Itamae facts for kids
An itamae (pronounced ee-tah-mah-eh) is a special kind of cook or chef in a Japanese kitchen. The word "itamae" literally means "in front of the board," which refers to a cutting board. It's where these skilled chefs do their amazing work!
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What is an Itamae?
In many parts of the world, when people hear "itamae," they often think of a sushi chef. In Japan, becoming an itamae, especially a sushi chef, takes many years of hard work and training. It's like a long apprenticeship where you learn from experienced masters.
Becoming an Itamae: The Training Journey
The path to becoming a skilled itamae is long and detailed. It can take anywhere from 2 to 20 years!
The Wakiita Stage
After several years of training, an apprentice might get promoted to a position called wakiita. This word means "near the cutting board." A wakiita's job is to help with daily preparations. This includes getting fresh ingredients ready, like preparing blocks of fish, grating ginger, and slicing scallions.
Eventually, a wakiita might start making sushi for customers who order take-away. They also learn how to talk to and treat customers by watching the senior itamae. This stage is very important for learning both cooking skills and customer service.
Becoming a Full Itamae
After even more years of training as a wakiita, the apprentice can finally become a full itamae. This means they are fully allowed to stand "in front of the cutting board" and create delicious dishes for customers.
Itamae and Shokunin
You might hear two terms used for Japanese chefs: "Itamae" and "Shokunin."
- Itamae is a title for a very skilled sushi chef.
- Shokunin is a broader term for anyone who is highly skilled in their profession. It shows deep respect for their craft.
The Itamae's Uniform and Qualities
Itamae traditionally wear a special uniform. This usually includes a white hat, a white coat, and an apron. They often carry their knife in a special holder attached to their waist.
You don't have to be Japanese to become an itamae, but non-Japanese chefs must prove they are truly worthy of this respected title.
Dave Lowry, who wrote a book called "The Connoisseur's Guide to Sushi," described four important things that show a good itamae:
- How they handle the food.
- How they use their cooking tools.
- How they treat their customers.
- How they behave, move, and work in the kitchen.
It's said that a truly great itamae-san (adding "san" is a polite way to say their name) can make nigirizushi where every single grain of rice faces the same direction! This shows incredible skill and attention to detail.
See also
In Spanish: Itamae para niños
