Hey everyone,
I've recently came back from a family trip overseas and we had a day of layover in Tokyo, Japan. I managed to try some of their sushi (went to Ariso Sushi in Haneda Airport as well as supermarket sushi in Aeon Mall in Narita Japan). I think the experience seems to be much better than the sushi in America. I live in a small city and while the sushi there is good, it still pales in comparison when comparing to the homeland Japan. Even the supermarket sushi (which is considered lower quality than good restaurants in Tokyo) is better than most of the higher end sushi restaurants in America.
So I've come to this conclusion, and if possible, could you guys confirm or correct me if I'm wrong?
"The real difference in sushi from Japan and the US is mostly the kind of rice used, the way it is prepared (temperature, process, aging, amount of seasoning- salt, vinegar, etc.) and kind of rice used.
Also, the fish used is of higher quality (tastes better- less fishy taste) and more fresh than the US (since it usually arrives from the fisherman's catch and then immediately to the market)."
If there are other differences or if I still didn't get decent sushi, let me know so that in the future if I ever visit Japan, then I would make sure to make the very best of it.
Finally, I have a picture of a supermarket sushi box, with red outlines. Are those red snapper (tai) and yellowtail, or something else? http://puu.sh/jOkjN.jpg
Also, I have other pictures of the sushi I tried there, but I think is quite a long read already.
-Henry
I've recently came back from a family trip overseas and we had a day of layover in Tokyo, Japan. I managed to try some of their sushi (went to Ariso Sushi in Haneda Airport as well as supermarket sushi in Aeon Mall in Narita Japan). I think the experience seems to be much better than the sushi in America. I live in a small city and while the sushi there is good, it still pales in comparison when comparing to the homeland Japan. Even the supermarket sushi (which is considered lower quality than good restaurants in Tokyo) is better than most of the higher end sushi restaurants in America.
So I've come to this conclusion, and if possible, could you guys confirm or correct me if I'm wrong?
"The real difference in sushi from Japan and the US is mostly the kind of rice used, the way it is prepared (temperature, process, aging, amount of seasoning- salt, vinegar, etc.) and kind of rice used.
Also, the fish used is of higher quality (tastes better- less fishy taste) and more fresh than the US (since it usually arrives from the fisherman's catch and then immediately to the market)."
If there are other differences or if I still didn't get decent sushi, let me know so that in the future if I ever visit Japan, then I would make sure to make the very best of it.
Finally, I have a picture of a supermarket sushi box, with red outlines. Are those red snapper (tai) and yellowtail, or something else? http://puu.sh/jOkjN.jpg
Also, I have other pictures of the sushi I tried there, but I think is quite a long read already.
-Henry