TSA - Tokyo Sushi Academy
Please note that the following is my personal view and experience of my time at the TSA and can find more information on their official website www.sushischool.jp
Nobody has respect for fish like the Japanese! The incredible the attention to detail and tradition that is practiced when killing, transporting, storing, preparing and serving these magnificent sea creatures. Learning the true art of authentic Edomae (original) sushi making from experienced Japanese sushi chefs that can interpret their art and passion into English, is a chefs’ dream come true. With over 118,000 Japanese restaurants worldwide, everyone has enjoyed the subtle, ingredient driven, umami flavours that the Japanese hold close to their hearts.
Technique:
Learning how to use and maintain the single bevel Japanese knifes are both rewarding and satisfying when used properly.
In Japanese cuisine, you should be able to do all food preparation using only two main knife.
The Deba is the legendary Japanese filleting knife. The Daba quite different to the western style, with its blade being shorter and thicker for separating the meat from the bones with minimal effort. Once you have mastered the art of the Deba you will be hooked for life!
The Yanagiba is used for slicing fish for sashimi and sushi cuts. The long-shaped blade severs fibres in the flesh without pulling or tearing.
Discipline:
The strict emphasis on punctuality, personal presentation, pride and willingness to understand what it takes to be a ‘Edomae’ Sushi Chef, the coarse makes it clear from the start to be respectful of why you are there. I got the feeling that how much the Senseis’ let on their years of hard earned professional secrets depended on how your attitude and respect for the learning environment was.
Requirements:
Nigiri test/Hosomaki test:
There are two tests in which you need to pass to gain the certification… Not to be taken lightly. As a culinary trained chef these tests require dedication and practice to meet the high standard.
The Nigiri test is made up of three rounds. Each round you must make at least 12 nigiri to qualify. Then the shape, technique is evaluated for each nigiri. Then from the passing pieces each rice is weighed and must be 1 gram either side of 15 grams, giving you final points.
Hosomaki test consists of two rounds. Each round you have 5 minutes to make two traditional shaped square cucumber rolls cut into 6 even pieces and a kanpyo roll cut into 4 even pieces presented in a uniform way. Marks are deducted from 100 depending on Clean cutting of the roll, height of rolls standing upright, ingredients sitting in the centre of the roll, any stray grains of rice on the outside of the roll, cleanliness of chopping board and knife.
Japanese culture:
I was very fortunate to be taking the coarse in the spring time and is a very prized time of year Sakura (cherry) blossoms which only lasts two weeks late March early April. The blooming of the sakura in the city’s parks and gardens marks the start of spring and is the one time of year the Japanese let their hair down, live in the moment and party under the blush pink and white trees drenched in sake and regional delicacies.
So if your thinking of investing the six weeks and a ‘fair bob’ price tag to hit up TSA I would highly recommend for it for Authenticity, understanding Japanese sushi a great challenge, learning about the Japanese culture from true masters at the top of their game!
