Japanese vs. American Sushi

In America the word “sushi” commonly evokes an image of a rectangular plastic container with six pieces of rice rolled in seaweed around a combination of fish and vegetables and polished off with a ball of light green wasabi and pink ginger in the corners. 

In Japan, the image is completely different.

Sushi from well-known restaurant Sukiyabashi Jiro in Tokyo

The dawn of sushi began in the 7^th century in Japan when people learned to preserve their fish between layers of rice and salt. From this practice, many alterations took place, such as adding vinegar to the rice, shortening fish fermentation time, discovering the delicate flavors found in eating the fish raw, and eventually introducing sushi to snack carts in 1820.  

In the 1960s, when sushi was introduced to the West Coast of the United States, Japanese sushi making methods began to adapt tremendously. Eating raw fish repelled many Americans interested in the new popular food, so chefs began inventing sushi rolls that contained cooked fish and vegetables, such as the well-known California Roll. More rolls named after major U.S. cities incorporated ingredients known in that area, such as the Philadelphia roll (cream cheese and smoked salmon) and the New York roll (apple and salmon). 

Philadelphia Roll

These new takes on what is seen as a Japanese art form have those who work to preserve the true traditions concerned, and at times even outraged. In several cases, Japanese restaurant owners are known for even kicking out diners who offend and disrespect sushi-eating etiquette. The chefs that do stick to traditional Japanese sushi making and etiquette are often viewed as bullies and tyrants. 

As these so called “bullies” do react somewhat surprisingly, we must acknowledge that they are often dealing with customers that are not open to or even interested in experiencing true Japanese sushi. Uramaki (more well-known as an “inside-out” roll, with rice on the outside of the seaweed) was invented purely because American customers enjoyed eating sushi, but were repulsed by the unappealing black paper that covered the roll. 
 

Overall, sushi has undergone many transformations since its arrival in America, which has brought upon strong reactions from Japanese traditionalists. However, these new hybridized forms of sushi have expanded worldwide, even back to Japan. They have therefore become their own subgenre of the food, and a piece of Japanese-American culture.

Introducing true traditional sushi into American palates would require total openness from Americans to Japanese customs and tastes, but also willingness from Japanese chefs in America to share their extensive knowledge on proper and classic sushi preparation and etiquette with their customers.