Sushi School

 The venture was organised by the Institute of Research on Civilizations and the Kyoto Sushi Restaurant in Rzeszów. For nearly two hours a Japanese chef and sushi master rolled into one taught the guests what real, traditional sushi is and how to prepare it. The event started with brief introduction presenting the history of the dish. "Like true perfume has a heart – a secret fragrant component, so the most essential component of sushi is rice, specially fermented rice" – said the chef. Once he finished speaking, everyone moved with alacrity to create their dishes. Around the thirty amateur cooks wafted the smell of sea algae and Asian spice. "Sushi is an art. Art of cooking and eating" – were the sushi master’s closing words, followed by a storm of applause.