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| quote: | Originally posted by _Ocean_Drive_
What people said above, really.
I think it has to do with freshness. The expensive stuff in other countries doesn't taste 'bad', I just don't think it's as good. I can't really explain why, other than 'taste'. I guess you have to try it to know.
I suppose it's like, noone makes curry like they do India? Although people I know who have had sushi in California say it's comparable to the sushi they've had in Japan.
I once went to a kaiten sushi (converyor belt) place, next to the ocean. "Divine" would sound about right. Coupled with green tea and some freshly-made kappa-maki.... it was goo-ood! |
Depends where you go.. a lot of Japan's tuna comes from Australia for example. So while Japan might get the bulk of the better quality stuff from us, if you go to a reputable Japanese restaurant in Australia you'll probably get a similar grade of toro as you'll find at many places in Japan.
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