Tuesday, July 17, 2007

Sushi Op-Ed at NYT

So... although I'm providing a link to the story at the NY Times, I think that an excerpt is also necessary (for those of you who don't want to read the whole thing.)

Published: July 15, 2007

WITH the depletion of bluefin tuna in our oceans now front-page news, people around the country have been sharing with me their confusions and fears about eating sushi. I think that we — and our fish — would benefit from a new deal for American sushi: a grand pact between chefs and customers to change the way we eat.

Lobbyists for the sushi and fishing industries insist that tuna is essential to sushi, and that controls on harvesting the fish would threaten traditional Japanese culture. But that’s nonsense. ...


[T]he dirty little secret of American sushi is that from the beginning, many Japanese chefs assumed that we could never appreciate the wide-ranging experience the way their Japanese customers did, so they didn’t bother to educate us. Simple sushi took over, featuring the usual suspects: tuna, salmon, boiled shrimp.


What we need isn’t more tuna, but a renaissance in American sushi; to discover for ourselves — and perhaps to remind the Japanese — what sushi is all about. A trip to the neighborhood sushi bar should be a social exchange that celebrates, with a sense of balance and moderation, the wondrous variety of the sea.


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