Japanese trained sushi chefs uses several different fish when making sushi and preferably between 6 and 12 in different species.

Japanese trained sushi chefs are using Japanese knives to fillet a fish.

They use different techniques to cut fish for sushi.
They other techniques to cook sushi rice.
They use Japanese ingredients when they make sushi and other Japanese dishes.
They use different techniques to make sushi.

That is way Japanese sushi taste so different.

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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.
Web: http://chefzoeescher.com