Day one of the training is dedicated to theory. You will immerse yourself in the world of Japanese culinary tradition, learning the key principles that define the authentic taste and perfect texture of sushi. Master Yamazaki will introduce you to the strict hygiene standards that guarantee the safety and quality of each ingredient – from the precise storage of the fish to the correct processing of the rice.
The technique behind every successful sushi preparation will also be covered: the choice of knives, their proper use and maintenance, as well as the importance of different cuts for the taste and presentation of the sushi. You will learn to recognize the freshness of the products and how each element – from soy sauce to wasabi – plays a role in the balance of flavors.
At the end of the day, each participant will leave with the necessary materials to help them successfully pass the written exam on day 2.
On the second day of the course, participants will stand shoulder to shoulder with Master Hirotoshi Ogawa to delve into the intricacies of traditional sushi craftsmanship.
The day begins with a demonstration on the proper selection and preparation of fish. It continues with filleting techniques with precise, smooth movements and the importance of each cut on the taste and texture of the final product.
Master Yamazaki will guide you to achieve the ideal balance between shape, size and texture when using different types of fish - from the tender sea bass to the oily taste of salmon and the delicate sweetness of hamachi.
You will discover how to complete each sushi roll through elegant arrangements and traditional shaping techniques.
After the practical part of the training, each participant will defend their qualification through a written exam.