Quote:
Originally Posted by Saccopoo
Sorry, but I am.
And food should be a lot more, especially sushi. In Japan, you have to apprentice for 10 years before you can be considered as a "sushi chef." There is a huge amount of knowledge that is required, from the preparation of the rice to the quality of the fish to the proper slicing and to the pairings of the fish itself.
And food itself is an art form. The texture, the taste, the smell, the visual, etc. There is so much that needs to be put into it to achieve a high satisfaction level in terms of addressing all the senses.
I don't mind that people are eating "sushi" in the same way that I don't mind that they go to Applebees or Olive Garden. If they are happy with mediocrity in their food, then it works for them. I just find that the proliferation of sushi joints over the past 10-15 years has diluted the quality and dedication to the art which made it popular in the first place.
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So you've eaten sushi in Japan then? If you have, then you would know that 95% of what we eat here as "sushi" is the same as it is in Japan. As long as the fish is fresh or flash frozen (even in Japan), then it is generally the same. The specialty rolls are unique to each restaurant, but it's still that way overseas.
I'm sure there are crappy sushi places all over the place, but that goes for any type of food. Just because it has become popular for Americans doesn't mean the quality or craftsmanship of the food is crap. I had "mall sushi" in Japan that was that way.
And, sushi is more popular today than it was 10 years ago, but I've been going out to restaurants for it for 30 years here in the Midwest. You just sound pissed because you wanted to be trendy and cutting edge and found out what millions of Japanese and Americans have known for half a century. Sushi is good food.