Comments on: Kaiten-zushi chains gird for battle How to make, save and spend money in Japan. Wed, 18 Feb 2015 03:29:48 +0000 hourly 1 By: treblekickeresq Thu, 03 Mar 2011 00:24:11 +0000 Of course kaiten-zushi chains can sell their sushi for such cheap prices because they often substitute. Alas, Japanese people can’t taste the difference.

For example, the squid is often a deep sea variety that must be processed in factories in Thailand or China to remove the ammonia taste. The expensive fish with white flesh such as sea bream or flounder are in reality fresh water species such as large mouth bass or nile perch. The eggs for tamago sushi generally just processed yolks left over from cake factories.

Negi-toro is just kihada or binnaga tuna (the smallest species usually used for canned tuna) with salad oil added to make it seem fatty.

Most tuna they use is bought from special brokers who buy up tuna that was mishandled. A common technique to keep prices low is buying tuna with black meat because of improper freezing and exposure to air. A special chemical process is used to first bleach that black meat white and then a bright red dye is added.

There are several books and magazine articles in Japanese examining the dark side of why kaiten-zushi is so cheap.

By: Steen Mon, 31 Jan 2011 08:48:17 +0000 I like reading your stuff, Philip.

By: shirokuma Mon, 31 Jan 2011 02:22:58 +0000 I feel that the modern idea that certain (former) luxury items–o-toro maguro, the $49 cashmere sweaters at Costco–should be put within reach of the average consumer is a fallacy of our consumption-driven society. The popularity of those cashmere sweaters has contributed to severe desertification in Western China (the dust from which, ironically, reaches all the way to Costco’s corporate home in Washington State), just as the still-growing popularity of inexpensive kaiten sushi (which can now be found well beyond Japan’s borders) has contributed to rampant over-fishing of certain species that were once protected by their relative rarity on the market. Eventually, of course, the pendulum will swing back the other way, and we’ll once again find the selection of 100 yen sushi limited to octopus, squid, tekka and tamago.