Japan’s sushi industry, concerned about the reputation of its national cuisine, will next month launch a certification campaign for foreign sushi chefs, an industry group said Monday.
Similar campaigns to certify authentic sushi overseas have been criticised as an attempt to impose a "sushi police", but the All-Japan Sushi Federation says the latest effort is aimed at promoting hygiene.
"Most restaurants overseas make sushi dishes in the same kitchen as those preparing meat," said Masayoshi Kazato, a leading sushi chef who has devised the certification system.
"It gets unhygienic if you deal with raw salt-water fish in a kitchen without water running constantly for cleaning," he said.
Read the rest of the story: Japan’s sushi chefs to go on global training mission.