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Sushi

FAQs

Q: Sushi you say? But where will I be making sushi?
A: YO! Sushi!
Q: Yes, I think we’ve established that there will be sushi. There’s no need to use that vulgar sort of Americanism.
A: No you crazy badger – you make sushi at Yo Sushi! The legendary sushi restaurant.
Q: Oh, the one with the little conveyor belt? Will I be allowed to ride on that?
A: No you will not. But you will be shown all the tricks of the sushi trade by one of Yo Sushi’s top chefs. The secrets of rice, fish and nori will be revealed to you with this hands-on workshop.
Q: But won’t seeing all that sushi make me hungry? For sushi?
A: That’s fine, as throughout your experience you’ll get complimentary beverages and you’ll also get a delicious Yo Sushi Bento Box for lunch.
Q: I like taking things home with me, what can I take home with me?
A: Besides all this new found expertise, you get to keep all the sushi you made in the day, plus information on how to maintain your sushi skills and a special sushi rolling mat so you can make all those crazy rolls in your own kitchen. .
Q: I’m leaving right now, just scream which direction I need to head in as I clamber through the window.
A: There are three locations for this experience, in Berkshire, Oxfordshire and London.
Q: And how long will I be sushing for?
A: Your course lasts for around three hours or so, which will just fly by as you’ll be having so much fishy fun.
Q: Oh that’s a point, I don’t like or eat fish. Should I just end it all?
A: Please don’t. If you have any special dietary requirements, just let us know when you book. We should be able to sort something out for you.
Q: So should I just run up to my nearest Japanese restaurant and start pounding on the door?
A: Please don’t again. You’ll need to book in advance for this experience. But you don’t have to do anything right now. Just purchase your course and when your voucher arrives all the booking information will be on there. You can sort out your dates then.

Fun Facts

  • 1. Many believe sushi was invented by the Japanese, but it was created in 4th century BC China as a way to preserve fish. You see fins aren’t always what you think.
  • 2. The word ‘sushi’ doesn’t refer to fish at all, but rather to rice that has been seasoned with vinegar, sugar, and salt. Does this make rice pudding, ‘sushi pudding’? So I’ve been eating sushi all this time and didn’t know?
  • 3. Inside-out rolls are an American invention. They didn’t exist in Japan until they were imported from the USA. I hope they do better than my idea for an ‘inside out meat slice’ that got me banned from Gregg’s.
  • 4. Japanese diners usually eat miso soup at the end of a meal, to help with digestion. The same way I insist on a Pot Noodle at every meal as an ‘amuse bouche’.
  • 5. In Japan, an apprentice sushi chef spends two years learning to cook and another three learning to prepare fish, before he is allowed to work behind the sushi bar. And then they still have to learn how to work the till and they can be quite tricky.
  • 6. The knives used by sushi chefs are based on samurai swords, and the blades must be sharpened and reshaped every day. Hence the Japanese expression ‘Not the sharpest constantly reshaped samurai sword based knife in the box’.
  • 7. The priciest ingredient used in modern sushi, bluefin tuna belly, was once considered unfit for human consumption by Japanese diners. But I find you can eat anything if you put enough Reggae Reggae Sauce on it.
  • 8. Some sushi chefs prepare octopus by giving the animal a full-body massage while it’s still alive. And you can get some extras if you throw in a few extra squid.
  • 9. When eating sushi, never leave your chopsticks sticking up in your bowl, as this is a symbol for offering food to the dead. And never leave your chopsticks sticking up in the dishwasher either, as it can be a bugger to get the door open.
  • 10. The highest price ever paid for a sushi grade Bluefin Tuna was $173,600 for a 444 pound fish in 2001 at the Tsukiji Fish Market in Tokyo. Let’s hope the buyer didn’t scoff the lot on the bus on the way home.