Sushi Confidential: Why so expensive?

Sushi Confidential

Why is sushi so expensive?

Well for one, you get what you pay for.

If you want a block of whatever fish that’s delivered already been cleaned and filleted, where you don’t know how that fish was cared for at what temperature and exposed to air for who knows how long… I would recommend any half price sushi joint.

If you like your sushi rice to be hard and seasoned with whatever the fuck… I would recommend Kroger and maybe a nice sativa to enhance the experience.

I don’t think most people think about how much work goes into a dish. Think of a nice pasta. Alle vongole, the seafood pasta of the four Roman horsemen.

Perfection is just doing all the tiny details exceptionally well.

That pasta has a lot to it and in some ways not, but you have to get those ingredients gelled that they come together into one amazing dish.

Sushi has two, for the most part. You fuck up the rice, you’re fucked. You fuck up the fish, you’re fucked. Then add the element that you’re serving raw meat to people. Safety, health.

In alle vongole, if you mess up the clams then ehh maybe the muscles compensate, the sauce, maybe the noodles are perfect.

Just two.

That fish is caught on a boat in Japan or wherever. It matters how it’s killed. That fish gets delivered in a refrigerated airplane. Somebody cut off the fish’s head, gutted it, cleaned out the blood, filleted the fish, usually prepared it in some fashion, then cared for it so it doesn’t oxidize or get too hot.

Then they sliced it for one tiny slab. Haven’t even discussed the details of great sushi rice.

All that for one bite and your Instagram photo.

You get what you pay for.

Bon appetite.

Best,


E


#ARTiculate