Japanese Year 9: Culture – Making Sushi
Objective
The lesson is about how to prepare sushi correctly
Outcomes
Students will be able to:
· Identify suitable ingredients
· Explain the key steps and main considerations in making good sushi
· Construct an attractive and stable roll of sushi
Key concepts/big ideas
Making sushi is artistic, simple and quick
Obstacles to learning
Limited time (25 minutes) for lesson (also obstacle to teaching): address through either extending the lesson, or keeping the numbers very small, say 5-6
Differing confidence in preparing food: address through pairing students who don’t like cooking with those who do and are likely to have more experience
Possible dislike of sushi: address through pointing out that the techniques of food handling and understanding temperature, textures and presentation are relevant to all food preparation
Audience needs
Handling food and allergies: address by checking beforehand
Vegetarian preferences: address by providing vegetarian option for sushi filling
The lesson is pitched at those with an interest in Japanese culture, including food, but not necessarily any experience in making sushi
The lesson is aiming for direct knowledge
Teaching Strategies
Engagement: visual (sushi slide show at start and while making); interaction through questions
Resources
Computer and screen, cookbooks
Ingredients, boards, knives, rolling mat, platter to display and bowl to hold soy sauce, additional ingredients that may look suitable to include but aren’t
Conditions
Small group to allow every student to prepare a roll, in the lesson time
Activities
· Introductory discussion around versatility of sushi, referring to slide show
· Demonstration
· Practice by each student of selecting ingredients, rolling, cutting and arranging
· Eating
ICT integration
Slide display, from simple forms to complex
Possibly some Japanese music to play during the making time
Photos for the school newsletter, capturing key steps in the preparation process
Evaluation
1) Feedback
Observe whether key items understood and used: that a range of ingredients can be used; to check that the rice is cold; to place the seaweed sheets shiny side down; to pay attention to tight rolling and careful cutting; and to consider presentation
Were there related questions and discussion?
Did it taste good?
2) Reflection
Given the feedback, assess whether the lesson objectives were met. Consider key moments where the lesson appeared to go well, or not, and why and what could have been done differently