The "you didn't feed me enough" mindset is likely the one cultural aspect of Japan that's diametrically opposed to my own, since where I'm from asking for more is a great compliment to the chef; The food is so good you're compelled for seconds.
oh hell yeah. my nonna would be sad if we didn't ask for thirds, because seconds are pretty much a given. "are you not hungry, is the food not to your liking?" empty plate means no smile. empty pot? now that is a happy host. same goes for me and the rest of the family, we love when people eat the entire damn thing.
@@sauloaugustomartino803 You can't win with my grandma. If you eat until you are full, then she will complain that there's leftovers and ask if it wasn't good. If you then force yourself to eat it all, she will wonder if you are still hungry since the food is gone.
@@hop-skip-ouch8798 depends on how close the relationship is between the father/mother in law and the son/daugther in law and the family traditions. I have seen friends who call their father in law by their first name or by Mr. ____ or dad
I genuinely cannot imagine how else you would address someone that you know, especially someone that you're that closely associated with. "My wife's dad" - that's how you talk about someone you don't have a close relationship with, or that the person you're talking to wouldn't recognize by name. In this case, he specifically addressed her dad by his name because he was making a comment directed at him. Like, what else would he say?
@@blackwingz55 Mr/Mrs. [surname] is a super weird way to address the parent of your spouse. Maybe the first year of the relationship, but after that, if you're still addressing them with honorifics like that you have a strained relationship. It is not a normal way to talk about your spouse's parents. Dad/mom is common for close relationships, but most relationships are going to be by name.
This is exactly why roll sushi or General Tso's chicken are commonly associated with Japanese and Chinese food. They had to alter the cuisine to local palates and those blew up around the world faster than the authentic stuff
I remember reading a story about an Asian American with an Chinese dad, and whenever he'd come to America the dad would always get some Chinese food since American Chinese Food is something that just doesn't exist in China and he can't get it anywhere else.
On the subject of Thailand and Thai food: One of the biggest fears people have even traveling is “will I be able to eat the food”. So it makes sense for a country to sponsor restaurants internationally if they want to be known/get tourists.
We used to have Chinese-Indonesian restaurants everywhere, literally a Chinese take on Indonesian food. Now we have dim sum, Cantonese, Chinese-Indonesian, authentic Indonesian, Indian, Thai, Japanese, Sushi. I'll still stick with my go to döner kebab tho lol. I once went on a date with a Japanese girl that studied at my local university, she wanted to go to a sushi restaurant. She then ordered in Japanese, to which the waiter looked her dead in the eyes and said "Miss I'm from Shanghai, now please repeat your order in English". I never saw her again after that.
@@thesultryhippo9184 Apparently Thailand has a very strong Culinary Diplomacy program, they sponsor Thai nationals in other nations to open up a restaurant, and they specifically do everything from fast food to elegant.
When Connor was talking about a government sponsoring restaurants opening up abroad, I believe he was thinking of Taiwan and that's actually why you see so many Boba Tea places here in the states now, as well as Taiwanese food.
My parents started eating sushi in their late 60s. I was shocked because I had never thought that they would even try it, let alone go there all the time! It all depends on the person and their willingness to try new things I guess!
in the netherlands the fusion is between 'chinese' food (noodles with black pepper sauce or smth), indonesian food which we just call nasi (goreng) but somehow also features vietnamese spring rolls, and roti. This is mostly because of colonialism. Indonesia and Suriname were dutch colonies. Suriname has a very diverse mix of cuisines. There are a lot of tropical ingredients, but because of chinese, indian and indonesian workers there's also roti, bami and nasi mixed together. There's also native and jewish influences. We have restaurants that feature all these types of food but worse quality that are just called 'chinese' and are manned by chinese chefs.
Omakase type of shushi is good, but it's only if you want to experience the best taste of fish and yes just like they said usually doesn't fill you up really good and they are hella expensive, if you want cheap delicious and filling sushi it's better to just go to the conveyor sushi
I can't imagine getting all this authentic, fresh sushi straight in Japan and then moving back to the US or UK or something and then settling for whatever the hell is offered there. It's like once you have had the good stuff, why would you ever wanna go back to mid sushi?
Exported sushi can be good but always way more expensive than the quality warrants. Eating sushi in Japan spoils you on the value proposition, you can get cheap sushi and it's not a joke. Their mid and high sushi is priced at appropriate mid and high end prices without the added fees of elevated leases, expensive imported ingredients and the marketed allure of exotic foreign food being passed onto you the consumer.
That’s how I feel about international McDonald’s. I went to Europe recently and the McDonald’s was so much better there then the U.S it was incomparable. I can’t even bring myself to eat McDonald’s now that I’m back just because I know the quality is so much worse and it’s more expensive here too.
That's exactly why I don't eat sushi anymore. Even the expensive $10 per nigiri sushi isn't as good as the 100 yen conveyor belt sushi that you can eat in Japan.
I'm from the center of the United States, and we have a pretty wide selection of food from around the world. There are a lot of people really into the food scene here. There's a chance the American in-laws are braver than you think.
About the raw eggs, Americans have been told not to eat them due to salmonella. OUR eggs arnt the best obviously lol, cause in other counties you can eat a raw egg and not even worry about salmonella. I take care of chickens so I know good eggs lmao
Meanwhile EU eggs are unwahsed so they don't need to be refrigerated as they still go that "factory" anti-bacterial seal. Salmonella is handled by keeping the chickens salmonella-free.
different countries handle egg preservation in different ways. America's method is bleaching the shell but this also opens up the egg to being contaminated by washing off the natural preservation, but chicken shit also contains salmonella which is why we do it. nobodies method is 100% successful at preventing people from getting salmonella, but they all mostly work. edit: to clarify, EU vaccinates chickens. effective but still not 100%.
australians also have been warned off raw eggs but then they say "oh i don't like the texture", but if i say i like raw egg in ramen, or on steak tartar, they immediately tell me how that's dangerous. i'm just like, ohhh so it's not that you don't like the texture, you just associated the texture with danger lol we used to get fresh eggs from an italian egg farmer, it was safe raw and we never had issues. then they closed down due to retiring and no more safe eggs :( i was so happy in japan to be able to have raw eggs. but i know aussies have safe raw eggs too, fancy restaurants have steak tartar with raw egg all the time !!!! O.o
About what Gon said about there not being sushi circling the conveyer belt these days. That’s true, but it’s not because it just become unpopular. It’s because there was a viral video of a kid licking sushi and putting it back on the conveyor belt. People stopped going to Sushiro after that video trended. Now they never put sushi on the conveyer belt anymore.
Taking into account Garnt is over 1.8 m and over 70 kg (I’m estimating) and the average Japanese person isn’t, the chef may not account for that. Garnt and anyone else taller will always be less satiated from a Japanese-catered meal. Do omakase chefs take it into account?
Just getting this out there, any sort of raw meat or really food in general is carefully considered and requires like a shit ton of different certifications based on observations and tests.. they aren’t just grabbing an egg and throwing that into dishes.. well hopefully aren’t, but some restaurants do weird shit regardless
Just don't offer them freshwater fish - fluke worms are still a problem. After 0157 a few years back, a lot of people in Japan went off raw eggs too. I guess I'm around your parents' ages, and London in the 70's and 80's definitely had a vast variety of foods from different cultures. Fusion was deliberately created as an experimental style, not because people didn't know the difference between the food or confused it! If I was going to compare Japanese food to a European country's, I'd say it's not far off Italian fish based dishes, just swap out the -Chinese noodles- spaghetti for rice and don't overcook the calamari!
This is why traditionally Japanese people don't use salmon for sushi. They preferred to cook their salmon to avoid parasites. The salmon they use for sushi is imported
Where I live there are three places that have a sushi buffet. One of the restaurants is plain awful. One of the restaurants is good all round . And one of the restaurants is just amazing with its sushi, but the rest of the food is mediocre.
Sorry to burst your bubble, the sushi that you order from Sushiro they will just take it from the conveyor belt and give it to you 😂😂😂 it’s the same thing. They usually have it already made. It’s not “made fresh”
I wish i liked sushi bc it's so pretty. But I think it has to do with either the taste of rice (like they add something to it) or the seaweed. Im also the type if it smells weird i dont usually like it.
The quality of fish that they use at the omakase places is amazing for sure but it is kind of a stuffy atmosphere having to eat right infront of the chef
it's a world play from forehead (four-head), so fivehead is bigger than fourhead. in other words, i think joey's trying to say that it's such a big brain move
One thing I noticed was that you have to take the food how it comes, I legit ate Omurice everyday for a week because I don't like raw fish and I'm a picky eater 😆 but, I found the holy grail 711, and lived off of that and American style Fast Food for a month.
It is just that Thailand and Laos have the best food out of SE Asia. Indonesian and Malaysian are pretty great. Vietnamese is OK, Filipino food not so great.
The "you didn't feed me enough" mindset is likely the one cultural aspect of Japan that's diametrically opposed to my own, since where I'm from asking for more is a great compliment to the chef; The food is so good you're compelled for seconds.
oh hell yeah.
my nonna would be sad if we didn't ask for thirds, because seconds are pretty much a given.
"are you not hungry, is the food not to your liking?"
empty plate means no smile.
empty pot? now that is a happy host. same goes for me and the rest of the family, we love when people eat the entire damn thing.
@@sauloaugustomartino803 You can't win with my grandma. If you eat until you are full, then she will complain that there's leftovers and ask if it wasn't good. If you then force yourself to eat it all, she will wonder if you are still hungry since the food is gone.
@@Silk_WD the grandma paradox
@@CarlosZ34NSM yeah I definetively feel you.
@@Silk_WD that's not not-winning, she's just a great grandma
3:45, I like how whenever Sydney's father is mentioned, Garnt refers to him by name.
Isn't that how it's done in english? Other than calling him father-in-law.
@@hop-skip-ouch8798 depends on how close the relationship is between the father/mother in law and the son/daugther in law and the family traditions. I have seen friends who call their father in law by their first name or by Mr. ____ or dad
I genuinely cannot imagine how else you would address someone that you know, especially someone that you're that closely associated with. "My wife's dad" - that's how you talk about someone you don't have a close relationship with, or that the person you're talking to wouldn't recognize by name.
In this case, he specifically addressed her dad by his name because he was making a comment directed at him. Like, what else would he say?
@@blackwingz55 Mr/Mrs. [surname] is a super weird way to address the parent of your spouse. Maybe the first year of the relationship, but after that, if you're still addressing them with honorifics like that you have a strained relationship. It is not a normal way to talk about your spouse's parents.
Dad/mom is common for close relationships, but most relationships are going to be by name.
I mean, that's how I call my FIL. Is that not normal?
This is exactly why roll sushi or General Tso's chicken are commonly associated with Japanese and Chinese food. They had to alter the cuisine to local palates and those blew up around the world faster than the authentic stuff
I remember reading a story about an Asian American with an Chinese dad, and whenever he'd come to America the dad would always get some Chinese food since American Chinese Food is something that just doesn't exist in China and he can't get it anywhere else.
Actually, modern sushi comes from 1800s Japan, it was a very early form of “fast food” for the middle warrior class
L@@K3end0
P
@@K3end0
On the subject of Thailand and Thai food: One of the biggest fears people have even traveling is “will I be able to eat the food”. So it makes sense for a country to sponsor restaurants internationally if they want to be known/get tourists.
We used to have Chinese-Indonesian restaurants everywhere, literally a Chinese take on Indonesian food. Now we have dim sum, Cantonese, Chinese-Indonesian, authentic Indonesian, Indian, Thai, Japanese, Sushi. I'll still stick with my go to döner kebab tho lol.
I once went on a date with a Japanese girl that studied at my local university, she wanted to go to a sushi restaurant. She then ordered in Japanese, to which the waiter looked her dead in the eyes and said "Miss I'm from Shanghai, now please repeat your order in English". I never saw her again after that.
Authentic Thai food was a big part of my childhood and I grew up in a medium size collage town in Texas
The number of Thai restaurants in texas is wild. Can confirm
@@thesultryhippo9184 Apparently Thailand has a very strong Culinary Diplomacy program, they sponsor Thai nationals in other nations to open up a restaurant, and they specifically do everything from fast food to elegant.
When Connor was talking about a government sponsoring restaurants opening up abroad, I believe he was thinking of Taiwan and that's actually why you see so many Boba Tea places here in the states now, as well as Taiwanese food.
My parents started eating sushi in their late 60s. I was shocked because I had never thought that they would even try it, let alone go there all the time! It all depends on the person and their willingness to try new things I guess!
in the netherlands the fusion is between 'chinese' food (noodles with black pepper sauce or smth), indonesian food which we just call nasi (goreng) but somehow also features vietnamese spring rolls, and roti. This is mostly because of colonialism. Indonesia and Suriname were dutch colonies. Suriname has a very diverse mix of cuisines. There are a lot of tropical ingredients, but because of chinese, indian and indonesian workers there's also roti, bami and nasi mixed together. There's also native and jewish influences. We have restaurants that feature all these types of food but worse quality that are just called 'chinese' and are manned by chinese chefs.
Connor should take his parents to his spider vending machine.
I feel like back in the 90's we just had Indian Food, Chinese Food and Sushi, which was the extent of Japanese food
Yakitori and katsu curry I feel are pretty safe introductory Japanese food in my opinion
Yakitori is the bomb.
Also tempura like who hates fried food lmao
Not in America, we still don't do curry yet. Katsu tho, we love fried foods.
okonomiyaki also
@@tamhuy10 okonomiyaki is one of my favorite foods rn 😊
3:46 that freaked me out holy cow
Omakase type of shushi is good, but it's only if you want to experience the best taste of fish and yes just like they said usually doesn't fill you up really good and they are hella expensive, if you want cheap delicious and filling sushi it's better to just go to the conveyor sushi
Ironically, salmon sushi is a very recent addition to Japanese cuisine, courtesy of Norway.
I'm Thai and yes, Thai government sponsored to open Thai restaurant abroad.
not fully sponsored per se, but help you trained, cook, manage etc to maintain thai standard
I can't imagine getting all this authentic, fresh sushi straight in Japan and then moving back to the US or UK or something and then settling for whatever the hell is offered there. It's like once you have had the good stuff, why would you ever wanna go back to mid sushi?
That's why I've only had sushi once since going to Japan in 2019
Exported sushi can be good but always way more expensive than the quality warrants. Eating sushi in Japan spoils you on the value proposition, you can get cheap sushi and it's not a joke. Their mid and high sushi is priced at appropriate mid and high end prices without the added fees of elevated leases, expensive imported ingredients and the marketed allure of exotic foreign food being passed onto you the consumer.
That’s how I feel about international McDonald’s. I went to Europe recently and the McDonald’s was so much better there then the U.S it was incomparable. I can’t even bring myself to eat McDonald’s now that I’m back just because I know the quality is so much worse and it’s more expensive here too.
That's exactly why I don't eat sushi anymore. Even the expensive $10 per nigiri sushi isn't as good as the 100 yen conveyor belt sushi that you can eat in Japan.
@@nickg1895 And why would you want to eat any McDonald's instead of real burghers?
I'm from the center of the United States, and we have a pretty wide selection of food from around the world. There are a lot of people really into the food scene here. There's a chance the American in-laws are braver than you think.
In the words of the Young Bucks; "Let's go our favourite Japanese restaurant, TGI Fridays."
About the raw eggs, Americans have been told not to eat them due to salmonella. OUR eggs arnt the best obviously lol, cause in other counties you can eat a raw egg and not even worry about salmonella.
I take care of chickens so I know good eggs lmao
it's more like if the eggs have been sanitised before being sent to the store, some old american cocktails use raw eggs for example.
Meanwhile EU eggs are unwahsed so they don't need to be refrigerated as they still go that "factory" anti-bacterial seal. Salmonella is handled by keeping the chickens salmonella-free.
different countries handle egg preservation in different ways. America's method is bleaching the shell but this also opens up the egg to being contaminated by washing off the natural preservation, but chicken shit also contains salmonella which is why we do it. nobodies method is 100% successful at preventing people from getting salmonella, but they all mostly work. edit: to clarify, EU vaccinates chickens. effective but still not 100%.
australians also have been warned off raw eggs but then they say "oh i don't like the texture", but if i say i like raw egg in ramen, or on steak tartar, they immediately tell me how that's dangerous. i'm just like, ohhh so it's not that you don't like the texture, you just associated the texture with danger lol
we used to get fresh eggs from an italian egg farmer, it was safe raw and we never had issues. then they closed down due to retiring and no more safe eggs :(
i was so happy in japan to be able to have raw eggs. but i know aussies have safe raw eggs too, fancy restaurants have steak tartar with raw egg all the time !!!! O.o
@@Nezumi-- raw egg is safe in australia, particularly in nsw because of the tracking stamp.
“Other southeast Asian food isn’t that well known” Filipino food:🧍🏻♀️
I honestly can't name one Filipino dish sorry
Honestly same yeah, I can't name any
chicken adobo, lumpia, pancit, sinigang and lechon are all i know
@@r6guy o loempia is Filipino too? I know it to be vietnamese
@@zahra9890 ianno i got it from a filipino restaurant haha
Me who grew up in a predominantly Asian area in LA and grew up with all Asian foods really blessed
I love sushi but most of my friends and family don't, so usually when I go out to a sushi bar, I'm by myself.
sad... me and all my family are obsessed XD... and honestly i don't trust who don't like sushi XD
I have weird relationship with sushi, sometimes feels good sometimes not, generally I dislike fish so I hunt for salmon or tuna
Well raw fish is a big turn off for most people
@@DMAart I, don't like sushi
About what Gon said about there not being sushi circling the conveyer belt these days. That’s true, but it’s not because it just become unpopular. It’s because there was a viral video of a kid licking sushi and putting it back on the conveyor belt. People stopped going to Sushiro after that video trended. Now they never put sushi on the conveyer belt anymore.
Taking into account Garnt is over 1.8 m and over 70 kg (I’m estimating) and the average Japanese person isn’t, the chef may not account for that. Garnt and anyone else taller will always be less satiated from a Japanese-catered meal. Do omakase chefs take it into account?
Beef sukiyaki was the first Japanese dish I tried and god damn it's good
There is one barrier you must overcome to enjoy oriental food, which is the skillful use of two sticks.
I did this type of thing in austria where you catch it and then they prepare it, was staying opposite side of the river from it and it was real nice
Just getting this out there, any sort of raw meat or really food in general is carefully considered and requires like a shit ton of different certifications based on observations and tests.. they aren’t just grabbing an egg and throwing that into dishes.. well hopefully aren’t, but some restaurants do weird shit regardless
Just don't offer them freshwater fish - fluke worms are still a problem. After 0157 a few years back, a lot of people in Japan went off raw eggs too.
I guess I'm around your parents' ages, and London in the 70's and 80's definitely had a vast variety of foods from different cultures. Fusion was deliberately created as an experimental style, not because people didn't know the difference between the food or confused it!
If I was going to compare Japanese food to a European country's, I'd say it's not far off Italian fish based dishes, just swap out the -Chinese noodles- spaghetti for rice and don't overcook the calamari!
This is why traditionally Japanese people don't use salmon for sushi. They preferred to cook their salmon to avoid parasites. The salmon they use for sushi is imported
@@Ash_Wen-li from Norway?
Raw egg and meat/fish I hear guys freaking out... But tartar is just perfect example. Ppl eat it quite often...
glad I come from a family that loves fish
So locals don't recommend going to conveyor belt sushis those are normally tourist traps. More expensive and lower quality.
Where I live there are three places that have a sushi buffet. One of the restaurants is plain awful. One of the restaurants is good all round . And one of the restaurants is just amazing with its sushi, but the rest of the food is mediocre.
"Sushi" is very common in America, it was available in my shit red district chemical plant company town.
Sorry to burst your bubble, the sushi that you order from Sushiro they will just take it from the conveyor belt and give it to you 😂😂😂 it’s the same thing. They usually have it already made. It’s not “made fresh”
4:45 was confused what that was
I wish i liked sushi bc it's so pretty. But I think it has to do with either the taste of rice (like they add something to it) or the seaweed. Im also the type if it smells weird i dont usually like it.
Hmm, the "fish n eat" restaurant I went to in Japan the fish definitely weren't dead... but yeah only went once...
The quality of fish that they use at the omakase places is amazing for sure but it is kind of a stuffy atmosphere having to eat right infront of the chef
Now if only you can take that understand with American food. Because it's not one type of thing and everyone seems to get it wrong
It bugs me so much how Garnt just looks directly at the camera sometimes when he's talking.
9:14 five head?
Instead of forehead
it's a world play from forehead (four-head), so fivehead is bigger than fourhead. in other words, i think joey's trying to say that it's such a big brain move
I heard some places let you have seconds for free if you compliment the chef's food saying its very tasty. donno if that applies to sushi.
Oh realy ?
One thing I noticed was that you have to take the food how it comes, I legit ate Omurice everyday for a week because I don't like raw fish and I'm a picky eater 😆 but, I found the holy grail 711, and lived off of that and American style Fast Food for a month.
I like Grant now
what was wrong with him?
Im also curious what this commenter imply?
Wait, I’m confused why does it matter that I should eat these things
Connor, mate, you're a great person presumably but you gotta let people finish their sentences. It's common curtesy.
Oriental
Most people don't know about it yet but eventually the whole world will practice ikejime
It is just that Thailand and Laos have the best food out of SE Asia. Indonesian and Malaysian are pretty great. Vietnamese is OK, Filipino food not so great.
Yeah, Filipinos are really proud of Jollibee, but to be honest, it was no different than just fast food.
first
first (real)
capp
Fake.
🧢