I went to Japan last summer and ever since sushi hasn’t been the same. I love all types of sushi from nigiri to fried rolls with spicy mayo and eel sauce. Yesterday I got this chirashi and none of the fish had any flavor except for the salmon. How can the fish taste so different?Does it have to do with the cut of fish, freshness, cutting technique? It looked so pretty but tasted like cardboard.
by capngills