Sorry, I used to do the same thing until a master sushi chef and friend taught me how to to truly appreciate it. If you need to DROWN your sushi in soy sauce, you don't really like sushi, you like SALT! The soy sauce is meant to AUGMENT the fish's flavor, not overpower it. Though they are delicious, true sushi does not include California and any other kind of "Rolls" including, "Boston," "Philadelphia," "Spider." These are actually American inventions that have been exported to Japan and sometimes use heavy spices to disguise older less fresh fish. You cannot judge good sushi by eating ROLLS. After all, why do they make such great cars? 4. The Japanese culture is by nature hell bent on attention to minutiae and detail. (If you need to ask me why this is true, then you already disqualify yourself from being any kind of judge of good sushi).
The sushi chef must either be a Japanese person or have studied under a Japanese sushi chef. Sorry, long grain rice any other country just doesn't cut it and usually falls apart. The rice must either be imported from Japan or must be Japanese rice from California. (if it has a strong fishy smell, it's not fresh). The fish must be so fresh you can barely smell it. Here are the 5 elements of good sushi from a true expert, (my wife is Japanese, her uncle was a fish monger in Tokyo for 40 years) 1. Nice ambiance, pleasant service, but sorry, Thyme just doesn't cut the wasabi. Chinese long grain rice just doesn't cut it.
The fish is good quality, the menu has some good Japanese food selections, but sorry, if you want authentic Japanese sushi, you cannot use anything but Japanese SHORT GRAINED RICE. Though they may try, the owners have not captured the essence and culinary art of sushi. Andover Place Arroyos Natural Area Atlantic City Boat Ramp Atlantic Street. This is another Chinese foray into making money on Americans who don't know the difference between one sushi restaurant or the next. Google Translate may not accurately translate all content.
0 kommentar(er)
