日本餐饮业还流行着学徒制,传说“洗米煮饭要三年,捏寿司得八年。”以前,学徒无法直接从师傅的教导中学习技艺,得一边做杂役一边偷师,从学徒开始到独当一面的寿司师傅,至少要经过十年甚至更久的磨练,才有机会出师。东京有一家专门培育寿司师傅的补习学校——东京寿司学院,位于新宿高楼大厦林立的最热闹地区北边的小巷弄里,其授课内容就是教学生如 Apprenticeship is also popular in the Japanese restaurant industry, legend “wash rice three years cooking, sushi squeeze eight years.” In the past, apprentices can not learn directly from the master’s skills, have to do while miscellaneous servants steal division, from Apprenticeship to the supreme master sushi, at least after ten years or even more honed, have a chance to become a teacher. Tokyo has a tutoring school specializing in the cultivation of sushi chefs - Tokyo Sushi College, located in the alley to the north of the liveliest area in the tall buildings of Shinjuku, where lectures teach students such as