From the first specialty sushi bar over 40 years ago to the grab & go meal now available in restaurants, supermarkets and school & business cafeterias, Americans have become captivated with sushi. Readily accessible and widely popular, consumers are craving this healthy dish more than ever causing foodservice chefs to find new ways to take this Japanese icon to the next level with artful preparation and inventive signature rolls with exciting flavor fusions.
But did you know that all sushi consumed in America uses U.S.-grown rice? To help raise awareness of this fact, the California Rice Commission, the state that produces medium and short grain japonica-style rice used in U.S. sushi, hosts annual regional sushi making contests that leads winners to the bi-annual SushiMasters contest. The competition highlights top sushi chefs in the state and the important role of U.S. rice in Japanese cuisine.
Chef Tomoharu Nakamura 2008 SushiMaster
The 2008 SushiMasters event was held at the Sacramento Convention Center featuring sushi and sake tasting, cultural entertainment and the 2008 Culinary Innovator Award.
This year’s SushiMaster title for “Best in Show” went to Chef Tomoharu Nakamura of Sanraku Four Seasons in San Francisco, CA.
Chef Nakamura also won gold medals for his Morikomi Plate and his Olympic themed signature roll.
Read more about Chef Nakamura and why his sushi reigns supreme.
How competitive was the event?
It was challenging but very rewarding to compete among the top chefs from renowned sushi restaurants in California. All of the competitors were very creative, merging their traditional sushi concepts with modern ideas. Fusion- style sushi is artfully prepared and brings together a wide variety of ingredients and flavors which requires great skill. Also, each sushi dish was influenced by the chef’s individual style and training, so there was an assortment of sushi dishes to choose from. Naturally, I’m very pleased and grateful to win.
What does it take to become a sushi chef?
In Japan, training chefs in the art of sushi making takes a longer time, at least 4 to 5 years. An apprentice sushi chef spends two years learning to cook and season the rice, and another three learning to prepare fish, before he is allowed to work behind the sushi bar.
What were your keys to success?
I am fortunate to work with several high quality and experienced sushi chefs from Japan at Sanraku, so continual education and training is key to my success. Also, we cater to both Japanese and American clientele that are very knowledgeable in food. Our customers demand the best ingredients, freshest seafood, delivered daily, and all prepared with utmost care and love in spotless surroundings.
Tell us about your dishes prepared at SushiMasters?
The winning Signature Roll has the Olympic theme of five connected rings in different colors. Its ingredients are all vegetable, no meat or fish. Our sushi rice was made with premium short grain brown rice grown in Sacramento, CA. It was also our winning Morikomi Plate, named: Wakatake, meaning young bamboo. It is a Japanese symbol for a healthy future, growing straight and tall.
A portion of the proceeds for the SushiMasters event are donated to aid the Wakamatsu Tea and Silk Colony Project, an effort to preserve the first Japanese Settlement in North America.
Interested in learning more and testing your sushi making skills, try our maki sushi recipe and watch The Culinary Institute of America Chef Tony Sakaguchi prepare an assortment of sushi, including maki and uramaki.
