>>22016190
gatekeeping

>>22016190
Keep in mind that sushi was originally made by fishermen while on their boat.

>>22016190
not if all you're using is norwegian salmon
but if you're using like hundreds of different species of fish like the japs do you probably need a guy who knows his shit
the "spend three years learning how to cook the tamago (the egg)" thing is probably bullshit

why do white people hate fish?

sushi is pretty cheap when you think about a fish having to grow from an egg to be a whole fish before you can eat it

>>22016482
Wait till u learn what rice has to go through

>>22016306
This. People don't realize how many fish there are or that the quality of the fish changes on an individual and seasonal basis. The same type of fish may need a different preperation depending on a variety of factors, and only experience can guide you with that sort of thing.

>>22016190
every cuisine takes years to master

File: 1778255783762770.webm (3.6 MB)

>>22016190
today i will remind them

>>22016190
If I were to guess, it'd be this >>22016306 reasoning

>>22016261
i remember when gatekeeping used to mean something
now people gatekeep anything
food, music, taiwanese lacrosse forums, even being a faggot is gatekept by other faggots
everything is ruined by fucking fake gatekeepers, these people couldn't keep a gate if it was right in front of them

>>22016744
explain a specific instance of successful gatekeeping making something worse

>>22016560
>In this temple
>you heathens
The reddit/millennial/zoomer worship of japan is so stupid. All this anime cosplay japan shit is going to look so fucking tacky in 10 years.

>>22016374
What do you mean? I love fish and sushi. I just wish it was cheaper.

>>22016744
I love gatekeepers.
>NOOOOOO! YOU'RE NOT ONE OF THE ANNOINTED KVLT TRVE GVARDIANS OF VLTIMA THVLE!!!
>Dude... I'm already in. Be better.
The basics aren't hard, especially if you're learning from a decent source or person. You want to know your shit when it comes to the ingredients, like >>22016306 said. Scombroid poisoning is a thing, and while probably the easiest and most common food poisoning from fish (certain fish - tuna, mackerel, mahi mahi etc. Darker fleshed fish usually - have high histidine levels which bacteria will convert into histamine near/at/above 4C, leading to allergy-like symptoms, occasionally fairly serious), it's by far, not the worst. Anyone with functioning hands and a semi-functional brain can season rice, and wrap it in seaweed sheets around slices of whatever, but I wouldn't trust the kids at Whole Foods to handle fugu, gnome saiyan?

https://www.youtube.com/watch?v=Cs4w7MZuBnM

To be able to perform like that you need some years to master different techniques, knife skills, table manners, plating, forming the rice balls, knowing what to do when some problem emerges.

You always have prep to do in the kitchen and theres no performance or technique pressure so junior chefs spend time there, and while the time works to prep them to do all the dishes they also just mostly do necessary mundane prep work, cleaning.
The extreme practice like you hear about in dreams of sushi doc isn't really viable unless the wages are really low, you kinda need people to do valuable work instead of throwing 300 egg dish attempts in the trash.

>>22016772
It already looks tacky today

>>22016190
It is really hard to make good sushi, mid ass sushi like your picture is easy and you can learn quickly with YouTube
t. Worked in Japanese restaurant

>>22016374
Fish has been a classic staple of Northern European diet since before they could even dream of a potato. Less nowadays maybe, but still.

>>22016772
what if it was a western analogue of this situation with a french chef or something and some wallstreet bro dips the foie gras in ketchup? is it only cringe because the guy is standing up for japan or is it cringe because he's standing up at all

>>22017060
It's cringe because he's acting like a jackass. Correcting strangers manners in such a confrontational way is actually worse manners than eating sushi the "wrong" way.

>>22017060
In the context of the show its supposed to be an "and then everyone stood up and clapped" moment, but the guy having the hissy is an asshole, coke addict financebro who routinely shits on everyone else for the slightest reason then seethes when anyone criticizes him.

>>22016560
I remember being so peeved when I learned that in the context of the show Mr. Miyagi is actually the cool guy who everyone should be more like. Midlife crisis writing. It's such a bizarre, impotent but also entirely male fantasy. Like a specific combination of failure and male.

>>22017032
What's the difference in your opinion?

>>22017060
Shitalians throw a hissy fit when you go to their country and squirt ketchup and put pineapple on their spaghetti (which is still funny as fuck), but they don't speak like reddit and they aren't worshipping the most pathetic and self-genocidal race of people on the planet. Japan worship is cringe for so many different reasons and it's impossible to find an accurate analog to those kinds of people. It's just not the same. Shitalians throwing a fit over food isn't even 1% as cringe as anything surrounding Japan.

Yeh I'm sure the Mcslop affiliates of /ck/ will know

>>22017157
Thanks for the quality post. You're insight is profound and has made me rethink /ck/ as a whole. And to answer OP, yes, the training is necessary. Think about the difference between sushi restaurant sushi and supermarket sushi. Of course the people who dedicate their to lives to learning how to make sushi are going to make better sushi than random 9-5ers. The same is true for just about every food.

>>22016374
White people love fish. However in the US fish is expensive and whites don't get free food from food stamps.

>>22016190
In Japan, high-end sushi restaurants are the only places where you have to train for years.
At a cheap sushi chain, a year of training is all it takes—after that, it’s all about talent.

High-end sushi has one aspect that makes it more complicated than other types of cuisine.

That is the fact that the chef must make subtle adjustments to the preparation based on the fish, the weather, the customer’s gender and build, their appetite that day, and whether they are drinking alcohol or not.

While the chef can simply ask customers about their preferences or how they’re feeling that day, when it comes to fine-tuning the fish preparation, there’s no substitute for experience. The chef must also make corresponding adjustments to the amount and firmness of the rice.

In Japan, chefs are judged on whether they can do this well.

>>22018027
>the customer’s gender
Why? Do the sexist nips think womenfolk can't eat certain foods?

>>22016190
Continued

However, in Japan, there are cases where sushi chefs with limited skills deceive customers by using luxurious interiors, fine tableware, premium sake, and high-end ingredients.

>>22016374
white people love fish but hate seaweed for some reason

>>22018033
Sushi is generally meant to be eaten in one bite.
If the woman is the type who opens her mouth wide and eats large portions right in front of her boyfriend at a high-end restaurant, I think the chef will prepare the sushi as usual.
If that’s not the case, the chef will discreetly ask about her preferences and make more cuts or slice the sushi in half.

>>22018046
You just made that up.

>>22018033
Also, when it comes to female diners, chefs tend to be mindful of what they’re wearing.
If they’re wearing tight-fitting clothes that hug the body, their stomachs may become noticeable if they eat a lot, so the chef might casually ask if they’d like to order a smaller portion.

>>22018050
That’s just the norm at high-end restaurants in Japan.
With new high-end sushi restaurants opening all the time, any place that doesn’t provide attentive service will go out of business in no time.

I literally just use short grained rice meant for rice porridge. 1/10th of the price and end up with the same consistency.

>>22016374
If you hate fish you're not white

ITT: whites pretending they like fish for some reason

>>22018073
i don't disagree but don't blacks like fish more
and not for the lovecraft reason

>>22017110
Mid ass sushi like op pic is easy roll sushi where you can put practically anything with rice and seaweed and call it sushi

Good sushi you have to know how to slice very well, what cut of fish taste like what, how to lightly season so you don't need soy sauce, how to pair it with and when to put it before other fish. It's an art of cooking for sure, I can understand why it takes years to hone the skill although Japanese are exhaustingly autistic and think that if you handwrite your resumes you're better than everyone so grain of salt.
That said try to find a really, really good sushi place and you'll be able to tell immediately.

>>22018433
You don't make it sound all that hard, but I see what you mean about how the OP picture lacks even that.
I didn't know that thing about the resumes. Interesting little factoid.

>>22018046
That's retarded. Imagine if your girlfriend ordered a steak or something and the chef was like "you have a small mouth, want me to cut the steak up for you?"

>>22018572
Yes, exactly. He's a lying liar. I just asked a female (biological female) friend who went to Nippon last year if she experienced that sort of gendered treatment at the high end sushi bars she went to and she thought I was trolling.

>>22016374
If anybody hates fish, it's the infidel moon-worshipping mohammedans from the arabian peninsula.

>>22018572
>>22018586
they dont do it for gaijins

>>22016772
People were saying the same thing 10 years ago.

>>22018174
Anywhere near water has a culture of eating fish.

>>22018623
I don't think the water Navi tribe eats fish.

Only high-end sushi restaurants in Japan expect sushi chefs to spend years in apprenticeship. These establishments cater to customers seeking a premium experience, such as for corporate entertaining or family celebrations. In that world, where a chef trained matters a great deal. If someone has undergone rigorous training at a famous, prestigious restaurant, that alone gives them credibility and inspires confidence.

In reality, skills like taste, technique, and presentation can be learned in a relatively short time. What cannot be acquired so quickly, however, is the network that top-tier restaurants possess: access to quality suppliers, connections with elite clientele, and the reputation that comes with being part of an established circle.

>>22016190
>needless mystique
Mostly this. It's like any other form of cooking, sure anyone can do it, but there are some people who put in excessive time and effort to make it an art form.

Like, I bought "sushi" at Costco. I regretted my decision, as it was basically gas-station-tier crap. I've had decent sushi (Todai, Sushi Express) and I've had high-quality sushi (various real restaurants). The gas-station-tier crap isn't worth wasting money or tastebuds on.

>>22018603
Since gaijin who aren’t familiar with the Japanese language or Japanese food culture usually order either “Ichinimae” or “Omakase” at sushi restaurants, they aren’t asked for specific preferences like they would with “Okonomi”—they’re usually just asked if they have any food preferences or dislikes.

>>22018433
The hardest part is that even fish of the same species can vary in condition depending on the season, the day, and individual differences.
When these factors accumulate, they make a huge difference—which is why your dishes, which neglect these details, end up tasting bad or just so-so.

>>22018831
>>22019079
Wtf are you people on about. Granted, I'm no expert but I've seen those conveyor belt restaurants. How are they tailoring to individuals if it's essentially buffet style