Vendor Profile
Hi-Rich, Co., Ltd.
| Address | Iwasaki Building 2F Asakusabashi 1-7-2 Taito-Ku Tokyo, JAPAN ZIP:111-0053 |
|---|---|
| Representative Name | Kenta Tomie |
| Annual Revenue | JPY 200,000,000 |
| No. of Employees | 11 |
| Web Site URL |
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Hobby Item
SD item code:9700745
| Detail | Price & Quantity | ||
|---|---|---|---|
| S1 |
3960
 Original text before translation
3960
(27000700)
JAN:4.57E+12
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(27000700)
JAN:4.57E+12
Wholesale Price: Members Only
36 pcs /set
In Stock
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| S2 |
110
Original text before translation
110
|
Wholesale Price: Members Only
1 pc /set
In Stock
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| Shipping Date |
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About 1 week
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| Dimensions |
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| Specifications |
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Country of manufacture: Japan
Material / component: Disc type: DVD Duration: 50 min. x 2 discs Layer: Single-sided single layer Color: Color Sound: Stereo Image: 4:3 Region: 2
Product tag: None
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Description
| Everyone loves sushi, from children to the elderly. But the price of sushi at an authentic restaurant may be too expensive, and the taste at a conveyor-belt sushi restaurant may not be as good as it should be. How about making professional-looking Edomae Sushi at home? In this DVD, a professional sushi chef will teach you how to make sushi, how to cut fish, how to make sakidori, vinegared, boiled, and rolled sushi rice, and even how to make various types of rolls. You will become a great sushi chef if you learn from this DVD, which is filled with the secrets of the pros. You can hold a sushi party not only at home but also with your friends. You are sure to be a hit with everyone. This DVD teaches the professional skills of a sushi chef. Anyone can easily learn how to make sushi. We teach you how to make authentic sushi such as nigiri, makimono, vinegared sushi, and sakitori. Carefully explains the secrets of a sushi chef, from how to handle fish to how to make rice. Experience the ultimate fun of grating your own fish and making sushi. Make sushi that will make you look like a pro and throw a sushi party. Included Titles [Volume 1] *Tools for Sushi / (1) Types of Knives (2) Wasabi (3) Nori (4) Vinegar *How to Make Sushi Rice / (1) Conditions for Cooking Delicious Rice (2) Mixing Vinegar and Procedure *How to Make Sushi / (Opening, Catching, Cutting, Nigiri, etc.) (1) Yellowfin Tuna (2) Hirame (3) Kanpachi (4) Horse Mackerel (5) Scallop (6) Yari Squid [Bottom roll] *Making sushi: (1)Mackerel (2)Cod (3)Shrimp (4)Conger (5)Egg *Rolls: (1)Gunkan-maki (2)Hosomaki (3)Futomaki Supervisor* Commentary: Riichiro Tsuruta Principal of Japan Sushi Culinary School. He opened the Sushi Culinary School in order to train professional chefs and improve their skills. The school is open not only to those who want to become professionals in the future and those who want to make use of their skills at home, but also to active professionals. Currently, in addition to teaching techniques and human resource education, he gives lectures on sushi restaurant management and customer service throughout Japan. He also manages "Sushi Restaurant Minato" in Yokohama. |
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| Shipping Method | Estimated Arrival |
|---|---|
| Sea Mail | From Feb.10th 2026 to Apr.14th 2026 |
| Air Mail | From Jan.23rd 2026 to Jan.27th 2026 |
| EMS | From Jan.22nd 2026 to Jan.27th 2026 |
| Pantos Express | From Jan.26th 2026 to Jan.29th 2026 |
| DHL | From Jan.22nd 2026 to Jan.26th 2026 |
| UPS | From Jan.22nd 2026 to Jan.26th 2026 |
| FedEx | From Jan.22nd 2026 to Jan.26th 2026 |
|
Some trading conditions may be applicable only in Japan. |
People Also Searched:
hobby itemOther items from this category:
This DVD teaches the professional skills of a sushi chef. Anyone can easily learn how to make sushi.
We teach you how to make authentic sushi such as nigiri, makimono, vinegared sushi, and sakitori.
Carefully explains the secrets of a sushi chef, from how to handle fish to how to make rice.
Experience the ultimate fun of grating your own fish and making sushi.
Make sushi that will make you look like a pro and throw a sushi party.
Included Titles
[Volume 1]
*Tools for Sushi / (1) Types of Knives (2) Wasabi (3) Nori (4) Vinegar *How to Make Sushi Rice / (1) Conditions for Cooking Delicious Rice (2) Mixing Vinegar and Procedure *How to Make Sushi / (Opening, Catching, Cutting, Nigiri, etc.) (1) Yellowfin Tuna (2) Hirame (3) Kanpachi (4) Horse Mackerel (5) Scallop (6) Yari Squid
[Bottom roll]
*Making sushi: (1)Mackerel (2)Cod (3)Shrimp (4)Conger (5)Egg *Rolls: (1)Gunkan-maki (2)Hosomaki (3)Futomaki
Supervisor* Commentary: Riichiro Tsuruta
Principal of Japan Sushi Culinary School. He opened the Sushi Culinary School in order to train professional chefs and improve their skills. The school is open not only to those who want to become professionals in the future and those who want to make use of their skills at home, but also to active professionals. Currently, in addition to teaching techniques and human resource education, he gives lectures on sushi restaurant management and customer service throughout Japan. He also manages "Sushi Restaurant Minato" in Yokohama.
寿司職人のプロの技を伝授。誰でも簡単に寿司の作り方が習得できます。
にぎり、巻き物、酢じめ、さくとり等本格的な寿司の作り方を教えます。
魚のさばき方からシャリのにぎり方まで寿司職人の極意を丁寧に解説。
釣り上げた魚を自分でおろして寿司にする究極の楽しさを体験。
プロ顔負けのお寿司を作って寿司パーティーを開きましょう。
収録タイトル
[上巻]
○すしの道具／(1)包丁の種類 (2)わさび (3)海苔 (4)酢○すし飯の作り方／(1)美味しく炊く条件 (2)合わせ酢の調合と手順○すしの作り方／（開き方、さくどり、切りつけ、にぎりなど）(1)きはだまぐろ (2)ひらめ (3)かんぱち (4)あじ (5)ほたて (6)やりいか
[下巻]
○すしの作り方／(1)さば (2)こはだ (3)えび (4)あなご (5)たまご○巻き物／(1)軍艦巻き (2)細巻き (3)太巻き
監修・解説：鶴田理一郎
日本すし料理学校校長。プロの板前育成ならびに技術の向上を目指し、すし料理学校を開校。将来プロになる人や家庭で役立てたい人だけではなく、現役のプロにも「すし理論」伝授の門戸を開いている。現在は技術指導や人材教育のほかに、すし店の経営や接客法について全国各地で講演中。横浜で「すし処美奈登」を経営。