There seem to be four kinds of Japanese sushi bars, Japanese chef, teppanyaki and fancy teppanyaki.

Training content:

1. Introduce Japanese cuisine and learn about basic seasonings. (theory)

2. The production process of sashimi. The treatment methods of various fish and shellfish are introduced. (theory)

3. Knife practice for sashimi decoration side dishes. (practical operation)

4, live fish bleeding, meat, peeling, slicing practice, sashimi all kinds of knife practice.

5, live fish sashimi platter production practices.

6, three-color sashimi platter production practices.

7. Introduction to the production technology of sushi raw materials. (theory)?

8. Make sushi omelet and sour ginger slices (sushi ginger slices). (practical operation)

9, sushi Taomi, cooking, vinegar and sushi vinegar, the practice of rice.

10, Slicing practice of sashimi for sushi, preliminary practice of holding sushi.

1 1. Hold sushi (salmon, eel, cooked shrimp).

12, the practice of warship sushi.

13, making rice balls and thin rolls.

14, how to make hand-rolled sushi.

15, the practice of making too much sushi.

16, California roll making exercise.

17. Disposal and production of sashimi leftovers.

18, the assessment is guided by famous teachers and experts.