Sushi, originally created as a bite-sized snack, is centuries old and has been transformed many times over to become the popular, elevated menu item of today. This Japanese classic now has its own day of celebration – International Sushi Day (18th June).

At Westminster Kingsway, hospitality professionals gathered with the media at the invitation of the Tokyo College of Sushi and Washoku in London and suppliers of seafood Marrfish to gain a better appreciation of the art of sushi making.

At the live event the audience were able to observe knife skills and traditional sushi preparation demonstrated by Kaoru Yamamoto and Yoshihiko Shida, both experienced chefs who will be teaching at the soon to open Tokyo College of Sushi and Washoku in London.

Along with plenty of sushi tasting opportunities the guests learnt of its history, preparation and the importance of key ingredients, especially seafood. In the UK, sushi most commonly includes salmon, tuna, prawn or sea bream.

Masaru Watanabe, principle of Tokyo College of Sushi and Washoku in London commented: “We demonstrated how 95% of producing sushi goes into its preparation; from fish choice, food preservation techniques and rice selection, and why chefs take such great care over their ingredients.

“Sushi is an iconic Japanese food that enjoys huge popularity outside of Japan. Originally derived from a method to preserve fish around AD 700, then called Nare Sushi, salted fish, wrapped and left to ferment in steamed white rice, was the beginning of the sushi we know and love today. In 1824 the infamous Nigiri Zushi was invented as a snack and sold at stalls, a favourite of Samurai swordsmen.

“There are around 500 types of rice grain available in Japan and sushi chefs choose a blend of grain sizes to suit use, texture and flavour. The best sushi rice is vinegared rice which has sat for a couple of days to give a softer texture. Optimum sushi is freshly made, the rice should be at 40° and the freshest fish used, served at room temperature to ensure a melt in the mouth texture.

“Being a maritime nation, Japan’s affinity to seafood stretches back over centuries, it permeates the country’s culture and is a major food source. Fresh fish is intrinsic to sushi making and we are delighted to have been sponsored at this event by Marrfish, Mizkan and Hakutsuru Sake.”