Confessions of a White Sushi Chef
I read stories like this, and I wonder: does washing rice for 3 years really make your sushi <i>that</i> much better? The way sushi chefs talk about sushi makes it sound like there&#x27;s some sort of massive, order-of-magnitude difference between them and the &quot;sushi men&quot;. But at the end of the day, it&#x27;s still fundamentally fish over rice.<p>I can&#x27;t help but wonder: if you look at the high-end sushi biz with perfect objectivity, is it one of those &quot;Joe Biden eating a sandwich&quot; things? And if not, why aren&#x27;t most other &quot;quick&quot; foods susceptible to this level of rigor and scrutiny?<p>Guess I&#x27;ll have to visit Japan to find out.