Posts Tagged ‘ Sushi Chef Institute ’

Japanese-Americans are learning traditional Japanese cooking

Chef Andy Matsuda Sushi Chef Institute

Cultural News, 2010 March Issue Andy Matsuda’s Sushi School / Cutting board talk By Chef Andy Matsuda Japanese foods incorporate seasonality.  Unlike the desert weather of Los Angeles, the four seasons in Japan have nurtured the distinctiveness of Japanese cuisine. When I presented a New Year program at the Japanese National Museum in Little...
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You may learn sushi making skills over the Internet

Chef Andy Matsuda Sushi Chef Institute

Cultural News, 2010 February Issue Andy Matsuda’s Sushi School / Cutting board talk By Chef Andy Matsuda These days everybody goes online. So do I. After three years of planning, I am finally going to open an “Online Private Lesson” class.  Through this class, anybody can learn to make sushi anyplace in the world....
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New Year’s resolution: Becoming a bridge-builder between Japan and U.S.

Chef Andy Matsuda Sushi Chef Institute

Cultural News, 2010 January Issue Andy Matsuda’s Sushi School / Cutting board talk By Chef Andy Matsuda These days everybody goes online. So do I. After three years of planning, I am finally going to open an “Online Private Lesson” class.  Through this class, anybody can learn to make sushi anyplace in the world....
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Sushi classes outside of sushi school are expanding

Chef Andy Matsuda Sushi Chef Institute

Cultural News, 2009 December Issue Andy Matsuda’s Sushi School / Cutting board talk By Chef Andy Matsuda As the year 2009 is ending soon, I would like to send my seasonal greeting to readers of Cultural News. Oshogatsu means literally the first month of the year, and Oshogatsu is considered as the New Year...
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