KUROOBI
Seminar/Exam
- Those who have passed the Sushi Knowledge Overseas Certification System exam can take the exam.
- Evaluation will be done in the exam. 5th grade to 1st grade are those who need to acquire skills.
- Shodan (1st dan) acknowledge to have acquired knowledge and skills.
- Nidan (2nd dan) acknowledge that he is an engineer at the level of a head chef.
- Sandan (3rd dan) is recognized as an instructor-level engineer.
- In Japan, it is held during the World Sushi Cup.
- As a special occurence, you can also take the exam during training at a restaurant recognized by the association.
- Exam fees vary depending on location
- Successful applicants will receive a Sushi Skills KUROOBI Certificate and a KUROOBI Badge (from 2021)
- If the KUROOBI certification is not met, a MIDORI badge based on the evaluation criteria will be awarded.
Course content
Black belt technical training will be held in accordance with the certification system training.
- Types of cooking utensils and their characteristics Types of knives and their uses (materials and their characteristics)
- How to make 褄 Katsura Peeling 褄 Uchi
- Rough preparation of fish Scales processing of flounder, sea bass, etc. Processing of blood to be careful of handling Precautions for handling Skin removal How to handle eel, conger eel, etc. (techniques that do not leave the flesh on the bones of the fish, leaving bone marks on the flesh of the fish, etc.)
- Sashimi – How to hold a knife – How to cut fish for sashimi (hiki-zukuri, sogi-zukuri, hirazukuri, ususukuri) How to serve sashimi
- How to cut ingredients for nigiri sushi
- How to make sushi rolls and precautions
- How to make nigiri sushi/assorted sushi
- Bamboo cutting
- Hygiene precautions when preparing sushi
contents of the test
The above content will be scored according to the examination regulations.
- Particularly important is hygiene, including hand-washing, countertops, cutting boards, dish towels, handling of ingredients, and whether the employees are familiar with using vinegar, etc.
- To be certified as a black belt after examination, a score of 80% or higher is required.If the score is less than 80%, the score will be grade 1 to grade 5.
KUROOBI successful applicant
張家祥
Usman Khan
Sky Tai
Yap Wee Leong
Goh Seng Hoe
Racatau Alexsandru
川合 アンドレ
川田 純子
Jorge Dionicio
石塚 ファビオ
WORLD SUSHI CUP® JAPAN participants
WORLD SUSHI CUP® JAPAN 2022
WORLD SUSHI CUP® JAPAN 2019
| No. | Name | Nationality | Advance to finals |
|---|---|---|---|
| 3 | José Jailton Oliveira Santos |  |
✓ |
| 5 | Valter Jose dos Santos | |
✓ |
| 6 | IEONG WAI HOU |  |
✓ |
| 7 | LAM CHENG | |
✓ |
| 8 | Leung Kwok Kuen | |
✓ |
| 9 | Ping ZHANG | |
✓ |
| 10 | Richard Tomáš |  |
✓ |
| 11 | Latour Thibaut |  |
✓ |
| 12 | Michaël Pankar | |
✓ |
| 13 | Yann ROUSSELOT | |
✓ |
| 15 | Emanuele Bombardier |  |
✓ |
| 18 | Vladislavs Akopjans |  |
✓ |
| 19 | YAP WEE LEONG | |
✓ |
| 21 | Mark Jayson Subia |  |
✓ |
| 25 | Jefferson Elias Ribeiro da Silva |  |
✓ |
| 26 | Maurilio Sousa de Araujo | |
✓ |
| 27 | Pablo Francisco de Jesus | |
✓ |
| 30 | Putipong Wichachai |  |
✓ |
| 31 | Illia Chervenko |  |
✓ |
WORLD SUSHI CUP® JAPAN 2018
| No. | Name | Nationality | Advance to finals |
|---|---|---|---|
| 1 | Danilo Prado | |
✓ |
| 2 | Jefferson Elias Ribeiro da Silva | |
✓ |
| 3 | Jonas Vieira Mizuhira | |
✓ |
| 4 | Karina Mitie Takamune | |
✓ |
| 5 | Leonardo Feliz Pacheco Gonçalves | |
✓ |
| 6 | Mitio Shimada | |
✓ |
| 7 | Sandra Mari Saito | |
✓ |
| 8 | Valter Jose dos Santos | |
✓ |
| 9 | Wagner Spadacio | |
✓ |
| 10 | Yann Rousselot | |
✓ |
| 11 | Manuel CRUZADA |  |
✓ |
| 12 | Toar Christopher A. Palit |  |
✓ |
| 13 | Micaela Giambanco | |
✓ |
| 14 | Vianello Diego | |
✓ |
| 15 | Chua Kok Hua | |
✓ |
| 16 | Tai Koon Siang | |
✓ |
| 18 | Balingit Jr Rafael |  |
✓ |
| 23 | Ching Yun, Chuang | |
✓ |
| 26 | Javier Jose Garcia |  |
✓ |
WORLD SUSHI CUP® JAPAN 2017
| No. | Name | Nationality | Advance to finals |
|---|---|---|---|
| 1 | Desmond Yu Wai Chow |  |
✓ |
| 2 | Brent Hajime Koshu | |
✓ |
| 3 | Jorge Dionicio | |
✓ |
| 5 | Rajesh Kumar Thakur |  |
✓ |
| 7 | Sanjay Rai | |
✓ |
| 8 | Changlong Yue |  |
✓ |
| 10 | Ching Yun Chuang | |
✓ |
| 14 | Yukta Bahadur Ghale |  |
✓ |
| 17 | Danilo Prado | |
✓ |
| 18 | Sandra Mari Saito | |
✓ |
| 19 | Fabio Noboru Catsuqui | |
✓ |
| 20 | Eduardo Yoho Nakahara | |
✓ |
| 23 | Paweł Trzaskowski |  |
✓ |
| 25 | Miguel Alexandre Ferreira Bertolo | |
✓ |
| 26 | Eduardo Augusto Neves Dias | |
✓ |
| 27 | Gurung Khem Kumer |  |
✓ |
| 29 | Vladimir Pak |  |
✓ |
| 30 | Vitaly Pak | |
✓ |
WORLD SUSHI CUP® JAPAN 2016
| No. | Name | Nationality | Advance to finals |
|---|---|---|---|
| 1 | Bruno Taniguchi | |
✓ |
| 2 | Celso Hideji Amano | |
✓ |
| 3 | Fabio Ishizuka | |
✓ |
| 4 | Igor Akiyama | |
✓ |
| 7 | Leong Choong Kheen | |
✓ |
| 8 | Tai Koon Siang | |
✓ |
| 9 | Yap Wee Leong | |
✓ |
| 10 | Amrit Chandra Lama | |
✓ |
| 12 | Roger Asakil Joya | |
✓ |
| 15 | Kamil Smok | |
✓ |
| 16 | Kamil Smok | |
✓ |
| 18 | Doroftei Claudiu |  |
✓ |
| 19 | Vladimir Pak | |
✓ |
| 20 | Kwa Choon Huat | |
✓ |
| 21 | Carlos Navarro Bjork |  |
✓ |
| 22 | Jorge Dionicio | |
✓ |
| 23 | Rogelio Cervantes | |
✓ |
| 24 | Hsieh Wu-Hsien | |
✓ |
Foreign restaurant training
Our association accepts trainees from the foreign training program sponsored by the Ministry of Agriculture, Forestry and Fisheries.
You will receive a visa to stay in Japan, travel expenses, fixed training fees, meals during training, etc.
As part of the Ministry of Agriculture, Forestry and Fisheries’ Japanese food promotion project, there will be a Japanese food chef certification exam after about 8 months of acceptance.
The highest level of certification for this period is a silver medal.
