Grocery Store Sushi Vs Restaurant: What's The Flavor Difference?
NEWS
BY ROBERT HAYNES-PETERSON
Store sushi can't usually compete with restaurant counterparts because the selection, ingredients, preparation, and specialization are rarely the same.
One reason sushi fans may be disappointed with grocery store sushi is the cold rice. Cold rice loses its sweetness, dulling the sushi's complexity and impacting other ingredients.
Another difference is in the variety. Most grocery stores carry maki or nigiri, while restaurants have far more options, including delicacies like eel, sea urchin, and red snapper.
The training involved is also different. In Japan, the expert chefs train for about a decade, while a grocery store chef may only have undergone a two week training course.
Then there is ambiance to consider. A quiet blonde sushi counter or a kitschy tropical restaurant adds to the enjoyment of the meal, but you won’t get that vibe at your desk.
