In my opinion, Japanese sushi, a dish that pursues "original taste," the quality of the ingredients itself is indeed more excellent than the chef's skills. Compared with Chinese food, in Japanese food (specifical sushi/megumi sushi menu), raw materials significantly impact the taste. For example, there is a method of thickening and sizing in Chinese food. Which can change the flavor and taste of the ingredients to a certain extent. However, due to the different processing methods of the elements. In sushi, the quality of the raw materials is more likely to affect the presentation of the entire dish. For example, bluefin is quite different from regular tuna in texture, flavor, muscle fiber, and oil distribution, and you can taste completely different flavors on the same type of tuna.
Therefore, assuming that the "10,000 yuan sushi restaurant" is a high-level sushi restaurant, the most significant difference between it and a 100 yuan per capita sushi restaurant is the raw materials. From a technical point of view, most sushi restaurants on the market today can be classified into two forms, American and traditional Japanese. *American-style sushi originated from Japanese immigrants who immigrated to the United States in the early years. Sushi was improved to meet the local tastes of the United States. But later, the vast majority of employees of sushi restaurants in the United States became Chinese in the United States (most of them are still from Fujian, which is another piece of history, not listed for the time being). Based on Japanese immigrants, the Chinese have upgraded American sushi. So that it has some influence on Japan. Therefore, the transmission route of American-style sushi can be described as Japanese immigrants - the United States - American Chinese - China, Japan (export to domestic sales and re-export), so much is introduced to give everyone a general understanding. Mid-to-low-end buffets and some so-called "mid-to-high-end" Japanese restaurants are American-style sushi. In fact, American Japanese food does not have high requirements for raw materials. It is not that the store does not want to use it, but it is determined by the cooking method of American Japanese food. Compared with traditional Japanese food's pursuit of the authentic ingredients taste, American sushi pays more attention to the secondary processing of ingredients. The most typical ones are mayonnaise grilled salmon and various sushi rolls.
Tasty? To be honest, as long as there are no significant problems with the raw materials, the sushi of this method actually tastes delicious, and I like it very much. More importantly, this approach makes Japanese materials more readily accepted by the general public. For practitioners like me, it is an innovation with countless merits. High end? From my personal point of view, I don't look down on American-style sushi, but this kind of American-style sushi can't be called "high-end." The taste of the ingredients themselves is not reflected, contrary to the concept of Japanese sushi cuisine. The so-called "high-end" or "high-end" demonstrates the value of the elements and the chef's skill. American sushi cannot be the ultimate in both. Back to the main question, what is the technical content of sushi? In American sushi, there is no such thing as technical content. Suppose you are a practitioner or have some knowledge of Japanese ingredients. In that case, you will understand that the entry threshold and the cost of opening a store for American sushi are shallow. Like a mass-produced machine, it can be produced in a few months. American sushi uses a lot of semi-finished products and processed food in ingredients. Many things only need the chef to open the package and pour it into a bowl. Many chefs in the restaurant only need to kill fish, sashimi, and kneaded sushi rolls (many of The stores even buys frozen fish pieces). After tens of yuan of rainbow trout and hundreds of yuan of salmon, most people can't eat the difference after grilling with mayonnaise and musket.
Frozen fish pieces used by many shops are thawed and sliced before serving. The picture shows tuna. Again, this is not to say that this cooking method is wrong, but if you use the gimmick of Japanese ingredients to collect IQ tax, this will be disregarded by the industry. For example, Nanjing "Qi Benwei," which was peeled off the Internet before, used mayonnaise grilled salmon as a signboard and sold ingredients and techniques that cost up to 100 yuan per person at a sky-high price of 600 yuan. There are many articles about the taste of the skin, and you can also go to know about it. Talked a little more, sorry. So what is the difficulty with the date? *I don't know if you have noticed the traditional Japanese style. In most Japanese documentaries or introductory videos, the chef usually occupies the most space in the video when preparing the ingredients. Therefore, the most difficult and technical part of advanced Japanese ingredients is preparing and preserving ingredients, which is simply "stocking."
In traditional Japanese style, the ingredients are being prepared as they are cooked. The first is the selection of components. Because conventional Japanese elements have an almost paranoid pursuit of the taste of the ingredients themselves, many high-end Japanese food stores require managers to purchase goods from the market or fishermen every day to ensure the ingredients' freshness. Significantly increase the cost. Then there is the processing of components. Different elements have different processing methods in different seasons. The goods that arrive at the store every day are not exactly the same. Which part is a big belly, which amount can be naked, and which part should be discarded? These all require chefs to process a day's worth of goods briefly. Then there is the preservation of ingredients. Different types of components also require different storage environments. The last is to open the store to welcome customers. If there is a "cut cooking position" in the store. The chef needs to grasp the rhythm of the diners and the mood of the restaurants at all times.
For example, if an excellent Japanese cook finds out that you are eating sushi with chopsticks instead of your hands (both are true), he will squeeze the sushi tighter to prevent the rice from separating from the fish fillet. For chefs, this is the easiest part.
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