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The Sushi Field Guide
Note: I’m finally back and writing again. It’s been so long since my last article — I’ve been dealing with a lot of stuff post-graduation (mostly, being a real adult and having to work), but I’ve been meaning to write this article for a while. I hope you enjoy it!
About the Author: I am, by no means, qualified to write a guide about sushi. I haven’t been trained by the masters in Japan, nor am I a chef, professional sushi taster, or whatever other kind of credible occupation that lends ethos to this kind of article. But I’m also not just a guy who watched Munchies “How to Eat Sushi: You’re Doing It Wrong” and “Jiro Loves Sushi” and decided ‘hey, I could write an article about this’. While true, I’ve watched both of the above, I’ve also sank a respectable amount of hours doing research and reading books about the subject (not to mention eating). I’ve eaten at a slew of acclaimed restaurants — from Michelin-starred omakase to tiny mom-and-pop shops to neo-japanese fusion — both in the United States and Japan. So in the end, I’m just a guy who loves eating sushi. I don’t have a culinary background or years of experience with fish or anything, but this guide is from the eyes of an ordinary person who happens to eat sushi three or four times a week. Take it with a grain of salt.
