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 🍣

Episode 3 — Pre-Class Checklist 📋 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 — especially the prep cuts and the chilli sauces. The more prepared you are, the smoother the session goes. Download it, tick it off, and I’ll see you in the episode 4.

Welcome to our newest members! Claudio and Gabrielle! Thank you for joining our sushi community. Whether your goal is to make better sushi at home, improve your knife skills, or deepen your understanding of Japanese cuisine, I'm glad you're here. This community is still small, which means you'll have a chance to get direct feedback and ask questions as we grow together. I'd love to hear: 🔪 What's your experience level with sushi? 🎯 What would you like to learn most? Looking forward to seeing your progress and sharing the journey with you. Haidong

Starting from Episode 4 onward, lessons will be unlocked through homework and participation. To unlock Episode 4, members will need to upload: • Your shari (sushi rice) • Your tools setup • Your sushi ingredients preparation This dojo is not just about watching videos. It is about practice, repetition, discipline, and improving step by step. Japanese cuisine is built on consistency and attention to detail, and I want this community to follow the same spirit. The goal is not only to teach sushi, but to help everyone genuinely improve their skills. Thank you everyone for joining the journey so far 🍣

In Episode 2, we explore the fascinating world of traditional Japanese sushi knives. We cover:🔪 Yanagiba, Deba, and Usuba knives🔪 Japanese knife steels — Shirogami & Aogami🔪 Whetstones and sharpening basics🔪 Knife maintenance and edge care🔪 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 🙏 Next episode: Essential tools and ingredients before we begin making sushi.