Some choice bits
they interviewed the chef who invented california roll. He put the rice on the outside because his customers found seaweed too scary.
In reply to
I was reading about this earlier today, sushi in the States is assembled rice-side-out because back in the day, Americans would peel off the nori before eating because seaweed was too scary for them. Absurd.
The lack of spices in Japanese food suggests Japanese are the white people of Asia
according to hexbear food is good and “ethnic” when spicy :galaxy-brain:
the only thing whiter than not putting any spice on your food is eating those 3 billion scoville hot sauces that may as well be pepper spray
making a big deal of that stuff is weird
but i’d definitely try it
but just because i like pain and not whatever bullshit encourages people to do that normally
This thread if it continues will be one of those we look back on as embarrassing.
It’s a bunch of :lmayo: trying to show how not :lmayo: they are because they like spicy food lol.
Real weird behaviour
Many old school sushi chefs in Japan will say that the most important ingredient is the rice. In that sense, it doesn’t really matter a lot if the topping is vegan, vegetarian, seafood, or meat. It’s all just a sideshow for the rice.
Holy shit lol.
At least other western cultures sometimes added something half-decent, like Norway added salmon to sushi for those of you who eat meat.
Further down the thread, he specifies that he’s referring to only americanized sushi rolls, “Boston, California, Philadelphia, etc”.
Yeah, white people love the americanized versions of foods from other countries. The cuisine has been adapted for the american taste.
The cuisine has been adapted for the american taste.
Short cooking times + a shit ton of sugar and fat I’m guessing?
The reason Americans are so fat and crave sweet things is because back in the 70s the government decided fats were bad and took fat out of everything and replaced it with sugar. You can choose to believe they were either well meaning idiots or it was a giveaway to big ag corn producers.
Also, ethnic cuisines in other countries were often adapted to what was cheap and available to people where they were living. Chinese cuisine in Portugal is different from Chinese cuisine in Argentina or the states. The reason Chinese cuisine in the US has diverged so far from its origins, compared to Indian is because Chinese people have been in North America in large numbers for far longer than people from India have. Many Chinese families have been in the US since long before it was possible to ship perishable goods across the Pacific Ocean. You can even see the same process play out with traditional mayo cuisines. The American association of corned beef with Irish immigrants is a good example of this phenomenon. Irish immigrants in New York often lived in proximity to Jewish neighborhoods. They would purchase corned beef from their Jewish neighbors. You couldn’t find corned beef and cabbage on a pub menu anywhere in Ireland 30 years ago, but because so many Americans who would visit were perplexed that it wasn’t available pub owners put it on the menu for the tourists.
the 70s the government decided fats were bad and took fat out of everything and replaced it with sugar
My folks still believe this propaganda
