The absence of a hibachi restaurant didn’t surprise me. Nor did the sparse, and almost invisible, presence of teriyaki-flavored products. No, it was the presence of an alternative world of sushi that attracted and excited me as I flew over the pacific and visit the land of the rising sun, Japan.
While the fact that the culinary world of the Japanese is more complex and varied than is displayed in the United States shouldn’t surprise anyone. That is practically an inevitability. While Japanese food isn’t in its infancy in the United States, with sushi bars inhabiting places in our mall food carts and rest stops, it hasn’t expanded much beyond sushi, hibachi, and with occasional dashes of teriyaki, tempura, soba and udon soups, and, of course, ramen. Dishes too diverse to describe round out their varied diet, including oddities such as yakitori, takoyaki, and okonomiyaki. Having said that, with a tinge of regret at leaving that culinary paradise, the purpose of this article isn’t to describe the wonders of Japanese cuisine, but rather to illustrate subtle differences between sushi in the United States and sushi in Japan.
The main differences between Sushi in Japan and Sushi in the US are as follows:
1) Freshness: When it comes to fish, freshness is quality. The freshness of the seafood is what really stood out. One trip to the Tsijiki food market in Tokyo showed why. Fish of varied shapes, sizes and colors jumped around soon to meet the fateful knife, while Japanese fisherman scooted around the market floor on scooters attached to drums. The freshness and care given to the seafood was amazing. Of course you can find good quality seafood in the United States, though you generally have to pay a high premium for it. Fresh fish in Japan almost felt like a birthright.
2) Lack of Rolls: Sushi rolls are what got me hooked on eating raw fish. A little bit of fresh or cooked fish, an avocado slice, maybe a cucumber, and topped with some fish eggs, wasabi and ginger…certainly that is the quintessential piece of sushi here right? Couldn’t find it in Japan. What we call sashimi in the US was pretty much all that was available. That or a piece of fresh fish, a hint of wasabi underneath, and followed on the bottom with some pure white rice. While their sushi was fresh and delicious, and highlighted the quality of the seafood, I may have to confess my all-encompassing love of the sushi roll and give the United States the edge here. After all, we do have sashimi and more basic rolls. But the avocado sushi combination is just too wonderful to forget.
3) Conveyer Belt: Yes, one thing we just don’t seem to have in the United States is conveyer belt Sushi. But boy is it fun. Plates of varying colors spin round the dining room and you take what you like, paying by the plate. At the end, they sum up the plates you bring to the counter, and you leave stuffed to your heart’s content.
Sushi has proven to be a pretty variable cuisine. The American version of sushi in roll form with the mixed vegetables is an interesting twist. However, the simplicity and freshness of sushi, in odd locales such as a conveyer belt restaurant, make the experience of eating sushi in Japan a long lasting and wonderful memory.
