World Sushi Skill Institute Seminar
Update October 30, 2023
Sushi preparation hygiene in Japan, which originated in Edomae sushi, is the most important element of this course. the seminar also includes the history of sushi, knowledge of ingredients, and preparation methods, aiming to provide accurate advice to overseas chefs and restaurant workers.
KURO-OBI Certification Seminar
Update October 30, 2023
The course includes lectures and hands-on practice covering cooking tools, fish handling, sashimi and nigiri preparation, and sanitation.
Participants in the seminar and competitions will be awarded certified ranks based on their performance. The ranks from lowest to highest are: 5th Kyu, 4th Kyu, 3rd Kyu, 2nd Kyu, 1st Kyu (Shokyu), 1st Dan (Mastery of required techniques), 2nd Dan (Head Chef level), and 3rd Dan (Instructor level).
Successful applicants will receive a Sushi Skill KURO-OBI Certificate and a KURO-OBI badge.
【Main Contents】
- Types of sushi tools and their characteristics, types of knives and their uses,
materials and their characteristics - How to make tsuma (sashimi garnish): katsuramuki and julienne of daikon
- Fish preparation:
- scaling flatfish, sea bass, etc.
- removing bloody parts of meat
- skinning fish; troubleshooting
- eel and sea eel
- Sashimi:
- knife handling skills
- Slicing fish (hiki-zukuri, sogi-zukuri, hira-zukuri, usu-zukuri)
- Arranging a plate
- Cutting ingredients for nigiri-zushi and how to make nigiri-zushi
- Preparing maki-zushi (sushi roll); troubleshooting
- Preparing assorted sushi
- Sasa-giri (Cutting leaf decorations for sashimi and sushi)
