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Mastering the art of sushi making takes at least a 10-year apprenticeship. That is at least the number one keeps on hearing all the time. Chef Andy Matsuda is now fast-tracking the apprenticeship with his school in Los Angeles. The Sushi Chef Institute that he founded over 15 years ago wants to help mainly non-Japanese to become sushi chefs in a reasonable amount of time. Chefs learn in the institute the art of rice, rolling and fish cutting in just two months. Eater visited the Matsuda in his school, check it out in the above video.

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