Diane's Market Kitchen: Sushi Class!

Dustin (my boyfriend) and I were invited to attend a cooking class hosted by one of my favorite cooks and people in Seattle, Diane LaVonne (many of you may know her as the sweet lady who makes wholesome cookies on Fridays and gives them away free at her business) and Phillip Hensyel (best known as the former sushi maker extraordinaire at Nijo's in Post Alley). This was my second class at Diane's Market Kitchen, the first being a basic introduction to fish, which I found very helpful.



Helpful Diane Note #1: If your local fish counter smells fishy just keep walkin'! Fresh fish don't smell quit so distinct, its the bad fish that give off the "fishy" odor.



In Diane's Market Kitchen the essence is, "treat my kitchen like you're kitchen!" The hands on approach is key and no one is left out. This isn't a class where you get to watch a skilled chef create an amazing meal all the while thinking in the back of your head..."now how am I going to make this at home." This isn't a Food Network experience, when Diane says class...she means you're going to learn and it's hands on all the way!

We started with the basics Phillip was gracious to help bridge the gaps between the students no one felt like there was a question to basic to be asked. We learned not only how to make sushi and how to roll, but also the basic history, cultural aspects and meaning behind it.



The most important process that was learned was the making of the rice. Here's where you separate the boys from the men... or the Blue C's from the Maneki's. This isn't a process where you just stick your niko niko rice into a cooker, this is dedicated process that can make or break your sushi experience.

While learning the ins and outs of sushi preparation our teachers, Diane and Phillip helped to give us some pointers as to where each of the ingredients we would be using could be found. It's Diane's goal with every class to make sure that what you're taught can be adopted in the home. When it comes to sushi the Uwajimaya is your best bet and the easiest way to find all the necessary components.

What sushi class would be complete without a taste or two...well, maybe three (for good measure) of sake? During the learning process we may have curved a bit while taking a moment to take in the experience with three various sakes. Each sake was a lesson itself in terms of pairings; pricings and the techniques by which they were created.



Throughout the five different sushi roll (Yes! Five!) and three sake pairings you start to become familiar with the process and your rolls become a bit better through the practice. Phillip consistently made himself available by watching each student's technique and aiding when needed. Dustin needed a bit more help with his rolling then I did... my only issue was I kept putting to much rice in my rolls.

One of the best parts is the bragging factor. Not only do you get to learn how to make:

-California Roll
-Vegetable Roll
-Tuna Roll
-Spice Tuna Roll
-How to cut sashimi

You also get to bring your rolls home (the ones you don't eat in class, and believe me you start getting stuffed with sushi goodness, really quick!). This is a great way to impress your friends and to show everyone your sushi skills. I took my rolls into work and was able to give over five colleagues a taste or two of my creations.



I would definitely recommend this class to anyone who:

-Is intimidated by fish
-Loves Sushi
-Loves learning about different cultures
-Hearts Sake
-Needs to improve their rice skills
-Wants to entertain or impress their friends and family
-Would like a romantic class or date with their loved one
-Looking for a fun gift for a friend



Diane's Market Kitchen is located in Post Alley across from Nijo's at: 1101 Post Alley:
She offers a variety of pescatarian friendly classes: www.dianesmarketkitchen.com