I began my sushi obsession about 15-20 years ago, of course being introduced with California rolls and the like, but I had an immediate affinity towards Nigiri. I then went on a ten year tear to find the most authentic, pure, traditional sushi available. I learned a lot and my tastes became very refined.
About 5 years ago I was introduced to lemon and salt as a dressing to replace soy sauce on certain items such as Scallop, Giant clam, or Tai. This added a whole new bright flavor and I loved it.
Now I absolutely love Go's Mart, where virtually every piece of Sushi is dressed with various exotic salts, yuzu, lemon, and Truffle oil...among other things. The bright acidic flavors "Pop" in your mouth, and Go-San only serves the highest quality fish.
When you think about it, dressing every piece of sushi in the traditional way, ie...soy sauce or some other form of soy sauce...it adds saltiness and acidity.
My questions are...Am I just bored with soy sauce, or have I lost my way? Can the modernization of Sushi ever be a good thing?
22330 Sherman Way # C12, Canoga Park, CA
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