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 Arizona Cooperative Extension and College of Agriculture and Life Sciences.
The two-day conference about “Safe Food from Field to Table” drew about 400 attendees who were agricultural producers, food processors, retailers, culinary professionals, and educators on health and nutrition.
This was my second lecture about “Sushi Safety Study” after the Rocky Mountain Food Safety Conference in Denver on May 19.
My mission of opening a training school for sushi chefs 10 years ago was to spread the basic knowledge of sushi safety in this country. Sushi is made of raw fish and steamed rice. In Japan, ordinary people know which is fresh fish or rotten fish, and sushi chefs must pass sanitary examinations required by the government.
But in the U.S., sushi is still a vast culinary frontier, and new food culture for local health departments and Federal Drag Administration specialists. For this reason, I am willing to accept any requests to promote sushi safety in order to help food service operators and regulators.
My schedule of free sushi demonstrations at public libraries are as follows:
Dec 11 (Sat) 1:00 PM, Graham Library, 1900 East Firestone Ave, Los Angeles, CA 90001, (323) 582-2903
Jan 22 (Sat) 1:00 PM, Hollydale Library, 12000 South Garfield Ave, South Gate, CA 90280, (562) 634-0156
Jan 29 (Sat) 1:00 PM, Sorensen Library, 6934 Broadway Ave, Whittier, CA 90606, (562) 695-3979
Feb 26 (Sat) 1:00 PM, La Canada Flintridge Library, 4545 North Oakwood Ave, La Canada Flintridge, CA 91011, (818) 790-3330