[From June Issue 2011]

In recent years, sushi roll art and design has become popular in Japan. Upon slicing through an uncut sushi roll, you may find in the cross section images of animals or popular Japanese animation characters. It’s said that these beautiful and fun-to-eat sushi rolls are greatly appreciated at celebrations and parties.

AOKI Mizue is the director of the Sakura Sushi School and teaches sushi rolling and fish slicing techniques to people at home around Tokyo and across Japan. About three years ago, she introduced these artfully designed sushi rolls as part of her lessons, which she now gives to many students, mostly women, but increasingly to tourists as well. It helps that she can draw on the English language skills she acquired while living abroad.

One of her students, GOTO Takako, took her friend UKON Ryohei to his first Saturday lesson where the three themes were: the popular Japanese animated character Anpanman, the newly arrived and much anticipated Ueno Zoo pandas, and their favorite food of bamboo leaves. On that day, a smiling Aoki told her students that, “these are difficult themes, but don’t worry. I’ll go slowly, one by one.”

The training begins after everyone introduces themselves and the lesson objectives are explained. The students then start to work with the ingredients Aoki has prepared for them. Dried gourd shavings are usually used for the eyes and mouths while fish sausages are used for noses. Aoki’s assistants are there to help, but the students are encouraged to slice and arrange the ingredients themselves. Photos are taken at different intervals so that students have images to refer to when they try again at home.

About three hours later and their sushi was ready. Goto remarked that she was happy to have succeeded in making Anpanman, her favorite of the day’s three themes. And even though Ukon is a good enough cook to host house parties, he also remarked that, “You really can’t do this without taking lessons.” In designing sushi rolls, he enjoyed the creative side that isn’t easily found when making dishes where seasoning and adjusting the heat are the main tasks. Here, students can also take their sushi home.

The Tokyo Sushi Academy, where students are trained to become professional sushi chefs, offers courses that technically qualify people to design sushi rolls. The easiest 3rd degree is for the one-day course in which beginners create three types of designed sushi rolls. The intermediate 2nd degree is more difficult in which students must master 12 different designs in two days. The professional 1st degree, which you can only attempt after passing the intermediate level, is a two-day course where you learn seven different types of intricate sushi roll design as well as basic skills including vinegar rice preparation.

Upon completion of each course the students receive a Japan Sushi Instructors Association certificate. They can then use what they have learned for international cultural exchanges or to earn some extra money on the side. Additionally, the Academy also offers courses for non-Japanese chefs individually or as restaurant administrators.

KAWASUMI Ken, the Academy’s chief instructor and an authority on sushi roll design, says, “Whether Japanese or foreign, many people learn Japanese culture and spirit through sushi making lessons. And many of those who leave Japan are happy they received our Academy’s certificate. We also provide business support to our graduates.”

Sakura Sushi School
Tokyo Sushi Academy

[2011年6月号掲載記事]

近年、飾り巻き寿司作りが人気を呼んでいます。棒状の巻き寿司を切ると、断面に動物や人気アニメキャラクターの顔などの絵柄が現れるのです。美しさや楽しさがあり、お祝いの席などで喜ばれているようです。

さくら寿司すくーる代表、青木瑞江さんは、握り寿司や魚のさばき方などのレッスンを、東京都内のマンションや日本各地で行っています。3年ほど前、飾り巻き寿司をレッスンに取り入れました。今では女性を中心に受講生が集まる一方、外国人観光客も増えました。海外生活で学んだ英語をレッスンで活かしています。

ある土曜日のレッスンに、リピーターの後藤貴子さんと、友人で初参加の右近良平さんの2人が出席しました。この日の課題は人気アニメキャラクター、アンパンマンと、上野動物園に新たにやってきて話題になったパンダ、そしてパンダの大好物、笹の葉の3種類です。「難易度は高いですが、一つひとつゆっくり進めますので安心して下さい」と、青木さんは笑顔で2人に話しかけます。

自己紹介とレッスン内容の説明を終えると、実習開始です。事前に青木さんが用意した具材を組み立てていきます。かんぴょうは目や口に、魚肉ソーセージは鼻に使います。アシスタントも手伝いますが、基本は受講生が自ら具材を切って並べていきます。自宅で再現するときのために、ポイントごとに写真を撮ります。

3時間ほどかけて完成。後藤さんは一番作りたかったアンパンマンがうまく出来て嬉しいと喜びました。ホームパーティーを開くほどの料理の腕前を持つ右近さんも「これは習わないとできないですね」と、味付けや火加減がメインの料理とは違う独創性を楽しんでいました。作った飾り巻き寿司は持ち帰ることができます。

寿司職人を養成する東京すしアカデミーでは、飾り巻き寿司技能認定講座を開設しています。3級は、3種類の飾り巻き寿司を作る1日だけの入門講座です。2級は本格的で、2日間の講座で12種類をマスターします。2級を終了すると挑戦できる1級は、2日間の講座で、酢飯の作り方など基本的な知識を含め高度な巻き寿司7種類を覚えます。

各級を終了すると、寿司インストラクター協会から認定証が発行されます。国際交流に役立てたい、副収入を得たいという人などが学んでいます。また、飾り巻き寿司以外にも、同アカデミーでは外国人シェフを対象に個人向けからレストラン経営者向けまで、あらゆる講座を用意しています。

同アカデミー主任講師で、飾り巻き寿司の第一人者の川澄健さんは「日本人も外国人も寿司の講座を通して日本の文化や精神を学ぶ方が多いようです。また、当校で発行される証書を手にしてハッピーな気持ちで帰国される方が多いです。私たちは卒業された方たちのビジネスサポートも行っています」と話します。

さくら寿司すくーる
東京すしアカデミー