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CityPaper.net: On a Roll
A friend just got back from a tour of Japan. He loved it, but said he found the sushi unsatisfying. I didn't see how, until he explained that it "lacked flair." He's a spicy-tuna-roll kind of guy...The concept of "authentic" Japanese sushi is one every sushi restaurant very much wants its American customers to believe they're getting when they belly up to the bar. And the sushi very well may be authentic. But chances are, if an American is eating it, it ain't authentic. And that's nobody's fault but our own. Specifically, our palates are to blame...Takashi Yoshida...can cite the differences between how we eat sushi, and how sushi is eaten in the Land of the Rising Sun. "In Japan, sushi is mostly nigiri. There, sushi sales are 80 percent nigiri and 20 percent maki, or rolls. Here, I sell 70 percent rolls, and 30 percent nigiri. Americans are afraid of eating raw fish, so it's mostly cooked or smoked fish they order when they order sushi. "...more...