Sushi 101: A Lecture by Global Sushi Ambassador Masayoshi Kazato Lecture

Presented by JICC, Embassy of Japan

In recent years, there has been a remarkable spread in the worldwide prevalence of Japanese restaurants and ingredients of Japanese origin. Sushi, the most popular form of Japanese cuisine, can now be enjoyed at a wide variety of restaurants and fast-food courts around the country, and one can even grab it to go at supermarkets. However, with this widespread love for sushi, many restaurants and diners have taken the experience of eating sushi out of its authentic context. Making authentic sushi requires unparalleled culinary skills, knowledge of hygienic preparation, and a deep understanding of the ingredients.

Masayoshi Kazato began his career as a sushi chef at the age of twenty and opened his first sushi bar at age twenty-six. Since then, his highly regarded establishment Sakae-zushi has attracted customers from around the country. He is devoted to introducing sushi's heritage and as Executive Director of All-Japan Sushi Association, he has visited over 30 countries to instruct local chefs and the public on the core techniques of making safe, delicious, and authentic sushi.

The All Japan Sushi Association (AJSA), established in 1961, is Japan's leading organization for the promotion of health, hygiene, and high standards in the preparation of sushi.

This exhibit explores how e-gasuri artisans communicated wishes for longevity and happiness with highly abstracted images. The two dozen textiles from Japan on display include futon (bedding) covers, single panels from futon covers, and kimono. Old e-gasuri is increasingly difficult to find today in Japan. The exhibit provides a unique opportunity to examine rare, hand woven textiles produced with great skill and labor intensive methods, which were decorated with symbolism and artistic inspiration.

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