I’m looking forward to teaching a series on sushi making for the Fort Worth Japanese Society.  If you are interested or know someone who is please follow the instructions below.  Thanks!

For more information, contact Harvey Yamagata at (work) 817-332-3681 or (home) 817-737-9166 or email hyamagata@buxtonco.com

Hands-On Sushi Classes presented by the Fort Worth Japanese Society.  Chef Julia Dunaway, will be sharing her love of sushi making learned over many years, including from her Japanese mother.  There will be three classes: Sat. April 14 on Sushi Basics including the all important sushi rice, nigiri-zushi, temaki and norimaki.  Sat. May 12 covers chirashi-zushi including regional variations.  Sat. Jun 9 advanced sushi preparation including caterpillar rolls and oshi-zushi.   All classes start at 10:00am and end at noon with the sushi you’ve made.  Classes will be held at the Fort Worth Japanese Society, 3608 Park Lake Drive, Fort Worth, TX 76137.  Society members $20 per class, non-members $30 per class.  To reserve your place email to: inquiries@fwjs.org.  Classes sizes limited to make your reservation now.


Japanese Cooking Series

Presented by the Fort Worth Japanese Society

Hands-on Sushi Classes

Classes are taught by Chef Julia Dunaway

Julia has been interested in sushi all her life.  She watched her Japanese mother make it, enjoyed eating it in Japanese restaurants in California years before most people were familiar with it and lived in Japan for four years where she experienced the freshest sushi in the world. She has made sushi for her family and friends for the past 25 years, taught sushi making classes, and read and studied extensively on the subject.  She wants to share her love of sushi making with others.  Classes will be held at the Fort Worth Japanese Society, 3608 Park Lake Drive, Fort Worth, TX 76137.  Society members $20 per class, non-members $30 per class.  To reserve your place email to: inquiries@fwjs.org.


Class 1:  Saturday, April 14, 2012, 10am -12 noon

Sushi Basics:

Students will learn the history of sushi, about equipment and supplies, etiquette and how to make perfect sushi rice.  They will have the opportunity to prepare their own norimaki (rolled sushi), uramaki (inside-out rolls), nigiri-zushi (rice balls topped with seafood), and temaki (hand rolls).  Students will enjoy their cucumber roll, California roll, nigiri-zushi with maguro (tuna), and salmon hand rolls for lunch.  Miso soup and green tea will be served.


Class 2:  Saturday, May 12, 2012, 10am -12 noon

Chirashi-zushi (sushi rice tossed or topped with seafood or other ingredients):

Regional styles of chirashi-zushi will be taught.  Students will make Tokyo-style chirashi-zushi (raw and cooked fish and other ingredients on top of rice, Kansai-style (cooked meat and vegetables mixed with rice) and Gomoku (rice tossed with simmered vegetables and other ingredients).  Students will enjoy their unique creations for lunch with miso soup and green tea.


Class 3, Saturday, June 9, 2012, 10am -12 noon

Advanced Sushi Preparations:
Students will prepare a caterpillar roll with unagi no kabayaki (barbequed eel and avocado), oshi-zushi (pressed sushi in a square box, with salmon), spicy tuna nachos, tuna sashimi with daikon and ginger, and battleship sushi with salmon roe.  Students will enjoy their b