INTRODUCTIONWelcome to SushiTrainer.com! We introduce everything you need to know about how our online sushi school works here, and show you how we operate at our school. We will start by telling you a little about the everyday diet of Japanese people. Compared to the U.S., there are very few overweight people in Japan, due to the relatively healthy diet of people in Japan. In Japan, moderation is stressed when it comes to one's diet. I will introduce everything here from this perspective, largely based on my own knowledge, gained from living in and studying the cultures of both countries.
A GREETING FROM OUR PRODUCER
I, Masahiko Noguchi, first came to America as a Japanese international student in 1974. The first place I went was to a private school in Scottsdale, Arizona. This was when I was in the 10th grade. From that point on, I continued my education in America, all the way until I graduated from college and even completed 64 units of work in graduate school programs, too. After finishing my schoolwork, I got involved in sushi and the Japanese food industry, which is how I eventually got the idea to start SushiTrainer.com. In 1980, I began an apprenticeship as a sushi chef. I worked as a sushi chef at a restaurant in Los Angeles, California for over 10 years. I had never pictured myself becoming a sushi chef, because my parents had their own business.
The man shown to the left in the above picture is my mentor and teacher, who taught me about the business for 12 long years. At the time, I could still not picture myself as a sushi chef. I was involved in developing computer software systems for years. In 1999, I started software to help people using interactive distance learning systems. And now, with SushiTrainer.com, I would like to offer everyone information on sushi in the easiest way possible. The sushi that was made in L.A. when I was a chef is very different from what is being made nowadays. I would like to share my passion for sushi and trace back its origins, in the U.S. and in Japan, though this site.
In Southern California in 2007, there were about 1,675 Japanese restaurants. While the number has grown slightly, still about 70% of these restaurants serve sushi today. This is truly a very large number of restaurants, and is proof of the growth of sushi's popularity. With so many places that serve sushi, it is possible to get very high quality sushi in California. It is very popular because it is so healthy. In Southern California alone, there are over 6 millions sushi eaters and 550,000 serious sushi fans (Source: LA TIMES).
However, the sushi being served in L.A. today is for the most part, very different from true Japanese sushi. In the 70's, the sushi here was much better. It was slowly becoming more popular at that point, but did not have nearly as much popularity as it does today. One of the most popular types of sushi, the California Roll, was actually first made in Los Angeles during this time in the 1970's. The second most famous kind of sushi to come out of L.A. was salmon Nigiri. These two types of sushi eventually found their way back to Japan, where they became very popular.
The third major kind of sushi to come out of Los Angeles was the Salmon Skin Hand Roll, which also became very popular in Japan. To have three different major types of sushi come out of America, and to have them all become popular in Japan is something that we should be proud of here in L.A. I am proud of this sushi myself, as a sushi chef who has worked in L.A. In the 200 year history of sushi, there have been many developments, and I believe that these kinds of sushi deserve to be placed in the history books with all of the others. Being able to contribute to that history right here in L.A. is a very large accomplishment by any standards.
Now things are changing with sushi in America. In a 2007 New York Times article, there was an article about the two different kinds of sushi that exist in America. This article is similar to ones we have created for our students here at SushiTrainer.com. There are types of sushi that were, and are still developed here, and there are types that are more traditional and were first made in Japan many years ago. I have made this site with the goal of telling everyone about both types of sushi. I would like to show people traditional sushi, as well as new sushi, and how sushi culture is changing every day, in places all over the world. I would like SushiTrainer.com to be a useful guide to everyone in L.A. that can be used as a reference to the history of sushi that has taken place here, since it began in the 1970's. I would also like to help differentiate between new and traditional sushi, and help everyone understand the correct way to eat and enjoy it.
Our PlanFirst of all, we would like to have as many people as we can learn the proper etiquette when eating, making, and enjoying sushi. Therefore, we have made a great effort to describe the specific sauces and ingredients required for each and every type of fish used for sushi, and many other things such as where to buy these fish, and all of the tools and techniques needed to prepare them. We hope to keep expanding upon our already extensive collection of articles, and to answer any questions regarding sushi that you may have during your studies here. Please send any questions or requests to firstname.lastname@example.org. We are looking forward to hearing from you!