THE NEW SCHOOL
66 W. 12th St.
212-229-5690 to register
212-255-4141 for course information
nsu.newschool.edu/culinary
Even the most deft Western cook moves into the great unknown when it comes to raw fish, and the New School offers the deepest and most varied selection of Japanese-cooking classes in this suddenly toro-mad city. The most prized slots are in Elizabeth Andoh’s advanced five-day courses, where students not only learn sushi techniques but also how to make dashi (the Japanese stock that’s the basis for an enormous number of dishes), marinate and grill fish, and cook various noodles and other dishes. Andoh, who is Gourmet’s Japanese correspondent, emphasizes washoku—harmony in menu planning, cooking and presentation—and the five basic flavors, colors, and textures of Japanese cuisine. Her courses are fast-paced and packed with information, so students should already be adept in the kitchen. Not quite ready? Pat Kinney’s three-hour classes cover the fundamentals of sushi-making, focusing on nigiri, maki, and Japanese omelettes. Kinney also offers shopping tours of the Asian stores on St. Marks Place, where students spend a morning buying ingredients, then whip up a late lunch.