29, 11am)

This class will make you feel more comfortable to cook Japanese meals at home. Learn about Japanese ingredients such as rice, vinegar, soy sauce, mirin, miso, tofu, wakame, dashi kombu, and katsuobushi as well as techniques such as dashi making, teriyaki sauce, rice vinegar dressing and how to cook rice.

A single course is $125 and includes a SDCI apron.
Take the four course series which includes an apron and Chef’s coat, all for $450.

Menus and topics are subject to change based on the availability of ingredients.

HOHC Main Menu | Basic Culinary Skills Series | Basic Pastry Skills Series | Italian Series

Japanese Series | Deborah Schneider – Torrey Pines | Josh McGuinness – Prego Ristorante

Jeff Rossman – Terra | David Abella – Roy’s of La Jolla | Mothers Day Breakfast