Comments on: Frequently Asked Questions-Sushiuniversity

By: tabimori

tabimori — Mon, 02 Dec 2019 05:39:05 +0000

In reply to Wahdan Arum Inawati. These are an established theory.

By: Wahdan Arum Inawati

Wahdan Arum Inawati — Sat, 28 Sep 2019 23:01:14 +0000

why these method were normal?

By: tabimori

tabimori — Mon, 04 Mar 2019 05:27:36 +0000

In reply to John Benzon. If you have a lot of questions about Edo style sushi, you should join in sushiuniversity. It does not depend on your career. Most of the tour members for Sushi University are visitors, who come to Tokyo for sightseeing. Occasionally, there are some sushi chefs among them. Of course they don't get to have training in cutting fish nor making sushi. Yet, they seem to have a lot of questions and it would be a great chance for them to ask Japanese sushi chefs directly. Those chefs answer each question as long as time allows.

By: John Benzon

John Benzon — Sun, 03 Mar 2019 20:14:28 +0000

is “edomaezushi advanced course” applicable to sushi chefs who worked for more than 5 years?

By: tabimori

tabimori — Fri, 10 Aug 2018 01:15:54 +0000

In reply to Pedro Pickersgill. I'm sorry for my late reply. It's such an honor to be told that. Thank you.

By: tabimori

tabimori — Fri, 10 Aug 2018 01:15:00 +0000

In reply to Diego Billey. I apologize for being so late in answering you. Thank you.

By: tabimori

tabimori — Fri, 10 Aug 2018 01:14:21 +0000

In reply to Phil Robertson. Please forgive me for taking so long to reply. I'm glad to hear that. Thank you.

By: Pedro Pickersgill

Pedro Pickersgill — Fri, 20 Jul 2018 16:19:01 +0000

Awesome! Its in fact amazing paragraph, I have got much clear idea regarding from this piece of

By: Diego Billey

Diego Billey — Fri, 13 Jul 2018 06:22:16 +0000

With thanks! Valuable information!

By: Phil Robertson

Phil Robertson — Tue, 26 Sep 2017 19:57:33 +0000

Great post