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Speaker 1: Guess what will what's that mango? So sushi's obviously everywhere now,

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Speaker 1: but do you remember when we were kids how exotic

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Speaker 1: it was In first grade, I've done this report on Tokyo,

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Speaker 1: and I remember the idea of eating raw fish just

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Speaker 1: seeming like so unimaginable to me. But that same year,

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Speaker 1: one of my friends got up in front of the

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Speaker 1: class and he told everyone he'd been to Japan and

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Speaker 1: he'd actually tried sushi and he claimed it was delicious.

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Speaker 1: I guess everybody else thought that was pretty discussed. Yeah,

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Speaker 1: no one believed to him, like they thought it was

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Speaker 1: gross and you know, it's raw fish. So being first grader,

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Speaker 1: as everyone was yelling like yuck and gross and just

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Speaker 1: shaking their heads in disbelief. And then like this, one

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Speaker 1: girl raised her hand and asked him, but what sushi

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Speaker 1: actually tastes like? He just smiled and said bubba. So

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Speaker 1: for years I actually thought like, maybe sushi does tasting

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Speaker 1: bubble gum. But of course now I do know what

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Speaker 1: it tastes like, and sushi's everywhere. But it made us

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Speaker 1: wonder how did we start eating these delicious fish rolls

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Speaker 1: in the first place, and how did it come to America,

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Speaker 1: and are you really supposed to be eating sushi with

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Speaker 1: her hands instead of your chopsticks. Let's dive in. Hey

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Speaker 1: their podcast listeners, Welcome to Part Time Genius. I'm Will

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Speaker 1: Pearson and as always I'm joined by my good friend

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Speaker 1: man guest Ticketer and on the other side of the

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Speaker 1: soundproof glass, just chowing down on a spicy tune or all.

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Speaker 1: Look at the thing, it's just drenched in soy sauce.

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Speaker 1: That's our friend and producer Tristan McNeil. Tristan, why are

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Speaker 1: you using the sport? Oh man, he's got the wassabi

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Speaker 1: mix in there too. All these problems, but that actually

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Speaker 1: brings us to what today's episode is all about, and

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Speaker 1: that's an intervention for Tristan. Yeah, actually, I'm kidding, all right.

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Speaker 1: So there's a lot of common misconceptions about sushi out there,

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Speaker 1: and not just about how to eat it, but how

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Speaker 1: it's made, where it comes from, and even what's in it.

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Speaker 1: So on today's show, we're gonna take a good hard

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Speaker 1: look at what we think we know about sushi and

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Speaker 1: see if we can set the records right on one

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Speaker 1: of America's most popular and misunderstood finger foods. Yeah, well,

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Speaker 1: why don't we start right there, because that's amazing to

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Speaker 1: be Sushi is actually a finger food, and that's actually

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Speaker 1: the preferred way to eat it because sushi chefs like

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Speaker 1: to loosely pack their sushi. That way you can fall

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Speaker 1: a part in your mouth and the flavors can mingle better.

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Speaker 1: The problem is so many Americans are hung up on

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Speaker 1: eating sushi with chopsticks that chefs in the US actually

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Speaker 1: packed their sushi tightly, and that's how it will hold

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Speaker 1: together when grab with the sticks. It seems like such

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Speaker 1: a small thing, but a lot of people actually shy

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Speaker 1: away from sushi because they think you have to use

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Speaker 1: chopsticks to eat it. Really still, so Americans still don't

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Speaker 1: like chopsticks. I kind of felt like we've gotten over

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Speaker 1: that by this point. Yeah, apparently not so. I was

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Speaker 1: looking at this market research from you gov and they

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Speaker 1: conducted the survey on chopstick proficiency. This was back in

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Speaker 1: two thousand fourteen, and I found that seventies seven percent

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Speaker 1: of Americans preferred to use a knife and fork over

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Speaker 1: chop sticks when they eat Asian food. And most of

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Speaker 1: that reason is that Americans are just not good with chopsticks.

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Speaker 1: The survey claimed that thirty four percent of the country

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Speaker 1: rates is proficiency with chopsticks as fair or better, while

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Speaker 1: related as a not very good or terrible. Wow. And

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Speaker 1: so what about the other quarter of the country. They

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Speaker 1: haven't even tried chop sticks, explains it. The good news

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Speaker 1: for them is that counter to most people is thinking

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Speaker 1: it's perfectly proper to eat most kinds of sushi with

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Speaker 1: your fingers, and the only exception is sashimi. You know,

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Speaker 1: sushi means those thinly sliced pieces of fresh, rassy food

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Speaker 1: and those are served without rice. And because rassy food

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Speaker 1: can be a little slippery to handle with your hands,

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Speaker 1: using chop sticks is the way to go for those.

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Speaker 1: But maki rules or nagiri, you can use either chopsticks

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Speaker 1: or your fingers for those. All right, So we're breaking

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Speaker 1: down the barriers on today's show. And actually, I feel

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Speaker 1: like another big deterrent for people who don't eat sushi

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Speaker 1: or are some of the words that you just mentioned,

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Speaker 1: you know, the proper terms for different kinds of sushi,

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Speaker 1: And obviously these are Japanese words that anybody can look up.

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Speaker 1: But you know, for people that just want to eat

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Speaker 1: lunch and not have to learn a new language while

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Speaker 1: doing it, that that unknown vocabulary can actually be a

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Speaker 1: little bit in intimidating. Yeah, but if you know the definitions,

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Speaker 1: it isn't intimitting at all. So like the words sushii

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Speaker 1: literally means body cuts, so the whole dishes right there

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Speaker 1: in its name, right, And some of the other terms

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Speaker 1: are less literal, but they still give these details that

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Speaker 1: can help you distinguish between the different kinds of sushi.

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Speaker 1: So taking a geary for example, it's the kind of

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Speaker 1: sushi that consists of a small amount of rice with

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Speaker 1: a slice of raw fish on top. And the word

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Speaker 1: geary actually translates to grip or grasp, so again, in

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Speaker 1: a way, that's the whole dish, right, the slice of

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Speaker 1: fish grips the rice mount. And it's the same with

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Speaker 1: another kind of sushi, the maki roll. And this is

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Speaker 1: what most Americans picture when they think of sushi. You know,

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Speaker 1: it's the colorful circles of fish and veggies, and that's

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Speaker 1: surrounded by sushi rice and then this outer layer of

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Speaker 1: seaweed and the small pieces are cut from this longer

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Speaker 1: cylindrical rolls that are formed using I'm sure you've seen

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Speaker 1: it for those like woven bamboo mats. There's a called

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Speaker 1: maki su and you can probably guess the mat is

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Speaker 1: where the maki gets its name. All right, So there

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Speaker 1: you go, the most common types of sushi explained. You've

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Speaker 1: got body cuts, gripping fish, and matt rolls and actually

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Speaker 1: saying it out loud I can. Yeah, Yeah, it's probably

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Speaker 1: best that we stick with the Japanese words. Yeah, but

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Speaker 1: you know, you know what, I just realized we're only

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Speaker 1: a few minutes into this discussion and we've already messed

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Speaker 1: us off. What do you mean by that? Well, we've

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Speaker 1: been talking about sashimi as if it's a kind of sushi,

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Speaker 1: But like I mentioned earlier, sushini doesn't actually include rice,

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Speaker 1: so by definition it can't be sushi. Oh wow, you're right.

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Speaker 1: But at least the mistake gives us a chance to

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Speaker 1: talk about what's maybe the biggest misconception about sushi, and

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Speaker 1: that's that the word itself means raw fish. I mean,

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Speaker 1: it's it's it's an easy mistake to make because we

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Speaker 1: think of raw fishes like the defining component of the cuisine.

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Speaker 1: But an actuality, sushi is all about the rice, and

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Speaker 1: that's what the word really refers to it's that sour

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Speaker 1: tasting rice. Yeah, and if you look at the history,

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Speaker 1: you can actually see why rice deserves the top billing.

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Speaker 1: This is another thing most people don't know, but the

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Speaker 1: earliest form of sushi actually comes from China and not Japan.

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Speaker 1: It was later named narazushi, and it started as a

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Speaker 1: form of food preservation back in the third or fourth

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Speaker 1: century BC. It's different from the fresh fish we know today.

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Speaker 1: Narzushi was actually made by packing a wooden barrel with

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Speaker 1: all these layers of raw and salted fish and and

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Speaker 1: then cooked rice and then they'd set this heavy weight

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Speaker 1: on top and you'd let the whole thing for meant

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Speaker 1: for up to a year, right, And this work just

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Speaker 1: like with any other fermentation. You've got friendly bacteria that

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Speaker 1: fed on a substance. In this case it was starch

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Speaker 1: and the rice, and then it produced lactic acid in turn,

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Speaker 1: and the resulting acid is what helped preserve the fish

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Speaker 1: by slowing the growth of harmful bacteria you know that

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Speaker 1: would otherwise cause it to rot. And the technique is

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Speaker 1: thought to have first been used by farmers who lived

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Speaker 1: along the Makong River in Southeast Asia. So during the

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Speaker 1: rainy months, the river would sometimes flood and the water

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Speaker 1: would wash tons of carp into these nearby rice paddies,

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Speaker 1: and they didn't want this carp to go to waste,

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Speaker 1: and so the farmers came up with a new way

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Speaker 1: to store the fish until they were needed. I mean,

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Speaker 1: it's pretty ingenious. But what's funny to me about this

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Speaker 1: proto sushi or early sushi, is that nobody actually ate

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Speaker 1: the rice, and despite the crucial role it played in

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Speaker 1: the fermentation process, the rice was just tossed away afterwards,

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Speaker 1: and it was only the fish that was eaten. I mean,

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Speaker 1: we are talking about super sour year old rice. I

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Speaker 1: can't exactly blame them for not eating it. Yeah, but

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Speaker 1: the fish wasn't in his prime either. So I actually

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Speaker 1: asked gave what it tasted like, and he was saying,

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Speaker 1: after a year in the barrel, it would morph into

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Speaker 1: this pungent, gelatinous, almost cheese like. I mean, it couldn't

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Speaker 1: have been any better tasting than all that sur rice.

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Speaker 1: That is disgusting, but you know, if it makes you

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Speaker 1: feel any better. The Japanese did start eating both the

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Speaker 1: fermaute fish and the rice sometime after sushi made its

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Speaker 1: way to Japan, and this was I think around the

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Speaker 1: ninth century, so Buddhism was spreading throughout the country at

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Speaker 1: the time, and fermitte sushi helped meat that growing desire

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Speaker 1: for protein source. You know that that would fit into

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Speaker 1: their meatless diet, even if it did taste pretty sour.

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Speaker 1: I guess yeah. So I've read that the sour taste

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Speaker 1: was actually a plus for the Japanese at that time

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Speaker 1: because the rice vinegar industry had just taken off. This

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Speaker 1: was in the thirteenth century, and people actually came to

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Speaker 1: appreciate a little sour flavor in their cuisine because vinegar

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Speaker 1: was so popular in the markets. In fact, when Cooke's

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Speaker 1: found a faster way to for men cure all that

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Speaker 1: fish without the use of rice, Japanese started adding vinegar

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Speaker 1: to their sushi rice just so wouldn't lose that sour taste,

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Speaker 1: all right. So, so by this point we've got non

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Speaker 1: fer minute rice seasoned with vinegar, just like the kind

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Speaker 1: used in sushi today. So what about the fish that

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Speaker 1: when does it go from being pickled to being raw

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Speaker 1: like we're used to it now. So raw fish sushi

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Speaker 1: didn't actually become the norm until after refrigeration became such

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Speaker 1: a big thing in the twentieth century, but it did

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Speaker 1: start to crop up in some places during the eighteen hundreds.

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Speaker 1: So at that time, Tokyo or Edo as it was

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Speaker 1: called back then, was fostering the next generation of sushi.

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Speaker 1: And all these mobile food stalls that have begun to

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Speaker 1: crowd up in the streets, and this one man, his

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Speaker 1: name was Hanaya Yohi, he set himself apart from the

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Speaker 1: crowd by offering what's often considered the first example of

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Speaker 1: modern nagari sushi. So Yo has a great story. He

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Speaker 1: opened his stall near bridge in Tokyo that crossed the

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Speaker 1: Sumida River, and not only was that area highly traffic,

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Speaker 1: but it was easy access to all this fresh fish.

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Speaker 1: And in fact, the fish Yohai served was so fresh

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Speaker 1: that there was no need for men or cook it.

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Speaker 1: All you have to do was cut into slices and

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Speaker 1: hand pressed them onto mounds of vinegared rice, and the

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Speaker 1: process took minutes rather than the hours of days that

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Speaker 1: his competitors were, you know, spending curing fish. The Japanese

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Speaker 1: public fell immediately in love with it, and they loved

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Speaker 1: the fresh taste, but they also loved the fast prep time,

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Speaker 1: and his business just exploded, and all these years later,

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Speaker 1: it's still the most popular kind in Japan. I think

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Speaker 1: what's most surprising to me about the story is hearing

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Speaker 1: that sushi was a common street food in those early days. Like,

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Speaker 1: we have this idea in the US of sushi being

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Speaker 1: this really fancy, upscale cuisine, all these traditions and rules

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Speaker 1: that have to be observed. It's a kind of stigma

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Speaker 1: that can make sushi feel inaccessible to some people. So

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Speaker 1: it's it's actually pretty cool to hear about its humble origins. Yeah,

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Speaker 1: the story is helpful in making it more approachable, but

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Speaker 1: let's be honest, the big reason that people view sushi

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Speaker 1: is such a posh food is the price. I mean,

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Speaker 1: you can definitely find roles with imitation crab another kind

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Speaker 1: of filler everywhere from grocery stores to gas stations, airports,

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Speaker 1: but anything with actual sushi grade sushi is gonna cost you.

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Speaker 1: But it's definitely true, and I know that's the case

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Speaker 1: even in Japan, where rising costs have made sushi much

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Speaker 1: more of a special occasion food than that maybe it

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Speaker 1: once was. Yeah, I don't think the average Japanese citizens

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Speaker 1: would dispute that quality sushi is pricy and worth the price,

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Speaker 1: But the bigger sticking point for them would actually be

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Speaker 1: what Americans due to a food that costs so much.

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Speaker 1: Because I'm not sure if you've noticed, but we don't

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Speaker 1: tend to respect sushi the way it ought to be.

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Speaker 1: I saw you given that side, I go answer Tristan

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Speaker 1: that I don't want to pick on him anymore, but

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Speaker 1: I will mention as a general public service announcement that

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Speaker 1: you're you're really only supposed to use a tiny bit

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Speaker 1: of soy sauce with your sushi, you know, so you

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Speaker 1: don't drown out the other flavors. Most Japanese sushi chefs

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Speaker 1: actually brush a little bit of their own homemade sauce

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Speaker 1: right onto each piece of fish before served, And the

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Speaker 1: same thing happens with with sabi, you know, when when needed,

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Speaker 1: chefs will include some fresh was sabi between the fish

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Speaker 1: and the rice. Of course, none of this really happens

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Speaker 1: in the US, because chefs know that American sushi eaters

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Speaker 1: like to add those condiments themselves, you know, often to

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Speaker 1: access that. I've told you the story about my father

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Speaker 1: in law when we were at a restaurant one time

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Speaker 1: years ago, and he just had this brain lapse and

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Speaker 1: for some reason was thinking that it was avocado. Took

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Speaker 1: a big bite of was sabi, just said, oh, dear Lord,

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Speaker 1: and then turn bright red. But yeah, my daughter did

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Speaker 1: the same thing. She's like guacamole. Yes, and that is

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Speaker 1: on fire. But I mean it makes sense, right, I.

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Speaker 1: I kind of wish we did it the Japanese way,

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Speaker 1: And it seems like a better system than diting this

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Speaker 1: like big stack of sushi and dipping it in soy

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Speaker 1: sauce and hang it all fall apart. That's just so messy, definitely,

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Speaker 1: you know. I I did pick up a few tips

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Speaker 1: on the subject though, from Gero on No you know,

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Speaker 1: the world famous sushi chef was in the documentary that

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Speaker 1: Netflix seemed to suggest to everyone in the world. He

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Speaker 1: says that the best way to apply soy sauce after

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Speaker 1: the fact is by dipping a piece of pickle ginger

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Speaker 1: and then dabbing it across the top of the fish.

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Speaker 1: I feel like that's a sushi life, yeah, isn't it.

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Speaker 1: I mean, you know. He also has some solid advice

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Speaker 1: for people who want to eat a geary using chopsticks.

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Speaker 1: He suggests they think of the sushi as a portable shrine.

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Speaker 1: Place your chopsticks parallel to the tray as if they're

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Speaker 1: the shrines carrying poles, and lift up the sushi by

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Speaker 1: grasping it along its sides. If you grasp it through

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Speaker 1: its middle with your chopsticks, it will surely fall apart.

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Speaker 1: I love that he references shrines carrying poles, like everyone

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Speaker 1: knows that shrine should be carried with poles, right, exactly. Um,

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Speaker 1: But still that that's a great tip for Americans. So

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Speaker 1: what are you saying? We talked a little bit about

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Speaker 1: how America developed a taste for raw fish in the

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Speaker 1: first place. Yeah, And to help with that, let's call

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Speaker 1: up Trevor Courson. So he wrote an amazing book called

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Speaker 1: The Story of Sushi, and I'm pretty sure he can

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Speaker 1: tell us how it made the trip state side. Our

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Speaker 1: guest today is the author of a fascinating book called

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Speaker 1: the Story of Sushi, an unlikely saga of raw fish

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Speaker 1: and rice. Trevor Courson. Welcome to Part Time Genius. Thanks

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Speaker 1: for having me on. Trevor, this isn't the first book

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Speaker 1: you've written that was related to see Life. Your first book,

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Speaker 1: which got a ton of critical acclaim was the Secret

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Speaker 1: Life of Lobsters. So I'm curious what turned your interests

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Speaker 1: towards sushi and writing this book. I had gone to

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Speaker 1: Japan just kind of by accident when I was a

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Speaker 1: high school student on this summer scholarship that I just

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Speaker 1: happened to get, and it was I went and lived

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Speaker 1: with a homestake family, and so I had I always

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Speaker 1: had that experience. It was always issued in Japan. I

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Speaker 1: ended up going back later as a college student and

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Speaker 1: studying Japanese language and living in Japan for a while.

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Speaker 1: Um so uh. And the thing that had happened before

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Speaker 1: I went to Japan the first time this was and

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Speaker 1: so sushi was still very unusual at that time, and

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Speaker 1: my high school teacher said, oh, you're going to Japan

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Speaker 1: this summer the scholarship. The thing is you're gonna have

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Speaker 1: to not be able to eat raw fish. You don't

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Speaker 1: have to know how to eat sushi. And so there

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Speaker 1: was like one sushi restaurant in town, and my teacher

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Speaker 1: bought a box to takeout sushi, brought up to school

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Speaker 1: and made me eat it, like, sit down in the office,

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Speaker 1: try eating to prepare me for this, And I thought, wow,

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Speaker 1: here's the cuisine that is truly repulsive, and like, I

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Speaker 1: was horrible, How am I going to survive this experience?

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Speaker 1: But the funny thing that happened was when I got

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Speaker 1: to Japan and I was living in this home state

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Speaker 1: family and they took me out to their local sushi bar,

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Speaker 1: and I realized what the whole experience was at that

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Speaker 1: point that it was like this amazing, really fun social

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Speaker 1: experience where you didn't order, you sat at the bar

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Speaker 1: with a bunch of other people from the neighborhood, and

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Speaker 1: the sushi chef was like this friendly neighborhood bartender and

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Speaker 1: you just like started giving you these amazing things that

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Speaker 1: you didn't know what they were, and you sort of

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Speaker 1: explain a little bit about each one, and this kind

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Speaker 1: of series of small surprises that occurred, as you said,

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Speaker 1: at the sushi bar and interacted with the chef and everything,

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Speaker 1: and what what troubled me was like when I would

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Speaker 1: try to eat sushi back in the States after that,

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Speaker 1: it was never the same, Like I was never having

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Speaker 1: that experience that had made sushi so wonderful. So I

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Speaker 1: like decided to make it my mission after this lobster book,

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Speaker 1: you know, did so well, my publisher was like, well,

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Speaker 1: can you do anything else on sea food because this

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Speaker 1: was clearly resonating, and uh, it's like what about what

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Speaker 1: about sushi? And that's how the Sushi book get started.

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Speaker 1: And I tried to like try to educate American readers. Um,

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Speaker 1: you know what the Japanese sushi experience is actually, like

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Speaker 1: it's very very different, and the whole history of sushi

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Speaker 1: and the experience is very different from from what we

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Speaker 1: tend to think of in the US. Yeah, and we

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Speaker 1: touch a little on that in this episode. But I've

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Speaker 1: heard you talk about the fact that we what we

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Speaker 1: consider as valuable in sushi has changed over the years.

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Speaker 1: Can you talk a little bit about that. Yeah, this

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Speaker 1: is so fascinating. And I didn't really realize this either

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Speaker 1: until I started digging into the historical research. Um but

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Speaker 1: if you ask any you know, like traditional Japanese sushi

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Speaker 1: chef today, they'll tell you that like blue fin tuna

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Speaker 1: is the pinnacle of of authentic Japanese sushi, especially the

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Speaker 1: the belly cut to the toro, right, that's sort of

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Speaker 1: melt in your mouth and station. The weird thing is,

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Speaker 1: when I started looking into the history of this, the

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Speaker 1: if you went back a hundred years um in early

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Speaker 1: nineteen hundred, for example, sushi was very very different the

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Speaker 1: traditional Japanese sushi that they were eating at that time.

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Speaker 1: Tuna was considered a garbage fish. You would never eat tuna,

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Speaker 1: possibly avoid it. It was it was considered like very

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Speaker 1: low class and um, if you had to eat tuna,

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Speaker 1: they would like they would marinated in soy sauce or

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Speaker 1: buried in the ground, like do all these things to

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Speaker 1: like try to get rid of the flavor of And

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Speaker 1: at the time, what what actually was considered desirable sushi

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Speaker 1: ingredients were um, smaller fish that had lighter flesh like

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Speaker 1: the silvery or lighter flesh, fish that had more of

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Speaker 1: a like kind of a crunchy text you're almost to eat.

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Speaker 1: A lot of shellfish were considered very desirable. Flounder and

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Speaker 1: sea bream were considered like the pinnacle of fine sushi,

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Speaker 1: especially the kind of juwier parts of the flashood. It's

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Speaker 1: completely different that the culinary values have completely changed over

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Speaker 1: the past century, and has this changed the way you

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Speaker 1: think about sushi when you're in a restaurant and ordering

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Speaker 1: it for yourself. Yeah, I mean the thing is when

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Speaker 1: you sit down at the sushi bar, a lot of

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Speaker 1: chefs or you know, if we often we just order

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Speaker 1: what we're used to. We order the usual um suspects,

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Speaker 1: the tuna belly, the famine, the yellowtail, uh sweet feel.

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Speaker 1: And what I learned in my research is that none

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Speaker 1: of those is a traditional Japanese sushi ingredient. Uh. Those

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Speaker 1: are all recent inventions. And trying to understand this, I

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Speaker 1: realized that the blue thing tunam is it was an

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Speaker 1: invention of the Japanese UM Airlines in the nineteen seventies.

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Speaker 1: They were uh flying their planes full of Sony walkman's

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Speaker 1: over to the US and flying them back empty, and

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Speaker 1: they were trying to find something they could put in

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Speaker 1: the planes on the way back, and they got the idea, well,

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Speaker 1: maybe you know, there's some kind of like sea food

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Speaker 1: in North America that people will eat, and and it

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Speaker 1: turned out there wasn't Like they even looked into tuna,

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Speaker 1: and no one would eat. No one ate tuna like

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Speaker 1: maybe you'd open a can occasionally. But they were trying

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Speaker 1: to get a tuna as possibly an ingredient they could

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Speaker 1: fly back and sell in Japan, and no one was

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Speaker 1: eating it. And everybody thought the idea was ludicrous. So

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Speaker 1: it was in my my colleague Sasha Istenberg and journalists

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Speaker 1: to kind of exposed this story. It was a cargo

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Speaker 1: executive at Japan Airlines who who who like designed and

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Speaker 1: built the cryogenic freezer containers and who developed the market

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Speaker 1: that kind of turned blue con tuna into a global

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Speaker 1: sushi ingredient that they started marketing and selling. And that's

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Speaker 1: why we have it today, and that's why everybody believes

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Speaker 1: that the traditional chapane sushi ingredim but it's not at all.

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Speaker 1: And so once I realized this, I started asking this, well,

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Speaker 1: what what would you have? You know, what's the more

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Speaker 1: old fashioned other sushi ingredients besides tuna, And there's all

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Speaker 1: these other things that they know how to prepare and

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Speaker 1: serve that are so interesting to eat. So to answer

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Speaker 1: your question, I just don't eat blue intuna anymore at all.

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Speaker 1: In fact, I find my sushi eating experience has become

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00:19:29,359 --> 00:19:31,600
Speaker 1: much more interesting as a result, because there's all these

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00:19:31,640 --> 00:19:35,919
Speaker 1: other local um seasonal ingredients and smaller fish and shellfish

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Speaker 1: and weird things that are just much more fun and interesting.

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Speaker 1: And there's some ships who are starting to get back

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Speaker 1: to that now and it's really cool to see happening.

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00:19:43,920 --> 00:19:46,840
Speaker 1: That's really that, that's really fascinating. You know, speaking of

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Speaker 1: traditional sushi, could you tell us the story behind the

403
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Speaker 1: California role and whether or not you can get them

404
00:19:52,000 --> 00:19:56,960
Speaker 1: in Japan. Yeah, the California role we kind of assuming

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Speaker 1: that it was. It was obviously because of the name

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Speaker 1: it invented specifically to um, you know, Americans, interesting meeting sushi.

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00:20:05,520 --> 00:20:08,119
Speaker 1: That's sort of true. But the evolution of the California

408
00:20:08,400 --> 00:20:11,600
Speaker 1: was what kind of happened over time. It wasn't immediate,

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Speaker 1: and actually it started out as uh menu item for

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Speaker 1: actually Japanese businessmen and stuff in Los Angeles, So it

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Speaker 1: did originate in California, but it wasn't for American customers.

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Speaker 1: The problem was at that time, just building off the

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Speaker 1: tuna story, it was very hard to get batty tuna

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Speaker 1: in Los Angeles in the um you know, or the

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Speaker 1: seventies and eighties, when when sushi started to become more

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Speaker 1: popular there. Uh and so one of the sushi restaurants

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Speaker 1: in Little Tokyo and Los Angeles, because they didn't yet

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Speaker 1: have the ability to kind of fly these tuna fish

419
00:20:50,880 --> 00:20:53,840
Speaker 1: all over the world, they thought, well, how can we

420
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Speaker 1: kind of recreate that batty um tuna belly sensation, and

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00:20:58,720 --> 00:21:02,439
Speaker 1: a realized that they California may not made a lot

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Speaker 1: of petty tuna, but they had a ton of avocados,

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Speaker 1: And so they started experimenting mixing avocado in with different

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Speaker 1: kinds of fish to see if they could create the

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Speaker 1: same sensation we would get when they ate petty tuna.

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Speaker 1: But and tried uh, I think shrimp and a couple

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00:21:18,640 --> 00:21:21,639
Speaker 1: other things first, and finals finally somebody settled on crab

428
00:21:21,720 --> 00:21:25,360
Speaker 1: meat and avocado as being the best sort of fox

429
00:21:25,640 --> 00:21:30,280
Speaker 1: substitute for fortuna belly. So that was the original introduction

430
00:21:30,320 --> 00:21:35,120
Speaker 1: of avocado into sushi um. But the real innovation that

431
00:21:35,200 --> 00:21:37,959
Speaker 1: turned that created the California we roll we know today

432
00:21:39,240 --> 00:21:42,399
Speaker 1: wasn't until someone invented what we what is called noticed

433
00:21:42,440 --> 00:21:46,520
Speaker 1: the inside out roll. And this is the typical sushi

434
00:21:46,600 --> 00:21:49,520
Speaker 1: role that we see in America all over the place today. Um,

435
00:21:49,560 --> 00:21:52,200
Speaker 1: we don't even realize because it's so ubiquitous. But if

436
00:21:52,200 --> 00:21:55,280
Speaker 1: the rice is on the outside of the role like

437
00:21:55,320 --> 00:22:00,200
Speaker 1: a California role, that's actually not even at all part

438
00:22:00,200 --> 00:22:03,239
Speaker 1: of Japan. The sushi tradition that was a really key

439
00:22:03,320 --> 00:22:07,680
Speaker 1: American invention because apparently Americans at first found the idea

440
00:22:07,680 --> 00:22:13,240
Speaker 1: of eating seaweed paper. Somehow it turn off and seaweed

441
00:22:13,320 --> 00:22:16,600
Speaker 1: roles they were always made with the seaweed paper around

442
00:22:16,600 --> 00:22:19,080
Speaker 1: the outside. And actually the whole point of it was

443
00:22:19,119 --> 00:22:22,679
Speaker 1: that the seaweed paper, the nori was was wonderful to

444
00:22:22,680 --> 00:22:24,680
Speaker 1: eat that way because it was crunchy. So you have

445
00:22:24,800 --> 00:22:27,720
Speaker 1: this crunchy outside and the soft rights on the inside.

446
00:22:27,920 --> 00:22:30,560
Speaker 1: But that was the whole point. But Americans wouldn't eat

447
00:22:30,600 --> 00:22:32,560
Speaker 1: that because we were freaked out by seaweed paper, so

448
00:22:32,600 --> 00:22:34,639
Speaker 1: they flipped it inside out with the seaweed on the

449
00:22:34,680 --> 00:22:37,320
Speaker 1: inside where we couldn't see. It totally defeats the purpose

450
00:22:37,359 --> 00:22:39,320
Speaker 1: because now the seaweeds all soggy and wet and not

451
00:22:39,320 --> 00:22:42,359
Speaker 1: crunchy anymore. But it's got American team. So it was

452
00:22:42,400 --> 00:22:45,600
Speaker 1: a combination of bringing avocado into the mix and then

453
00:22:45,640 --> 00:22:48,399
Speaker 1: flipping the role inside out that ultimately resulted in the

454
00:22:48,440 --> 00:22:51,560
Speaker 1: California role. Oh that's really interesting, and I'm curious has

455
00:22:51,600 --> 00:22:53,919
Speaker 1: any of that American influence made its way back to

456
00:22:54,040 --> 00:22:57,440
Speaker 1: Japan and the way they make sushi now, right? Yeah, Yeah,

457
00:22:57,440 --> 00:22:59,760
Speaker 1: The other part of your question is that yes it has,

458
00:23:00,080 --> 00:23:05,640
Speaker 1: and um, when when I was researching this in Los Angeles. Um,

459
00:23:05,800 --> 00:23:09,440
Speaker 1: you'd have Japanese tourists coming over and getting all excited

460
00:23:09,520 --> 00:23:12,600
Speaker 1: to order, you know, um, all the different weird American

461
00:23:12,720 --> 00:23:17,480
Speaker 1: roles and Thanksgiving role and she steak role like so

462
00:23:17,520 --> 00:23:20,480
Speaker 1: now it's it's been. It's been actually so intriguing to

463
00:23:20,600 --> 00:23:23,560
Speaker 1: Japanese customers to have this American style sushi that it

464
00:23:23,640 --> 00:23:27,080
Speaker 1: has now been re imported to Japan and you'll find

465
00:23:27,119 --> 00:23:31,280
Speaker 1: all kinds of um, weird American style uh sushi roles

466
00:23:31,480 --> 00:23:34,640
Speaker 1: being sold in Japan now too. And um, they tend

467
00:23:34,680 --> 00:23:40,040
Speaker 1: to call it perhaps suplimistically creative sushi. It's like it's

468
00:23:40,080 --> 00:23:44,680
Speaker 1: I can say, sushi is the creative sushi uh. And

469
00:23:44,920 --> 00:23:47,280
Speaker 1: also weird kinds of sushi that we don't even have

470
00:23:47,359 --> 00:23:50,440
Speaker 1: in the US, um, you know, like corn and hamburger sushi.

471
00:23:50,480 --> 00:23:53,680
Speaker 1: And just like it's completely open season with all kinds

472
00:23:53,720 --> 00:23:56,320
Speaker 1: of weird things. Now, well, this has been fascinating and

473
00:23:56,359 --> 00:23:58,400
Speaker 1: I hope all of our listeners will check out your book,

474
00:23:58,480 --> 00:24:01,440
Speaker 1: The Story of Sushi un Likely, Saga of raw Fish

475
00:24:01,480 --> 00:24:03,800
Speaker 1: and Rice Trevor Course, And thanks so much for joining

476
00:24:03,880 --> 00:24:06,280
Speaker 1: us on part time genius. Great to be with you.

477
00:24:06,359 --> 00:24:21,919
Speaker 1: Thanks for having me. You're listening to part time genius,

478
00:24:21,920 --> 00:24:24,360
Speaker 1: and we're talking about the surprising history and little known

479
00:24:24,400 --> 00:24:27,280
Speaker 1: secrets that make up the sushi experience. Okay, Mango, So

480
00:24:27,359 --> 00:24:29,960
Speaker 1: we've already covered sushi's ancient origins and how it was

481
00:24:30,000 --> 00:24:33,000
Speaker 1: first brought to America during the nineteen fifties and sixties,

482
00:24:33,359 --> 00:24:35,200
Speaker 1: So now we should talk about some of the differences

483
00:24:35,240 --> 00:24:38,960
Speaker 1: between the sushi cultures of Japan and the US. Sure,

484
00:24:39,040 --> 00:24:41,199
Speaker 1: so we mentioned before the break that many Americans view

485
00:24:41,280 --> 00:24:44,199
Speaker 1: sushi eating as the solemn experience, like they're in some

486
00:24:44,320 --> 00:24:46,160
Speaker 1: kind of food temple and are about to take part

487
00:24:46,200 --> 00:24:48,480
Speaker 1: in a religious right or something. But what if I'm

488
00:24:48,520 --> 00:24:50,480
Speaker 1: during my research is that most of it is in

489
00:24:50,560 --> 00:24:52,719
Speaker 1: our heads and that people in Japan actually have this

490
00:24:52,840 --> 00:24:56,119
Speaker 1: much more relaxed approach to the sushi. For example, we

491
00:24:56,200 --> 00:24:58,600
Speaker 1: we have a lot of upscales sit down sushi restaurants

492
00:24:58,600 --> 00:25:01,640
Speaker 1: in the US, and we ru's menus with I don't

493
00:25:01,640 --> 00:25:04,520
Speaker 1: know twenty or thirty different roles and make our selections

494
00:25:04,560 --> 00:25:06,159
Speaker 1: and then we just wait for the food to be

495
00:25:06,200 --> 00:25:09,719
Speaker 1: brought to our tables. But in Japan, most sushi has

496
00:25:09,760 --> 00:25:12,120
Speaker 1: just served at a bar and the menu choices changed

497
00:25:12,119 --> 00:25:14,640
Speaker 1: based on what the chef has on hand. Well, so,

498
00:25:14,640 --> 00:25:17,159
Speaker 1: so sushi choices are actually more limited in Japan. I

499
00:25:17,400 --> 00:25:20,080
Speaker 1: wouldn't have guessed that. Yeah, So Japanese sushi bars don't

500
00:25:20,080 --> 00:25:23,879
Speaker 1: share that American expectation of variety. Instead, they concentrate on

501
00:25:23,960 --> 00:25:26,280
Speaker 1: keeping the quality super high for the few items they

502
00:25:26,280 --> 00:25:28,760
Speaker 1: do have. And part of the reason for that difference

503
00:25:28,920 --> 00:25:31,480
Speaker 1: is that the seafood in Japan is largely caught locally,

504
00:25:31,800 --> 00:25:33,719
Speaker 1: so for certain kind of fishes and in season, then

505
00:25:33,720 --> 00:25:36,000
Speaker 1: you won't find it on the menu. And compare that

506
00:25:36,119 --> 00:25:38,639
Speaker 1: to the U s where I think it's eighty five

507
00:25:38,680 --> 00:25:41,840
Speaker 1: percent of the seafood we has been imported, which means

508
00:25:41,880 --> 00:25:45,480
Speaker 1: more species are available year round, but also that all

509
00:25:45,600 --> 00:25:48,040
Speaker 1: the fish has been frozen at some point. Yeah, and

510
00:25:48,119 --> 00:25:50,560
Speaker 1: I think that quality is probably worth the trade off

511
00:25:50,600 --> 00:25:53,679
Speaker 1: over the variety, agreed, which is why Japan doesn't have

512
00:25:53,720 --> 00:25:55,840
Speaker 1: so many of those like catch all restaurants we find

513
00:25:55,840 --> 00:25:58,480
Speaker 1: in the US. So a sushi bar in Japan only

514
00:25:58,560 --> 00:26:01,480
Speaker 1: serves sushi, and if you want ramen or yaka tori,

515
00:26:01,640 --> 00:26:03,520
Speaker 1: then you'll have to go someplace else. Yeah, and I

516
00:26:03,520 --> 00:26:05,639
Speaker 1: can appreciate that that idea of that, Like we do

517
00:26:05,720 --> 00:26:07,919
Speaker 1: one thing here and we do it right. But but

518
00:26:08,000 --> 00:26:10,120
Speaker 1: let's talk a little bit about the atmosphere. Well, what's

519
00:26:10,160 --> 00:26:11,760
Speaker 1: that like in a in a place like that in

520
00:26:11,800 --> 00:26:14,480
Speaker 1: a sushi bar in Japan. Yeah, so again we have

521
00:26:14,560 --> 00:26:17,960
Speaker 1: this idea of the stoic, silent sushi chef who's, you know,

522
00:26:18,280 --> 00:26:21,480
Speaker 1: keenly focused on his work and won't interact with anyone

523
00:26:21,600 --> 00:26:25,000
Speaker 1: and can't be disturbed. But sushi chefs can be reserved

524
00:26:25,040 --> 00:26:27,320
Speaker 1: and they can be zen like at times. But the

525
00:26:27,320 --> 00:26:30,400
Speaker 1: ones in Japan often are more like, uh, like your

526
00:26:30,400 --> 00:26:35,040
Speaker 1: neighborhood bartender. So they're chatting with customers and making recommendations,

527
00:26:35,119 --> 00:26:38,200
Speaker 1: and they're interacting in this way that's actually part of

528
00:26:38,200 --> 00:26:41,359
Speaker 1: a sushi chef's training. So well, while there's a high

529
00:26:41,440 --> 00:26:44,040
Speaker 1: level of respect for the craft, most sushi chefs are

530
00:26:44,040 --> 00:26:46,960
Speaker 1: still totally approachable and friendly, which is nice to hear that.

531
00:26:47,040 --> 00:26:49,320
Speaker 1: It makes me wonder where we got some of these ideas.

532
00:26:49,320 --> 00:26:51,119
Speaker 1: I mean, did we just make up all this stuff

533
00:26:51,119 --> 00:26:54,120
Speaker 1: about sushi chefs being like deadly serious or how did

534
00:26:54,160 --> 00:26:56,560
Speaker 1: this come to be? Yeah? I mean I think part

535
00:26:56,600 --> 00:26:58,600
Speaker 1: of its things outsization, and part of it's like a

536
00:26:58,680 --> 00:27:01,080
Speaker 1: language barrier, right, people are behind the bar and and

537
00:27:01,119 --> 00:27:04,760
Speaker 1: aren't comfortable with English. I worked at a sushi restaurant

538
00:27:04,760 --> 00:27:08,280
Speaker 1: for a little bit, and the chefs there were big

539
00:27:08,320 --> 00:27:11,080
Speaker 1: sports fans, and so the only way they communicate with

540
00:27:11,119 --> 00:27:14,400
Speaker 1: me was with uh sports words. So they say things

541
00:27:14,440 --> 00:27:16,919
Speaker 1: like if they dropped something, they say fumble, or if

542
00:27:16,920 --> 00:27:20,480
Speaker 1: they need me, they'd call a time out. That's pretty great,

543
00:27:20,560 --> 00:27:22,680
Speaker 1: but you know, the language barrier must make it pretty

544
00:27:22,720 --> 00:27:24,800
Speaker 1: rough in a lot of cases. And that makes sense.

545
00:27:24,840 --> 00:27:27,200
Speaker 1: And you know, it also seems true that Americans aren't

546
00:27:27,240 --> 00:27:30,600
Speaker 1: too hung up on maintaining these Japanese sushi traditions. I mean,

547
00:27:30,920 --> 00:27:33,120
Speaker 1: if you need proof of our lack of reverence, look

548
00:27:33,200 --> 00:27:37,199
Speaker 1: no further than the sushi burrito, Yeah, or m the

549
00:27:37,240 --> 00:27:42,200
Speaker 1: sushi croissant, the sushi cheeseburger, dessert, sushi, deep fried sushi roll.

550
00:27:42,480 --> 00:27:44,480
Speaker 1: I mean, I'd tried deep fried sushi roll. I'll be

551
00:27:44,520 --> 00:27:46,479
Speaker 1: honest with you on that. In the list of sushi

552
00:27:46,760 --> 00:27:49,480
Speaker 1: on and on and yeah, I guess they are technically

553
00:27:49,600 --> 00:27:52,760
Speaker 1: combinations of sushi and other popular foods in the US,

554
00:27:52,840 --> 00:27:54,880
Speaker 1: but I don't know. I'm thinking the more fitting word

555
00:27:54,960 --> 00:27:59,080
Speaker 1: is probably abominations. And that's certainly what the Japanese Ministry

556
00:27:59,080 --> 00:28:01,600
Speaker 1: of Agriculture was say, and and the department has been

557
00:28:01,880 --> 00:28:04,480
Speaker 1: not pleased at all to see these ridiculous places that

558
00:28:04,560 --> 00:28:08,240
Speaker 1: we've taken Japan's beloved cuisine too, and so much so

559
00:28:08,320 --> 00:28:11,040
Speaker 1: that they recently launched a new program that will actually

560
00:28:11,119 --> 00:28:15,320
Speaker 1: certify whether Japanese restaurants outside the country are staying true

561
00:28:15,359 --> 00:28:19,000
Speaker 1: to the values of traditional Japanese cooking. I mean, they're

562
00:28:19,000 --> 00:28:21,040
Speaker 1: gonna have their work cut out for them. Oh no kidding.

563
00:28:21,040 --> 00:28:23,119
Speaker 1: I mean I was actually looking at this one article

564
00:28:23,119 --> 00:28:26,680
Speaker 1: and according to NPR, there over eighty nine thousand Japanese

565
00:28:26,680 --> 00:28:30,240
Speaker 1: restaurants outside of Japan, and about twenty two thousand of

566
00:28:30,280 --> 00:28:33,440
Speaker 1: those are right here in the US. So this new

567
00:28:33,440 --> 00:28:35,920
Speaker 1: program is going to review all these places, and and

568
00:28:35,960 --> 00:28:38,520
Speaker 1: what like, are they gonna find these Japanese restaurants or

569
00:28:38,520 --> 00:28:40,720
Speaker 1: shut them down? I mean, you know, it's not like

570
00:28:40,760 --> 00:28:45,200
Speaker 1: they have this international authority. So the program is completely voluntary,

571
00:28:45,240 --> 00:28:48,560
Speaker 1: and the certification is basically this badge of honor for

572
00:28:48,640 --> 00:28:51,920
Speaker 1: authentic Japanese restaurants, So it shows customers that this is

573
00:28:51,920 --> 00:28:55,440
Speaker 1: a place to experience traditional cuisine and not these cultural

574
00:28:55,480 --> 00:28:59,360
Speaker 1: mash ups like sushi burritos, and is one sushi chef

575
00:28:59,400 --> 00:29:01,640
Speaker 1: put it. Don't get me wrong. The sushi burrito is

576
00:29:01,680 --> 00:29:04,120
Speaker 1: a cool concept, and I wouldn't tell anyone not to

577
00:29:04,120 --> 00:29:06,760
Speaker 1: eat it, but I wouldn't say it's Japanese food. I

578
00:29:06,760 --> 00:29:09,960
Speaker 1: mean that that's strong a line there. Yeah, I mean,

579
00:29:10,200 --> 00:29:14,400
Speaker 1: like kim chi tacos are great, but spaghetti tacos aren't exactly.

580
00:29:14,560 --> 00:29:18,120
Speaker 1: But while we're on the subject of different sushi experiences,

581
00:29:18,200 --> 00:29:20,640
Speaker 1: do you know that Japanese people are actually better at

582
00:29:20,640 --> 00:29:22,800
Speaker 1: eating seaweed than we are. I mean, they definitely have

583
00:29:22,840 --> 00:29:25,840
Speaker 1: more experience. What don't mean they're better at it? Trash

584
00:29:25,920 --> 00:29:29,160
Speaker 1: talking this. There was the study publish in Nature and

585
00:29:29,160 --> 00:29:31,720
Speaker 1: and uh. It featured the work of these scientists who

586
00:29:31,720 --> 00:29:34,880
Speaker 1: were studying this marine bacteria that breaks down norri. It's

587
00:29:34,960 --> 00:29:37,440
Speaker 1: really good at breaking it down. And that's the kind

588
00:29:37,480 --> 00:29:40,479
Speaker 1: of seaweed that's most commonly found in sushi. And apparently

589
00:29:40,520 --> 00:29:43,560
Speaker 1: the enzymes that cause this decay are also produced by

590
00:29:43,600 --> 00:29:47,479
Speaker 1: bacteria that live inside some humans guts. So wait, so

591
00:29:47,520 --> 00:29:50,360
Speaker 1: they only live in Japanese guts or what? Yeah, that's right,

592
00:29:50,440 --> 00:29:52,080
Speaker 1: or at least they haven't been found in the guts

593
00:29:52,080 --> 00:29:54,880
Speaker 1: of North Americans. So you know, we have trillions of

594
00:29:54,880 --> 00:29:58,120
Speaker 1: bacteria living in our intestines, and they account for hundreds

595
00:29:58,120 --> 00:30:00,480
Speaker 1: of different species. But North Americans lack the one that

596
00:30:00,560 --> 00:30:03,880
Speaker 1: produces this seaweed eating enzyme. That's pretty crazy. So do

597
00:30:03,960 --> 00:30:06,080
Speaker 1: we know why that is? We're not sure, but there

598
00:30:06,120 --> 00:30:08,400
Speaker 1: are a few theories. So the main one is that

599
00:30:08,520 --> 00:30:11,680
Speaker 1: Japanese people, you know, a long time ago, swallowed this

600
00:30:11,800 --> 00:30:14,640
Speaker 1: enzyme along with some seaweed a while ago, and from

601
00:30:14,640 --> 00:30:17,280
Speaker 1: there the enzyme genes were transferred to the microbes living

602
00:30:17,280 --> 00:30:19,600
Speaker 1: in the person's gut and then handed down through the

603
00:30:19,600 --> 00:30:22,400
Speaker 1: family bloodline, and the genes might have been phased out

604
00:30:22,440 --> 00:30:24,920
Speaker 1: at some point along the way, except that Japanese people

605
00:30:25,080 --> 00:30:27,840
Speaker 1: kept eating seaweed heavy diets. So why I get rid

606
00:30:27,880 --> 00:30:30,840
Speaker 1: of something that aids in digestion. That's pretty amazing. You know.

607
00:30:30,840 --> 00:30:33,080
Speaker 1: I'm actually glad you brought this up because we've talked

608
00:30:33,080 --> 00:30:35,560
Speaker 1: a bit about history, We've talked a little bit about culture,

609
00:30:35,720 --> 00:30:37,680
Speaker 1: so I feel like we should take some time down

610
00:30:37,680 --> 00:30:40,160
Speaker 1: and check out more of the surprising science behind sushi

611
00:30:40,200 --> 00:30:43,000
Speaker 1: because there's some really interesting stuff there. Definitely, but let's

612
00:30:43,040 --> 00:30:59,040
Speaker 1: take a quick break first. Okay, Well, so let's get

613
00:30:59,080 --> 00:31:02,880
Speaker 1: scientific wish sushi component do you want to look at first? Well,

614
00:31:02,880 --> 00:31:05,240
Speaker 1: We've mentioned a few times now that mixing with savy

615
00:31:05,360 --> 00:31:08,080
Speaker 1: with soy sauce is a bad idea, so I kind

616
00:31:08,080 --> 00:31:10,480
Speaker 1: of want to break down why that is. But first

617
00:31:10,560 --> 00:31:12,880
Speaker 1: let's be clear about what was sabi is and what

618
00:31:13,040 --> 00:31:15,400
Speaker 1: it isn't. Because you know the spicy green lumps that

619
00:31:15,440 --> 00:31:17,720
Speaker 1: are served in American restaurants, the one that mentioned my

620
00:31:17,760 --> 00:31:20,480
Speaker 1: father in law eating, and you know, prepackaged in these

621
00:31:20,520 --> 00:31:24,320
Speaker 1: sushi trays, that's actually not was sabi. So real was

622
00:31:24,440 --> 00:31:26,640
Speaker 1: sabi is made from the grated stems of a plant

623
00:31:26,680 --> 00:31:29,640
Speaker 1: that's native to Japan, which means getting your hands on

624
00:31:29,680 --> 00:31:32,680
Speaker 1: it outside the country can actually be really expensive. So

625
00:31:32,760 --> 00:31:35,080
Speaker 1: I'd heard this, but I don't know the specifics. So

626
00:31:35,240 --> 00:31:37,400
Speaker 1: what's the stuff we've been eating. Well, most of the

627
00:31:37,400 --> 00:31:40,240
Speaker 1: wasabi here in the States, it's made from horse radish

628
00:31:40,240 --> 00:31:42,800
Speaker 1: and mustard powder plus a little food coloring to give

629
00:31:42,840 --> 00:31:45,560
Speaker 1: it that healthy green glow. And if you aren't being

630
00:31:45,640 --> 00:31:49,840
Speaker 1: charged separately for wasabi, it's most likely fake. That's interesting.

631
00:31:49,880 --> 00:31:52,440
Speaker 1: But aside from like the cred in the kitchen, is

632
00:31:52,440 --> 00:31:55,080
Speaker 1: there any advantage to using real with sabi? Well, it

633
00:31:55,080 --> 00:31:57,480
Speaker 1: depends on who you ask, but real was sabia is

634
00:31:57,480 --> 00:31:59,680
Speaker 1: said to have a more herbal taste than the fake

635
00:31:59,720 --> 00:32:02,640
Speaker 1: stuff that we're used to eating. And and because authentic

636
00:32:02,680 --> 00:32:05,640
Speaker 1: was sabi loses much of its flavor after only fifteen

637
00:32:05,720 --> 00:32:09,000
Speaker 1: minutes from being grated, the the sushi chef generally prepare

638
00:32:09,040 --> 00:32:11,840
Speaker 1: a new batch for every single order, so you know,

639
00:32:11,880 --> 00:32:14,520
Speaker 1: the real stuff has a much more fresh taste as well.

640
00:32:14,680 --> 00:32:17,200
Speaker 1: That's crazy it loses its flavor so quickly. But I'm

641
00:32:17,240 --> 00:32:19,560
Speaker 1: guessing neither kind should go in your soy sauce. No,

642
00:32:19,760 --> 00:32:21,840
Speaker 1: definitely not, so I hope you hear that, Tristan. But

643
00:32:21,920 --> 00:32:23,719
Speaker 1: you know, the reason really has more to do with

644
00:32:23,880 --> 00:32:27,600
Speaker 1: science than etiquette. So that pungent burning sensation that was

645
00:32:27,640 --> 00:32:30,480
Speaker 1: sabi causes in our nasal passages, that that's due to

646
00:32:30,520 --> 00:32:33,440
Speaker 1: a volatile chemical that it contains. Now, this chemical is

647
00:32:33,480 --> 00:32:35,800
Speaker 1: similar to mustard oil, so it actually turns up in

648
00:32:35,840 --> 00:32:39,080
Speaker 1: both real and fake was saby. And because with sabi's

649
00:32:39,120 --> 00:32:41,800
Speaker 1: heat comes from a chemical rather than an oil based

650
00:32:41,800 --> 00:32:44,160
Speaker 1: heat like chili peppers, for example, you know that that

651
00:32:44,240 --> 00:32:47,920
Speaker 1: burning sensation can be counteracted by food or water. So

652
00:32:47,920 --> 00:32:49,880
Speaker 1: if you think about it, when people mix with sabi

653
00:32:50,000 --> 00:32:53,560
Speaker 1: with water based soy sauce, they're really neutralizing that heat

654
00:32:53,600 --> 00:32:57,120
Speaker 1: and and killing most of that natural flavor in the process. Yeah,

655
00:32:57,160 --> 00:32:59,600
Speaker 1: it's really self defeating stuff. It actually reminds me of

656
00:32:59,600 --> 00:33:03,320
Speaker 1: something I read that when sushi chef's notice people adding

657
00:33:03,320 --> 00:33:06,040
Speaker 1: a ton of with sabi to their sushi, they immediately

658
00:33:06,040 --> 00:33:09,080
Speaker 1: switched to less desirable cuts of fish, you know, the

659
00:33:09,160 --> 00:33:11,360
Speaker 1: stuff the kitchen needs to unload. And the thining is

660
00:33:11,560 --> 00:33:13,880
Speaker 1: why waste all this premium fish on folks who are

661
00:33:13,920 --> 00:33:16,840
Speaker 1: only gonna drown it with savvy anyway? Yeah, that's you know,

662
00:33:16,840 --> 00:33:18,840
Speaker 1: it's it's a good point. And I mean, obviously, the

663
00:33:18,840 --> 00:33:21,880
Speaker 1: big draw of sushi is the phenomenal taste of the fish,

664
00:33:21,960 --> 00:33:24,560
Speaker 1: so you don't want to bury that in condiments and

665
00:33:24,560 --> 00:33:27,720
Speaker 1: and spoil the whole effect. And by the way, have

666
00:33:27,720 --> 00:33:29,520
Speaker 1: you ever stopped to think about how weird it is

667
00:33:29,560 --> 00:33:31,960
Speaker 1: that we love the taste of raw fish so much.

668
00:33:31,960 --> 00:33:34,200
Speaker 1: I mean, it's like raw chicken, raw pork. We don't

669
00:33:34,240 --> 00:33:37,040
Speaker 1: want any part of it, and obviously for good reasons helped,

670
00:33:37,360 --> 00:33:39,840
Speaker 1: but raw fish, I mean, it feels like people are

671
00:33:39,880 --> 00:33:43,000
Speaker 1: just obsessed with it. Yes, I was curious about that too,

672
00:33:43,040 --> 00:33:45,640
Speaker 1: and I ended up checking out the work of this biophysicist.

673
00:33:45,800 --> 00:33:49,320
Speaker 1: His name's Old morrits, and so, according to him, the

674
00:33:49,360 --> 00:33:53,720
Speaker 1: addicting taste of raw fish is actually thanks to gravity. Yeah,

675
00:33:53,960 --> 00:33:56,640
Speaker 1: in the ocean, gravity's effect is so weak due to

676
00:33:56,680 --> 00:33:59,800
Speaker 1: the buoyancy of water that most fish basically float weight

677
00:34:00,040 --> 00:34:01,920
Speaker 1: sleep for their whole lives. And the result is this

678
00:34:02,080 --> 00:34:05,040
Speaker 1: laid back lifestyle that the fish muscles are much softer

679
00:34:05,160 --> 00:34:08,040
Speaker 1: and smoother than the you know, the thick ropey muscle

680
00:34:08,040 --> 00:34:10,960
Speaker 1: fibers that terrestrial animals have, and and typically the more

681
00:34:11,040 --> 00:34:14,120
Speaker 1: work a muscle does, the tougher it grows. So I

682
00:34:14,120 --> 00:34:16,239
Speaker 1: guess while fish are floating around without a care in

683
00:34:16,320 --> 00:34:19,440
Speaker 1: the world, those of us on landers that were waging

684
00:34:19,480 --> 00:34:22,400
Speaker 1: this constant war against gravity just to stay upright, I

685
00:34:22,400 --> 00:34:24,680
Speaker 1: guess I didn't hadn't thought about it that way exactly.

686
00:34:24,719 --> 00:34:26,759
Speaker 1: And that's why the fatty belly of the tuna is

687
00:34:26,800 --> 00:34:29,680
Speaker 1: such a prize cut for sushi lovers. It gets the

688
00:34:29,760 --> 00:34:32,480
Speaker 1: least used, so it's always the softest, tastiest part of

689
00:34:32,480 --> 00:34:34,279
Speaker 1: the fish. But you know, if you think about the

690
00:34:34,400 --> 00:34:37,120
Speaker 1: muscle qualities of fish, they actually explain more than why

691
00:34:37,160 --> 00:34:41,440
Speaker 1: sushi tastes delicious. They also account for why sushi looks delicious.

692
00:34:41,440 --> 00:34:44,000
Speaker 1: And this was just fascinating to read up on. So,

693
00:34:44,320 --> 00:34:46,879
Speaker 1: the rainbow colors of the fish used in sushi are

694
00:34:47,000 --> 00:34:49,760
Speaker 1: mostly due to the amount of oxygen in their muscles.

695
00:34:50,200 --> 00:34:52,400
Speaker 1: So when a more active fish, say like a tuna,

696
00:34:52,760 --> 00:34:56,040
Speaker 1: you've got a protein called myoglobin that carries oxygen to

697
00:34:56,120 --> 00:34:58,440
Speaker 1: the muscles so they can make it into energy. But

698
00:34:58,520 --> 00:35:01,600
Speaker 1: my globin also contains iron, which happens to take on

699
00:35:01,640 --> 00:35:03,880
Speaker 1: that deep red color that you see in the fish.

700
00:35:04,160 --> 00:35:06,719
Speaker 1: That's pretty cool. But what about something like a flounder

701
00:35:06,760 --> 00:35:09,080
Speaker 1: though when I see those in restaurants there like, it

702
00:35:09,360 --> 00:35:11,759
Speaker 1: often looks more white when used in sushi. Yeah, So

703
00:35:11,800 --> 00:35:13,920
Speaker 1: that pearl white color and a fish, it indicates that

704
00:35:13,920 --> 00:35:16,719
Speaker 1: there were maybe more sedentary and that its muscles didn't

705
00:35:16,760 --> 00:35:19,600
Speaker 1: need that steady stream of oxygen in order to make energy.

706
00:35:19,840 --> 00:35:21,400
Speaker 1: So there are also lots of fish that have a

707
00:35:21,400 --> 00:35:24,920
Speaker 1: combination of muscles that are oxygen dependent and ones that aren't,

708
00:35:25,239 --> 00:35:27,160
Speaker 1: And as you might expect from those, those are fish

709
00:35:27,200 --> 00:35:30,160
Speaker 1: that wind up looking, you know, maybe a little more pink. So,

710
00:35:30,320 --> 00:35:32,600
Speaker 1: I mean, I guess that explains why salmon have that

711
00:35:32,640 --> 00:35:35,479
Speaker 1: pinkish orangish color. Well, good guess, I know you're trying

712
00:35:35,480 --> 00:35:37,799
Speaker 1: to be smart on that, but it did not exactly.

713
00:35:38,120 --> 00:35:40,400
Speaker 1: There are actually two things going on with salmon, and

714
00:35:40,440 --> 00:35:43,400
Speaker 1: that that's depending on whether they're wild or farm raised.

715
00:35:43,760 --> 00:35:46,240
Speaker 1: So in the wild, that trademark orange hue is derived

716
00:35:46,280 --> 00:35:49,319
Speaker 1: from the fish's diet, not its muscles. So salmon are

717
00:35:49,360 --> 00:35:51,520
Speaker 1: eating a lot of shrimp, a lot of krill, and

718
00:35:51,520 --> 00:35:54,120
Speaker 1: and these are are shellfish that contain a certain pigment

719
00:35:54,200 --> 00:35:56,600
Speaker 1: that's actually similar to the one in carrots that give

720
00:35:56,719 --> 00:36:01,319
Speaker 1: carrots that orange color. Well, well, what about raised SALMONA well,

721
00:36:01,400 --> 00:36:04,560
Speaker 1: believe it or not, those salmon are actually artificially colored.

722
00:36:04,600 --> 00:36:07,239
Speaker 1: And so salmon raised and captivity maybe they don't have

723
00:36:07,280 --> 00:36:10,000
Speaker 1: the luxury of eating shrimp dinners. So so the fish

724
00:36:10,000 --> 00:36:12,680
Speaker 1: farmers are actually adding a pigment in order to give

725
00:36:12,719 --> 00:36:15,399
Speaker 1: them that salmon color that you see. And it's it's

726
00:36:15,400 --> 00:36:17,960
Speaker 1: not something that the farmers are actually all that excited

727
00:36:18,000 --> 00:36:20,600
Speaker 1: to do, not just because they you know, they don't

728
00:36:20,600 --> 00:36:23,759
Speaker 1: want to be adding something artificial, but also because it's

729
00:36:23,760 --> 00:36:26,080
Speaker 1: expensive to do. I mean that they say that it

730
00:36:26,120 --> 00:36:29,320
Speaker 1: costs as much as of their feed bill to add

731
00:36:29,360 --> 00:36:33,120
Speaker 1: this pigment. That's crazy. But the public expects to see

732
00:36:33,120 --> 00:36:36,239
Speaker 1: this rosy, pink and orange salmon and studies show that

733
00:36:36,280 --> 00:36:38,120
Speaker 1: this is true. I mean that they're willing to pay

734
00:36:38,200 --> 00:36:40,880
Speaker 1: more for it. So, according to this market research that

735
00:36:40,920 --> 00:36:43,560
Speaker 1: I was looking at, American consumers will pay as much

736
00:36:43,560 --> 00:36:47,120
Speaker 1: as a dollar per pound more for that darker colored

737
00:36:47,160 --> 00:36:49,320
Speaker 1: salmon that you see out there. I know I feel

738
00:36:49,320 --> 00:36:51,600
Speaker 1: the same way like when I see eggs. I know,

739
00:36:51,719 --> 00:36:54,000
Speaker 1: brown eggs aren't better for you than white eggs, but

740
00:36:54,080 --> 00:36:59,040
Speaker 1: I still like the field and more. But obviously that's

741
00:36:59,040 --> 00:37:00,480
Speaker 1: a lot of money to leave on the table or

742
00:37:00,520 --> 00:37:03,399
Speaker 1: something as trivial as color. That's true. But no matter

743
00:37:03,480 --> 00:37:06,080
Speaker 1: what you think about dying fish pink, these newer methods

744
00:37:06,120 --> 00:37:09,000
Speaker 1: are definitely a whole lot better than the old industry standard.

745
00:37:09,000 --> 00:37:10,560
Speaker 1: I don't know if you've read about this before, but

746
00:37:11,000 --> 00:37:13,520
Speaker 1: they used to slice the fish open and then gas

747
00:37:13,520 --> 00:37:16,520
Speaker 1: it with carbon monoxide in order to change It's like,

748
00:37:16,800 --> 00:37:22,560
Speaker 1: I swear, that is a real thing. It's gross. Yeah,

749
00:37:22,600 --> 00:37:25,960
Speaker 1: I mean, I take the pigment compounds over then. I kidding.

750
00:37:26,640 --> 00:37:29,520
Speaker 1: But we've given fishing to do so I want to

751
00:37:29,520 --> 00:37:31,879
Speaker 1: circle back to the science of sushi's other star, and

752
00:37:31,920 --> 00:37:35,120
Speaker 1: that's the rice, because it's really as important as fresh

753
00:37:35,160 --> 00:37:37,520
Speaker 1: quality fishes. It's the rice that makes or breaks a

754
00:37:37,560 --> 00:37:40,279
Speaker 1: piece of sushi. And that's why sushi chefs are is

755
00:37:40,320 --> 00:37:42,480
Speaker 1: so meticulous about which rice they use and how they

756
00:37:42,520 --> 00:37:46,160
Speaker 1: cook it. All. Right, so what makes for good sushi rice? Well,

757
00:37:46,360 --> 00:37:50,440
Speaker 1: most Japanese sushi chefs have they their own go to grains,

758
00:37:50,560 --> 00:37:52,719
Speaker 1: which are sometimes the ones grown in their own hometowns.

759
00:37:52,760 --> 00:37:55,560
Speaker 1: But the real secret sushi rice is to find a

760
00:37:55,600 --> 00:37:57,800
Speaker 1: short grain rice that can absorb a lot of water

761
00:37:57,880 --> 00:38:00,719
Speaker 1: without cracking. And you have to see the the rice

762
00:38:00,800 --> 00:38:03,640
Speaker 1: takes in water as it cooks, but if the grains

763
00:38:03,680 --> 00:38:07,359
Speaker 1: absorbed too much, they'll actually burst open. And so what

764
00:38:07,400 --> 00:38:10,719
Speaker 1: does that That like throws off the texture or something? Yeah,

765
00:38:10,760 --> 00:38:13,080
Speaker 1: that's right, but it's not the cracks themselves that are

766
00:38:13,120 --> 00:38:15,400
Speaker 1: the problem. The real issue is that every grain of

767
00:38:15,480 --> 00:38:17,840
Speaker 1: rice contains a bit of starch inside, so when it

768
00:38:17,880 --> 00:38:20,640
Speaker 1: cracks during the cooking, the starch can leak out and

769
00:38:20,800 --> 00:38:23,719
Speaker 1: that turns your rice into a mushy, sticky mess. And

770
00:38:23,760 --> 00:38:25,920
Speaker 1: with sushi, you you definitely want to feel the texture

771
00:38:25,920 --> 00:38:28,680
Speaker 1: of each grain as well as the air between them.

772
00:38:28,719 --> 00:38:31,600
Speaker 1: So to sidestuff that problem, a good sushi chef will

773
00:38:31,600 --> 00:38:33,920
Speaker 1: actually south their grains ahead of time and check for

774
00:38:34,000 --> 00:38:36,440
Speaker 1: cracks before using each piece of rice. I feel like

775
00:38:36,520 --> 00:38:39,120
Speaker 1: sometimes I'm not tasting the right way because I can't

776
00:38:39,120 --> 00:38:42,200
Speaker 1: say I've ever felt like I was tasting each grain

777
00:38:42,239 --> 00:38:46,200
Speaker 1: of rice and the air and between the grains of rice. Well,

778
00:38:46,280 --> 00:38:48,839
Speaker 1: I mean that portable shrine analogy makes a lot more say, yes,

779
00:38:49,000 --> 00:38:51,480
Speaker 1: I get it, I understand it now, But I mean, actually,

780
00:38:51,480 --> 00:38:53,719
Speaker 1: think about all this. It is amazing to see how

781
00:38:53,760 --> 00:38:56,480
Speaker 1: much thought and care goes into crafting even you know,

782
00:38:56,520 --> 00:38:59,480
Speaker 1: like a single piece of sushi. And I know the

783
00:38:59,560 --> 00:39:02,840
Speaker 1: rigor of preparing or even consuming sushi. It it can feel,

784
00:39:03,120 --> 00:39:05,880
Speaker 1: you know, daunting or uninviting to someone who just wants

785
00:39:05,880 --> 00:39:08,399
Speaker 1: to grab a bite to eat. But I do hope

786
00:39:08,400 --> 00:39:10,600
Speaker 1: we've shown today that there's a real elegance and a

787
00:39:10,680 --> 00:39:13,880
Speaker 1: logic to each in every sushi custom. And the end

788
00:39:13,880 --> 00:39:17,040
Speaker 1: goal isn't to make you feel frustrated or uncultured, but

789
00:39:17,080 --> 00:39:19,400
Speaker 1: really to give you one of the best food experiences

790
00:39:19,440 --> 00:39:22,040
Speaker 1: that you could have. Yeah, and and speaking of elegance

791
00:39:22,080 --> 00:39:23,920
Speaker 1: and logic, we should probably get started on one of

792
00:39:23,920 --> 00:39:26,800
Speaker 1: our own customs, unless, of course, you're threatened by its rigor.

793
00:39:27,520 --> 00:39:29,920
Speaker 1: If you're talking about the fact off mango, I'm pretty

794
00:39:29,920 --> 00:39:31,840
Speaker 1: sure I can handle it. I'm even willing to go

795
00:39:31,960 --> 00:39:44,160
Speaker 1: first here. I've got a good one here. So it

796
00:39:44,160 --> 00:39:45,640
Speaker 1: says if you want to go to the oldest and

797
00:39:45,800 --> 00:39:48,360
Speaker 1: biggest fish market in the world, you'll head to Sukiji

798
00:39:48,480 --> 00:39:50,920
Speaker 1: Fish Market in Tokyo. Now, one of the coolest things

799
00:39:50,960 --> 00:39:53,560
Speaker 1: I saw about this. This is their big tuna auction

800
00:39:53,640 --> 00:39:56,040
Speaker 1: that happens regularly and the sushi stets go there to

801
00:39:56,120 --> 00:39:59,240
Speaker 1: bid on bluefin. The auction starts at three in the mornings.

802
00:39:59,280 --> 00:40:01,279
Speaker 1: You'll need to get there little bit after midnight to

803
00:40:01,280 --> 00:40:04,040
Speaker 1: guarantee a seed, and then you can watch sushi chefs

804
00:40:04,080 --> 00:40:06,719
Speaker 1: pay some seriously big bucks. I was looking at the

805
00:40:06,800 --> 00:40:09,320
Speaker 1: numbers on this and the most ever paid for a

806
00:40:09,320 --> 00:40:12,840
Speaker 1: blue fin at auction there was one point eight million

807
00:40:13,040 --> 00:40:16,520
Speaker 1: dollars for a single four eighty nine pound fish. Is

808
00:40:16,520 --> 00:40:19,440
Speaker 1: that not the same I've never paid that much for

809
00:40:19,440 --> 00:40:22,000
Speaker 1: a fish. I haven't even been to a fish auction.

810
00:40:23,680 --> 00:40:25,759
Speaker 1: But it's being a blue fin. It might be a

811
00:40:25,800 --> 00:40:29,160
Speaker 1: hot ticket item now, but fisherman actually used to avoid it,

812
00:40:29,320 --> 00:40:31,560
Speaker 1: and that's because it's a really strong fish and it

813
00:40:31,600 --> 00:40:34,319
Speaker 1: would tear up the fishing nets. But this all changed

814
00:40:34,320 --> 00:40:36,719
Speaker 1: in the fifties because nylon nets came along and it

815
00:40:36,760 --> 00:40:39,640
Speaker 1: became an easier to catch. But you know, sadly that's

816
00:40:39,719 --> 00:40:42,680
Speaker 1: resulted in over fishing. Yeah, and that's definitely a very

817
00:40:42,719 --> 00:40:44,759
Speaker 1: big problem. All right. Now, we talked earlier about the

818
00:40:44,800 --> 00:40:48,560
Speaker 1: Tokyo restaurant suki Yobashi Jiro that was made famous by

819
00:40:48,560 --> 00:40:52,200
Speaker 1: the documentary Zero Dreams of Sushi, and it's often cited

820
00:40:52,239 --> 00:40:54,600
Speaker 1: as the best sushi restaurant in the world. So I

821
00:40:54,640 --> 00:40:57,279
Speaker 1: was looking at how you could possibly get reservations, and

822
00:40:57,320 --> 00:41:00,279
Speaker 1: it's definitely not easy. First of all, you can only

823
00:41:00,320 --> 00:41:02,200
Speaker 1: call on the very first day of the month. In

824
00:41:02,280 --> 00:41:04,680
Speaker 1: order to make reservations. You've got to be prepared to

825
00:41:04,680 --> 00:41:07,960
Speaker 1: speak Japanese and leave a Japanese phone number behind just

826
00:41:08,040 --> 00:41:10,080
Speaker 1: so you can hope to score a reservation. So do

827
00:41:10,120 --> 00:41:13,560
Speaker 1: all those things, and it's a possibility. But you know, interestingly,

828
00:41:13,600 --> 00:41:16,440
Speaker 1: there's no menu at the restaurant. It's just a twenty

829
00:41:16,520 --> 00:41:19,120
Speaker 1: course meal made up of whatever Gero's in the mood

830
00:41:19,160 --> 00:41:22,799
Speaker 1: to serve that day. And it's actually surprisingly quick meal.

831
00:41:23,360 --> 00:41:25,440
Speaker 1: They expect that each piece of sushi is going to

832
00:41:25,480 --> 00:41:27,960
Speaker 1: be eaten as soon as it's presented, so so really

833
00:41:27,960 --> 00:41:30,120
Speaker 1: it can take only like thirty minutes or so to

834
00:41:30,160 --> 00:41:34,000
Speaker 1: eat this three hundred dollar meal. That's amazing. Do you

835
00:41:34,040 --> 00:41:36,040
Speaker 1: know that there was a two thousand seventeen study that

836
00:41:36,040 --> 00:41:38,440
Speaker 1: showed that nearly half of all the fish from well

837
00:41:38,480 --> 00:41:41,960
Speaker 1: respected sushi places in l A were mislabeled. Yeah. So

838
00:41:42,120 --> 00:41:44,920
Speaker 1: the study actually looked at more than three fifty samples

839
00:41:44,960 --> 00:41:48,040
Speaker 1: of ten fish and this was across twenty six really

840
00:41:48,040 --> 00:41:52,520
Speaker 1: good restaurants, and what they found was that sent were fake.

841
00:41:53,160 --> 00:41:55,440
Speaker 1: Yeah most of the time fish like red snapper or

842
00:41:55,520 --> 00:41:58,839
Speaker 1: yellow fin, we're actually a fish like flounder. Wow. Alright. Well,

843
00:41:58,920 --> 00:42:02,120
Speaker 1: last year Seamless that the data on sushi orders across

844
00:42:02,160 --> 00:42:04,319
Speaker 1: several major cities around the country, and it was kind

845
00:42:04,360 --> 00:42:06,880
Speaker 1: of interesting to see that, you know, certain types of

846
00:42:06,880 --> 00:42:09,919
Speaker 1: sushi are much more popular in certain cities than others.

847
00:42:10,040 --> 00:42:12,399
Speaker 1: I was taking a look at this. In Boston, it's

848
00:42:12,440 --> 00:42:15,680
Speaker 1: eight times more likely that people order spicy tuner rolls

849
00:42:15,719 --> 00:42:18,360
Speaker 1: than in other markets. Now, if you want a crunchy,

850
00:42:18,360 --> 00:42:20,960
Speaker 1: spicy tuner roll, then you need to head to Denver

851
00:42:21,000 --> 00:42:23,000
Speaker 1: if you want to be in what the popular pack there.

852
00:42:23,440 --> 00:42:25,640
Speaker 1: In Miami there's seven times more likely to go for

853
00:42:25,680 --> 00:42:28,960
Speaker 1: a salmon temporal role than in other cities. Of course,

854
00:42:28,960 --> 00:42:31,520
Speaker 1: in Philly, which I know you're close to a deep

855
00:42:31,560 --> 00:42:35,400
Speaker 1: fried tuna and salmon is the popular one there. And

856
00:42:35,440 --> 00:42:38,480
Speaker 1: then in DC, the spicy crunch shrimp roll is thirty

857
00:42:38,560 --> 00:42:40,840
Speaker 1: five times more likely to be ordered there than in

858
00:42:40,920 --> 00:42:42,759
Speaker 1: other markets. Why do they like that one so much?

859
00:42:43,560 --> 00:42:47,560
Speaker 1: Times So, it seems like when we talk about sushi

860
00:42:47,680 --> 00:42:50,480
Speaker 1: or other really fresh foods, people often talk about freezing

861
00:42:50,480 --> 00:42:53,239
Speaker 1: those foods is a terrible thing. But this is something

862
00:42:53,239 --> 00:42:55,560
Speaker 1: I learned in our research. Did you know that FDA

863
00:42:55,640 --> 00:42:58,480
Speaker 1: regulations mandate that raw fish has to be frozen for

864
00:42:58,520 --> 00:43:00,800
Speaker 1: a specified period of time to work can be served.

865
00:43:01,239 --> 00:43:04,080
Speaker 1: I mean it's to kill parasites, and it applies no

866
00:43:04,080 --> 00:43:07,600
Speaker 1: matter how fresh the fish maybe. And in Japan, the

867
00:43:07,640 --> 00:43:09,800
Speaker 1: real sushi masters know how to look for parasites or

868
00:43:09,840 --> 00:43:12,000
Speaker 1: other problems with the fish so they can still serve

869
00:43:12,000 --> 00:43:14,560
Speaker 1: the fish without freezing it. So every piece of fish

870
00:43:14,600 --> 00:43:16,400
Speaker 1: that we eat in a restaurant here in the States,

871
00:43:16,440 --> 00:43:20,080
Speaker 1: sushi or not, has to be frozen at some point before. Wow,

872
00:43:20,560 --> 00:43:22,759
Speaker 1: I didn't know that. Actually this means that sushi is

873
00:43:22,760 --> 00:43:25,200
Speaker 1: pretty much just like all those frozen fish sticks I

874
00:43:25,280 --> 00:43:27,480
Speaker 1: used to eat as a kid, and that makes me

875
00:43:27,520 --> 00:43:29,440
Speaker 1: really happy. So I think for that I'm going to

876
00:43:29,560 --> 00:43:33,120
Speaker 1: give you today's fact Off trophy. Congratulations Mango. Thank you

877
00:43:33,160 --> 00:43:36,040
Speaker 1: so much, and if we forgot any great sushi facts,

878
00:43:36,080 --> 00:43:38,280
Speaker 1: please don't hesitate to let us know. You can always

879
00:43:38,320 --> 00:43:40,560
Speaker 1: email us where at part Time Genius at how stuff

880
00:43:40,560 --> 00:43:43,279
Speaker 1: Works dot com, or you can call us on seven

881
00:43:43,320 --> 00:43:46,880
Speaker 1: fact Hotline that's one eight four four pt Genius, or

882
00:43:46,920 --> 00:43:49,080
Speaker 1: you can find us on Facebook or Twitter. Thank you

883
00:43:49,160 --> 00:44:04,640
Speaker 1: so much for listening, round, Thanks again for listening. Part

884
00:44:04,640 --> 00:44:06,680
Speaker 1: Time Genius is a production of How Stuff Works and

885
00:44:06,680 --> 00:44:09,319
Speaker 1: wouldn't be possible without several brilliant people who do the

886
00:44:09,360 --> 00:44:12,680
Speaker 1: important things we couldn't even begin to understand. Tristan McNeil

887
00:44:12,760 --> 00:44:15,160
Speaker 1: does the editing thing. Noel Brown made the theme song

888
00:44:15,200 --> 00:44:18,040
Speaker 1: and does the MIXI MIXI sound thing. Jerry Rowland does

889
00:44:18,040 --> 00:44:21,200
Speaker 1: the exact producer thing. Gave Bluesier is our lead researcher,

890
00:44:21,239 --> 00:44:24,200
Speaker 1: with support from the research Army including Austin Thompson, Nolan

891
00:44:24,239 --> 00:44:26,440
Speaker 1: Brown and Lucas Adams and Eve. Jeff Cook gets the

892
00:44:26,440 --> 00:44:28,719
Speaker 1: show to your ears. Good job, Eves. If you like

893
00:44:28,800 --> 00:44:30,640
Speaker 1: what you heard, we hope you'll subscribe, and if you

894
00:44:30,680 --> 00:44:32,640
Speaker 1: really really like what you've heard, maybe you could leave

895
00:44:32,640 --> 00:44:35,720
Speaker 1: a good review for us do we forget Jason? Jason

896
00:44:35,719 --> 00:44:36,000
Speaker 1: who