All Japan Sushi Association / Sushi Masters
About the Eat-Japan Sushi Awards
The Eat-Japan Sushi awards have been supported by a number of veteran and leading sushi chefs and professional chefs over the years. We call these chefs our ‘Sushi Masters’, and they have helped us to run workshops, and run and judge the World Sushi Awards, the UK Sushi Roll Championship, and the Original Sushi Competition. In particular, we are indebted to the assistance of Masayoshi Kazato.
Masayoshi Kazato:
Executive Director of AJSA Sushi Skills Institute, Executive Director, All-Japan Sushi Association
Chef Kazato has supervised the editing of SUSHI: Key Skills and Basic Techniques in his capacity as Executive Director of the All-Japan Sushi Association, Executive Director of the AJSA Sushi Skills Institute. Chef Kazato is a global sushi ambassador, who has visited over 30 countries in Europe, Asia and North & South America, to instruct local chefs and keen amateurs alike on the core techniques of making safe, delicious and authentic sushi at events, seminars and workshops.
All Japan Sushi Association
The All Japan Sushi Association is Japan’s leading body for sushi professionals. It has over 10,000 members in Japan and is uniquely regocnised by Japan’s Ministry of Health, Labour and Welfare as a vital professional body. The organization holds regular regional competitions, designed to encourage sushi chefs to improve their technical skills, as well as celebrate outstanding talent and innovation among sushi chefs. The Association also runs the All Japan Technical Skills Sushi Competition, once every four years. The International Division of the Association is uniquely placed to understand and adapt to to the needs of an international professional audience.
All Japan Sushi Association Sushi Skills Institute
The All Japan Sushi Association (AJSA) Sushi Skills Institute is the international instructional arm of the AJSA, Japan’s most prestigious organisation for sushi professionals. As the only such body recognised by the Japanese government, it pioneers professional training and ongoing development amongst sushi professionals in Japan, and is also active internationally, working with individuals and organisations all over the world to ensure that the burgeoning popularity of sushi is accompanied by opportunities to access the vast body of technical and managerial knowledge available in Japan. “To safely prepare raw fish and make sure it is fit for consumption, you need faultless technique and hygiene awareness. This is what we want to communicate”, says AJSA President Tadashi Yamagata.
Sushi Awards
