Training and the Art of Sushi

The Itamae is a cook, or a chef in the Japanese cuisine that has mastered the art of making sushi. In Japan, becoming an itamae of sushi requires years of training and apprenticeship. Typically, after spending approximately five years working with a master itamae, the apprentice is given their first important task related to the making sushi: preparation of the sushi rice.

The trainer should be a subject matter expert in the topic of the training. The trainer should not only possess deep knowledge and hands-on experience in the subject, but also the right behavior and approach to build a good relationship with the attendees. This right approach comes only with experience and a thorough understanding of training values.

Sushi fish is the core component; it includes many types of sea food such as sea bass, tuna, mackerel, blue marlin, swordfish, yellowtail, salmon, trout, eel, abalone, squid, clams, ark shell, sweet fish, scallop, sea bream, halfbeak, shrimp, flatfish, cockle, octopus and crab.

Establishing training content is the cornerstone of a successful training. The content has to be carefully prepared, always focusing on the right results. Good content is concise, focused and valuable.

The nori (dried seaweed) has a strong and distinctive flavor. It is used chiefly in Japanese cuisine as an ingredient to wrap rolls of Sushi.

Training is more effective when using the right approach For an effective training session; you need to cover all learning styles: visual, audio, and kinesthetic. Like the nori your approach should cover all the subjects and match your audience’s learning styles.

Sushi knives are extremely sharp, hand-crafted for a specific task, and require detailed instructions to use and maintain. Most sushi knives are made of high-carbon steel (not stainless steel).

Using tools, especially visual aids and technology when done right, helps participants visualize your words and enables them to learn and remember what was said for a longer period of time.

A Sushi plate is not complete without Condiments and additional ingredients such as soy sauce, cucumber, avocado, daikon radish sprouts, or other assorted vegetables. These additional ingredients will take the sushi dish to a higher level.

Training activities like individual and group exercises, role plays and simulations are essential during a training session if you want an unforgettable learning experience.

Wasabi is a spicy paste made from ground roots. It has a strong and spicy flavor. Wasabi has medicinal properties and is said to prevent heart disease, cancer, and osteoporosis. It is used in food and particularly in sushi as a strong spice.

Training courses can be enhanced with strong quotes and references. The use of experts references, best practices and methodologies add credibility to your topic and can elevate the flavor of your information.

Gari or young ginger is thinly sliced and often served and eaten after sushi. It is simply called pickled ginger. In Japanese cuisine, it is considered essential in the presentation of sushi. Pickled ginger is used to cleanse the taste between different bites of sushi, or alternatively, it may be eaten before or after the meal.

I’ve personally attended lots of training courses where no or few breaks were given. I don’t need to tell you how I felt in the end. Do you want to exhaust your guests and have them regret attending your training? Make sure you have short breaks every hour or hour and a half. Without these small breaks participants will not be able to digest new course elements.

Sushi Meshi, as Japanese rice is commonly called, is best known its stickiness. Cultivated for over 2,000 years, rice was Japan's most popular nutriment.

Amazingly, if you don’t provide your attendees with snacks and drinks to lift their energy up, you will lose their attention. Make sure everything is ready especially coffee and tea to help your audience reach physical and mental satiation.