| Local taste here is quite generic as cooks just follow the recipes and don't add their touch. |
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| I'm still concerned with it... I mean to be a sushi chef in Japan, to even get the certificate ... its damn hard xD The chef needs to be a jack of all trades and a master at the same time The fishes are served according to the season, there are proper ways of cutting them, depending on the type of the fish, they need to know how to serve the parts of the fish etc and utilize the taste to its best... To master that part, take years... just following recipes etc, is not enough to convince me :3 I don't quite trust self proclaimed Itamae's Here *tips hat* Itamae and stuff on Sushi |
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| Yea, it's a never ending process. Food is always about learning, trying new ideas or refining current ones. Fish is probably one of the hardest items to focus on. So many things to remember. |
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