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For those folks that believe that Japanese folks live longer because they eat a lot of Sushi. The same is not true if you eat Sushi tailored for Americans cuisine.
Whenever I go to a Japanese sushi place and look at the menu, I see tons of these special rolls such as Philly, Dragon, or special theme rolls. You will never find these creations at a real Japanese sushi restaurant.
The difference is that traditional Japanese sushi rolls feature very simple fresh ingredients and lots of seafood instead of all these fusion sushi rolls.
A common Japanese sushi platter would include sushi made with octopus, squid, different variety of raw fish, fish roes, egg, pickles, and cucumbers.
In American most people order sushi such as, california roll, spicy tuna, philly cheese stuffed, Tempura fried shrimp, and bacon with lettuce and mayo.
Certainly the American fusion sushis are the least healthy because the abundant use of creams and cheeses and battered and fried seafoods.
Sushi is going through the same transformation as Chinese food. More American flavors added to it.
When I go to a sushi bar I don't use a menu and I ask the Itamae to prepare his favorite items for me. This thread is more of the same - a useless generalization lumping all Americans into some misanthropic category.
And please tell us--where exactly can one find and buy cheap traditional Japanese sushi here in southern California?
Simple you order sushi by piece, of course it still won't cut it because there aren't many skilled sushi chefs around since most sushi places today have mexicans making the same rolls while in Japan it takes a sushi master 6 years to master the art. I can assure you that sushi prepared by a real master does not taste like the ones you've had at American sushi places.
...there aren't many skilled sushi chefs around since most sushi places today have mexicans making the same rolls...
This is speculation and generalization - if you're going to make these statements let's see some supporting data. I've been to plenty of sushi bars where the Itamae was Japanese. I've also been to sushi bars where a Mexican and/or American Itamae was trained by a Japanese Itamae over the course of five years or more.
Yeah, it's very hard, or perhaps almost impossible to find an authentic ethnic food here where I live. Everything is "Americanized" because only that kind of food sells. I saw places that started with fairly authentic food, but later on slowly changed it to better fit local palates. And yes, in most ethnic places I saw kitchens full of Mexicans working there. They were told and shown how to prepare the dishes, but they are not skilled or properly trained in culinary schools. Most of them never traveled to any of those places, and never had an opportunity to see it properly prepared, or even tasted the authentic food made in those countries.
Maybe in the top notch restaurants someone in the kitchen actually went through proper training, went to culinary school or even traveled the world, but in most places you will find unskilled people who think they can cook, and just hope for the best.
Sometimes to cook really authentic food is very hard, because they cannot get the authentic ingredients, or some food regulations prevent them from using those. Or importing those ingredients would raise the prices, and make the dishes difficult to sell.
That "typical" Japanese sushi platter is missing the Amaebi accompaniment - fried shrimp head. The sushi bars I frequent would never forget to provide the entire Amaebi experience.
^^^ You are just lucky to find a good sushi restaurants, but the fact is that there were many mediocre and even more really bad. Nowadays even Chinese buffets try to sell sushi...
Yeah, it's very hard, or perhaps almost impossible to find an authentic ethnic food here where I live. Everything is "Americanized" because only that kind of food sells. I saw places that started with fairly authentic food, but later on slowly changed it to better fit local palates. And yes, in most ethnic places I saw kitchens full of Mexicans working there. They were told and shown how to prepare the dishes, but they are not skilled or properly trained in culinary schools. Most of them never traveled to any of those places, and never had an opportunity to see it properly prepared, or even tasted the authentic food made in those countries.
Maybe in the top notch restaurants someone in the kitchen actually went through proper training, went to culinary school or even traveled the world, but in most places you will find unskilled people who think they can cook, and just hope for the best.
Sometimes to cook really authentic food is very hard, because they cannot get the authentic ingredients, or some food regulations prevent them from using those. Or importing those ingredients would raise the prices, and make the dishes difficult to sell.
It happens everywhere, it's not just an American invention. Have you ever eaten "American" food in a foreign country?
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