 |
| Above, an inviting display of sushi and other dishes at a restaurant in Asakusa, Tokyo. It isn't edible, though. It's made of plastic. Photo by Armand Vaquer. |
Ever wondered what are the differences between sushi made in Japan and sushi made in the west? There are some differences.
In Los Angeles, there seems to be sushi restaurants everywhere. I've been told that most of them are Korean-owned. In the San Fernando Valley, there seems to be a sushi restaurant on Ventura Blvd. on almost every other block. Well, that's an exaggeration, but there are many of them on the boulevard.
Living Green Magazine's website has an article that will tell you the differences.
They begin it with:
Editor’s Note: Whether you eat sushi or eschew it, this article offers a glimpse into Japanese culture and how a food changes when it crosses the ocean.
The culinary phenomenon that is sushi began life in Japan as far back as the 8th century, with the dish beginning to be enjoyed in the West by the 1950s. But have these two versions inevitably taken different paths?
Cultural factors and taste preferences have both played a role in shaping sushi as we know it in the West today. Let’s look at what’s remained the same and what has become very, very different.
Read more at http://livinggreenmag.com/2013/07/25/food-health/culture-and-sushi-the-difference-between-japanese-and-western-styles/#VZA9lmUERw8KIQvZ.99
No comments:
Post a Comment