Chef’s Cutting Board

 

Sushi and sashimi-making demo to be featured at fishing tackle, boat and travel show

 

Cultural News, January 2007

 

 

By Andy Matsuda

 

     The opening of the New Year brings much hope and opportunity.  For us, this year promises to be one of good fortune as we continue promoting the popularity of sushi.

 

    We are very excited to have been invited to participate in Fred Hall’s Fishing Tackle, Boat and Travel Show in three different locations during the months of February and March.  The first one will take place at the Cow Palace in San Francisco from February 14-18.  From San Francisco, the show moves down to the Long Beach Convention Center from March 7-11 before closing out at the Del Mar Fairgrounds in San Diego from March 21-25.

 

    It is anticipated that anywhere between 100,000 to 200,000 visitors will attend the shows.  Our sushi and sashimi-making demos will be presented on stage, rotating with Chef Scott, the convention’s regular sports and game chef.  Our presentations will highlight ways to fillet fish and make different forms of sushi, including sashimi.

 

    Early last year I mentioned that we were working with the California Rice Commission to set up a scholarship program for prospective students of sushi.  Well, I am pleased to report that after about nine months of effort, the California Rice Commission has confirmed that they are interested in working with our school in setting up the scholarship program.

 

    Part of my job entails helping to open new sushi bars by sending an instructor to the location.  In December, I sent veteran chef Taka Ayamoto from Japan to Juneau, Alaska, to assist in opening a sushi bar at Canton House Chinese Restaurant.  For four months, Ayamoto will teach sushi-making to Richard Quan, owner of the restaurant.

 

     As for graduates of our school, there is some of positive activity on the horizon.  On the East Coast, Li Shin will soon open Potstickers Asian Grill in Newark, New Jersey.

 

    Though it seems Los Angeles is saturated with Japanese restaurants, there are not many in the Downtown Los Angeles area.  The good news is that Sora Japanese Restaurant will open in May at 811 Wilshire Blvd., on the 26th floor.

 

     Andy Matsuda is founder and Chief Instructor of the Sushi Chef Institute located in Little Tokyo. For information about the school, visit www.sushischool.net.
   

(This text is completed by Gavin Kelley)