Just what is Real Sushi?

[Wesley]

Japanese restaurants invited to win approval of the sushi squad - Times Online

Japanese restaurants invited to win approval of the sushi squad







Leo Lewis in Tokyo


It may look like sushi, taste like sushi and wriggle like sushi, but for the gourmet in London, Paris or New York, the question remains: just how Japanese is this raw fish?
Officials in Tokyo are offering a worldwide “authenticity screen” for restaurants that purport to be Japanese. The scheme, they say, may lead to an equivalent of the Michelin star system for the world’s 25,000 Japanese restaurants. The kitchens of these establishments will soon be visited by teams of experts, run under the auspices of Japan’s Ministry of Agriculture, who will assess the provenance of ingredients and how far they offer a real taste of Japan.
The origins of the wasabi horse-radish (preferably from the Izu peninsula), miso paste (preferably from the Nagano mountains) and pickled ginger (preferably from Tochigi) will all be scrutinised. Rice is expected to be the most frequent area of failure: a true sushi master will insist on Japanese koshihikari rice grown in Japan.
The same variety grown in California might, just, be acceptable. Faux pas may include serving Chinese soy sauce, or miso soup in a porcelain cup.
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The organisers, who see the campaign as promoting Japanese food and its health benefits, are anxious not to appear to be unleashing a squadron of international “sushi police”.
When an authenticity screen was mooted last year it was condemned by chefs round the world as “meaning-less”. The popularity today of Japanese food was self-evident without diners being bothered about authenticity, it was argued. Officials at the Japanese Foreign Ministry admitted that the original plan had soon become a “PR catastrophe”.
But organisers of the new scheme emphasised that certification would not be used to denounce as “fakes” those restaurants that did not meet their standards. Instead, establishments that serve genuine Japanese food will receive a seal of authenticity to act as an assurance of high quality.
The seal will be useful for those drawn to the food’s health benefits, which depend on the genuineness of ingredients, particularly the fish and the tofu. The life expectancy of Japanese people has caught the eye of Russia’s billionaires, and miso soup, once just a staple of the ordinary Japanese home, has become a red-hot export market.
The seal’s design, displayed yesterday, resembles a coat of arms, with chopsticks, a Rising Sun background and the petal of a cherry blossom. The award will go to restaurants that meet five criteria of authenticity and can show that they have mastered the classics of Japanese cuisine.
The scheme is to be administered locally. The inspectors are already in Bangkok, Shanghai and Taipei. They will arrive this year in London, Amster-dam, Los Angeles and Paris.

[balken]

Fish + dead = sushi

[cstrunk]

I saw a video on America's Funniest Home Video's this evening that showed some Americans eating at some Japanese place, and they were served something that had a fish head on the plate.... that was still moving....

[keepngoal]

this is making me hungry.

IMO sushimi > sushi

But sushi is still awesome!

I hear there is new? sushi bars in DSM. Which ones are best for sushimi and/or sushi?

-keep

[balken]

Fish + dead - cooking + rice = sushi
Sushi - rice = sashimi

Is this correct?

[brianhos]

I did not like Sushimi as much as the rolls. Both were good, but spicy tuna rolls from :

http://blowfishsushi.com/takeoutsf.pdf

That was the single best food I have ever had in my life.

[brianhos]

Fish + dead - cooking + rice = sushi
Sushi - rice = sashimi

Is this correct?

Sashimi is just fish with soy sauce or/and wasabi. Think a plate with just some fish on it.

[brianhos]

Sashimi:

[keepngoal]

Fish + dead - cooking + rice = sushi
Sushi - rice = sashimi

Is this correct?

correct. sashimi is raw fish usually in 2.5 inch cuts. No rice, no wrap (seaweed) and a 'dressing' soy sauce or wasabi and ginger. Yellow fin tuna (Ahi sashimi) is the best i have ever had. I will order sashimi any time I am able.

-keep.

[throwittoblythe]

this is making me hungry.

IMO sushimi > sushi

But sushi is still awesome!

I hear there is new? sushi bars in DSM. Which ones are best for sushimi and/or sushi?

-keep

I don't eat the stuff, but my gf and her family do...they say Taki is the best.

[herbicide]

Taki is pretty good for something this far away from the coasts. It is average compared to restaurants in Califonia, Florida, etc.

I was told by the waitress/manager at restaurant on the Gulf coast in Florida that technically true sushi cannot be older (been dead) for over 6 hours. This is pretty much impossible in Iowa.

[jumbopackage]

I think there is a new place in town I haven't tried yet, but of the places I have tried, I think Taki is pretty much the best in town.

[Cy Hard]

Hey if no one here has been to, go to AJ's - Appare Japanese Steakhouse for some good sushi. Also though Waterfront given they overnight all of there fish fresh is still my favorite for good sushi. And yes, Yellowfin Tuna Sashimi is the best tasting stuff on earth if fresh.

[brianhos]

Man, you all just made me so hungry! The thing I love about sashimi and sushi, is you don't feel all blah after eating it. You actually feel good!

[cybsball20]

Waterfront is probably my favorite, try the Mexican Roll (It's not on the menu). Wok in motion is good too. Taki is fun for the atmosphere but as far as sushi, those two are best.