Just added a new slideshow that merges my impressions from visits to Tokyo’s Tsukiji Market – where much of the country’s high end fish and seafood is sold and from where much is exported to the rest of the world – as well as photos in the forefront that I shot for a now defunct take-away sushi shop here in Malmö.
As I was putting the slideshow together, I couldn’t help but ponder that over the years, I have eaten much more take-away sushi than I should have. At best, it’s been a barely palatable, albeit visually acceptable, experience. At worst, it’s made me want to regurgitate every sliver of fish, wafer of nori and bite of rice. I feel like a knucklehead every time I find myself being disappointed! Yet amazingly, I keep giving these subpar sushi places and their disinterested owners yet another chance. The lust for sushi is obviously much stronger than my ability to refrain from what will ineviteably dissatisfy me.
Like most other raw dishes from Japan, sushi and sashimi should be served “a la minute” by a passtionate chef that not only knows what he or she is doing, but that also takes great pride in serving a truly quality eating experience. Come to think of it, I think it should be manditory for anybody considering opening a sushi bar to watch someone like the sushi master, Jiro in the excellent documentary, Jiro Dreams of Sushi.