Sushi on a roll, 11/13

What a great class! We made eel rolls, seafood salad rolls and spicy tuna mini-rolls

More pictures to come!

Japan and back day 2 Kyoto to Nagasaki

Sushi Class for 7/31

Wow! Huge turnout tonight, thank you to everyone who came out for our little ol' sushi class and hope to see you again.

Kyoto and back, day 2

Kyoto and back, day 1 cont.

Kyoto and back, day 1

Lunch at Phillipes

Dinner at Casablanca

I was recently introduced to a delightful Mediterranean restaurant in Claremont, nestled into the revitalized frame of a renovated citrus packing plant.


The lamb was impressively tender, lacking the usual dried out chewiness that is easy to find with that kind of meat.

There were also cheese filled fried pastries, light and fluffy with a warm mild flavor.

Monterey Park Cherry Blossom Festival

We had a wonderful time at the festival, arriving at noon and getting our class going at half past the hour. Sandwiched between a neat Japanese story puppet show and traditional Japanese dance, we worked mightily to get the rolls made and sliced up to give out to people at the fair.

We made three rolls:

Vegetable roll- steamed spinach and carrots with Japanese cucumber and sesame seeds

Teriyaki chicken roll- Homemade teriyaki marinated boneless chicken leg, lettuce, cucumber, and sesame seeds

Monterey Park roll- shrimp, ginger and garlic, bean sprouts, and green onion stir fried and chilled, like a spring roll's ingredients

Monterey Park Cherry Blossom Festival

Saturday and Sunday April 18-19 2009

This is always a lot of fun, and a great way to experience Japanese culture up close. Food, Sumo, dance and all part of the day's festivities and this year, so are we. Toyoshima Family Sushi will be presenting a 30 minute sushi making demo at 12:30pm on Sunday. We will be preparing ingredients and showing how we roll so this is sure to be a hectic but enjoyable time.

Sushi class March 20th, Whittier

We had a great class in whittier just last week. The group was very talkative and I swear had some of the best looking rolls we've seen recently! For this class, we made a California roll and a new one for this class, a beef roll. Resting on a bed of lettuce, we sauteed the thin sukiyaki beef in rich teriyaki sauce and added sliced cucumber. Ah, if only we had the radish sprouts to add!