Although sushi has enjoyed a popularity boom world-wide, an unfortunate side effect has been the creation of numerous sushi bars run by highly inexperienced or untrained chefs using ingredients of questionable quality. The 'edible art' has slowly been reduced to a fast-food style meal. In this volume, the author describes the key points to look out for when choosing a sushi bar and how to tell the difference between a sushi chef of quality, or a sushi bar full of novices.
While most of us are unaware of the true art of sushi as it is prepared in Japan, the majority of customers are sadly led to believe that what they see in the sushi case in front of them is everything that sushi could possibly be.
In this volume, the author describes his own training in Japan, sheds light on the differences between sushi in Japan and modern sushi in the United States, gives tips for improving the interaction between the traditional chef and the American customer, and provides lessons for skill development for the beginner chef.
While most of us are unaware of the true art of sushi as it is prepared in Japan, the majority of customers are sadly led to believe that what they see in the sushi case in front of them is everything that sushi could possibly be.
In this volume, the author describes his own training in Japan, sheds light on the differences between sushi in Japan and modern sushi in the United States, gives tips for improving the interaction between the traditional chef and the American customer, and provides lessons for skill development for the beginner chef.
