What comes to mind when you hear the word sushi? Is it hand rolls or pieces of nigiri? What about oshizushi or chakin sushi? If you’ve never heard of those last two, you’re in luck! Learn how to make the latter two at a cooking class in Nagoya, with a Japanese grandma by your side.

Before we dive in, let us introduce you to your special host–Nagoya born and raised Grandma Junko! She turned a passion for healthy Japanese food and cooking into her purpose by first opening a health food store, then going on to teach specialty cooking classes. A self-confessed stickler for hygiene and vegetable-lover, she brings unmatched warmth and energy to her cooking experiences.

Ok, moving onto the sushi-er side of things! The first item on your sushi-making schedule is oshizushi–literally ‘pressed sushi’–which is a form of sushi made by packing sushi rice and other ingredients into a wooden mold called an oshibako. This style of sushi originated in the Kansai region of Japan and has gained popularity throughout the country. The result is a beautifully shaped block of sushi that is then sliced into bite-sized pieces.

Next is chakin sushi, also known as ‘sushi in a tea towel’. This unique and visually appealing style of sushi is filled with seasoned rice and wrapped in a thin egg omelet, then tied shut with spring onion or other green vegetables. The result is a sushi package that resembles a traditional Japanese tea bag.

Finally, it’s time to unleash your creativity! You’ll learn how to make a maki (rolled) sushi with an artsy twist with an inside-filling design that should look like a rose.