Renowned Japanese chef Hiroko Shimbo sought to prove sushi is “not just raw fish” at a demonstration for 37 aspiring sushi chefs at Boston University’s Metropolitan College last night.

Shimbo, who is touring the United States promoting her new book, The Sushi Experience, showcased the art of Japanese cuisine as part of the university’s food and wine program. With a tasting menu of traditional Japanese sushi, including tuna sashimi with ponzu sauce and pressed sushi with eel and chirashi, Shimbo previewed some of the flavors from her book at the event, which cost $65 to attend.

“After moving to New York seven or eight years ago, eating sushi [there] was shocking,” she said during her presentation. “If you eat sushi in Japan, it is a different experience. If you want to eat good, wild sushi fish, you have to spend $200 to $300 a meal. But it is worth it because the sushi is that much better.”

Shimbo said one of the most important parts of sushi’s quality comes from the source.

“Most sushi fish that comes to the U.S. is imported from Japan,” she said. “Some of the fish even comes from New Zealand. Fishermen work in a hygienic environment for sushi-grade fish. Then a middleman buys the fish live. If it is cheap, something is wrong.”

Even with Boston’s proximity to some of the world’s best fishing, most sushi-grade fish in the city is imported, Shimbo said. Often, local fisheries do not follow procedures, including specialized slaughter and freezing techniques required for attaining sushi-grade quality.

“The knife is also one of the most important things for the fish,” she said. “You have to have a long and sharp sushi knife. Otherwise, the fish becomes fibrous and loses appetizing texture.”

Attendees fell silent with awe after watching Shimbo wrap rice around avocado and crab into maki.

“The sushi was delicious, especially the pressed sushi eel,” 2006 College of Communication graduate Molly Beitchman said.

Shimbo said she felt the need to promote the quality and quantity of sushi across the United States.

“I wanted to give all of the knowledge I had through my book,” she said. “When it comes to sushi [as a food], it is not much talked about.”