What makes the real Japanese sushi better?

Question

I'm a huge fan of sushi here in the U.S. and I usually eat it at least once a week if not two or three times. There is of course a big difference from one restaurant to the next, but do the Japanese really frown on what we call sushi & why? I have heard exotic tales about cutting the fish filets close to the skin of poisonous fish in Japan, but what else makes it taste better?

Answer 1

the soy sauce =]

Answer 2

It doesn't. American Sushi is better.

Eating Sushi in Japan just feels different because of the location. Like having pasta in Italy.  It isn't really better, just a different atmosphere.

Answer 3

The difference in quality from restaurant to restaurant depends on the kind of clientèle. If the restaurant invests in the most expensive fish daily and no one is willing to pay the price, they will go for a cheaper selection.

And it's true. Get to know the chef. They know who are the regulars and who are willing to pay for freshness. Drop that pencil and that piece of paper. Let the chef decide what's good for you.

Japanese fish just taste different. A trip to Tsukiji fish market in Japan will tell you why.

Answer 4

my girl friends is straight from tokyo .. fine grain rice make it sticky by fanning it .. try shrip / c**p or any fish really .. avacado and cooked egg enjoy :)

Answer 5

1. fish from different waters taste different

2. Japanese take pride in using the absolute freshest ingredients

3. Sushi made in Japan is usually made of more simple ingredients (and weirder ingredients too)

4. Japanese usually don't use all the sweet sauces, mayonnaise etc.

I like both, but prefer sushi made in the US - I like all the extra sauces etc. and the creativity that is put into making new items.

Answer 6

Different kinds of fish in different seasons and freshness of the fish / shellfish and the preparation of their rice (Japanese rice is highly demanded within Japan and they haven't much left for export!) taste different.  I had sushi in Vancouver, Seattle, Hawaii before and the taste was so different when compare to what I had when I was in Japan (I lived in Tokyo for a few years and have been around Japan many times).  Even the soy sauces taste different, well, good sushi restaurants serve good quality soy sauce and they also use good quality rice vinegar to prepare their sushi rice, certainly you pay what you get!

Good quality soy sauce can compliment the flavor of different seafood with aroma of sun-dried soy bean while cheap soy sauce tastes just like salt water!

I would like to recommend you to go to Japan and try some sushi restaurants (not the chain restaurants but the small ones in the allies) and find the differences yourself.

Answer 7

The chefs are highly trained, and the food is amazingly fresh.

Obviously, if you want the best, you must go to the source.

Answer 8

I think it varies from place to place. Sushi outside Japan is usually a joke compared to the real thing, that is if your taste buds are equipped to detect subtle but texture and flavour-defining differences. Not to say there are no good places outside Japan, because there are many!

I think the key factors to making sushi taste the best are the type of rice (must be Japanese short grain koshikihari) the seasoning must be sufficient. The seasoning makes a huuuge difference. It must be the right ratio of rice vinegar, sugar and salt. Then lastly, the japanese make sushi rice in a special wooden bowl which I believe imparts some flavour to the rice. Also it cools the rice faster because of its large width and shallowness (they fan it as well) giving it an overall better texture. The freshness of the ingredients is paramount. There's little use to having the best ingredients and rice if its thrown together roughly in the end.

Lastly, I think the care and love that goes into making sushi is higher in Japan, as the customers themselves are Japanese and grew up eating it- therefore their standards would probably be higher than a foreigner. A tradition that still goes on in Japan, where it takes years of apprenticeship and learning to become a master sushi chef. Imagine tasting the sushi of someone that has devoted their lifes work to it.

Answer 9

If it's not 100% owned, managed and staffed (chefs) by Japanese, I wouldn't even sniff the sushi. No other people in the world is qualified to make "sushi" other than the Japanese. Aspiring sushi chefs in Japan spend "years" just preparing the rice alone; which other culture in the world subscribe to this grueling apprenticeship?

If you've had sushi in Japan, you'd think twice about eating sushi outside the Japans. No comparison!!

Answer 10

wasabi and soy sauce!yuuummmm

Answer 11

You can get good sushi in the US. The most important ingredient is very fresh fish. That makes a huge difference. Also they cut the fish right before they serve it. The fish portion is fairly large. If you want good sushi, go to a restaurant that a lot of Japanese people go to. It would probably have a Japanese name like Sakura-bana or Shin-Osaka (two near where I live), not some kind of fake name like Bamboo sushi. The management of good sushi shops is usually Japanese.

Answer 12

The types of fish is a big deal. The U.S. firstly doesnt have them same types of fish off its coasts cause both coasts have cold curents running by them. Japans warm currents hold different kinds of fish. plus japan is much smaller and fresh fish can be served within an hour of its catch. while if you live in Denver or Salt Lake City, itll take some time to get fresh fish to you. Back to the different kind of fish, If a fish is caught in Japan it takes awhile to get to California, and just forget about New York.

Answer 13

Freshness.