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Are there differences between sushi that’s served in Japan vs. America?

Barton Explores... Sushi with Kazumi Wickenkamp

Barton Seaver & Kazumi Wickenkamp - Barton Explores... Sushi with Kazumi Wickenkamp

Recorded

This event was on August 24, 2021

One of the most popular yet most difficult styles of food to master is Sushi. Join Chef Barton Seaver and his special guest Chef Kazumi Wickenkamp for this special event exploring the cooking techniques and special skills required to master the art of Sushi! Bring your questions and sense of wonder to see this unique food and how to prepare it.

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Question

Judith Trusdell

Are there differences between sushi that’s served in Japan vs. America?

Answer

I can think of two things. That one is the types of right? That's sorry types of sushi. So in the United States or the other countries outside, Japan their rules as the mainstream of sushi, right and if you think about us if you ask someone about a sushi the first thing comes up in their mind is probably rulings the world Sushi and that's all posited in Japan sushi is more mainstream and Japan. So if you order sushi without saying anything, yeah use your you get here so they they're types of sushi is different and between the United States and and another thing I can think of is the types of or the variety of fish. you can get So like in the United States, if you go to normal taking middle and sushi restaurant, then you can if you think about their nigiri types of nigiri Sushi fish, you can probably go for I don't know five six seven eight maximum 10 types, I guess, right. but then for if you go to Japan and if you go to I can load to middle and middle class restaurant you get 20 30 different types of fish for sushi for nigiri. So that's their two main differences like I can say

Barton Seaver & Kazumi Wickenkamp

Chefs

Master of Japanese Cuisine Academy

*Kazumi Wickenkamp*, originally from Japan, is the founder of Master of Japanese Cuisine Academy, the world’s first online academy specialized in Japanese cuisine. The academy's mission is to provide the highest-quality education of Japanese cuisine to international culinary talents and food enthusiasts across the globe. As Japanese cuisine’s center ingredients are seafood, Kazumi has a strong personal interest and concern in the seafood sustainability, and she became one of the first students of chef Barton’s Seafood Literacy class. With an unlimited passion for food and in collaboration with experienced Japanese master chefs, Kazumi started the academy in 2018 in Germany. Through working closely with these master chefs, Kazumi accumulated a broad knowledge of Japanese cuisine including how to handle raw fish. With the greatest passion for Japanese cuisine, Kazumi and her team are continuously offering high-quality programs of Japanese cuisine, not only for individual customers but also the enterprises which seek quality culinary training programs for their employees. In March 2021, the academy received the 2nd prize in the Japanese government-led awards for high-quality programs produced through unique partnerships with international companies. *Barton Seaver* is one of the world’s leading sustainable seafood experts and educators. He traded his illustrious career as an award-winning chef leading top seafood restaurants, DC, for traveling the world as an Explorer with the National Geographic Society. Barton translated his experiences into leadership in sustainable seafood innovations, garnering him positions with the United States Culinary Ambassador Corp, the University of New England, the New England Aquarium, and the Harvard School of Public Health. Barton works on initiatives to inform consumers and institutions about how our choices for diet and menus can promote healthier people, resillient ecosystems, more secure food supplies, and thriving communities. An internationally recognized speaker, Barton has delivered lectures, seminars, and demos to a multitude of audiences. He has written seven seafood-centric books, including For Cod and Country and American Seafood and has contributed to dozens of publications, including Cooking Light, The New York Times, and Saveur, among many others. He has appeared on 60 Minutes, CNN, NPR, 20/20 and the TED Talk stage. He is the founder of Coastal Culinary Academy, a multi-platform initiative that seeks to increase seafood consumption through seafood-specific culinary education for all levels of cooks.