Although sushi has enjoyed a popularity boom world wide, an unfortunate side effect has been the creation of numerous sushi bars run by highly inexperienced or untrained chefs. Customers are sadly led to believe that what they see in the sushi case in front of them is everything that sushi could possibly be. In this volume, the author describes his own training in Japan, sheds light on the differences between sushi in Japan and modern sushi in the United States, tips for improving the interaction between the chef and the customer, and lessons for skill development for the beginner chef. Also included is a useful vocabulary of sushi terms, as well as an introduction to the language of sushi.