Competition Rules

Due to the current circumstances, the contents of the WORLD SUSHI CUP 2020 has be changed.
Edomae Sushi Open Competition and Creative Sushi Open Competition will not be held.
Please check here for the contents of the 2020 event.

① A person with at least 5 years and above of experience in making Sushi
① in Japan and abroad.
② A person who has received training or taken test conducted by All Japan Sushi Association
② and World Sushi Skills Institute.
③ A person of any nationality other than Japanese nationality.

Attend WORLD SUSHI CUP

1.Advance preparation

1) To remove the scales, head, intestines and the bloody substances
1).flesh of Kohada (Japanese Shad) or Aji (Horse Mackerel)
1).※ To be completed before the competition begins.

2.Preparation session (preparation techniques) Time limit 15 minutes

1) Food material used
1) Evaluation on the preparation skills & techniques of 2 Akagai (Ark Shell),
1) 1 Anago (Sea Eel), and 2 Kohada (Japanese Shad) or 2 Aji (Horse Mackerel)

• The prepared food material will then be used for “nigiri session’ after this evaluation.

2) Contents
2) Akagai (Ark Shell): open the shell and remove the intestines and clean its
2) band
2) Examination item (each 5 points, a total of 25 points)

1. Does not have any intestine left on the flesh.
2. Does not have any flesh stick to the intestine that have been removed. (to be showed on the spot to the judges the cut intestines)
3. The mucus and dirt on the band has been cleaned.
4. Have a clean knife.
5. It is cut symmetrically to the left and right.

2) Anago (Eel): securely nail and dress (gut) the eel,
2) (either opening the back or front belly)
2) Examination item (each 5 points, a total of 20 points)

1. Does not have any flesh on the removed bone and are cleanly dressed.
2. Does not have bone left on the flesh. (the treated bone and dressed fin to be showed on the spot)
3. Filleted in both dorsal fin and ventral fin.
4. It is opened symmetrically to the left and right, a clean knife even after removing of bloody substances.

2) Kohada (Japanese Shad): Remove scales, dorsal fin, gut the fish
2) Examination item (each 5 points, a total of 20 points)

1. Cleanly scaled and clean dorsal fin.
2. Smooth and neat cut.
3. Does not have flesh on the removed bone.
4. Any intestinal membrane and the likes has been removed, fish has been cut opened symmetrically to the left and right.

2) Aji (Horse Mackerel): Cutting into three parts (Sanmai-oroshi)
2) Examination item (each 5 points, a total of 20 points)

1. Cleanly scaled and clean cut from dorsal fin.
2. Smooth and neat cut of fillet.
3. Does not have flesh on the removed bone.
4. Any intestinal membrane and the like has been removed, fish has been opened symmetrically to the left and right.

3.Preparation session (Food handling)

3.To be prepared by own self after Preparation session (preparation techniques)

1) Content

• Kohada (Japanese Shed) to be seasoned with salt for 10 minutes, and then soaked in vinegar for 10 minutes.
• Aji (Horse Mackerel) is, sprinkled with salt and leave for 5 minutes, then washed by vinegar.

• Prepared Kohada (Japanese Shed) or Aji (Horse Mackerel), and Akagai (Ark Shell) will be used in the “Nigiri session”.
• Cooking method for Ana o’s (Conger Eel) is free.

4.Otsukuri session

1）Food Material used
1）Kajikimaguro（Swordfish Tuna）, Buri (Yellowtail), Salmon,
1）Daikon（Radish）, Oba leaves, Wasabi, Small chrysanthemum

2）Contents
2）Sashimi Garnishes: Peel thin strips from Daikon (Radish) (Katsuramuki method), further cut the peel into thin strips. Time limit 10 minutes.
2）Examination item (10 points)

（1）The length of the peel should be more than 100cm, and should be thin and beautifully peeled off.

（2）Thin strips that are being further cut from the peel should be equal and beautiful.

• Participant who have finished 100cm of peel (Katsuramuki) (approx. 1.5 times the length of cutting board) should put up their hand for juries to evaluate his/ her work.

2）Sashimi: Produce cuts of of Hikizukuri, Sogizukurii, Hirazukuri, Usuzukuri and dish up. Time limit 10 minutes
2）Examination items (Sashimi cut 10 points, Plate presentation 10 points)

（1）Understands the different cut methods of Hikizukuri, Sogizukurii, Hirazukuri, Usuzukuri, and it is expressed clearly.

（2）The use of a kitchen knife is good and is evenly cut.

（3）Understand the characteristics of the fish, the kitchen knife is clean, and the Plate presentation is beautiful.

・It is desirable that participants bring their own plate and tray (within 30cm x 30cm), if this is not possible, participants are allowed use the plates prepared by the tournament organizer. (with advance application)

5.Nigiri session Time limit 40 minutes

1) Food
1) Buri (Yellow Tail), Hotate (Scallops), Tuna, Shrimp, Salmon, Squid,
1) Kampachi (Amberjack), Akagai (Ark Shell), Kohada (Japanese Shed) or
1) Aji (Horse Mackerel), Salmon roe, Tobiko (Flying fish roe),
1) Kazunoko (Herring roe), Soboro (ground meat), Cucumber, Seaweed,
1) Gari (sushi ginger), Omelet, Sasa (bamboo leaves)
1) will be supplied by the organizer.
 
2) Content

• Finish presenting a plate of more than 35 but less than 45 pieces of sushi by using the above-mentioned ingredients.
• 1 kazari sushi will be deemed as 4 pieces of nigiri sushi, 2 kazari-maki sushi is regarded as 1 piece of nigiri sushi.
• For Battera, box sushi and bar sushi, every two cuts will be regarded as one nigiri sushi.
• 1 single roll of hoso-maki is regarded as two nigiri sushi; 1 roll of chumaki,or futomaki is regarded as a three pieces.
• It is desirable that participants bring their own sushi plate and tray, if this is not possible, participants are allowed use the plates prepared by the tournament organizer. (with advance application)

• No restriction on the numbers of dishes used.
• Participants are allowed to bring in any decorative items such as leaves, flowers.
• Participants who cannot bring their own sushi plate and tray please inform the management office in advance.

6.Examination points

One’s hygiene management as a cook, to the preparation techniques and sushi making skill will be reviewed comprehensively in the examination.
 
1) Basic points
1) Hygiene management 25 points, Preparation techniques 65 points,
1) Sashimi cut techniques (Otsukuri) 30 points, Sushi making skills 75 points,
1) Bamboo cutting 5 points, total to 200-points.
 
2) Deduction of points

• Participants who continue to work even after end of examination time will be disqualified.
• Cutting of finger or hand will have 10 points deducted/ per jury.
• In case of insufficient numbers of Nigiri sushi produced, there will be a deduction of 5 points / piece.
• If any of these food loss (cutting off parts of roll to match the size of other pieces, re-do due to failure in rolling, disposal of unused food material, making unused sushi) are found, there will be a deduction of up to 10 points / per jury.

• If loss is seen only in some cases, depending on the degree, 5 or 3 points will be deducted / per jury.

1.Top 20 finalist from Edo-mae Sushi Open Competition. Time limit 40 minutes

1) Food
1) Buri (Yellow tail), Hotate (Scallops), Tuna, Shrimp, Salmon, Squid,
1) Kampachi (Amberjack), Akagai (Ark Shell),
1) Kohada (Japanese Shed) or Aji (Horse Mackerel),
1) Salmon roe, Tobiko (Flying fish roe), Kazunoko (Herring roe),
1) Mentaiko (Spicy Cod Roe), Tarako (Cod Roe), Soboro (ground meat),
1) Cucumber, Seaweed, Gari (sushi ginger), Omelet, Sasa (bamboo leaves)
1) will be supplied by the organizer.

• Participants are free to bring in any ingredients or seasoning they want to use.

2) Contents

• Please decide the theme of your work. Please submit your “theme”, “PR text” and “explanation during taste evaluation by jury” in advance to the management office.
• Finish incorporating a dish of more than 35 but less than 45 pieces of sushi, including Nigiri and Maki (roll sushi), using the above mentioned food material while expressing your theme. The theme shall be expressed in novelty, high quality, beauty and taste. Separately, make another 10 pieces for tasting evaluation by judges.
• Please be sure the sushi is made before the judges arrive at your place for tasting evaluation.
• 1 piece of kazari sushi will be deemed as 4 pieces of nigiri sushi, 2 kazari-maki sushi is regarded as 1 piece of nigiri sushi.
• Battera, box sushi, bar sushi, will be regarded as one nigiri for every two cuts.
• 1 single roll of hoso-maki is regarded as two nigiri sushi; 1 roll of chumaki,or futomaki is regarded as three pieces of nigiri sushi .
• It is desirable that participants bring their own plate and tray, however if it is not possible, participants are allowed use the plates prepared by the tournament organizer. (need advance application) Judges will evaluate the preparation skills as well as taking the aesthetics aspects into their consideration.
• In order for participants to exert their sense and sushi skill to the fullest, participants may use decorative items in their work and presentation.
• It is allowed to use the same plate or tray for both Edo-mae Sushi Open Competition and Creative Sushi Open Competition, however it is also desirable that the sushi match well with the tray or plate used.

• There are no limitations on the numbers and shapes of tray or plates used. However, the balance of the number of sushi and dishes will be evaluated and taken into consideration.
• Participants who cannot bring their own sushi plate and tray please inform the management office in advance.
• Participants are allowed to do advanced preparation and bring in if the preparation work take more than an hour.
• Marinated and processed ingredients (in block etc.) are allowed to be brought in, however cutting of fish to final shape has to be done in the competition.
• You are required to apply to management office a day in advance if you need to do preparation work after Edo-mae Sushi Competition, such as marinating, flavoring, harden by chilling work.
• All work must be done alone by the participant himself or herself only and no assistant is allowed. Any violation will result in disqualification.

2.Examination points

From hygiene management of a chef, to preparation techniques, completion of work and taste will be reviewed.
 
1) Basic points
1) Hygiene management 20 points, Preparation skills and
1) completion 90 points, Taste 20 points, Presentation 20 points,
1) total to 150 points.
 
2) Deduction

• Participants who continue to work even after end of examination time will be disqualified
• Cutting of finger or hand will have 10 points deducted/ per jury.
• In case of insufficient numbers of sushi produced, there will be a deduction of 5 points / piece.
• If any of these food loss (cutting off parts of roll to match the size of other pieces, re-do due to failure in rolling, disposal of unused food material, making unused sushi) are found, there will be a deduction of up to 10 points / per jury.

• If loss is seen only in some cases, depending on the degree, 5 or 3 points will be deducted / per jury.