How American Sushi Differs from Traditional Sushi


Sushi has become a popular meal in America and, like with all food stuffs that America adopts, we have put our own spin on it. Have you ever wondered just how far American sushi has strayed from its Japanese roots?

The dish was first introduced to the country in the 1960s. At first, sushi was almost nothing like what you would find in a traditional Japanese eatery. Sushi was simply cured fish over a bed of rice, and it was popular among celebrities and businessmen. Today, the line has become more blurred. Japanese sushi houses are being found in America and vice versa.

Even though the line has blurred, there are still fundamental differences in the two dishes. In Japan, sushi is traditionally eaten at a bar, not a restaurant. There’s less variety in a Japanese sushi bar than you see in an American one. In addition, health regulations dictate that the fish used in American sushi be frozen then thawed before serving, while those regulations may be different in Japan.

Another difference is not in the meal itself, but in the chef. In America, there is an idea that the Japanese sushi chef is stoic and somewhat mysterious. In a true Japanese sushi bar, the chef is more like what Americans would consider a friendly bartender. They interact with their diners and make the meal an event.

When it comes to your meal, experts suggest, give up your Americanized notion of seeing everything on your plate at once. Ordering in bulk degrades the taste of the sushi because fish starts to oxidize as soon as it is served. Instead, order one piece at a time and enjoy your experience.

If you would like a true sushi experience, we invite you to visit us at RuSans!. We know that you will be impressed with your your meal at the best Japanese seafood restaurant in Kennesaw.

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