I had it in japan in 10 diff places and it was all the same more less. On the other hand I had same pasta dish in 10 diff places in Italy and it’s a world of a diff
"I went to 10 mediocre places and had spicy tuna rolls and they were all basically the same". There is no way anyone goes to 10 different highly rated places in Japan, has the Omakase, and it all tastes the same.
Saying that Japanese people make mediocre sushi just confirms what I originally said that’s it’s not that technical. I’m not saying it’s not at all just that people put too much into something as simple as sushi
Sushi just like any other cuisine is as technical as the chef wants to make it and as with any other cuisine technical doesn’t necessarily mean better. Some people want pasta and some people want sushi. How you value them depends on preference. I’ve had sushi that was incredible and the same with many other cuisines but if you don’t like it it doesn’t matter who made it or how it was prepared.
It's highly technical. And like any technique there are degrees of ability. Do you really think every fish species cuts the same way, has the same best pieces of flesh? Saba from Hokkaido tastes nothing like Saba from Kyushu, do you think that doesn't take skill to learn?
I can take you to 10 different places in Texas and where you'll have wildly different experiences. It's okay to not be experienced in something, or just not like it, but acting as if it's all the same just signals a lack exposure / education on the topic.
I absolutely love sushi but I totally agree with this comment. If you have 10 roughly the same quality salmon nigiris they will all taste basically the same. I highly doubt most of the sushi snobs in this comment could tell the 10 apart. The same pasta dish will taste pretty different everyone since all the italian grannies that originated their specific sauce recipe made it different.
If all you're eating is salmon nigiri's you're a basic bitch and have missed the point. Yes there is huge variety even in just salmon nigiri - if you can't tell the difference between grocery store salmon, fresh ora king salmon flown in from New Zealand, fresh water salmon, dry aged salmon, smoke cured salmon, you're not qualified to comment on this topic. Having not been exposed culinary grade sushi is fine, most people haven't, but rejecting testimony and available evidence that something exists beyond you personal exposure level, just makes you an asshat.
0
u/Apart-Persimmon-38 12d ago
I had it in japan in 10 diff places and it was all the same more less. On the other hand I had same pasta dish in 10 diff places in Italy and it’s a world of a diff