Any good food connoisseur will have his own opinion regarding dishes and which are the best. Some of them may say that a plate was good while another will critique its every single detail. The consensus in the food world is often scarce and people will bump heads regarding a specific ingredient or dishes. For example Nattō which are fermented soy beans is a traditional food in Japan but due to its pungent smell and slimy consistency, foreigners find it nauseating. With sushi it will be extremely difficult for somebody to call it sickening but your regular supermarket sushi ain’t the greatest gourmet meal. Although there are ways to spot good sushi, tips from major chefs and fine diners will help us recognize the good, from the bad, from the ugly. With this, you will not only come out looking like a connoisseur yourself but will also recognize where not to eat anymore.
Freshness over everything
Sushi has to be fresh. It is vital for your culinary experience that sushi is consumed as soon as it is done. The flavors textures and aromas will be lost if not. A sushi platter that has been on the table for 30 minutes, will not be the same as if had just come out. Reason why supermarket sushi most of the time isn’t the brightest idea. A major point where all food critiques concur is that sushi should never smell fishy. A sushi roll that smells fishy should immediately tell you that the seafood used in the elaboration; be it fish, shrimp, crab, lobster, etc was not exactly fresh. This not only changes the flavor of the dish but it may even be a health issue. A big point to make is were you are eating your sushi. In busy restaurants where you are offered big platters of sushi, you will undoubtedly find yourself with soggy rolls of fish that might be too warm from being outside too long or almost frozen fish. Spend some money if you can and go to a good Japanese or sushi restaurant where you can get the food directly from the chef. You will not regret it and you will start noticing the big difference between mass production and artist value.