date:Apr 02, 2014
n with the All Japan Sushi Association, a program of seminars to educate chefs in food handling for raw fish and in traditional cooking methods has been conducted from 2011.
Looking back at the original criticisms and how Japan has responded, one criticism was that Japanese food was developed by adapting foreign cuisines, so why attack fusion?
For example, at leading conveyor-belt sushi chain Akindo Sushiro, where employees top machine formed rice with pre-sliced frozen fish, prosciutto and r