The Czech and Slovak Sushi Cup follows a strict set of rules aimed at preserving and promoting the highest standards of the sushi craft, based on the principles of the prestigious World Sushi Cup competition.

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The competition is open to experienced sushi chefs who are not of Japanese nationality and have at least five years of professional experience.

 

It consists of two main parts: a qualifying round focused on traditional Edomae sushi techniques and a final round that emphasizes creativity and artistic sushi preparation.

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The evaluation focuses on precision of execution, creativity, presentation, and the taste of individual dishes.

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The Czech and Slovak Sushi Cup represents a unique platform where chefs can showcase their mastery, experience, and innovative approach to sushi. The competition celebrates the connection between tradition and the modern concept of this iconic culinary art.

KUROOBI SEMINAR AND CERTIFICATION EXAM

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The technical black belt training will be conducted in accordance with the official certification training system.

      1. Kitchen Utensils and Knives

• Types of kitchen utensils and their characteristics

• Types of knives and their proper use

• Materials used in knife production and their properties

• Proper use, maintenance, and care of knives
  
  2. Katsura-muki (peeling vegetables into fine sheets)

• Katsura-muki technique (桂むき) – cutting ingredients into very thin, long sheets

• Proper holding and guiding of the knife

• Achieving uniform thickness

• Proper preparation and handling of the ingredient
  
  3. Basic Fish Preparation and Processing

• Basic preparation and processing of fish

• Removing scales from fish, such as sea bass, etc.

• Proper removal and treatment of blood

• Hygiene principles when handling blood and entrails

• Proper skinning of fish

• Techniques to minimize the amount of meat left on the skeleton

• Techniques to prevent unwanted bone marks or damage to the meat

• Proper handling of fish to maintain its quality and appearance
  
  4. Sashimi

• Proper holding and guiding of the knife

• Proper stance and cutting technique

• Sashimi cutting techniques:

• Hiki-zukuri – pull-cut

• Sogi-zukuri – diagonal cut

• Hira-zukuri – straight/flat cut

• Usu-zukuri – very thin cut

• Proper thickness and shape according to the type of fish

• Proper presentation and serving of sashimi
  
  5. Cutting Ingredients for Nigiri Sushi

• Proper preparation and cutting of fish for nigiri sushi

• Proper size, thickness, and shape of individual slices

• Cutting technique according to the characteristics of the specific fish species

• Consistency and precision of individual pieces
  
  6. Sushi Rolls

• Basic techniques for preparing sushi rolls

• Proper distribution of rice and filling

• Proper rolling technique and pressure application

• Proper shape, size, and consistency

• Most common mistakes and principles to pay attention to
  
  7. Nigiri Sushi and Traditional Sushi

• Proper preparation of sushi rice

• Proper shaping of nigiri sushi

• Proper ratio of rice and toppings

• Proper shaping, pressure, and consistency

• Proper application and handling of toppings

• Preparation and presentation of traditional sushi
  
  8. Cutting Bamboo Leaves and Decorations

• Proper bamboo cutting techniques

• Safe knife work

• Precision and uniformity of cuts

• Proper preparation and final finishing
  
  9. Hygiene and Sanitation in Sushi Preparation

• Special emphasis will be placed on hygiene and sanitation during the exam.
  
  The following areas will be evaluated in particular:

• Proper hand washing procedure

• Personal hygiene

• Cleanliness and sanitation of work surfaces

• Cleanliness and proper use of cutting boards

• Proper use and handling of kitchen towels and cloths

• Prevention of cross-contamination

• Proper handling and storage of ingredients

• Adherence to proper temperatures and working conditions

• Proper use of vinegar and knowledge of its importance in sushi preparation

• Overall adherence to food safety principles

• Knowledge and practical application of hygiene rules when preparing sushi

• Examination and certification

• All the above areas will be evaluated and scored according to the official certification exam rules.

• To obtain the Kuroobi certification, it is necessary to achieve at least 80% of the total score.

• A candidate who achieves 80% or more will receive the Kuroobi certification.

• A candidate who scores less than 80% will not receive the Kuroobi certification and will be assigned a rank from 1 to 5 based on the result achieved and the relevant certification rules.

• Hygiene and sanitation are one of the most important parts of the exam and the entire certification process.