Undergraduate Certificate in Contemporary Sushi Plating
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⢠Sushi Fundamentals: Understanding Sushi Rice, Fish Selection, and Food Safety
⢠Sushi Roll Techniques: Inside-Out, California Roll, and Hand Rolls
⢠Nigiri Sushi: Hand-Pressing Techniques and Toppings (Neta) Selection
⢠Sashimi Presentation: Fish Preparation, Portioning, and Garnishing
⢠Contemporary Plating: Color Theory, Texture, and Balance in Sushi Design
⢠Specialty Sushi: Temaki, Oshizushi, and Gunkan Maki
⢠Soy Sauce, Wasabi, and Gari: Condiment Selection, Preparation, and Pairing
⢠Sake and Sushi: Japanese Rice Wine Pairing Principles
⢠Sushi Etiquette and Cultural Appreciation: Understanding Japanese Dining Traditions
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