History, technique, theory and practice of a food that is also culture. The history of sushi. The raw materials. the necessary tools. The main preparations. The preliminary operations of the sashimi, cutting and presentation. Preparation and cooking of rice.
Some accompanying sauces.
Tuna sashimi, salmon, amberjack and prawns.
Nigiri. Hosomaki. Futomaki. Uramaki. Gunkan. Temaki