Category: 3000 Sushi and Japanese Cuisine

We can make this world better with healthy recipes

Chef Andy Matsuda Sushi Chef Institute

Cultural News, 2011 March Issue Andy Matsuda’s Sushi School /Cutting board talk By Andy Matsuda Did you know that First Lady Michelle Obama is leading the “Let’s Move” nationwide campaign?  According to her video message, Michelle Obama was a busy…

Basic skills and knowledge are seeds of success

Chef Andy Matsuda Sushi Chef Institute

Cultural News, 2011 February Issue Andy Matsuda’s Sushi School /Cutting board talk By Andy Matsuda Sushi was considered an expensive food in Japan until kaiten-zushi (conveyor belt sushi) restaurants became very popular there just 20 years ago. But before the…

Japan: A treasure island of taste and food

Chef Andy Matsuda Sushi Chef Institute

Cultural News, 2010 November Issue Andy Matsuda’s Sushi School / Cutting board talk By Chef Andy Matsuda Our school name bears the word “sushi” but we teach not only sushi preparation but also the basic knowledge of Japanese cuisine. During…

A taste is not created, but born

Chef Andy Matsuda Sushi Chef Institute

Cultural News, 2010 October Issue Andy Matsuda’s Sushi School /Cutting board talk By Chef Andy Matsuda When I took three graduates of our school on a field trip to Japan this summer, I realized that all three graduates tried to…

Sushi chef goes to demonstrations

Chef Andy Matsuda Sushi Chef Institute

Cultural News, 2010 September Issue Andy Matsuda’s Sushi School / Cutting board talk Chef Andy Matsuda of Sushi Chef Institute will go to demonstrations: September 11 (Saturday) 1:00 PM: Sushi Demonstration at Temple City Library, 5939 Golden West Avenue, Temple…