Japan sets up sushi certification programme for foreign chefs

Japan is set to launch a sushi certification program for foreign chefs. – AFP pic, February 3, 2016.The Japanese government is setting up a sushi certification program in a bid to preserve the sanctity of one of their most traditional cuisines against the unholy additions of cream cheese and chocolate.

With the proliferation of international fast-food sushi chains and foreigners taking creative license with one of Japan's oldest culinary traditions, the government has decided to create a program aimed at foreigners that would school them on the proper way to handle and slice raw fish; season and mould rice; and how to serve the sushi in accordance to Japanese customs.

It’s a move aimed at preserving Japanese traditions against foreign bastardisation – be it cream cheese or chocolate – and bringing back a sense of authenticity to a cuisine that has become industrialised and cheapened with third-rate fish, soggy seaweed and cold, hard rice.

According to the Kyodo news agency, certification programs will range from a couple of days, to several years.

The program will be based on the tenets of washoku (authentic Japanese cuisine) which was inscribed by Unesco as an Intangible Cultural Heritage in 2013.

The Unesco description calls washoku a social practice associated with respect for nature and the sustainable use of natural resources, typically seen during New Year celebrations.

A tiered system will also help consumers make distinctions when choosing a sushi restaurant: foreign chefs who’ve trained for two years or longer in Japan will be given a gold status; those who train for at least six months ranked silver; and anything shorter will be awarded bronze status.

The training program will be developed by the Agriculture, Forestry and Fisheries Ministry and is set to begin this year.

Japan has the highest number of concentration of Michelin-starred restaurants in the world. – AFP/Relaxnews, February 3, 2016.