1 Name: Unknown Japuzz Watcher[] Date: 26/07/02(Thu) 08:59:34 ID:HSaP
I’ve bought sashimi at the supermarket and made it myself, and honestly, it tasted just like sushi.
3 Name: Unknown Japuzz Watcher[] Date: 26/07/02(Thu) 09:00:10 ID:Ihwd
There’s no way that’s true.
5 Name: Unknown Japuzz Watcher[] Date: 26/07/02(Thu) 09:00:28 ID:HSaP
>>3
It is true.
The only real difference is the freshness of the fish.
6 Name: Unknown Japuzz Watcher[] Date: 26/07/02(Thu) 09:00:59 ID:aY6E
There’s no way.
You’ve probably never eaten the real deal.
9 Name: Unknown Japuzz Watcher[] Date: 26/07/02(Thu) 09:01:26 ID:mFKZ
Sounds like someone who’s never had high-end sushi in Ginza.
15 Name: Unknown Japuzz Watcher[] Date: 26/07/02(Thu) 09:02:49 ID:rEdE
A life where you can’t tell the difference might seem cost-effective, but you’re missing out on the joy.
19 Name: Unknown Japuzz Watcher[] Date: 26/07/02(Thu) 09:04:13 ID:8d22
The hardest part is building the connections to source the ingredients.
21 Name: Unknown Japuzz Watcher[] Date: 26/07/02(Thu) 09:04:40 ID:HSaP
>>19
If that’s the case, wouldn’t large supermarkets with high distribution volume be better?
20 Name: Unknown Japuzz Watcher[] Date: 26/07/02(Thu) 09:04:31 ID:JTd8
Then why don’t you open a shop and make money from it?
27 Name: Unknown Japuzz Watcher[] Date: 26/07/02(Thu) 09:06:58 ID:C94Q
Sushi is just a simple dish of a slice of fish on top of rice.
There shouldn’t be much difference no matter who makes it.
28 Name: Unknown Japuzz Watcher[] Date: 26/07/02(Thu) 09:07:07 ID:HSaP
>>27
Exactly.
29 Name: Unknown Japuzz Watcher[] Date: 26/07/02(Thu) 09:08:05 ID:PFeN
First of all, supermarket sashimi tastes bad.
30 Name: Unknown Japuzz Watcher[] Date: 26/07/02(Thu) 09:08:09 ID:cIx8
Right? Just hold the vinegar rice in one hand, do the pose to add air and shape it, put the fish on top, and boom, “Hei!”
33 Name: Unknown Japuzz Watcher[] Date: 26/07/02(Thu) 09:09:20 ID:pjhx
But it takes about 20 years to train at a traditional sushi restaurant, doesn’t it?
38 Name: Unknown Japuzz Watcher[] Date: 26/07/02(Thu) 09:10:35 ID:e0Qm
Sushi has meaning because the chef makes it with hands that were jerking off the night before.
39 Name: Unknown Japuzz Watcher[] Date: 26/07/02(Thu) 09:11:15 ID:cIx8
>>38
So they’re busy hand-shaping something every single day.
40 Name: Unknown Japuzz Watcher[] Date: 26/07/02(Thu) 09:11:20 ID:PFeN
>>38
That means I can only trust an old man’s sushi then.
41 Name: Unknown Japuzz Watcher[] Date: 26/07/02(Thu) 09:11:21 ID:HSaP
>>38
I’d rather make it myself.
57 Name: Unknown Japuzz Watcher[] Date: 26/07/02(Thu) 09:16:31 ID:cIx8
I went to a famous sushi place in Nagoya that’s always on TV, but the vinegar rice was so hard I couldn’t even swallow it. Maybe the master is getting senile.
64 Name: Unknown Japuzz Watcher[] Date: 26/07/02(Thu) 09:18:15 ID:cIx8
You know those molds that let you pop out sushi instantly?
That’s good enough for me.
66 Name: Unknown Japuzz Watcher[] Date: 26/07/02(Thu) 09:18:40 ID:JpCr
Doesn’t it ruin the atmosphere if a cool-looking chef isn’t making it right in front of you?
69 Name: Unknown Japuzz Watcher[] Date: 26/07/02(Thu) 09:19:16 ID:7ofo
Chef: “3 years of cooking rice! 8 years of molding sushi! I’m not teaching you anything, so watch and learn!!”
73 Name: Unknown Japuzz Watcher[] Date: 26/07/02(Thu) 09:20:17 ID:jWMr
>>69
Doctor: “6 years of medical school! 2 years of residency! I’ll teach you everything so absorb it all!!”
76 Name: Unknown Japuzz Watcher[] Date: 26/07/02(Thu) 09:20:38 ID:cIx8
>>69
I bet you could learn to make sushi in 3 days in America.
77 Name: Unknown Japuzz Watcher[] Date: 26/07/02(Thu) 09:21:21 ID:UCXJ
>>69
But if you think about it, that’s fair.
They’re taking in ignorant kids for free and providing them with room and board.
And they have several of them at once.
Of course, they don’t have the time to teach them every single detail individually.
74 Name: Unknown Japuzz Watcher[] Date: 26/07/02(Thu) 09:20:27 ID:hS4b
Looks like Horie-mon started this thread.
79 Name: Unknown Japuzz Watcher[] Date: 26/07/02(Thu) 09:21:54 ID:JpCr
It’s definitely not exactly the same.
Well, I guess only people with refined palates would know the difference.
83 Name: Unknown Japuzz Watcher[] Date: 26/07/02(Thu) 09:22:19 ID:2VgD
Idiots ← Think the actual molding is the majority of the quality.
Sushi is about discerning the quality of ingredients, preparation, filleting, and the vinegar rice ratio. Why is everyone talking like the only thing that matters is the molding?
95 Name: Unknown Japuzz Watcher[] Date: 26/07/02(Thu) 09:24:40 ID:JpCr
Give it a rest, you sound like someone who’s only ever eaten supermarket sushi packs.
114 Name: Unknown Japuzz Watcher[] Date: 26/07/02(Thu) 09:28:45 ID:DVQQ
I started practicing properly this year and it’s actually pretty difficult.
If you went to a sushi school and did it every single day, you’d probably improve a lot in a month, but if you’re only making it occasionally with fish you caught, you won’t improve that fast.
118 Name: Unknown Japuzz Watcher[] Date: 26/07/02(Thu) 09:29:21 ID:U9oR
>>114
Looks good, drop dead.
122 Name: Unknown Japuzz Watcher[] Date: 26/07/02(Thu) 09:30:04 ID:cIx8
>>114
Your plating could use work, but the sushi looks quite tasty.
133 Name: Unknown Japuzz Watcher[] Date: 26/07/02(Thu) 09:33:32 ID:cFVV
Even if you can make it yourself, it’s a hassle.
Preparing various kinds of fish also seems expensive.
It’s easier to just go out and eat it.
144 Name: Unknown Japuzz Watcher[] Date: 26/07/02(Thu) 09:36:01 ID:cFVV
I have a peasant palate, so it doesn’t matter to me who makes it.
I just want to eat lots of different kinds, so I’ll stick to conveyor belt sushi.
154 Name: Unknown Japuzz Watcher[] Date: 26/07/02(Thu) 09:38:46 ID:2ojK
But when you make it yourself, you need skills in cooking rice, mixing vinegar, handling and slicing fish, and shaping the rice—there’s a lot required.
169 Name: Unknown Japuzz Watcher[] Date: 26/07/02(Thu) 09:41:44 ID:6c5G
A sushi chef’s job isn’t just about molding, is it?
That might be the only part that’s visible to the customers, though.
177 Name: Unknown Japuzz Watcher[] Date: 26/07/02(Thu) 09:43:49 ID:IOck
Think about it the other way around.
The commercial strategy of the people in the old days who managed to elevate something as simple as putting a slice of fish on rice to this level is insane.
199 Name: Unknown Japuzz Watcher[] Date: 26/07/02(Thu) 10:07:09 ID:3VER
Is it really that easy to mold?
Filleting fish is tough.
Especially peeling off the thin skin.
Source: Why is sushi treated as such a high-end cuisine when even an amateur can make it?
https://hayabusa.open2ch.net/test/read.cgi/livejupiter/1782950374/
Introducing a store where you can buy Japanese clothing.
