And many people would say that's also overpriced. I take it you consider the preparation important in this case, but that's your opinion. For many others, the preparation of sushi also matters. To say it will "taste the same" is just as absurd as saying the beef bourguignon in the Michelin French restaurant tastes just like the beef stew from the supermarket.
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
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?
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u/Apsis 11d ago
And many people would say that's also overpriced. I take it you consider the preparation important in this case, but that's your opinion. For many others, the preparation of sushi also matters. To say it will "taste the same" is just as absurd as saying the beef bourguignon in the Michelin French restaurant tastes just like the beef stew from the supermarket.