The fact that Japanese food has evolved in its own way locally shows how well it has been accepted there, and I think that in itself is perfectly natural.
However, whether such a product would be accepted by Japanese people is a separate question.
Personally, I’m not very interested. I can see why it might be fun, but honestly, it feels like I might end up eating the packaging paper along with the rice.
What Japanese people care about is whether it tastes good.
It looks disgusting, so it's a no-go for Japanese people.
Japanese people have a strong impression that people overseas are engaging in underhanded business practices, where they can sell something at a high price even if it tastes bad, as long as it's called "sushi."
Wish Sushi restaurant that I used to work for in Los Angeles used burritos wrap over our seaweed substitute. There are some who just can’t eat seaweed because if it’s distinctive coloring and texture, and we used what I recall rice papers. Man it rips far too easy and I absolutely hated it. It seemed to cater quite a lot for those customers so it was meaningful indeed, but now that I saw it, I must wonder if burritos wrap could be the better options for both.. lol It wasn’t the same sheet used for spring rolls.
Ah wait probably that’s what it’s called and I mistaken it for rice! It has a tint of yellow and super soft and a bit moist maybe? Maybe I’m off at that. I haven’t see n them in almost a couple of decades.
I'm more concerned about how that soy sauce would work, because I feel like you're either gonna get a buttload on top and not enough towards the bottom, or if it runs down the side, seeing how much space there is in the tube, the bottom will be soaked and the top won't have much.
And how does the soy sauce not come out the bottom? I've had push-pops, the ice cream, in the states and they dribble from the bottom. Can't imagine this would have a rubber o-ring to seal the bottom.
But soy sauce logistics aside, it seems like a fun idea and would allow you to take your sushi to the park and stuff. Or make it easy to plate, since it's already cut.
What I find even more unacceptable is that they just pour soy sauce directly on it halfway through the video.
Also, isn’t that portion way too big? I can’t help but wonder how many calories it has.
There are rather long and gorgeous rolls (Ehou-maki) in Japan too. And if other typical American Sushi standards should be kept outside this discussion (like what’s philly rolls, spicy tuna is etc) then I think what’s left here to see is the detail of packaging where you can push at the bottom to pop it up.
And for that packaging, it appears unnecessarily tedious but in comical way. Sushi rolls there was made in Uramaki style to hide Seaweed that many locals were unfamiliar with, with downside that seems to have bothered nobody except chefs, making it impossible to be held with bare hands now that rice grains are exposed outside. But then now with advent of this thing, the problem solved because it’s covered in paper/plastic cylinder. Then I’m like, how about seaweed? That problem was supposed to have been resolved with invention of Seaweed. (I mean not for this kind of length, but I can’t not think about this lol) I can see that one roll in the video you shared is actually covered by seaweed on the outside, and that’s so redundant and unnecessarily complex lol
But all in all for the one of American renditions of Sushi, I think it’s super cool so as long as enjoys that. It’s more fun to see more kinds to pop up. (I was a Sushi-counter chef in Los Angeles and my love to American Sushi grew there.) It’s just that there’s no way I’m paying extra for that packaging.
The fact that Japanese food has evolved in its own way locally shows how well it has been accepted there, and I think that in itself is perfectly natural.
However, whether such a product would be accepted by Japanese people is a separate question.
Personally, I’m not very interested. I can see why it might be fun, but honestly, it feels like I might end up eating the packaging paper along with the rice.
Extra fiber
Looks like a tik tok gimmick version of gimbap not even worth the effort to click on the link for context. Doubt it's even a real thumbnail.
BUT, I am pretty sure the average Japanese person will either just not care, or think it's kind of cool.
The people who get all up in arms about 'authenticity' in Japanese cooking tend to be foreigners. ^^;
What Japanese people care about is whether it tastes good.
It looks disgusting, so it's a no-go for Japanese people.
Japanese people have a strong impression that people overseas are engaging in underhanded business practices, where they can sell something at a high price even if it tastes bad, as long as it's called "sushi."
所詮こんなところで自分が日本人だと証明するのは難しいけどね。
まず全体像が隠れているから見た目の華やかさがない。
醤油を上から注ぐのは塩味が偏って不味そう。
その魚はただ切っただけ？肉みたいに魚にも適切な熟成期間があるのは知ってる？
寿司の主役は魚じゃなくて米だよ。米の炊き加減や米の握り具合はどうなの？
スパイシーツナって折角のマグロの味を唐辛子で消しちゃうの？
あと値段高すぎ。「寿司」って名前で高く売ろうとしている阿漕な商売の印象を受ける。
I think this idea is interesting and excellent, and I would like to try eating it.
https://preview.redd.it/m8yu75pg5icg1.png?width=275&format=png&auto=webp&s=eaec1df93a6acff8abfa6e8e72a53cf65b0c8231
this is what we have in San Francisco, sushi burritos, aka Sushirito
https://preview.redd.it/vw8b7a578icg1.png?width=502&format=png&auto=webp&s=c8ea5b8f205fa1e4fab68e1aa9dfc3e8a0af460f
Wish Sushi restaurant that I used to work for in Los Angeles used burritos wrap over our seaweed substitute. There are some who just can’t eat seaweed because if it’s distinctive coloring and texture, and we used what I recall rice papers. Man it rips far too easy and I absolutely hated it. It seemed to cater quite a lot for those customers so it was meaningful indeed, but now that I saw it, I must wonder if burritos wrap could be the better options for both.. lol It wasn’t the same sheet used for spring rolls.
There are also soy sheet wraps
Ah wait probably that’s what it’s called and I mistaken it for rice! It has a tint of yellow and super soft and a bit moist maybe? Maybe I’m off at that. I haven’t see n them in almost a couple of decades.
the rice paper spring roll wrappers are much better.
Suppose it’s stretchy but more resistant to rip?
yeah, think vietnamese shrimp spring rolls.
https://preview.redd.it/bxijxvmcilcg1.jpeg?width=1200&format=pjpg&auto=webp&s=ab1bf1bfb56010a696ff8f553080947663e0fc13
Seems fine. I'm surprised they cut it.
I'm more concerned about how that soy sauce would work, because I feel like you're either gonna get a buttload on top and not enough towards the bottom, or if it runs down the side, seeing how much space there is in the tube, the bottom will be soaked and the top won't have much.
And how does the soy sauce not come out the bottom? I've had push-pops, the ice cream, in the states and they dribble from the bottom. Can't imagine this would have a rubber o-ring to seal the bottom.
But soy sauce logistics aside, it seems like a fun idea and would allow you to take your sushi to the park and stuff. Or make it easy to plate, since it's already cut.
He looks like a boy discovering his sushi is also a lightsaber.
豚の餌の近似値
日本の寿司よりおいしかったら食べるー、それかこれしか選択肢がない時かな？スパイシーツナって魚の鮮度が悪いから味をごまかす為ってことはわかる。あと寿司にマンゴーはいらないかな？
What I find even more unacceptable is that they just pour soy sauce directly on it halfway through the video. Also, isn’t that portion way too big? I can’t help but wonder how many calories it has.
There are rather long and gorgeous rolls (Ehou-maki) in Japan too. And if other typical American Sushi standards should be kept outside this discussion (like what’s philly rolls, spicy tuna is etc) then I think what’s left here to see is the detail of packaging where you can push at the bottom to pop it up.
And for that packaging, it appears unnecessarily tedious but in comical way. Sushi rolls there was made in Uramaki style to hide Seaweed that many locals were unfamiliar with, with downside that seems to have bothered nobody except chefs, making it impossible to be held with bare hands now that rice grains are exposed outside. But then now with advent of this thing, the problem solved because it’s covered in paper/plastic cylinder. Then I’m like, how about seaweed? That problem was supposed to have been resolved with invention of Seaweed. (I mean not for this kind of length, but I can’t not think about this lol) I can see that one roll in the video you shared is actually covered by seaweed on the outside, and that’s so redundant and unnecessarily complex lol
But all in all for the one of American renditions of Sushi, I think it’s super cool so as long as enjoys that. It’s more fun to see more kinds to pop up. (I was a Sushi-counter chef in Los Angeles and my love to American Sushi grew there.) It’s just that there’s no way I’m paying extra for that packaging.