why is high end sushi not referred to as "chopsticked"?
please bear with me, this is my first "general topics" post
i had one of those moments when you wake up in the morning where you have an interesting thought right away
this was brought on by a couple of recent posts on the SF board
when people make fun of high end "concept" food, they frequently refer to it as "tweezed" as kind of an epithet
so how come high end, expensive sushi is always held in such high regard and never made fun of in such a way ("chopsticked")?
yeah, ok, it's not E=MC^2, but it's what i thought of first thing this morning
<so how come high end, expensive sushi is always held in such high regard and never made fun of in such a way ("chopsticked")?>
You really have two questions here, and I will separately answer them.
People do make fun of sushi all the time. Some say it is pretentious. Some say it is Emperor's New Clothes.
I suppose it not referred as chopsticked, or chopstuck, because sushi chefs do not really arrange the foods by chopsticks.
Maybe that's because sushi is the antithesis of high end concept food. Its all about the fish and fish of the best quality that's recognizable as fish as opposed to cryovac'd sous vide foamed gelled fish that looks like a pumpkin but tastes like chicken. Sure its expensive and it can be served in fancy settings, but the best doesn't necessarily come in places like that. Wasn't Jiro's place in a train station? Tweezed is used because tweezers are used to arrange the food. At the sushi places I've been to, the chef uses his hands, knives and brushes. You can't make sushi without using your bare hands. It about simplicity. The only thing I've seen chopstick used for is to pick up and place things like uni or other roe on the rice. Haven't had any micro wasabi greens tweezed on my sushi. Though that probably wouldn't be bad. Or maybe we just go to different sushi places.