Image courtesy of: TexasFoodGawker
My love for sushi began at a very young age, which isn’t common for most. As far as my parents were concerned, I could eat sushi for breakfast, lunch, and dinner. For those who know me, it is apparent that sushi continues to be my favorite food to this day. My experiences with sushi remain within the boundaries of The United States, which left me wondering how sushi may differ in the place in which it was born: Japan. From how it’s made to how it should be eaten, let’s take a look at all that sushi culture has to offer.
The Tale of Sushi: History and Regulations
Cindy Hsin-I Feng
The author of this article, Cindy Hsin-I Feng, provides an in-depth analysis of the history of sushi in Japan, how sushi began to make its way into the United States, and other important nutritional facts about sushi. She begins by telling the reader how the upbringing of sushi occurred around 718 A.D. and continues to takes us through the journey of how the process of sushi-making underwent multiple changes over the years. From sushi’s evolution into a snack food in the 1820s to making it’s first appearance in shops and restaurants in Japan around the 1920s, Cindy covers the invention of sushi and it’s upbringing in Japan all the way to the appearance of sushi in America. With its rise in the American diet between 1988 and 1998, sushi finally became one of the most popular dishes in America in the 20th century. This article takes notice to the convenience of sushi in America and how it can be found in convenient stores across the country.
This article both memorializes and commemorates the story and transformation of sushi. Author Cindy Hsin-I Feng is a part of the Graduate School of Applied Professional Psychology at Rutgers. This article in particular can be found in the Comprehensive Reviews in Food Science and Food Safety, giving it credibility and authority.
| Hsin‐I Feng, C. (2012). The tale of sushi: history and regulations. Comprehensive Reviews in Food Science and Food Safety, 11(2), 205-220. |
Trevor Corson
Trevor Corson provides an outline on the differences in sushi in America and sushi in Japan. Through telling his story of visits to sushi bars in Japan and how they differ from sushi restaurants in America, he explains how the experiences were extremely different when it came to the service and the quality of the food. Corson discusses how in Japan, a customer will sit at a “sushi bar” rather than sitting down and ordering from a menu like one would do in America. He continues by saying how the chefs in the Japanese sushi bars make it a point to get to know the customer through meaningful conversation, which is a very rare occurrence in America. This article portrays how America markets sushi as authentic Japanese cuisine, when in reality this is not what we are really getting. It brings to light how sushi chefs in America serve “simplistic menus” that offer unhealthy items and disregard the classic Japanese styles of sushi.
Trevor Corson, author of the highly commended novel The Story of Sushi: An Unlikely Saga of Raw Fish and Rice, worked as a commercial fisherman and has written many pieces for publications like the Atlantic, Wall Street Journal, and New York Times. He is the recipient of a Japanese Ministry of Education Fellowship and a John Fisher Zeidman Memorial Chinese Studies Fellowship. His passion for fishing and sushi stems from his time spent in Japan and China. This source deems credible due to his knowledge in and firsthand experience with Japanese culture.
| Corson, T. (2009, June). American sushi. The Atlantic. Retrieved from https://www.theatlantic.com/magazine/archive/2009/06/american-sushi/307431/ |
Sushi Standards and the American Way
Tim Carman
This article written by Tim Carman serves the category of advocating for change by painting a picture of the many issues with American sushi and how they might be fixed. Kaz Okochi, chef of a sushi bistro, is interviewed by Carman and offers input on why he thinks American sushi is so different than sushi in Japan. He states his concern for the chefs who lack the long years of training that are crucial for any adequate sushi chef and explains how the qualified chefs who dwell in Japan have no interest in traveling to America due to a shortage of financial opportunities. Not to mention, immigration is extremely difficult. In American, this leads to mediocre sushi chefs serving low-grade fish and offering sushi that has little to no correlation to Japanese culture. Carman interviews Trevor Corson, a well-known author, who blames this mishap on Japanese sushi chefs who traveled across the ocean in the 1980s to America and received sufficient payment through the simplification of classic Japanese style nigiri.
A full-time writer for the Washington Post’s Food section, Tim Carman attains a passion for all that is food. The Washington Post is a highly recognized newspaper where millions of Americans flock to for their daily dose of news. Therefore, this article proves a reliable source for how the problem with sushi in America can be resolved.
| Carman, T. (2012, January 24). Sushi standards and the American way. The Washington Post. Retrieved from https://www.washingtonpost.com/lifestyle/food/sushi-standards-and-the-american way/2012/01/18/gIQAI3slNQ_story.html utm_term=.bcc350b26dea |
Global Eating: Sushi and Identity
Paige A. Edwards
In this article written by Paige A. Edwards, the matter of how sushi is made and consumed in both Japan and America is shown through her own visits to sushi bars in Tokyo along with sushi restaurants here in America. She writes about her findings and offers precise details on how sushi is prepared in each region. She says how sushi in the United States has adapted to the American palette, but that it still maintains a Japanese style of sushi. She not only mentions differences in American and Japanese sushi, but also similarities. For example, conveyer belt sushi in Japan includes loud dining and vibrant colors, which is common to sushi dining in America. Edwards clarifies how cultures are affected by globalization through describing how “American” sushi is reimported back to Japan and introduced as “American-style sushi”. She argues that sushi is a model for how globalization has impacted culture and the ways in which we eat.
Paige A. Edwards works at the Western Michigan University and writes in this academic journal in order to address the effect of globalization on food cultures such as sushi.
| Edwards, P. A. (2012). Global sushi: Eating and identity. Perspectives on Global Development and Technology, 11(1), 211-225. |
David Gelb
Still a master of his craft at 85 years old, Jiro Ono is a three Michelin star sushi chef from Japan. Tucked away in the busy streets of Tokyo, Jiro’s restaurant has become one of the most admired and best-known in Japan with only 10 seats. This Netflix documentary highlights the trials and tribulations of becoming a master sushi chef. From the fish market to the making of the sushi, Jiro Dreams of Sushi informs viewers how every step in the sushi-making process is imperative. This film advocates for change through discussing the issue of overfishing in our oceans, which is leading to an extremely low level of tuna. Jiro proclaims how traditional Japanese sushi is kept very simple and minimalistic. Jiro Dreams of Sushi allows viewers an insight into the art of sushi and how a sushi chef’s quest for perfection will never be complete.
Director David Gelb perfectly captures what it takes to master a skill in this film. This documentary is known as one of the best documentaries on Netflix with extremely high ratings, making it a viable and credible source.
| Iwashina, K., & Pellegrini, T. (Producers), & Gelb, D. (Director). (2012). Jiro dreams of sushi [Motion picture]. United States: Magnolia Home |
The Truth About American Sushi No One Wants to Hear
Hannah Cooper
In this article written by Hannah Cooper, all fingers are pointed at Americans for incorrectly portraying what sushi looks like. She sheds light upon seven different ways in which Japan and America attain drastic differences in how they each prepare sushi including how it is made and the training it takes in both countries to become a sushi chef. This simplified and condensed list of discrepancies between the art of sushi in Japan versus America is an easy and enlightening read that all sushi lovers should take the time to enjoy.
Hannah Cooper is a junior Nutritional Science major at Pepperdine University in California. She writes for Spoon University, a site that thousands visit in order to explore their love for food.
| Cooper, H. (2015, July 16). The truth about american sushi no one wants to hear. Retrieved from Spoon University website: https://spoonuniversity.com/ lifestyle/american-sushi-truth |
You’re all eating sushi wrong! Tokyo sushi chef teaches proper way to eat sushi
Jenn Harris
This article offers a short, yet very informative outline on the proper way in which to eat sushi according to Tokyo sushi chef Naomichi Yasuda. Author Jenn Harris provides the reader with an educational YouTube video from Vice’s Munchies that shows different rules one should be aware of when dining at a sushi restaurant. It is made clear that Americans have been left in the dark when it comes to sushi etiquette. From using soy sauce properly to refraining from the use of chopsticks, this article will have you second-guessing your expert knowledge of sushi.
This article written by reporter Jenn Harris comes from the Los Angeles Times, which is one of the most highly distributed newspapers in the country. With the help of sushi chef Naomichi Yasuda, Jenn shares with us her love and knowledge of food.
| Harris, J. (2014, August 28). You’re all eating sushi wrong! Tokyo sushi chef teaches proper way to eat sushi. Los Angeles Times. Retrieved from http://www.latimes.com/food/dailydish/ la-dd-tokyo-sushi-chef-proper-way-eat-sushi-20140828-story.html |
For Sushi Chain, Conveyor Belts Carry Profit
Hiroko Tabuchi
Not all sushi found in Japan is served in a traditional sushi bar with chef’s who have mastered their skills for years. Author Hiroko Tabuchi introduces the concept of conveyor belt sushi, which is a commonly found fad in the Japanese restaurant industry. She mentions how sushi found in these types of restaurants isn’t of the highest quality, but rather offers prices that end up “turning a profit in a punishing economy”. When reading this article, it becomes clear that similarities between American and Japanese sushi may exist. Conveyor belt sushi acquires a dining experience that is similar to one found in a America: a loud and busy atmosphere where customers are confronted with countless tables and booths. Although this may dishonor traditional style sushi, these “Americanized” restaurants market sushi in a way that allows for economic prosperity in Japan.
Having graduated from the London School of Economics and Political Science, Hiroko Tabuchi serves as a business reporter for The New York Times. Her talents led her to become part of a team that received the Pulitzer Prize for Explanatory Reporting.
| Tabuchi, H. (2010, December 30). For sushi chain, conveyor belts carry profit. New York Times. Retrieved from http://www.nytimes.com/2010/12/31/ business/global/31sushi.html |
Why is Brown Rice Sushi so Awful? Here’s the Science
Sujata Gupta
Rice is cherished by most Japanese sushi chefs due to the vital role it plays in making a piece of sushi outstanding and burst with flavor. Written by Sujata Gupta, this article reinforces the importance of white rice in traditional Japanese sushi and how America has grown accustomed to sushi made with brown rice. Through interviewing Mori Onodera, owner of a Michelin starred sushi restaurant in Los Angeles, Sujata illustrates how sushi is about “balancing the flavors and textures” of the rice and fish. She reiterates how sushi has fused into the American diet and through Americans use of brown rice, become a new type of sushi that most masters of sushi frown upon.
Sujata Gupta works as a freelance science writer who attended John Hopkins University. She attains experience writing for BBC, The New Yorker, NPR news, and others.
| Gupta, S. (2016, December 5). Why is brown rice sushi so awful? Here’s the science [Newsgroup post]. Retrieved from NPR news website: http://www.npr.org/sections/thesalt/2016/12/05/503907000/why-is-brown-rice-sushi-so-awful-heres-the-science |
Trevor Corson
In this article, Trevor Corson once again enlightens us on the issue of sushi becoming “Americanized” by demanding that there is a change in the way people eat. He stresses how Americans have grown dependent upon tuna and that this “addiction” has evolved into a lack of Bluefin tuna in our oceans. Corson returns to his argument on Japanese chefs coming to America and growing lazy by serving simple, cheap sushi to their customers. This requires an ample amount of both high grade and low grade sushi, resulting in a dwindling tuna population. He says that these Japanese chefs “didn’t bother to educate us”. He calls to attention that it isn’t more tuna that the world needs, but simply a revolution in the preparation and consumption of sushi in America.
| Corson, T. (2007, July 15). Sushi for two. New York Times. Retrieved from http://www.nytimes.com/2007/07/15/opinion/15corson.html |