International Sushi Training Workshop WACS accredited Train the Trainer Programme organised by IFCA & JETRO Accredited by All Japan Sushi Association-

Chef Demonstrating Cuts of Fish for Sushi making

Artistic Crafting done by Chef on Bamboo leaves used for garnish

Display of Nigiri and Sashimi Sushi

Different varieties of fish especially used in Sushi making

Demonstration of filleting of fish

Rare ingredientsused inJapanese Sushi making

Chef MASAYOSHI KAZATO Training the delegates at the workshop

MASAYOSHI KAZATO-Director &Instructor,Chiba City Food Hygiene Society Counselor,Chiba Prefecture Chefs Association Chairman,Chiba Prefecture Sushi Business &Hygiene Union

Display of Different patterned sushi by Master Chefs

Chef NIHIT CHANDRA- Asst Lecturer Indian Regional Cuisine,Food Production with Mr MASAYOSHI KAZATO and Mr HIROTOSHI OGAWA at International sushi training workshop
Certification of participation at the International Sushi Workshop
 

Certification of participation at the International Sushi Workshop