From Japanese art form to the ultimate in lean cuisine, Ever Wondered brings you the story of sushi.
Why does it take years of training to become a sushi master? What's the ideal speed for a sushi conveyor belt? And just how did a dish of raw fish and rice become a food fashion statement?
In the kitchen, Alan Coxon makes sushi simple with his versions of California Rolls and Nigiri Sushi while Kathy Sykes explains the Japanese fifth sense of 'umami' and how to pick the freshest fish by the way it looks.
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