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“Cooking courses of Japanese cuisine continue being the highest demand”, says the director of Cooking School №1 (St. Petersburg) Mr. Hritonenko. Together with an experienced master of sushi students study the secrets of cooking of Japanese cuisine and learn to cook rice. It is the foundation of the national dishes.

Only special varieties, known as japonica, are used for sushi. This type of rice grows in Russia as well as in Japan. Russian Rice Research Institute (RRRI) introduced for industrial using more than 25 varieties. “Japonica is rice with low content of amylose (15-20%), which makes the rice sticky. Another important feature for rice in Japanese cuisine is that grains must maintain its integrity under cooking”, says the head of the RRRI Laboratory Mrs. Tumanyan. "We have several varieties of rice that are ideal for Japanese cuisine considering with food and culinary values. Currently, our Institute continues to work in this direction”. At the lessons of the Cooking School №1 rice of brand “Agro-Alliance” is used. Since 2003 “Agro-Alliance” carries out its own program of the most prospective domestic rice varieties cultivation and later processing at factories of Krasnodar Region. The program is realizing in coordination with RRRI.

At the first lesson of Japanese course students are acquainted with the principles of choosing the right rice and learn how to cook it. “Usually rice for sushi is rinsed under water 5-7 times, however rice TM “Agro-Alliance” is rinsed only once”, says a chef Mr. Mironenko. "Than add water and put a big piece of seaweed Kombu. Leave to infuse for 10-15 minutes. After a short period of swelling, remove seaweed, change the water and begin the process of boiling ....”. At the lesson chef also tells about the secrets of cooking sushizu – special filling. All information is given in stages and in a very accessible form that is understandable even to children.

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