【Reading】おいまわし

【English Name】Oimawashi

Oimawashi is an industry term referring to the lowest position in the kitchen (itaba) of Japanese cuisine. In the kitchens of ryotei (traditional restaurants) and sushi restaurants, a strict hierarchical system exists, and newcomers begin their training first as this oimawashi.

The main duties are wide-ranging, including the preliminary preparation of ingredients, washing dishes, and various chores around the whole kitchen. Because they work so busily that they seem to run around (oimawaru) the kitchen following the instructions of their seniors, the name "oimawashi" is said to have arisen. They are also called "ahiru" (duck) or "bozu" by other names.

The kitchen hierarchy generally begins with oimawashi and progresses through yakikata (grill station), nikata (simmering station), tateita, and finally the highest position, hanaita. The duration of the oimawashi period varies by establishment and individual skill, but it is not unusual for it to span several years.

The sushi world likewise has a training process in which an apprentice artisan first handles general chores while acquiring the basics. It is a word symbolizing the traditional Japanese-cuisine method of cultivating skill through steady, ground-level apprenticeship.