日本寿司组织防"国菜"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.

一行业组织周一称，担心“国菜”声誉的日本寿司业下月将发起一场外国寿司师傅认证活动。

资料图:日本寿司

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.

作为日本寿司业的代表，该组织计划于1月26至27日在新加坡举办首次研讨会，明年还将在伦敦、洛杉矶和旧金山举办类似研讨会。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.

认证系统的设计者、著名寿司师傅风户正义（音）说，日本的寿司师傅越来越担心，如果因缺乏正确的知识和技术而导致世界各地食物中毒事件不断发生，寿司可能会被打上危险食品的标签。

资料图:日本寿司

"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."

“大多数海外餐馆在同一间厨房里制作寿司和处理生肉。如果你在一间没有一直开着水来保持清洁的厨房里料理生的海鱼，这会变得很不卫生，”风户正义说道。“我希望让专业师傅了解，如果他们想要制作生鱼片需要掌握哪些知识。”