Sakura Kenyalang: Sushi Class (23rd November 2016)

In conjunction with Sakura Kenyalang Festival, the college organized a sushi making class in collaboration with Sushi King. The classes are held in sessions, and the first session took place on the 23^rd of November 2016 at the Main Stage from 11.30 a.m. to 1.30 p.m. Several representatives from Sushi King came over to conduct the class.

It began with the head facilitator giving a brief explanation of the ingredients being used to make the various types of sushi.  He explained the ingredients’ terms in Japanese, such as nori for seaweed, and sasaki for fish. It is also told that the rice required for sushi-making has to be highland rice, which is stickier and softer than ordinary rice. The facilitator also mentioned about the advanced technology being used in Japan to serve sushi, where a special type of conveyer belt is used to instantly deliver the sushi to the customer once it is ordered.

After that, the rest of the facilitators gave a demonstration on how to make common types of sushi, particularly the tamaki, which is the one of the hardest type of sushi to make.  The head chef commented on how it takes practice to make the tamaki without making a mess as it looks simple to make yet in reality it is quite difficult.

The participants are then allowed to make their own sushi, after the facilitators provided each of them the necessary ingredients. All of the participants tried their best in balancing the ingredients on the fragile seaweed. This went on for roughly half an hour before the head facilitator announced it was the end of the class. All participants received a certificate of the participation from Sushi King.

The event ended at 1.30 p.m. with a commemoration photo with the participants and the Sushi King representatives.

Prepared by,

Imelia Kyra binti Mohamad Iskandar