The International Sushi Training workshop was jointly organized by IFCA (Indian Federation of Culinary Associations) and JETRO (Japan External Trade Organisation) at New Delhi and Virajpet. The event witnessed over 60 chefs from across the country taking part in this unique training workshop.
Sushi has become one of the world’s loved cuisines. There has been a boom of restaurants serving Japanese cuisine in India with Sushi being the mainstay. This first of its kind workshop presented an opportunity for Indian chefs to learn the art of sushi making directly from the sushi masters from Japan.
With the Master Sushi Makers
The master sushi makers at the event were Masayoshi Kazato, Director & Instructor Chiba City Food Hygiene Society was the first Sushi chef to instruct at the French cooking school, Le Cordon Bleu, London and Hideo Kazato a sushi chef who won various accolades in sushi making.
The event began with the lighting of the lamp by the Second Secretary, Embassy of Japan in India, Mr. Hideki Taniguchi. Other dignitaries who were part of the program were Mr. Hidehiro Ishiura, Director of JETRO, Chef Manjit Singh Gill, President IFCA, Mr. Sunil Gadihoke, Exec Chef of ITC Hotels and Mr. Ashwin Handa, Resident Manager, Sheraton New Delhi.
The first session started with Master Chef Kazato with his introductory speech. He used his laptop to showcase some of the cooking utensils needed for making rice used in Japan for sushi. He displayed some of the vinegar used in Japan to kill bacteria present in raw fish. He demonstrated a safe presentation of fish. The master chef demonstrated how frozen salmon can be cooked in such a way that it tastes similar to fresh salmon. He showcased various types of knives used by Japanese chefs and demonstrated knife sharpening techniques. He prepared Sushi and Sashimi live and displayed it to all who were present.
Master Chef Ogawa
After lunch, Master Chef Ogawa conducted his training session. He demonstrated making Sushi using black tiger prawns. He made Sushi in various shapes including square and rectangle. Cutting Sasa (a bamboo leaf), he decorated his sushi. He cut sasa into various shapes such as butterfly, birds, leaf patters, etc. Chef Ogawa showcased his sushi-making skills and won the hearts of the participating chefs.
The final event included a Q&A session with Master Chefs Kazato ad Ogawa answered all question put forth by our Indian chefs. The workshop concluded gracefully through the Japanese of ways of rhythmic clapping.
