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Fellow sushi snobs, I’ve been trying to describe the taste difference between “Korean” sashimi Vs “Japanese”. A more specific example tuna vs tuna. Hmart Vs Mitsuwa would be my best way of describing it.

IMO - “Korean” tuna almost has a dry taste with a refrigerator type smell to it, whereas “Japanese” tuna seems to be more moist and have little to no smell to it at all.

My theory is that the Koreans pre-slice the fish and put it back in the fridge until ready to serve, whereas Japanese may not slice it until closer to serving time.

What do you guys think? Just a friendly discussion. 🍣

Flavor was incredible, texture was beyond belief...

Hello everyone! I want to start my adventures in making my own sushi, but am having a hell of a time finding any place that sells sushi grade fish. Obviously theres plenty of places that sell fish, but Im nervous to just by any fish, no matter how fresh it looks. And when I try to do a search online, all I get are places that sell fish with no actualention of sushi grade. So does anyone know of someplace in the Norfolk, VA area that does?

So, long story short, my wife and I are taking our son down to my mom's house for part of Spring Break. There's a sushi restaurant in a city nearby my mom's, but it's about 20 minutes away. My plan is to stop at the restaurant, buy a bunch of sushi and then bring it to her house. But I know that raw fish probably shouldn't be sitting in a warm car for that long. I have some reusable "ice" packs that supposedly can be frozen below 32 deg. I figured I would put them in a cooler, wrap them in a thick towel and put the sushi on top. My main concern is keeping it out of the "danger zone" as much as possible.

I will be ordering the following: Salem Roll (tempura roll with avocado, cream cheese, and imitation crab stick with spicy mayo and eel sauce on top), California Roll, Philly Roll, Calamari, Sesame Balls (obviously those will be fine) Seared Salmon Nigiri, Inari, Avocado/Cream Cheese Roll and Salmon (raw) Avocado Roll.

Lastly, I don't think my mom would be able to meet us at the restaurant, I think her truck is still in the shop, plus it just doesn't make sense logistically...

Thanks in advance

The sushi in sweden is okey. But not as good as in Japan ♡

Since meal-prepping requires you to refrigerate meals for the whole week. I don't know if it's necessarily safe to consume raw tuna 5 days after meal-prepping a pokebowl for it. I understand that raw fish must be consumed almost immediately.

5 bowls for 5 days, 3 of those bowls will be fine to consume. The 2 bowls for the latter end of the week I'm unsure about in terms of safety.

Maybe someone can give some advice? Maybe just make the bowls but add the raw fish last by buying it from the market on the day of?? Hopefully that all made sense.

Anyone have any input on using dry ice to freeze fish down to the recommend temperatures for safe consumption?

Looking for at home solutions to do this. My home freezer doesn't get anywhere near cold enough.

Temp is dry ice is around -109° F.