date:Apr 02, 2014
oast beef sushi are found on the menu, and the non-traditional shrimp-avocado sushi is the third most popular item. Such conveyor belt shops now account for 60 to 70 percent of sushi shops in Japan, presenting a contrast to the proto-typical image of the elderly taciturn sushi master. Both sushi and Japanese cuisine continue to evolve inside Japan, so how can authenticity be judged?
The current head of the JRO, Yuzaburo Mogi, in his official chairmans message on the organizations website admits