Sushi Skills Institute

People's Choice Dining 2009 Winners Annouonced

Eat-Japan is delighted to announce a brand new sushi qualification, catering for enthusiasts and professional chefs alike, organised by the All Japan Sushi Association (AJSA) Sushi Skills Institute.
The Sushi Proficiency Certificate is launching in 2011. Read on to find out more and to register your interest with the AJSA Sushi Skills Institute and Eat-Japan; we’ll make sure you’re the first to receive updates.

About the Course

From 2011, the AJSA will be launching a brand new sushi qualification to be followed by more advanced courses in the future. The Sushi Proficiency Certificate will be first, followed eventually by the Professional Sushi Skills Certificate and the Certified Master of Sushi. The qualification will at last make available the vast body of knowledge on the history, techniques and traditions of sushi previously only available by a Japanese language-speaking audience to improve technical skill and professional knowledge in the UK and beyond.

Course Outline*

Sushi Proficiency Certificate

(seminar, written exam)

For professional chefs, food professionals, sushi fans, amateur cooks
One-day seminar, written exam, certificate issued (subject to passing exam)
Run from 2011
Seminar content: historical overview, types of sushi, basic techniques, knowledge on fish, ingredients and condiments, hygiene issues, customer service
Certificate remains valid for 3 years. Examination held once a year. Unsuccessful candidates can retake the exam the following year.

Holders of the Sushi Proficiency Certificate will be eligible for higher qualifications. More information will be available on these higher courses at a later date.

Professional Sushi Skills Certificate (Levels 1,2,3)

Professional certification for professional chefs or equivalent (must hold Sushi Proficiency Certificate)
Candidates take graded technical examinations, with incremental increase
in difficulty
Theory elements also included

Certified Master in Sushi

(professional certification) from 2012 onwards

For professional chefs (must have taken Sushi Proficiency Certificate)
Candidates take graded technical examinations, leading to full proficiency in sushi

*Provisional outline, subject to change

Have Your Say

The Sushi Skills Institute will be setting up a dedicated website later on this year with all the information about the forthcoming Sushi Proficiency Certificate. However, if you wish to receive updated information or want to secure your place in advance, you can give us your details to make sure that you’re kept up to date. You can also help the AJSA by giving us your ideas and feedback. Simply This e-mail address is being protected from spam bots, you need JavaScript enabled to view it the following information and we’ll register your interest and provide your ideas to the AJSA.

Name
Age
Are you a professional chef or an amateur cook?
Contact details (email address, tel, address)
For professional chefs only: Work details (company or restaurant name, job title, years of experience, email, tel, web) Please also let us know your thoughts on the following:
What would you like to learn? E.g. techniques, recipes, types of fish, fish preparation, seasoning, equipment, knives?
What do you intend to use the certificate for?
Any other feedback/ideas

About the All Japan Sushi Association

The All Japan Sushi Association (AJSA), established in 1961, is Japan’s leading organisation for the promotion of health, hygiene and high standards in the preparation of sushi. With more than 10,000 members, it is recognised by Japan’s Ministry of Health, Labour and Welfare as a vital professional body working to maintain and promote sushi both in Japan and overseas. The AJSA has an international division which is heavily involved in promotional and educational activities overseas, including the Eat-Japan Sushi Awards and workshops.

Encouraging Excellence in Sushi

In Japan, a trainee chef may spend as many as three years working in a restaurant before even being allowed to touch the rice, let alone the fish – it’s an extremely tough profession and one that demands the highest levels of patience, knowledge and dedication. The veteran instructors dispatched from the AJSA will distil of that authentic experience into an accessible course, the very first of its kind overseas.

“As the only professional sushi body recognised by the Japanese government we feel it is our duty to ensure that accurate information about sushi hygiene and practice is made available worldwide”, says President Tadashi Yamagata.

The new course will be overseen by highly experienced veteran sushi chefs

Tadashi Yamagata, President

“To safely prepare raw fish and make sure it is fit for consumption, you need faultless technique and hygiene awareness. This is what we want to communicate”.

Masayoshi Kazato, Executive Director

“I’ve spent many years training chefs overseas in sushi skills. I enjoy seeing how sushi is evolving internationally, and see myself as a diplomat for sushi culture”.

Enquiries

All Japan Sushi Association (AJSA) Sushi Skills Institute
European Head Office
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