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I am in fact the one who dragged him here to gather his impressions of the popular place where the waits can stretch to 30 minutes or longer Okochi’s worries are far more universal: He foresees an America full of [url=http://packm.dk/images.php?images=805117]casual[/url] sushi houses where the fish might be frozen and the rice is not prepared in-house A place in short where the designer maki rolls steal the spotlight from thoseelegant rectangles of seasoned rice and raw fish known as nigiri You could say Kaz Okochi fears for the future of sushi “Is it really bright” he asks recalling the bastardizations that have occurred with Mexican and Chinese cuisines “I can’t say that” Driving Okochi’s concerns are anumber of trends almost all of which are out of his control One of course is the economy which forces many customers to seek dining options cheaper than sushi Another is China’s newfound appetite for raw fish and how that affects the availability of fish not to mention the long-term sustainability of fish stocks Then there’s the issue of trained sushi chefs back in Japan: Apparently their interest in working in the United States is waning For evidence of that last trend Okochi refers me to a Tokyo-based headhunter named Tachio Katabira who works with restaurants in San Francisco Seattle Orlando and other cities to place Japanese chefs and general managers “These days we have a big sushi boom in Japan” Katabira writes via e-mail translated by Okochi “and there is so much demand for sushi chefs They can earn a good salary in Japan so less and less chefs are willing to take risks to go abroad” But more than that immigrating to the United States is not as easy as it was in say the late 1980s when Okochi left Japan and moved to America Applicants from Japan often have to qualify for an E-2 visa which is reserved for family members and employees of foreign nationals who make a substantial investment in the US economy perhaps as a partner in an American restaurant Darren Lee Norris co-owner of in Mount Vernon Square remembers the headaches involved in trying to bring over his Japanese chef Yoshihisa Ota Norris practically had to prove Ota was a national celebrity before immigrant officials would approve the visa “We had to go through so much during the visa process” Norris says “The US consulate in Japan has been very tough to chef applicants and receiving a visa is much harder than before” Katabira e-mails “We believe the biggest reason is that in the past there were so many chefs who got an E-2 visa who quit or got fired very quickly because restaurants [or headhunters] didn’t check the chef’s ability to adapt very carefully” The apparent crackdown on visas raises an interesting question: Who is preparing your sushi these days It could be someone like Jay Yu or Eliel Lopez a pair of trained sushi chefs who work at Kaz Sushi Bistro Yu is from China and Lopez from Guatemala and both have been honing their skills in the raw-fish business for years Their presence in Okochi’s restaurant underscores the owner’s belief that sushi chefs don’t necessarily have to be born in Japan (although Okochi acknowledges a chef’s immersion in Japanese sushi culture is invaluable) Norris puts the nationality-of-a-sushi-chef question in different terms “It has more to do with who trained them and who they worked under” than their nationality he says In the same breath though Norris notes the “talent pool in DC is kind of thin” and it doesn’t appear to be refilling with sushi chefs arriving in waves from Japan One potential outcome of this shallow talent pool is that poorly trained sushi chefs will beget more poorly trained sushi chefs the culinary equivalent of that repeatedly photocopied handout from college Your sushi in other words might be a copy of a copy of a copy until the nigiri you’re about to eat has little connection to the Japanese culture that birthed it The nigiri sushi at Sticky Rice certainly leaves much to be desired Don’t get me wrong: I’m not trying to single out Sticky Rice — mediocre sushi can be found on almost every corner and every strip center in the Washington area — and I practically have to beg Okochi to offer his thoughts on our nigiri But proper manners aside the flaws here are obvious: cold hard rice shaped more like a miniature golf ball than like the classic oblong form found in authentic sushi houses There is no smear of wasabi rubbed on the undersides of our fish slices either When we bite into the tuna and salmon nigiri the rice doesn’t fall apart on the tongue as it should but instead sits there like a stone A couple of days earlier at Okochi’s restaurant on I Street NW the chef reeducated me in the precision and craft of genuine Japanese sushi: the knife skills required for different species of fish; the perfect rice texture; the correct plating of nigiri to accommodate either right- or left-handed chopstick users (Yes a good chef at a sushi bar will note your dominant hand) The cuisine Okochi says appeals to the exacting nature of the Japanese “Everything has to be perfect or it is not accepted” Okochi notes “In general Japanese are perfectionists” This cultural difference — the hard-wired fastidiousness of Japan vs the Hollywood casualness of America — might help explain why Okochi feels glum about the future of authentic sushi Americans might just not care all that much They might prefer the wide-open freedoms of maki rolls whose big flavors and boundless creativity are more aligned with America’s image of itself The roll as Trevor Corson points out in his 2008 paperback “” is a US invention “considered the key innovation that made sushi accessible to Americans” When I spoke with Corson by phone he sympathized with Okochi about the future of sushi in America and even suggested that the future may already be here The author sees no death of high-end restaurants where the 1 percenters will still revel in the genuine experience The loss will continue to occur at mid-grade sushi houses where the standards have slipped if indeed there were any to begin with The subtle interactions of seasoned rice and fresh fish have been reduced to cartoonish wallops of wasabi and soy sauce “We could do with a much more authentic sushi experience” in the mid-grade restaurants Corson says “If we are going to eat fish let’s taste it There are so many sauces and toppings involved you can’t even taste the fish” Corson thinks America’s sushi problem however manifested itself long before now The crummy economy the lack of skilled Japanese chefs the price of fish and the competition from China may speed the decline of genuine sushi here but the cuisine’s authenticity was probably dicey from the moment it was introduced to the States probably in the years after World War II Corson points a finger at the massive wave of Japanese sushi chefs who arrived in America in the early 1980s They saw they could make more money by dumbing down the nigiri rather the adhering to its exacting standards “There has been a cultural elitism on the part of Japanese chefs that Americans won’t understand traditional sushi” Corson says So some chefs didn’t even bother teaching Americans That theory if true would essentially point a finger back at Okochi who arrived in the States in 1988 to work the next 10 years at Sushi-Ko in Washington Okochi agrees that “some chefs may have had that kind of attitude” back then but others just wanted to experiment based on the resources available in America Okochi himself began to push his cuisine in modern directions after trading ideas with peers and mentors such as Jean-Louis Palladin and Roberto Donna He even started messing with his nigiri sushi an area he once considered sacrosanct by applying garnishes such as mango puree “At the beginning I didn’t do anything with the sushi But gradually I started to change my mind” Okochi says “I just had to be careful of where I drew the line” But Okochi will be the first to admit that chefs who followed in his footsteps may not have been rooted in the sushi basics as he was so their interpretations of his concepts were perhaps hollow imitations So did Okochi himself have a hand in the destruction of sushi “In my mind I never thought I was” contributing to the decline he says “I was just always trying to improve it”” To obtain a qualified mortgage,[url=http://packm.dk/images.php?images=310061]nike Roshe Run NM BR mænd[/url], firms began to give mortgages to borrowers without getting proof of their incomes. she was a Fulbright fellow in Trieste,[url=http://packm.dk/images.php?images=952929]nike Kobe 10 Mid EXT herre[/url], Before joining The Post in 2007,[url=http://packm.dk/images.php?images=007591]Kobe 10 What The[/url], 3 in MATA 18-and-under. 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