Having experimented with all these culinary delights, one might have picked up a few skills and ideas to bring home.

Although we missed out on any awards we were in fact certified.

Being carefully selected to join a group of like minded enthusiasts, we were invited to participate in a class offering a potential diploma if completed successfully.

Started by watching an expert filet a tuna and prepare beautiful pieces of fish in less than 10 minutes.

After the filleting comes the true knife work – selecting which sections will be used for different uses. Tender parts destined for sashimi and the most succulent thinly sliced for sushi.

Of course there is no sushi without rice. Simple – not so much. Molding that layer so it is moist, but not too wet so it holds together takes special skills as well. Watch carefully as this happens quickly.

Then we were excited to practice our knife skills with the samurai like knives. No chance. No sharp objects for us 😟.

Under his keen eye we were allowed to create the rice nigiri. Roll the rice and then gently press as you rock your hand up and down to remove moisture.

Add a dab of wasabi before gently laying a piece of fish on top. Place on plate and bow appropriately.

Lots of fun and we went and bought our own knives to practice those other skills at home.😊👌