I enjoyed eating raw sushi but did not know about sushi preparation and fish fileting. I took Professional 1 and 2 courses to gain a job skill, develop for a future business and research raw seafood consumption.
Learning about the types of raw seafood, especially the handling process is useful.
It’s incredible learning how to make nigiri and rolls. I enjoy making hand rolls and various rolls in my home now. I was highly impressed with Sensei knowledge and appreciated my sushi colleagues.
