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djnemo65 · 07-29-2008, 11:42 PM

First of all, Dmek, you know nothing about food! Seriously, this is the second time in a month you have dissed an Asian country's food. If you want to stay at home in PA and eat Bob's Big Boy be my guest, but if you come after Thai or Korean food next I am seriously going to flip out!

Second, SGG, I went to Japan a Sushi junkie and if anything am less so now, just because I've eaten it 2-3 times a week for two years. In Japan they have what is called kaiten Sushi - or conveyer belt Sushi - which I understand has made it over to the States as well, albeit at a higher price. Over in Japan it's about 1 dollar for two pieces.

People ask if American Sushi holds up to Japanese and it does in a sense, but the one criticism that Japanese people make, and I tend to agree with, is that American chefs don't understand how much vinegar to use in the rice; thus it ends up being like a piece of raw fish on a patty of plain steamed rice, which is not Sushi. That's something I never noticed before but definitely do now. To see the difference go to a Sushi restaurant that is actually owned by Japanese people (which can be difficult to find) and compare it to a Chinese or Vietnamese owned store. Should be a difference.

07-29-2008, 11:42 PM	#26
djnemo65 Playmaker Join Date: May 2004 Posts: 2,836	Re: hooked on sushi First of all, Dmek, you know nothing about food! Seriously, this is the second time in a month you have dissed an Asian country's food. If you want to stay at home in PA and eat Bob's Big Boy be my guest, but if you come after Thai or Korean food next I am seriously going to flip out! Second, SGG, I went to Japan a Sushi junkie and if anything am less so now, just because I've eaten it 2-3 times a week for two years. In Japan they have what is called kaiten Sushi - or conveyer belt Sushi - which I understand has made it over to the States as well, albeit at a higher price. Over in Japan it's about 1 dollar for two pieces. People ask if American Sushi holds up to Japanese and it does in a sense, but the one criticism that Japanese people make, and I tend to agree with, is that American chefs don't understand how much vinegar to use in the rice; thus it ends up being like a piece of raw fish on a patty of plain steamed rice, which is not Sushi. That's something I never noticed before but definitely do now. To see the difference go to a Sushi restaurant that is actually owned by Japanese people (which can be difficult to find) and compare it to a Chinese or Vietnamese owned store. Should be a difference.