Meet the Bucks sushi teacher bringing the Japanese art of Shokuiku to local families

We chat to local sushi workshop queen & mum Tomono Davies about why food education is as important as any lesson.

From changing into indoor slippers before lessons to serving classmates lunch and cleaning classrooms together, school life in Japan is built around respect, responsibility and community. They’re values Bucks-based sushi teacher Tomono believes still have plenty to teach us today.

Originally from Kochi, a coastal region on Shikoku island famed for its exceptional seafood and produce, Tomono grew up surrounded by fresh, seasonal ingredients and a culture where food is woven into family life. Although Japan’s school year begins in April not September, she says the feeling of a fresh start is much the same.

“We have a saying, ‘Sit on a stone for three years’,” she explains. “It means you need to persevere and keep making an effort for at least three years. Every new school year was an opportunity to challenge myself.”

In Japan during Tomono’s childhood, school was incredibly disciplined. Students cleaned their own classrooms, took turns serving nutritious lunches to classmates and showed great respect to teachers and older pupils. While Tomono admits some of the stricter traditions have softened over time, she believes many of the core values remain worthwhile.

“I think discipline, cleaning and healthier school meals are things Britain could learn from,” she says. “Children are building their bones, blood and bodies from the food they eat. Investing in good nutrition is investing in their future.”

At the same time, she’s quick to praise British schools for encouraging individuality, celebrating diversity and providing strong support for children with additional needs.

These two cultures come together in her business, Tomono Sushi Party, teaching hands-on classes using fresh British ingredients alongside traditional Japanese techniques.

Having moved to the UK 19 years ago, she initially began making sushi at home because authentic Japanese ingredients were difficult to find. Today, she’s taught thousands of people across the UK and is launching an exciting new programme of classes this autumn.

At the heart of everything she does is the Japanese concept of Shokuiku – food and nutrition education – encouraging people not only to cook, but to understand where food comes from and appreciate the changing seasons.

Her own children have caught the bug, happily switching between natto and sausage and mash, and developing enough confidence in the kitchen to look after themselves as they prepare to leave home.

Outside work, Tomono keeps life simple with early nights, Pilates, daily walks with her husband and sausage dog, and a philosophy inspired by another Japanese principle: Kaizen – continuous improvement.

As for the biggest misconception about Japanese food?

“People often think fish should smell,” she laughs. “Fresh fish shouldn’t.”

To find out more or book a private or group class please visit tomono-sushi.co.uk.

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