What is the International Sushi Knowledge Certification Association?

It is estimated that there are over 50,000 sushi restaurants overseas, but the number is unknown. Currently, more than 95% of the food is cooked by people from countries that did not have a culture of eating raw food. The rapid boom in sushi and the expansion of its market were driven by the appearance of SUSHI cooking and ideas. As a result, many accidents caused by raw fish occur, and restaurants that take food preparation seriously in a different cultural environment can’t help but worry.

In order for people to enjoy raw food with peace of mind under such circumstances, the Sushi Knowledge Overseas Certification System Committee of the National Federation of Sushi Commerce and Health Industry Associations has established a system to recognize people with specialized knowledge.

As is customary in the world, sanitary management standards become stricter as the economy and culture level increases. Nowadays, there is an urgent need to provide guidance on the hygienic preparation of sushi, which is mainly eaten raw in foreign countries, and there is a need for people who can theoretically convey this information.

Regardless of the country, professional cooking techniques and knowledge cannot be easily acquired.
There is also a system that allows you to easily think about sushi that looks simple and learn it in a short period of time. However, even if you can learn, the professional world is not easy enough to acquire cooking hygiene knowledge and techniques easily. In particular, sushi is a dish that requires more experience than just recipes.

Each nigiri is the culmination of a craftsman’s cultivation. Teaching knowledge is essential to improving your technical level. However, there is generally no evaluation of the level of knowledge other than at individual restaurants or sushi-related classes, and there is no evaluation certification by the official industry (National Federation of Sushi Commercial and Health Industry Associations).

We received many comments from sushi chefs and people related to Japanese food asking for a place to learn teaching knowledge and for evaluation and certification when training successors or working overseas. In consideration of these circumstances, the National Federation of Sushi Commercial and Health Industry Associations is holding training courses and certifications for the sushi knowledge overseas certification system “AJSA Sushi Skills Institute” in Japan and overseas. The International Sushi Knowledge Certification Association, a general incorporated association, has inherited these business activities and trains and certifies certified people.

We currently hold certification exams for Europe, Russia, Southeast Asia, North America, South America, and Australia, and more than 500 certified people also provide hygiene cooking instruction and seminars for Japanese restaurants.

This system recognizes the values ​​of chefs who are active overseas, and we hope that it will also contribute to sushi cooking hygiene in the region.

In 1996, the International Relations Department of the National Federation of Sushi Commercial and Health Industry Associations started a support project for the National Cherry Blossom Festival in Washington, DC. Since then, he has held “sushi cooking hygiene seminars” and sushi events requested by the Japan Foundation, JETRO, the Ministry of Agriculture, Forestry and Fisheries, and other overseas countries, the Japanese Restaurant Association, embassies in Japan, chef associations, cooking schools, and Japanese food export-related companies. held. I have also experienced the prejudices of many foreign countries, who warn that sushi is an unsanitary food.

In recent years, sushi has become popular in other countries, and its name has come to be synonymous with Japan in many countries around the world. However, due to its popularity, many sushi are made by people who have no knowledge of sushi cooking. About 200 years ago, when there were no refrigerators or ice, Japanese sushi cooking made raw fish delicious and safe to eat. Japanese jobs were based on visual learning, and there was a tendency for even instructors to not give verbal explanations.

In such a situation, sushi has become popular all over the world, and even though it is oriental, it is also a fact that it is valued at Japanese restaurants. In countries with a sauce culture, people who are unable to theoretically communicate cooking hygiene are at a great disadvantage not only as cooks but also when working in the food and beverage industry. The National Federation of Sushi Commerce and Health Industry Associations, which preserves and develops traditional food culture, has received numerous requests from Japanese food industry professionals working in other countries for seminars and certification exams on certification systems that lead to the safety and security of sushi. The event was first held in January 2010 at the Suntec venue in Singapore, targeting not only chefs but also exporters of sushi-related ingredients and utensils. These events are being held in Japan, Australia, Europe, North America, Russia, etc.

A license is essential for driving a car. Even with the same license, permissions vary depending on the type and size of the vehicle. Just as a chef’s license is required for food and beverage preparation, knowledge of cooking hygiene is essential for sushi, which is mainly eaten raw.

The International Sushi Knowledge Certification Association (General Incorporated Association) will hold a test course for the National Federation of Sushi Commercial and Health Industry Associations/AJSA Sushi Skills Institute, and will issue certificates to those who pass. This is a membership card for chefs and restaurants who are working not only on sushi cooking techniques but also on the hygiene of raw food preparation.