(Graduation Date: May 7th, 2025)
To me, cutting the fish, sharpening my knife, and learning tsuma were the most valuable skills improved throughout the course and will continue to improve over time. The most enjoyable lesson was cutting a whole salmon in class. It excites me that Japanese food, sushi specifically, is and continue to be a elevated cuisine. I love the elegance, simplicity and complexity of sushi. I would like to share that this course is not easy, but intense. I’d like to share that it is challenging and rewarding. I doubt I would make sushi at home, unless I was practicing a type of sushi to master. My taste of sushi has changed because my eyes have been opened to how large the sushi world is. To the type of fish, their tastes, fish markets, vendors, sponsors and all of the people making it happier.
