Every day, I prepare sushi for real restaurant guests in British Columbia, Canada. While working behind the sushi counter, I have realized that many of the same questions come up again and again—not only from customers dining in the restaurant, but also from people trying to cook Japanese food at home.

Can you safely use Costco salmon for sushi? Why does homemade sushi rice not taste like restaurant sushi rice? What is the real difference between mirin, sake, and rice vinegar? These are not just internet questions—they are questions I have heard throughout my years working as a professional sushi chef.

Those conversations inspired me to create Sushi Chef Jason.

My name is Jason Koo, and I have worked as a professional sushi chef in Canada for more than seven years. Every article on this site is built around techniques, ingredients, and practical situations that I have personally used or encountered while working in professional Japanese kitchens.

Rather than simply repeating information found elsewhere, I explain Japanese cooking from the perspective of someone who prepares these dishes during real restaurant service.

What You Will Find Here

On Sushi Chef Jason, you will find practical guides about sushi, sashimi, Japanese ingredients, restaurant techniques, traditional recipes, and common cooking problems.

Whether you are making authentic dashi, choosing salmon for homemade sushi, learning why chefs brush nikiri instead of pouring soy sauce, or trying to understand the purpose behind Japanese cooking techniques, my goal is to explain not only how things are done, but also why professional chefs do them that way.

My Approach

I believe Japanese cooking becomes much less intimidating once you understand the reason behind each technique. Small details—such as rice temperature, seasoning balance, knife work, moisture control, and timing—can make a major difference in the final result.

By sharing the knowledge I have gained through daily restaurant work, I hope to help home cooks build confidence in the kitchen and enjoy Japanese food with a deeper understanding of how it is prepared.

Thank you for visiting Sushi Chef Jason. I hope this site becomes a trusted resource for anyone who wants to learn Japanese cooking from the perspective of a working sushi chef.