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Natural Gourmet Institute for Food & Health

Hideyo Yamada, a graduate of the CTP and the Institute of Integrative Nutrition, is a holistic health counselor specializing in vegan and gluten-free cuisine. She is a trained sushi chef from Japan and has worked in many high-end restaurants in NYC. Hideyo is also a part-time instructor in the CTP. Her website is



Health-Supportive Cooking & Specialty Classes / Seafood

Fish in Modern Japanese

In this class, sushi chef and Japanese native Hideyo Yamada will show you how to make some of her favorite contemporary Japanese fish recipes using a variety of wild fish, sea vegetables and fresh produce. First, she’ll explain the nutritional and culinary properties of common Japanese ingredients, then she’ll demonstrate how to properly clean, cut and cure fish. Under her expert guidance, you’ll help prepare the dishes and learn how to bring out the unique flavors of each type of fish. You’ll also learn special tricks and techniques that restaurant chefs use to artistically plate the food, so you can feed your eyes as well as your appetite. Wild Salmon Tartare in Shiso Sauce with Baby Arugula • Spanish Mackerel Tsukune Ball and Winter Vegetables in Grated Daikon Nabe Casserole • Rolled Fluke with Spinach Tempura and Tarragon Tahini • Seared Striped Bass with Curry-White Wine Cabbage • Broiled Paprika-Orange Monkfish with Broccoli Rabe in Mustard Sauce • Black Sea Bass and Squid Kimchi Carpaccio with Seaweed Salad • Perfect Brown Rice • Citrus Sorbet. (Dairy-free, gluten-free; wine will be served.)

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Instructor: Hideyo Yamada
  • Friday, June 6, 6:00 pm - 10:00 pm
    Space AvailableClass Code: 78_SS14

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