English

It is estimated that there are now more than 50,000 sushi restaurants outside of Japan. 90% of these restaurants are located in regions with no culinary tradition of preparing raw foods. Our concern is that sushi preparation techniques have not kept pace with the rapid sushi boom and market expansion and it was highlighted by many accidents caused by incorrectly prepared and handled raw fish. 

It follows that hygiene standards rise as economic and cultural conditions improve. Around the world, there is an urgent need to teach hygienic sushi preparation methods and a big demand for people who can capably teach these methods to aspiring sushi chefs and restaurant owners.

No matter which country, it is not easy to master the cooking techniques and knowledge. There is instruction available which treats sushi preparation and cooking as something simple and easy that can be done in a short amount of time. While it might be possible to learn basic techniques, the professional world quite advanced; one cannot master culinary hygiene practice and technique easily. It is not just learning recipes but practice. Sushi has to be learned the hard way. One “Nigiri” is the culmination of an artisan.
It is necessary to have training knowledge in order to improve the level of technique. Sushi restaurants giving trainings and sushi schools are the only ones who can evaluate the level of the knowledge and there used to be no certification system approved by the Sushi Industry (All Japan Sushi Association)
Many requests to create a place to master training knowledge and certification system by sushi chefs and people related to Japanese cuisine for them to develop successors and work abroad were sent. Based on the situations, All Japan Sushi Association holds lecture tests for Sushi Proficiency Certificate system, “AJSA Sushi Skills Institute” in Japan and abroad and gives certifications.

About 200 certified people provide trainings on sushi hygiene cooking method and gave lectures about the culinary hygiene practice. Corporations utilize this for their sales activity and it has been widely utilized.

Advanced sushi cooking knowledge is essential not only to provide cooking training domestically in Japan but also to work for Japanese restaurants abroad and it could enhance your values.

The international affairs of AJSA started US Cherry blossom support business for Washing ton DC in 1996. Since then “Sushi hygiene cooking courses” and sushi events requested by Japan Foundation, JETRO, Ministry of Agriculture, Forestry and Fisheries of Japan, Japanese restaurants associations of numerous countries, Japanese Embassy, chef association, cooking schools, Japanese food trade companies have been held. Quite often people have thought of sushi as an unsanitary food. 

Sushi has become amazingly very popular in the last 5 years and you hear sushi associated with Japan all over the world.
But it is sometimes seen that people have taken advantage of the momentum. It is surprising that　Japanese sushi hygiene cooking knowledge, which enabled tasty and safety raw fish eating about 200 years ago when there was no refrigerators or ice, was not well passed along.
In Japan, there is a tradition of learning sushi preparation by observation; instructors don’t utilize verbal teaching methods. Sushi became a boom globally and Japanese came in handy for Japanese restaurants just because they are Japanese. But the global spread of sushi has meant that these traditional methods of passing along knowledge have become insufficient outside of the Japanese cultural context. Chef s and those who work in the food industry who cannot educate hygiene cooking logically have disadvantage.

Many requests for training sessions leading to a certificate system for the reassurance and safety of sushi restaurant customers have been forwarded to the All Japan Sushi Association, the official body of Japanese sushi culture and cuisine. Thus the first lecture for not only chefs and but also people in the food industry was held at San Tech in Singapore in Jan 2010. The lectures have subsequently been held in Australia, Europe and Japan.

In our society, a license is absolutely essential for driving. Several licenses exist depending on type or size of a car. Likewise, to become a cook requires a license as well. To become a sushi chef who mainly uses raw food, safe, sanitary preparation methods and knowledge are necessary. All Japan Sushi Association’s International Sushi Proficiency Certificate system committee works with the AJSA Sushi Skills Institute to realize the goal of hygienic sushi preparation globally.
In pursuit of this goal, in May 2013 we published a textbook and created an instructional DVD to teach safe sushi preparation and cooking. We developed this DVD tool as an animated bible for busy people who cannot attend lectures or take tests but are committed to learning proper sushi skills.

The World Sushi Cup Japan was held on March 6th in 2013. I teach safe sushi preparation techniques and give lectures to sushi chefs around the world. Sushi cuisine is affected by a variety of unique factors including weather, climate and taste preference, even religion and culture within each country. Even those unfamiliar with Japan have heard about sushi. Sushi has become a global connection.
Especially in countries with culinary traditions of savory sauces, sushi culture has adopted these in the local context and the taste has been improved. Numerous great chefs play important roles in the local process which results in a unique and different taste from the original cuisine in Japan. 

My hope is to further the process of these wonderful global sushi chefs innovating with sushi and local tastes while spreading the knowledge of safe sushi preparation that has been perfected in Japan. The Sushi World Cup demonstrates the values of the Japanese Cuisine culture and shows Japanese traditional techniques prior to the competition. Also it provided an opportunity for international media.
In addition, a creative sushi tournament was held as a separate event from the traditional technique show organized by All Japan Sushi Association.

The people who had taken the lectures and tests of International Sushi Proficiency Certificate system, the winners of the International technique tournament organized by All Japan Sushi Association, the other winners of tournaments organized by certified groups participated in the World Sushi Cup Japan.

In addition to spreading good sushi preparation techniques worldwide, we are proud to support the disaster recovery. The people from restaurants in Fukushima and Miyagi participated in the World cup as special players.

I truly appreciate the support from JETRO Chiba, Makuhari Messe to hold the Sushi World Cup and the 200 people from the branches of All Japan Sushi Association who helped to make the World Cup a successful event.

I sincerely hope that sushi preparation technique which Japan is proud of is promoted and finds a place in sushi culture throughout the world. .
World Sushi Cup Japan 2013,
Chairman Masayoshi Kazato

1.History of Sushi

2.Sushi rice making

• Rice for sushi
• Washing sushi rice
• Cooking sushi rice
• Making sushi vinegar
• Mixing sushi vinegar with steam rice
• Keeping sushi rice

3.Japanese Sushi knives

• Type of sushi knife
• How to grip the Japanese knife
• Whet stone
• How to sharpening

4.About sushi fish

• Choosing a fish
• Purchasing fish
• How to store the fish

5.Each fish of detail

• Tuna & prep tuna
• Zuke tuna
• Salmon
• Saba Mackerel
• Kohada Shad
• Tai Sea bream
• Ebi Shrimp
• Anago Sea eel
• Hamaguri Clam
• Kankyo Dry squash

6. How to prepare the fish and food safety

7.Neta cutting & Slicing for Nigiri

• Tuna
• White fish
• Hikari mono

8.How to making sushi

• Food safety at sushi bar
• Prep at sushi bar
• Nigiri sushi making
• Roll making
• Other type of roll making

9.How to decoration sushi

• Dish or point to decoration
• Haran cutting

10. Sashimi Cutting

• How to slice fish and sashimi
• Hiki-zukuri
• Hira-zukuri
• Sogi-zukuri
• Usu-zukuri
• Tsuma making

11.Food Safety at sushi bar and restaurant

• Food poison and illness
• Parasite and bacteria
• Tool and facility
• Personal hygiene
• Safety ingredients