Sushi Food Influence

Food Influence: How Sushi came to Southern California

Nowadays, sushi is becoming the most popular fast food which is available almost anywhere in the U.S. we can get sushi at the nearby shopping mall, at the local shopping plaza, and even at the local supermarket like Superior…..etc. A spicy tuna rolls, and a California rolls is the common one, and it is easy to get at the cheap price as well as hot dog or McDonald’s hamburger, or many other fast foods in America. However, sushi is not easy to get in the past, it is extraordinarily a fast growing fast food, and it is recently had been add to the American diet. Even though sushi has been a part of Japanese culture for a long time, it did not make its way to American shores until late 1966 [1].

However, this only proved a little bit too exciting for most of Tokyo Kaitan’s clients who are the Japanese from Japan. Now, the seaweed has been moved to the interior of the rolls where it provided only the flavor, but no crunchy feeling. May be this simple move is the most symbolic of the future of American sushi, which keeps evolving away from the old traditional Japanese sushi while many chefs had prided on the proper way to make a crunchy roasted sheet of seaweed to maintain the original Japanese sushi. According to the article “History of sushi,” the sushi trend was truly hit America in 1980. At that time, many Japanese chefs took even more liberties with American ingredients and flavors. For example, the rolls could be filled with anything from cream cheese, flavored mayonnaise, cooked fish, and even fruits. The American sushi is not only borrowing the American ingredients, it is also borrowing Peruvian and European ingredients too. In 1987, chef Matsuhisa shocked the country with his deft mingling of Japanese, Peruvian and European ingredients. His influence now extends far beyond the dozen or so restaurants that carry his name [2]. In particular, at MA TING YEN OF OISHII SUSHI, chef Yen creates a graceful French inflected Sushi which are influenced by the European ingredients like

Among his 130 radical American style sushi inventions such as tai salad (Japanese red snapper with micro greens, pine nuts and a lotus-root chip), sautéed foie gras with balsamic mousse, bluefin toro with ponzu mousse, marinated tuna with pine nuts on fried nori, marinated tuna with tofu sauce, and squid with shiso flowers [2].

Clearly, the Kawafuku is not conceptualized as purely American. In an interview with a Japanese journalist, the creator of Yoko Shibata maintains that Rainbow Rolls sushi aims not to directly say American sushi, and she wanted to prove that “although sushi rolls was born in America, its original came from Japan” While it has an American “flavor” it also retains a sense of Japanese [3].

American style Sushi reveals the sophistication and unpredictability of globalization processes. Sushi started with an iconic Japanese dish, and then became the mixing elements of the contemporary U.S and European influences. As a result, Sushi restaurateurs do not simply pay homage to other, foreign roots that their cuisine employs, but also re-domesticates product that has become internationalized with the influence of a diverse culture in America. Actually, American Sushi is exotic and out of the