Class: Knife Skills, Nori Maki, and Miso Soup This class offers the option of participating in a hands-on knife skills portion. Those who do not wish to chop are welcomed to observe.
Vegetable Nori Rolls
(Nori is the dark, sea-vegetable wrapper - also used for sushi)
The following will be discussed and demonstrated: how to select a chef’s knife, the difference between French and Japanese chef’s knives, how to sharpen a knife, the appropriate use of a steel, the appropriate hand position while cutting (so you don’t cut yourself!), and how to do various cuts on vegetables. The class attendees who choose to participate will then start chopping. During this portion of the class, you will prepare vegetables to make nori maki (also known as vegetable nori rolls, or sushi without the fish) and miso soup, both of which are very fast to make once the vegetables are chopped. Miso soup has a wonderful flavor, is very healthy (we’ll discuss why), and is a staple in the Orient. Nori maki are rolls comprised of various thinly-sliced vegetables within a ring of Asian-flavored brown rice, wrapped in nori (a dark sea vegetable that is high in protein, vitamins, and minerals and more commonly known as the wrapper for sushi), and served with a dipping sauce made of shoyu (a high-grade soy sauce) and fresh ginger juice. All ingredients are organic. If you would like to participate in the knife skills portion of the class, please bring an apron and a hat (a baseball cap is fine). If you have a chef’s knife, please bring it. If you have knives but aren’t sure which one is a chef’s knife, here are two examples (please note that they all look a little different, depending on the make and length):
By the way, if this meal sounds like it’s all vegetables and limited on protein, don’t worry. There are four protein sources in this meal, and we’ll discuss what they are.
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