1. Click here to view video Clip: Sukibayashi Jiro Clip: Sukibayashi Jiro Tokyo, Japan

2. How to Eat Sushi How to Eat Sushi - The Expert Way -

3. Origins of Sushi: Over 280 years ago Narezushi Namanarezushi

4. Edo Period 1820Edo Period 1820 Start of Edomae Sushi as “fast food” using fresh seafood caught in Edo Bay. Edo (Tokyo) 1864Edo (Tokyo) 1864

5. Globalization of Sushi and the birth of the California Roll First Sushi Bar in U.S. – Kawafuku Restaurant,First Sushi Bar in U.S. – Kawafuku Restaurant, Little Tokyo, L.A.Little Tokyo, L.A. 2nd Sushi Bar in U.S. – Eigiku Restaurant, Little Tokyo, L.A. Tokyo Kaikan Restaurant – Chef Mashita invents new roll substituting seasonal fatty tuna with Californian avocado.

6. Health Benefits of Sushi Raw Fish – omega 3 fatty acidsRaw Fish – omega 3 fatty acids Nori - great source of vitaminsNori - great source of vitamins Rice Vinegar – rich in amino acids and promotes digestive health

7. Sake

8. Japanese Sushi Knives

9. Types of Salmon

10. Other Seafood Native to the Pacific Northwest

11. Gari Ginger marinated in plum and rice vinegar. Used to clean palate and rid of fishy flavor and oil. Powerful bactericial propertiesPowerful bactericial properties

12. Wasabi Eliminates fishy odors, enhances flavor Rich in Vitamin CRich in Vitamin C Antibacterial Properties. Found to prevent growth of E. coli Wasabi farm in the crystal clear rivers of Hotaka, Nagano.

13. Chopstick Etiquette 101 Chopsticks should not be touching the table Do not rub chopsticks togetherDo not rub chopsticks together If you see a splinter, remove it with your fingers.

14. Green Tea Debana – first teaDebana – first tea Agari – last teaAgari – last tea Must be very hotMust be very hot Must not have a strong flavorMust not have a strong flavor Endless health benefits from preventing dementia, obesity, cancer, allergies, Hepatitis C, Influenza, and diabetes.

15. Types of Green Tea Gyokuro- Highest grade, smooth flavor with light fragrance. Last weeks before harvest grown in shade Sencha- Everyday Japanese green tea. Leaves exposed to sunlight. Bancha- Harvest late in the season with a mild flavor. Matcha- Powdered green tea made in the Uji region. Used for tea ceremony. Genmaicha- Pan fried sencha mixed with toasted hulled rice. Some grains of rice tend to pop in the toasting process. Hojicha- Roasted green tea with a nutty flavor and low caffeine. Kukicha- White stems and leaves are harvested and blended to create a mild flavor similar to chestnuts.

16. Today’s Sake Selection Hatsumago Yamagata Pref.Yamagata Pref. Intricate flavor, sweeter,Intricate flavor, sweeter, Chef Shiro’s favorite for sushi.Chef Shiro’s favorite for sushi. Dassai Yamaguchi Pref.Yamaguchi Pref. Highest polishing degree,Highest polishing degree, Refined elegance, delicate flavorRefined elegance, delicate flavor Otokoyama Hokkaido Pref.Hokkaido Pref. Earthy, sweet fruity aroma.Earthy, sweet fruity aroma. Smooth flavorSmooth flavor

17. Gunkan – “Battleship”

18. How to eat sushi properly 1.If using hand, use forefinger, middle finger, and thumb 2.Place thumb on fish, tilt, and place middle finger on bottom. 3.Dip the tip of the fish part in soy sauce3.Dip the tip of the fish part in soy sauce 4.Consume in one bite.4.Consume in one bite. 5.Some connoisseurs say to place the whole piece in your mouth sideways so that both fish and rice are touching the tongue at the same time.