Now, everyone is mentioning, “Fusion sushi chef”, and I have been wondering what they are really talking about. This may sound negative, but whatever you do including major modifications to sushi making must be based on good quality traditional taste and skill. My main intention is to raise the bar for up coming sushi bars. Don’t we have enough “Mayo special sauce fusion sushi”? I don’t think this comment will go up, but “Hey” I tried.
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3 Responses to “ Fusion Sushi? ”
October 6th, 2008 at 7:07 pm
Jake brings up an interesting point. Exactly what is “Fusion” sushi?
The article on sushi rice cites something related, perhaps therein lies the answer?
http://www.sushimaker.org/definitions/rice/
or go straight to the link:
http://en.wikipedia.org/wiki/Fusion_cuisine
November 6th, 2008 at 7:05 pm
I see alot of sushi bars opening everywhere and the quality is usually not very good. It seems like there are a bunch of sushi chefs that learned some sushi skills but never learned the traditional training ideology instilled in the better chefs. Fusion of cuisine or techniques is great, but the sushi chef should know traditional principals first.
October 11th, 2009 at 6:13 am
what jake and shawn mentions is right, but the importance one is we should not make a fusion sushi to be confusion
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