Bill Barilko wrote:That asswipe isn't even Japanese-what the fuck does he know?
Ignoring the fact for a moment that you're also not Japanese - and thus ironically applying the above remark to you would beg the same question of "what the fuck do you
know - (a) you don't have to be Japanese to be an excellent sushi chef (it's a myth which you've swallowed) and (b) he was a commercial lobster fisherman for two years, lived in Japan for three years from 16-19, went back there for graduate studies (becoming fluent in the language), studied with shingon priests, teaches Japanese history, culture and language at Stanford and wrote a book on sushi (including translating Japanese texts into English) which was described by the Daily Yomiuri as follows:
Corson is an excellent writer who impresses without making any visible effort to show off. He quickly sketches several compelling personalities among the cooking school students. Foremost among them is Kate, a likable but timid young woman often cowed by her teacher, Zoran, who is a bit of a drill sergeant. ... Throughout the book, Corson uses short, direct sentences to speed information into your brain, whetting your appetite for more. The Story of Sushi has a consistently graceful pace, shifting smoothly back and forth between human drama at the school and fascinating facts about fish. ... Like a good sushi chef, he pares them down to their essence and serves them up in all their beautiful simplicity, without excessive garnish.
I'd suggest he knows a little bit more about this stuff than you do, and that's putting it mildly. Read the book and find out. You might just realise and admit that you don't know everything there is to know about sushi.
we're discussing it, so it's not secret.