World Sushi Skill Institute Seminar
Update on October 30, 2023
Sushi cooking hygiene in Japan, which originated in Edo-mae Sushi, is an important element of this course. This seminar also includes the history of sushi, knowledge of ingredients, and cooking methods, aiming to provide accurate advice to overseas chefs and restaurant workers.
KURO OBI certification exam
Update on October 30, 2023
The course includes knowledge of cooking tools, how to handle fish, sashimi, nigiri, and sanitation through practical skills, and certification of ranks. It certifies that the applicant is a technician from the mastery of essential skills class, from fifth kyu to first kyu, first dan (1-dan), second dan, and third dan, to head chef class, and then to instructor class.
Successful applicants will receive a Sushi Skill KUROOBI certificate and a KUROOBI badge.
【Main Programs】
- Types of cooking tools and their characteristics, types of knives and their uses (materials and their characteristics)
- How to make a skirt, Katsuramuki, peel thin strips from Daikon radish (Katsuramuki) further
- Rough preparation of fish Scaling of flatfish, sea bass, etc., processing of blood precautions for fish processing, skinning, how to handle eel, conger eel, etc. (Techniques for fish with no meat on the bones, fish with traces of bones on the meat, etc.)
- Sashimi – How to hold a knife, how to cut fish (Hiki-zukuri, Sogi-zukuri, Hira-zukuri, Thin-zukuri),and how to serve
- How to cut ingredients for nigiri-zushi
- How to make sushi rolls and points to note
- How to make nigiri-zushi and assorted sushi
- Sasagiri
- Hygiene precautions for Sushi making
