Category: 10 Sushi Chef Training

New wine must be poured into fresh wine-skins

Chef Andy Matsuda Sushi Chef Institute

Cultural News, 2011 June Issue Andy Matsuda’s Sushi School / Cutting board talk By Chef Andy Matsuda As I explained earlier, the Sushi Chef Institute has moved to a new location in Torrance. The building is located at the corner…

Imported seafood from Japan is absolutely safe

Chef Andy Matsuda Sushi Chef Institute

Cultural News, 2011 May Issue Andy Matsuda’s Sushi School / Chef’s cutting board By Andy Matsuda From April 24-30, the Magic Castle in Hollywood presented “Japan Night” to raise funds for the victims of Japan’s disaster. I was asked to…

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…