From June 18th to 19th, 2024, the School of Culinary and Hotel Management of Shanghai Zhongqiao Vocational and Technical University invited Japanese culinary master and one of Asia's top 10 chefs, Mr. Saburo Kanai, along with his assistants, Mr. Qinghua Li and Mr. Fangming Ning, to conduct a sushi-making workshop for the students from the School of Culinary and Hotel Management. The event aimed to provide students with an understanding and appreciation of Japanese culinary skills and to deepen their knowledge of Japanese food culture.
The event was held in the training classroom of the School of Culinary and Hotel Management, where Mr. Kanai began with an introduction to Japanese food culture. He shared the origins and historical background of sushi, followed by a live demonstration of various sushi-making techniques, including nigiri sushi, maki sushi, and gunkan sushi. Mr. Kanai also demonstrated the handling of salmon and shrimp in sushi preparation process.
Under the guidance of Mr. Saburo Kanai, the students experienced the entire process of making different types of sushi. From ingredient selection to cutting and final presentation, they not only learned the techniques of sushi-making but also felt the spirit of craftsmanship inherent in culinary arts.
At the end of the workshop, Mr. Saburo Kanai with his assistants Mr. Qinghua Li and Mr. Fangming Ning, provided detailed feedback on the students' creations and engaged in an in-depth discussion on Japanese dining culture. The students expressed actively that the event was an unmissable opportunity to experience Japanese cuisine and a feast for both taste and culture. Through this event, students gained a deeper understanding of Japanese food culture and hoped for more chances in the future to learn about different countries' culinary specialties, aspiring to become high-quality, skilled professionals with international perspectives.
Contributed by the School of Culinary and Hotel Management
Edited and Translated by Lin Danbei
Reviewed by Liao Jiaqi
