TRAINING MODULES

SUSHI & SASHIMI, Beginner Level

Level of introduction and development of basic skills

OBJECTIVES:

Introduce the real techniques of preparing sushi & sashimi, and their accompaniments.

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SUSHI & SASHIMI, Intermediate Level

Level of introduction and development of intermediate skills

OBJECTIVES:

Improvement of preparation techniques studied at level 1, expanding the knowledge of fish cuts types, including preparation of bamboo leaf cuttings (SASA) ...

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SUSHI & SASHIMI, Professional Level

level for development of professional skills

OBJECTIVES:

Improvement of the techniques studied in the previous levels, as also the learning of defrosting methods. Préparation of the tuna, besides the preparation of marinated files for nigiri sushi ...

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SUSHI & SASHIMI, Advanced Level

3rd level for development of skills ITAMAE

OBJECTIVES:

Learn the techniques of itamae sushi (traditional Japanese restaurant), starting with the hygiene, cuts and storage of all materials used in the preparation of fish and rice ...

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CERTIFIED TRAINING PROGRAM

 

The AJSA Team

With more than forty years of experience YAMADA MASAMITSU currently holds the position of president and trainer of All Japan Sushi Academy, Fábio Noboru Catsuqui third place at the World Sushi Cup 2017 exercises coordination and professional training,
Sandra Mari Saito ranked sixth in the World Sushi Cup 2017 first woman to win a world title
serves as sub-coordinator and translator, Chef Jorge Ribeiro is the representative All Japan Sushi Association subsidiaries of Europe.

YAMADA MASAMITSU

YAMADA MASAMITSU

Directeur général AJSA Japan

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JORGE RIBEIRO

JORGE RIBEIRO

Coordinateur AJSA Europe

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Fabio Catsuqui

FÁBIO CATSUQUI

Coordonnateur / formateur

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MARI SAITO

MARI SAITO

Sous-coordinateur / traducteur

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Certifications All Japan Sushi Academy

 

 

All Japan Sushi Academy is a School Recognized and Certified by all official Japanese culinary entities

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