Study Buddy (Challenger): London’s first Japanese government-certified sushi school

[2] Tokyo College of Sushi & Washoku’s London branch is the institute’s first overseas expansion and offers an officially recognised washoku chef certification. It opened in September to great fanfare but has only enrolled six students so far. The four-day-a-week, six-month course provides instructions in fish filleting, practical Japanese cooking methods, and lessons in making fermented seasonings such as miso and soy sauce.

[3] Washoku is a Japanese term derived from the kanji characters wa, meaning Japan, and shoku, meaning food. Designated in 2013 by the United Nations’ heritage body (Unesco) as an intangible cultural heritage, it encompasses preparation methods and broader aspects such as presentation, etiquette and the dishes used to serve the food.

[4] Daisuke Hayashi – the head chef of London’s high-end Japanese restaurant Roketsu – said the origins of washoku have a lot to do with Japan’s subtropical climate and environment. The country is hot and humid, with high levels of rainfall. “This means food spoils easily, so people in the past developed techniques for drying, smoking and pickling to prevent microbial growth on food,” explained Hayashi, who studied under seven-Michelin-star chef Yoshihiro Murata in Kyoto.

[5] One of the enduring principles of washoku is simplicity. The natural flavours of the main ingredients are used to create an elegant and complex taste rather than relying on excessive seasoning. “The simpler it is, the harder it is to execute. There’s nothing to hide behind – you can’t hide behind simplicity,” said Singaporean Toh Ai Lin, 52, one of the students enrolled in the London college.

[6] Another core principle of washoku is to ensure the ingredients are seasonal, sourced locally and of the best quality possible. According to Ryo Kamatsu, the head chef of Michelin-starred Umu London, “the seasonality and the simple cooking techniques that enhance and elevate the original flavours of the ingredients” make washoku unique.

[7] Washoku is described by Unesco as “associated with an essential spirit of respect for nature that is closely related to the sustainable use of natural resources”. The degree to which washoku chefs focus on ingredients even extends to the type of water they use to cook. Hard water, which has a high mineral content, hinders the extraction of the all-important umami flavour from natural ingredients, so washoku chefs opt for soft water with higher salt concentrations instead. The London college is no exception, banning the use of hard water in all its classes.

[8] By teaching authentic preparation methods, the school aims to ensure more Japanese restaurants overseas adhere to the proper washoku standards of their homeland. After completing the course, students will receive a certificate from Japan’s Ministry of Agriculture, Forestry and Fisheries that shows they are able to cook washoku dishes according to traditional preparation techniques.

Source: Kyodo, October 29

1. Why does the writer use the phrase “modest beginnings” in paragraph 1 to describe the school?
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2. Where does “overseas” in paragraph 2 refer to?
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3. Based on paragraphs 1 and 2, the course …
A. is primarily theory-based, with minimal hands-on practice.
B. includes both theoretical and practical components, covering a wide range of content and skills.
C. is a short-term, intensive course focused solely on sushi-making techniques.
D. focuses on advanced cooking methods specially catered to certified washoku chefs.

4. Paragraph 3 describes the … of washoku.
A. cultural significance
B. preparation methods
C. history
D. none of the above

5. According to paragraph 4, how did challenging climate conditions influence the evolution of washoku cuisine?______________________________________________________________________________________________________

6. Based on your understanding of paragraphs 5 and 6, what is the role of seasonings in washoku?
______________________________________________________________________________________________________

7. Find a word that describes something that only “exists at a particular time of the year”.
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8. What does the use of soft water allow for in washoku dishes, according to paragraph 7?
______________________________________________________________________________________________________

9. Based on your understanding of the text, what is one potential effect of the school’s efforts on the global culinary scene?
______________________________________________________________________________________________________

1. It has only enrolled six students so far.
2. London, United Kingdom
3. B
4. D
5. The harsh climate conditions forced Japanese people to develop innovative techniques to preserve food, which became integral components of washoku cuisine. (accept all similar answers)
6. Not to be relied on. Seasonings should enhance the natural taste of the ingredients and original flavours rather than mask them.
7. seasonal
8. Soft water allows for better extraction of the umami flavour from ingredients.
9. It could help elevate the quality and authenticity of washoku cuisine worldwide. (accept all reasonable answers)