A Warm Welcome in Ashiya

As I stepped off the train in Ashiya, a quaint town nestled between the bustling cities of Osaka and Kobe, I felt a familiar sense of excitement. This was not my first time in Japan, but each visit brings a new opportunity to delve deeper into the rich tapestry of Japanese culture. This time, I was here to experience the Nigiri Sushi Making Tour—a chance to learn the art of sushi-making from local experts.

Upon arrival at the home of Mika and Keitaro, our gracious hosts, I was immediately struck by their warmth and hospitality. Their home, a charming blend of traditional and modern Japanese aesthetics, was a perfect setting for this culinary adventure. Mika and Keitaro welcomed us with open arms, making us feel like old friends rather than guests. Their passion for sushi was evident, and I was eager to learn from them.

The Art of Sushi-Making

The session began with an introduction to the different methods of making nigiri sushi. Keitaro, a master sushi chef, demonstrated the Tate-Gaeshi and Kote-Gaeshi techniques with precision and grace. Watching him work was like witnessing a dance—each movement deliberate and fluid. As someone who grew up in a multicultural household, I have always appreciated the nuances of cultural practices, and this was no exception.

We were provided with an array of fresh ingredients, each carefully selected for its quality and flavor. The fish was incredibly fresh, and the rice, perfectly seasoned. As we practiced forming the nigiri, Mika and Keitaro offered gentle guidance, ensuring we understood the importance of balance and presentation in sushi-making. It was a humbling experience, reminding me of the dedication and skill required to master this art.

A Feast to Remember

After hours of learning and crafting, it was time to enjoy the fruits of our labor. We gathered around the table, savoring each piece of sushi we had created. The flavors were exquisite, a testament to the quality of the ingredients and the expertise of our hosts. Mika and Keitaro’s attention to detail extended beyond the sushi itself; they had thoughtfully prepared non-fish options for those with dietary preferences, ensuring everyone could partake in the feast.

As we dined, we shared stories and laughter, creating a sense of camaraderie that transcended language barriers. Mika and Keitaro’s generosity knew no bounds—they even gifted us with homemade eel sauce and personalized name posters as mementos of our time together. It was a day filled with joy, learning, and cultural exchange, leaving me with a deeper appreciation for the art of sushi-making and the kindness of the Japanese people.

This experience in Ashiya was more than just a cooking class; it was a journey into the heart of Japanese culture, guided by two of the most gracious hosts I have ever met. I left with not only new skills but also cherished memories that I will carry with me always.