日本壽司組織防"國菜"被山寨有妙招
Worried about the reputation of its national cuisine, Japan's sushi industry will next month launch a certification campaign for foreign sushi chefs.
一行業組織週一稱，擔心“國菜”聲譽的日本壽司業下月將發起一場外國壽司師傅認證活動。
資料圖:日本壽司
Representing sushi restaurants in Japan, the group plans to hold its first seminar in Singapore from January 26 to 27 with similar seminars to be held in London, Los Angles and San Francisco next year.
作爲日本壽司業的代表，該組織計劃於1月26至27日在新加坡舉辦首次研討會，明年還將在倫敦、洛杉磯和舊金山舉辦類似研討會。The campaign is brought by concerns among Japanese sushi chefs that, if food poisoning repeatedly occurs in the world because of a lack of knowledge and techniques, sushi may get branded as dangerous food, according to Masayoshi Kazato, a leading sushi chef who has devised the certification system.
認證系統的設計者、著名壽司師傅風戶正義（音）說，日本的壽司師傅越來越擔心，如果因缺乏正確的知識和技術而導致世界各地食物中毒事件不斷髮生，壽司可能會被打上危險食品的標籤。
資料圖:日本壽司
"Most restaurants overseas make sushi dishes in the same kitchen as those preparing meat. It gets unhygienic if you deal with raw salt-water fish in a kitchen without water running constantly for cleaning," said Kazato. "I want professional chefs to know how much knowledge is needed if they want to serve raw fish."
“大多數海外餐館在同一間廚房裏製作壽司和處理生肉。如果你在一間沒有一直開着水來保持清潔的廚房裏料理生的海魚，這會變得很不衛生，”風戶正義說道。“我希望讓專業師傅瞭解，如果他們想要製作生魚片需要掌握哪些知識。”
