Sushi 101: Discover the art of eating raw fish like an expert

Sushi is an essential culinary experience for anyone visiting Japan, ranking alongside ramen and udon as a must-try dish.

The most authentic way to enjoy sushi is through an omakase set, where the chef handpicks the day’s selections for you.

However, some travelers may find the idea of a set menu overwhelming due to language barriers and cultural differences.

That's where Sushi University steps in. Launched earlier this year, these hands-on classes guide travelers through sushi etiquette and the craft of Edomae (Tokyo-style) sushi.

"I want people from other countries who believe sushi is just fish on vinegared rice to realize it's much more complex than that," says founder Tetsuya Hanada in an interview with Dinogo Travel.

"Sushi is enjoyable even without knowing its full story, but I wanted to understand why it's so delicious. That's why I founded Sushi University, to delve into sushi's history, etiquette, and its deep connection with Japanese culture," he explains.

Introducing Sushi University

Sushi University, part of the Tabimori travel service group – which also offers translation apps, route planners, and the local dining guide Useful Menu – is dedicated to breaking down language barriers with the help of interpreters and detailed resources.

Each "class" is held at a sushi restaurant where the chef begins with a brief introduction about the restaurant's story, its sushi philosophy, the menu, and their personal approach to preparing sushi.

Guests then watch the chef craft an omakase tasting menu. Along the way, they will discover different types of fish, learn dining etiquette, and have the chance to engage with the chef with the aid of a translator.

"A typical mistake is removing the topping from the shari (vinegar rice) and eating them separately," Hanada explains.

"The chef considers the harmony between the topping, shari, wasabi, and soy sauce when preparing the sushi, and it should be eaten all together in one bite," Hanada adds.

Other common mistakes to avoid include wearing strong perfumes (which can overpower the delicate flavors of Edo-style sushi), smoking, interrupting the chef while they're working, or allowing the sushi to sit on your plate for too long. Hanada advises that sushi should be eaten within 10 seconds of being served.

Sushi Basics

Hanada emphasizes that to truly appreciate sushi, one must first understand the fundamentals.

Sushi is a broad term that encompasses various styles. The most recognizable globally is probably nori maki – sushi with vegetables wrapped in rice and seaweed, which includes popular rolls like California and tuna rolls.

Other common types of sushi include nigiri (fish slices on rice), sashimi (just raw fish slices), chirashi (sushi rice topped with various ingredients), oshizushi (pressed sushi), and inarizushi (sushi wrapped in fried tofu pouches).

While sushi is now a global phenomenon, it wasn’t always this accessible.

Growing up in Ibaraki Prefecture, northeast of Tokyo, Hanada recalls that sushi was a treat reserved for special occasions.

“I don’t think many families had the luxury of eating out at sushi restaurants regularly,” says Hanada.

“As far as I know, sushi was not for the average person. It was a luxury enjoyed only by politicians, actors, and others in specialized professions,” Hanada reflects.

Over time, more budget-friendly versions of sushi appeared in convenience stores and chain restaurants, often keeping prices low by using inexpensive imported seafood.

Authentic Tokyo Style

At Sushi University, Hanada specializes in Edo-style (Tokyo-style) sushi, a tradition deeply rooted in the capital and known for its complexity.

The term 'Edo' has multiple meanings – literally 'in front of Tokyo Bay' – and it refers to a meticulous and challenging style of sushi preparation.

Sushi chefs undergo years of rigorous training, with some spending five to seven years, and occasionally more than a decade, before handling the premium fish that defines this craft.

Edo-style sushi, believed to have emerged in the 1800s, is primarily centered around nigiri, showcasing around 80 different types of seafood as toppings.

However, simply placing raw fish on top of rice doesn’t qualify as Edo-style sushi – it requires much more finesse and expertise.

Along with the foundational techniques, the chef also marinated and aged the fish, storing it in a chilled chamber on ice.

This method not only served as an effective way to preserve the fish before refrigeration was common, but it also intensified the natural flavors.

Hanada explains, 'After the Edo-style process, the umami is more concentrated compared to the fish in its raw state.'

'I believe Edo-style sushi is the only form of nigiri that cannot be easily replicated at home,' Hanada adds.

The finest sushi experiences

Even if you can tell your nigiri from your maki, not all sushi is created equal.

The quality of sushi relies on several factors – and surprisingly, freshness isn't always the most important.

'It's a common misconception that sushi is always delicious as long as it's fresh,' Hanada explains.

'Sushi becomes delectable because a specific process is applied to fresh fish, and it's served at the precise moment,' Hanada adds.

'To achieve the peak flavor, customers should eat sushi when the inosinic acid – the main element responsible for fish's umami taste – reaches its optimum level. The chef prepares the fish days or even weeks ahead to ensure this timing,' Hanada shares.

What else influences the quality of sushi besides timing? The type and thickness of the fish, the chef’s skill, the season, and the toppings all play a role.

'The texture of the fish varies depending on its thickness and how the chef angles the knife – some cuts can even taste sweeter than others,' Hanada explains.

'Most people are unaware of the meticulous details and the constant fine-tuning involved in crafting each dish,' Hanada says.

Seasonality also plays a critical role in making exceptional sushi. In Japan, chefs track the seasons closely, sometimes following as many as 72 micro-seasons for extra precision.

'Our diet evolves with the changing hours of daylight, temperature, and humidity,' Hanada notes.

'I believe it's a distinctly Japanese practice to truly embrace the essence of autumn when savoring a seasonal delicacy like Pacific saury,' Hanada says.

Regardless of the season, the priciest fish typically include Japanese Kuruma prawns, Pacific bluefin tuna, and sea urchin.

'These ingredients are rare and require significant effort to bring to the sushi bar,' Hanada explains.

It's time for class!

Sushi University strives to make the experience as accessible as possible, offering round-trip transfers and translator services.

The introductory course takes place at a relaxed sushi bar, the kind where local Japanese businessmen often unwind after work.

The intermediate level is hosted at a more refined restaurant, while the advanced course allows students to dine at the counter of a renowned sushi master.

Each session lasts between 75 and 90 minutes, and is available in English, Chinese, French, and Spanish, with plans to offer additional languages leading up to the 2020 Olympics.

Once enrolled, participants can explore the Visual Sushi Dictionary, packed with useful images, background details, and pronunciation guides.