Is Sushi Only For the Rich
Earlier, having the sushi food was meant only for rich people. The ingredients included raw-seafood, salmon, tuna, shrimp, eel, scallops, squid, mackerel, shark-fin, red snapper and abalone and it was mandatory to be stored, cleaned, and prepared, thereby making these raw materials really costly in the Western coast markets in comparison to other food materials. This always made the prices of sushi always high. The eating in a Sushi bar is characteristically serviced in a lacarte way whereby the person pays for pieces of sushi singly.
The costs were also depended on the restaurant as the simple tuna sushi roll cut into four parts might costs 2 to 3 dollars, and a more lavish serving of such a single piece of shark-fin or eel sushi may easily reach $4 - $5 or more. Spending $99 for a good sushi dinner at a lacarte specialist sushi restaurant may look to be very easy, but this is usually well out of outside the reach for most of the food lovers.
Yet the dinning business of sushi has taken a drastic improvement over the last decade. This was possible because of some business minded restaurant operators, who wanted to involve the lower and middle class in the sushi business too, and hence giving it more a mass character rather than it remaining only for some of the few rich. Thus they thought of different ways of producing sushi in bulk.
For this they purchased its ingredients and other requirements like employing and training sushi specialist chefs in mass-scale sushi kitchens, which require a team consisting of 6 to 14 skilled chefs worked in a non-stop way preparing sushi in huge capacity manner, where these restaurants can characteristically serve a few hundred food lovers every night. This ultimately gave rise to the rotator conveyor belt system which provided sushi plates on some kind of belt system which rotated like a cycle at the side table and the diner can choose and pick up the sushi of their choice.
I was first introduced to sushi quite a few years ago and since then I am in love and addiction with its taste. I used lived with my parents in Vancouver, Canada. Then I had to visit my cousin and his wife, who were studying at UC-Irvine, for Christmas holidays, so I went to Irvine. Then, I recall, my cousin had asked me whether I have had sushi ever before? But then I had no idea of what he was talking about! So he explained it to me that it was a Japanese delicacy, in which a raw fish was prepared beautifully on beds of rice usually, and served by sushi chefs with the best possible decorations. Then I realized that as I was born and brought up in Vancouver which was back then more of a colonial outpost than an international cosmopolitan center, I was not aware of the sushi. After hearing about it from my cousin I was more than keen on trying it, so my cousin me to a local Irvine sushi bar, and since then I've been a sushi fan.