Sushi in Japan and the United States: what are the differences?
While international cuisines in the United States are becoming increasingly authentic thanks to immigration and travel, differences still exist between the cuisines of their countries of origin and those found in American restaurants. This is certainly true for Japanese cuisine, one of the most popular in America, and sushi is a highly sought-after item within Japanese cuisine. Here are some differences between Japanese and American sushi.
Sushi in Japan
Unlike other international cuisines, Japanese cuisine is focused on a single theme, meaning that each food establishment offers only one theme, such as sushi bars, tempura bars, ramen shops, yakitori restaurants, etc.
There's a wide range of sushi establishments in the country, from upscale sushi bars to inexpensive conveyor belt shops. For most people, sushi in Japan means going to a sushi bar where you sit at the counter and interact with the sushi chef.
Although there may be a list of fish, there is generally no menu, as customers ask the chef what is fresh and recommended for that particular day. In sushi bars, you should expect to eat sashimi, nigiri, or hand-rolled sushi, but never multi-ingredient sushi rolls. In Japan, sushi is about tasting the subtle and balanced flavors and appreciating the freshness and purity of a particular raw fish or seafood.
Sushi in the United States
In the United States, Japanese cuisine has become as common as pizza and hamburgers. For most people, Japanese cuisine is synonymous with sushi.
As in Japan, there's a whole range of budgets for sushi in the United States, from expensive omakase-style experiences to inexpensive neighborhood restaurants. While the more expensive experiences in sushi bars more closely resemble the Japanese sushi experience, sushi in America has evolved into its own distinct Japanese-American cuisine thanks to the creation of sushi rolls.
Universal rules of sushi
Although Japan apparently has more "sushi rules" than the United States, there is a universal sushi etiquette for a tastier experience.
- Don't mix the wasabi with the soy sauce. This will weaken the wasabi's potency and force you to add more and more. Place a small amount of wasabi on each piece of sushi, then dip it in the soy sauce.
- Don't dip the entire piece of sushi in the soy sauce. Gently dab a corner of the sushi in the soy sauce so that the sauce doesn't overpower the sushi's flavor.
- Pickled ginger is a palate cleanser. Don't place the ginger on top of the sushi. Instead, take a slice on its own after each bite to refresh your palate for the next bite.
- If you're cutting back on carbohydrates, order sashimi so you don't waste sushi rice.
Differences between Japanese and American sushi
Restaurant or bar
In Japan, sushi is served in a sushi bar where you are always facing the sushi chef. Some places have tables for larger groups, usually for families and tourists who want to sit down at a table.
In the United States, sushi is generally served in a restaurant with many tables rather than in an intimate sushi bar. In large cities and culinary cities, you might find dedicated sushi bars with Japanese chefs who have immigrated to the United States.
With some exceptions, cheap sushi can also be found in Japan and the United States in conveyor belt restaurants and in supermarkets in ready-to-eat packages.
The sushi chef
In Japan, sushi chefs are masters of their craft. They begin their apprenticeships young and dedicate their lives to it. A sushi chef's role isn't just to prepare delicious sushi, but also to interact with their guests. They're a bit like bartenders, meaning they chat and learn about their customers' preferences. Don't be intimidated, as the best sushi chefs are friendly, provided you are also friendly and respectful.
In the United States, sushi chefs are there for the job, not for a lifetime of mastery of the profession. You'll likely see them busy behind the sushi counter, but most customers generally prefer to take a table rather than eat at the sushi bar.