People from anywhere can cook authentic food from anywhere else as long as they know what they are doing, so this is bs
It is a bit surreal to suggest your nation of birth or genetic lineage somehow influences your capacity to slap a piece of fish on some rice.
Also… if you want to get really anal about the history of the dish, narezushi originated in modern day Cambodia/Thailand, and first documented in ancient China around the 4th century. Meanwhile, the more modern techniques for preparing and serving sushi did originate in Tokyo in the 19th century, but spread like wildfire. Sushi restaurants were popping up in Los Angeles as early as 1906.
It reminded me of this asshole, who happened to be Italian, claiming that a professionally trained chef could not cook proper Italian food because he was Mexican
A professionally trained chief should be able to faithfully reproduce a litany of dishes from around the world.
Of course, there’s a lot of regional variation and conditions. I might suggest that you cannot reliably produce a Genovese sauce outside of Genova, simply because you don’t have the locally raised veal, for instance. But that’s not a problem unique to chefs of a particular national origin.
I love maki sushi, but I think uramaki sushi is pretty shit. It just so happens that uramaki sushi was invented by a Japanese chef trying to trick Americans into eating seaweed, which they thought was gross. But I love seaweed and I think uramaki ruins it by hiding it behind the rice. So I prefer authentic sushi.
It is a bit surreal to suggest your nation of birth or genetic lineage somehow influences your capacity to slap a piece of fish on some rice.
Also… if you want to get really anal about the history of the dish, narezushi originated in modern day Cambodia/Thailand, and first documented in ancient China around the 4th century. Meanwhile, the more modern techniques for preparing and serving sushi did originate in Tokyo in the 19th century, but spread like wildfire. Sushi restaurants were popping up in Los Angeles as early as 1906.
A professionally trained chief should be able to faithfully reproduce a litany of dishes from around the world.
Of course, there’s a lot of regional variation and conditions. I might suggest that you cannot reliably produce a Genovese sauce outside of Genova, simply because you don’t have the locally raised veal, for instance. But that’s not a problem unique to chefs of a particular national origin.
I don’t know that you’d even want to serve truely authentic food since you want to appeal to local tastes. See: Chinese Food in the USA.
I love maki sushi, but I think uramaki sushi is pretty shit. It just so happens that uramaki sushi was invented by a Japanese chef trying to trick Americans into eating seaweed, which they thought was gross. But I love seaweed and I think uramaki ruins it by hiding it behind the rice. So I prefer authentic sushi.
I’m just happy when they don’t add a ton of sugar to sushi. seriously, what the hell is that?
Yeah i was just thinking specifically Chinese food. Authentic Chinese food is like chicken feet and scorpions on a stick and stuff.
Both of those specifically are also found in Mexico, funnily enough.