From February 24 to 26, Milan will host a significant culinary event organized by JETRO – Japan External Trade Organization, featuring Hirotoshi Ogawa, head of the World Sushi Skills Institute and All Japan Sushi Association. The masterclass is aimed at Italian chefs, emphasizing precise techniques and discipline in preparing sushi, particularly in the orthodox style that highlights the essence of Japanese cuisine. This event is designed as a hands-on experience rather than an abstract discussion, allowing chefs to learn directly from a master sushi chef.

The focus of the masterclass is the rediscovery of Edomae-style sushi, which originated roughly two centuries ago in the Tokyo Bay area during the Edo period. Initially considered fast food, Edomae sushi is now experiencing a renaissance where its traditional preparation methods and aesthetic aspects are being celebrated. The article emphasizes that this revival is not merely for nostalgia's sake; it is a systematic approach to enhancing culinary skills and appreciating the historical roots of such a beloved food.

The implications of this event go beyond mere culinary interest; it signals a broader appreciation for the cultural significance of Japanese cuisine in the global culinary landscape. By engaging Italian chefs with these time-honored techniques, the event represents a bridge between Japanese culinary traditions and contemporary European cooking, fostering a deeper understanding and respect for the meticulousness of sushi preparation. This could lead to increased interest in authentic Japanese cuisine and its techniques, potentially influencing the culinary practices of chefs in Milan and beyond.