Activity
Mon
Wed
Fri
Sun
Jul
Aug
Sep
Oct
Nov
Dec
Jan
Feb
Mar
Apr
May
What is this?
Less
More
Memberships
REVENUE REVOLUTION
10.1k members β’ Free
Itabashi Sushi Dojo
14 members β’ Free
5 contributions to Itabashi Sushi Dojo
6d β’Β
Episode 3 is Now Live β Tools & Ingredients
Today I uploaded Episode 3 of our Sushi Dojo series. In this lesson, we go through the essential tools and Japanese ingredients needed before we begin making Maki properly. We cover: - Basic sushi equipment - Recommended beginner setup - Japanese seasonings & ingredients - Preparation tools used in professional kitchens - Tips from real sushi chef experience Understanding your tools and ingredients is one of the most important foundations in sushi. Watch the full lesson inside the classroom and get ready for the next episode where we move further into practical sushi preparation techniques. Thank you everyone for joining the journey so far π£
0 likes β’ 5d
This is amazing β Iβm up for it π
0 likes β’ 15m
Episode 3 homework done! My family really enjoyed their handrolls, and I loved the incredibly meditative process of slicing everything with precision. I'm sorry to report that my katsuramuki is still about 10,000 hours of practice away from the demo version π
, but I'm curious to see how much I can improve. For now, I'm using a basic Zwilling chef's knife, but it has never been this sharp, and what a difference it makesβit's so enjoyable to use. I'm excited to keep practicing; the difference that proper sharpening and technique make is honestly incredible. Thanks for such a great lesson and for sharing all the tricks of the trade. The avocado color-preservation trick is so cool! Arigatou gozaimasu! ππ»π£π₯’π₯π₯πͺ
2d β’Β
Episode 3 checklist
Episode 3 β Pre-Class Checklist π Attached is your checklist for Episode 4. Before watching, make sure your tools are out, your ingredients are sourced, and your three homework tasks are done β especially the prep cuts and the chilli sauces. The more prepared you are, the smoother the session goes. Download it, tick it off, and Iβll see you in the episode 4.
0 likes β’ 2d
Thank you for the list! I am almost there with gathering the ingredients. Just waiting for Gochujang and mirin. ππ» Can't wait for episode 4. π
13d β’Β
π₯ New Episode Uploaded β Japanese Sushi Knives (εε
δΈ)
In Episode 2, we explore the fascinating world of traditional Japanese sushi knives. We cover:πͺ Yanagiba, Deba, and Usuba knivesπͺ Japanese knife steels β Shirogami & Aogamiπͺ Whetstones and sharpening basicsπͺ Knife maintenance and edge careπͺ The philosophy behind Japanese knife craftsmanship I also share a personal childhood story about where my fascination with sharp blades first began. For anyone serious about learning sushi properly, understanding your knives is an essential part of the journey. Thank you again for being part of this community π Next episode: Essential tools and ingredients before we begin making sushi.
0 likes β’ 12d
FASCINATING! After watching this twice, I found myself searching for VG10s at Japanese Knife Company - I am mind blown with options ranging from Β£59 to Β£6,000. I had no idea there were knives at these prices, but intrigued by your statement "The best steel is not always the most expensive." β¨ Would you mind sharing the brands / specific knives you use? also for the rice brand please. π
0 likes β’ 11d
@Haidong Park Thank you so much for such a generous and detailed reply. Really appreciated! I will look into Ginsan steel and a 270mm Yanagiba β and learning the craft of sharpening and maintenance. Fascinating world indeed π
18d β’Β
π₯ Episode 1 is now live β Rice Fundamentals π
Rice is the foundation of great sushi. In this episode, we cover the essential fundamentals that every sushi chef should understand, from washing to cooking and seasoning properly. Take your time, follow along, and most importantly β enjoy the process. After watching the episode, please upload photos of your rice in the comments and share how it went for you. Iβd love to see your results and help you improve step by step π Letβs build strong foundations together.
0 likes β’ 14d
Hi Haidong, Thank you so much for the feedback on the first round - your generosity is hugely appreciated. ππ» Here is my second attempt. This time I think I did not overcook it β if anything it was very slightly on the firm side. I used less water and more sushizu. It tasted very good. For the next round, I think I may need to let it rest longer after cooking (I only rested it for about 5 minutes, everyone was too keen to try), and also perhaps improve the folding/aeration after seasoning as it still seemed a little clumpy in places.
0 likes β’ 13d
@Haidong Park Thank you very much! Will continue tweaking it π
24d β’Β
π Welcome to Itabashi Sushi Dojo!
A huge welcome to our two newest members β Jane and Irem! π£ We're so glad you're here. This is a space where we learn, grow, and get our hands properly into the art of sushi together β so don't be shy, jump into the conversations, ask questions, and enjoy the journey. Looking forward to seeing you both thrive in the Dojo! π₯’ β Itabashi Sushi Dojo
0 likes β’ 24d
This is so exciting! Thank you so much for having me. It is truly a dream come true! I can not wait to learn from you and this amazing community. THANK YOU! π
1-5 of 5
Active 6m ago
Joined May 10, 2026
London