Could I? Well....
You have to start in Sushi with the simpliest bite. That is a cube of sticky rice with an even slice of fish on top.
The rice must be sticky and the amount of salt used is important. It must be sticky enough to be picked with sticks and not fall apart. On top is an evenly cut fish slice about two to three millimeter thick over the entire length of about 50 millimeter. The fish is the problem outside of Japan.
Japan has over time build a sophisticated logistics system to bring fish into restaurants. The best Sushi place is the place that has the freshest Fish. There is one legendary place I swear to God to find before passing... having enough intel, but always a lack of finances. God says it is not time - yet.
Here in Europe, fish needs about three days from death to stomach, in Japan it is 24hours and three days is where Bad Sushi starts.
Japan mainly eats salt water fish with little sweet water fish. Regional Sushi variations depend only on the freshness of the fish meaning the closer to the mountains the more breeded sweet water fish is used.
German Sushi can only compete with Japanese Sushi, if it would use local, pont breeded sweet water fish delivered alive.
...meanwhile you'd be surprised how accurately even with a short sword I can slice fish, but showing off like that using the wrong fish would be a disgrace to something very important having formed my Mind Set, unfit here among TheGermans.
#noblessoblige #cyberpunkcoltoure
