History of AJSA Sushi Skills Institute 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.
Posted on: Thu, 27 Mar 2014 21:14:01 +0000
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