But chefs and sushi experts at an international restaurant summit in Tokyo warned of a lack of awareness in handling raw fish among amateurs and some restaurateurs who enter the profitable industry without sufficient training. "Everybody thinks: 'sushi is so expensive -- I can buy cheap fish, fresh fish, I can make it at home.' It's not true. Not every fish is suitable to eat raw," chef and restaurateur Yoshi Tome told Reuters. Tome's restaurant, "Sushi Ran" in Sausalito, California, was awarded a Michelin star and he often advises customers on preparing Japanese food. He sees himself as an educator as well as a chef, and believes that more and better training opportunities are needed to prevent food scandals that could hurt the entire industry. "I get these questions all the time -- people call me: 'Hey Yoshi, my husband went to fish a big salmon, we're looking to eat it as sashimi. We opened it and a bunch of worms came out. Can we eat it?"' Read more at: http://news.yahoo.com/s/nm/20080328/hl_nm/japan_sushi_dc