3000 Sushi and Japanese Cuisine

A ball of rice bringing evacuees a sense of comfort

Rice Ball Onagawa Miyagi May 17 2011

Cultural News, 2011 April Issue / Tohoku Bulletin By Barbara Ito If everything you knew and loved vanished in an instant, and you found yourself living in an evacuation center in the midst of strangers, what could possibly bring you a sense of comfort, a feeling of the familiar? For the people of northeastern...
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Sushi Chef Institute presents “Make Your Own Sushi!” workshop at Japanese American National Museum, March 5, 11 AM -1:30PM

Chef Andy Matsuda Sushi Chef Institute

Saturday, March 5 • 11 AM–1:30 PM, at Japanese American National Museum A one-day sushi workshop so you can enjoy sushi at home including how to make sushi rice and basic rolls, plus a special tasting of your own creations! $40 members; $50 non-members, includes admission and supplies. www.janm.org 369 East First Street, Los...
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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 mother who did not have enough time to cook for her children before Mr....
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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 1950s and as far back as the Edo era, sushi was sold at food...
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Sushi Chef Institute to move to new location in Torrance

Chef Andy Matsuda Sushi Chef Institute

Cultural News, 2011 January Issue Andy Matsuda’s Sushi School / Cutting board talk By Andy Matsuda After a three-year effort searching for a new home, the Sushi Chef Institute will move from its current Little Tokyo location to 1123 Van Ness Ave, Torrance, CA 90501-2236 in February. The current telephone number (213) 617-6825 will...
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Sushi Safety Study is emerging at food safety conventions

Chef Andy Matsuda Sushi Chef Institute

Cultural News, 2010 December Issue Andy Matsuda’s Sushi School / Cutting board talk By Chef Andy Matsuda On November 17, I was asked to speak about “Sushi Safety Study” at the University of Arizona in Mesa near Phoenix. My lecture was part of the “Safe Food 2010” conference program sponsored by the University of...
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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 the first two weeks in our eight-week “Professional Course- I,” I teach Japanese ingredients,...
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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 recreate dishes that they had seen in the past. The visual presentation is one...
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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 City CA 91780, (626) 285-2136. September 18 (Saturday) 2:30 PM: Sushi Demonstration at Hermosa...
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