Vanessa Valera: Tonight were going to take it to Asia where we’re going to discover the delicious world of Sushi. Hi! This is Vanessa Valera you watchmojo.com and were taking you behind the scene so you could know what ingredients to buy to make sushi at the comfort of your own home. So were right here with Chin one of the Floor Managers at the famous Kaizen Restaurant who’s going to tell how sushi is became popular in America.
Chin: Well, actually sushi started to come to America like I think in 80’s when the Japanese movement came over and then I think its more the conscious of people that wanted to be more healthy of eating lighter food, fish versus meat. And then now this days I mean like this a lot of fusion about Japanese and French and all that so it’s more like a mixed and a marriage of a lot of culture at the same time. To bring a different taste a new modern taste, so yeah people are more into it and I think people are more aware of what’s going on in the world right now and about organic, about natural stuffs and less chemical product. So I think that’s why we’re more into sushi and it’s in order of the same time so you’re eating and your enjoying. You just chill and relax and just enjoy the moment and enjoy the fish, the fresh fish and everything is a lot more accessible at this day.
Vanessa Valera: Let’s talk about the different sauces that we use when we eat sushi because I know most people use soy sauce which we know it’s very salty. What other sauces will you recommend to try?
Chin: Well we have obviously the soya sauce and we make it light soya so it’s totally health conscious we have eel sauce. Just of the eel sauce, it’s a little thicker and a little darker, a little sweeter but I mean if you like it I think it’s a great combination. And we also have the new soy sauce which is a very light and very liquidly sauce. It has a bit of lemon, ginger and we uses several with Lambas which is Maki’s that is roll with rice crepe on the outside. You know the thin paper almost see through and it goes really well because everything is light, both the maki and the sauces like.
Vanessa Valera: Thank you so much for answering all the questions, I really appreciated and bon appetit.