Listen, I love a takeout California roll as much as the next girl. But my significant other grew up in Japan, and while he's happy to dig into grocery store sushi with me on occasion, he rarely fails to point out that what we're downing isn't "real" sushi. And you know what? He's right. Real sushi isn't served by waiters, and it certainly isn't sold alongside sub sandwiches and rotisserie chickens.
Fortunately, according to sushi expert Trevor Corson, "a quiet revival of authentic Japanese sushi is under way in the U.S." He cites a smattering of American chefs striving to present a more Japanese sushi experience, and I like what I read. For example, at Fin Sushi in Lenox, Mass.,
[Chef] Macioge also tries to serve a more authentic meal. Instead of suggesting tuna, for example, he'll talk his customers into sampling one of the most traditional sushi fish there is -- saba, a mackerel that Macioge lightly marinates in salt and vinegar to bring the fish to the peak of flavor.
Yum. And have you been lucky enough to dine with Memphis based chef Marisa Baggett?
Her goal is to teach Americans in Tennessee and Mississippi to appreciate authentic sushi, but she approaches the task through the local idiom. She educates her customers about traditional sushi etiquette, using clever comparisons to southern manners. And she creates sushi with local ingredients such as smoked duck and pickled okra.
Lovely. Have you had an authentic sushi experience, in the States or abroad? Tell me where to go eat!