In 2012 I visited my Japanese sushi chef instructor Toshi in Los Angeles. I had some private lessons in his restaurant where he introduced me to a nigiri technique that takes 20 years to master.
One of the days one of his truly talented Japanese sushi chefs showed me 2 different kinds of tuna. Tuna is the Toro left which they mature up to 3 weeks before it is used for sushi.
Read about Sushi chef & Sake Sommerlier Zoë Escher
Zoë has lectured and held sushi courses for A. P. Moller – Maersk, Hugo Boss Nordic, Novo Nordisk, Novartis, Velux, Gorrissen Federspiel, Beierholm revision, Elbek & Vejrup and many more.