It is estimated that there are now more than 50,000 sushi restaurants outside of Japan, and 90% of these restaurants are located in regions with no culinary tradition of preparing raw fish.
The WSSI’s mission is to teach the correct hygienic processes and preparation techniques making it possible to produce safe and delicious sushi in every country around the world. It follows that hygienic standards rise as economic and cultural conditions improve, but sushi preparation techniques have not kept pace with the rapid global sushi boom. This is evidenced by many incidents of foodborne illness caused by raw fish being handled without the necessary hygienic knowledge. There is an urgent need to develop an international team that can capably teach these methods to aspiring sushi chefs and restaurant owners globally. To fill this void the WSSI initiated the Japan Sushi Association Accredited Sushi Proficiency Certificate system in 2010, and in May of 2013 published the textbook “Sushi Hygiene And Basic Techniques” to be taught at the certification seminars. In the same year Master Chefs Masayoshi Kazato, Hirotoshi Ogawa and their staff produced the DVD “All Of Sushi” containing comparable information to the textbook in a 3.5 hour video. This content is now available to everyone across the world in the WSSI app.
Please come and join us in our journey to both improve your own sushi making knowledge and skills, and to share your knowledge with others!