Get Online course certificate of Tokyo Sushi Academy and Join Online Course Community!
You can get the certificate of Tokyo Sushi Academy after you complete this online course.
In this course you will learn the basic knowledge concerning sushi and sashimi that you will need to know before you start working inside the sushi bar.
***Due to the fact that this online course is included in our on campus 5 weeks International Sushi Chef in Tokyo, if you purchase this ISC Online course in advance and apply for International Sushi Chef Course in Tokyo, we will give you a full discount (ISC Online Course's price) of International Sushi Chef Course!***
*We are planning to start ISC Online Community( SUBSCRIPTION SERVICE)! When we start it, we will inform you who take this online course.*
~Process for Certificate~
1: Purchase this course
2: Learn all the lectures and complete all the questions
*total duration of the videos are about 6 hours
3: Submit end of the course notification to Tokyo Sushi Academy
4: Fill out Certificate application form (We will email you after you submit the end of the course notification)
5: Issue certificate (PDF)
If you have any further questions about this course, please feel free to contact us by email.
■Chapter 1 Hygiene management
1-1. Bacteria, virus and parasite which causes food poisoning
1-2. Kitchen equipment and hygiene
1-3. Kitchen workers and hygiene
1-4. Hygienic function of sushi ingredients and accompaniments
■Chapter 2 About Japanese Knife
2-1. About Japanese Knife (New Version)
2-2. About Whetstone
2-3. How to sharpen Japanese Knife - Usuba
2-4. How to sharpen Japanese Knife - Deba
2-5. How to sharpen Japanese Knife - Yanagi
■Chapter 3 Sushi Basic 1
3-1. About sushi rice , before washing the rice
3-2. How to wash and cook Japanese rice
3-3. Tools for making sushi rice and sushi vinegar
3-4. How to make sushi rice
3-5. How to make Nigiri sushi Part 1
3-6. How to make Nigiri sushi Part 2
3-7. How to make hosomaki
3-8. How to make California roll
3-9. Using a half-size nori, make a roll by rolling from the short side
3-10. Using a half-size nori, make an inside-out roll by rolling from the short side
3-11. 2 types of FUTOMAKI eastern and western style
3-12. Different type of sushi
■Chapter 4 Salmon to Sushi
4-1. How to descale salmon
4-2. How to cut off head and collar from whole salmon
4-3. How to fillet salmon
4-4. How to clean up and debone salmon fillet
4-5. How to de-skin salmon and cut into block (saku)
4-6. Salt curing technique
4-7. Cutting salmon block (saku) into sushi slices~Belly side
4-8. Cutting salmon block (saku) into sushi slices~Back side
4-9. How to make salmon nigiri
4-10. How to make salmon thin roll (hoso maki)
4-11. How to make salmon fusion roll (ura maki)
■Chapter 5 How to Fillet Different Type of Fish
5-1. 2 pieces filleting with sardine (iwashi)
5-2. 2 pieces filleting with Spanish mackerel(aji)
5-3. 2 pieces filleting with gizzard shad (kohada)
5-4. 3 pieces filleting with young yellowtail (inada)
5-5. 3 pieces filleting with sea bream (tai)
5-6. 5 pieces filleting with flounder (hirame)
■Chapter 6 How to Cut Slices for Sushi, Kiritsuke
6-1.How to cut slices for sushi Part1 Lecture
6-2. How to cut slices for sushi Part 2 Back side
6-3. How to cut slices for sushi Part 3 Belly side
6-4. How to cut slices for sushi Part 4 TUNA
■Chapter 7 Sashimi Basic
7-1. How to Make Tsuma 1
7-2. How to Make Tsuma 2
7-3. How to Make Hira Zukuri with Salmon
7-4. How to Make Kaku Zukuri with Tuna
7-5. How to Make Sogi Zukuri with AmberJack
7-6. How to Make Yae Zukuri with Mackerel
7-7.How to Make Usu Zukuri with Red Snapper, Sea Bream
7-8. How to Make Hoso Zukuri and Ito Zukuri with Squid
■Chapter 8 Additional Lectures
8-1. Preservation of fish
8-2. Defrosting Tuna Block
8-3. Food Cost Yield Calculation
■Chapter 9 Bonus Chapter
*more videos to be updated time to time*