Sushi has evolved and is still evolving over time, but there is an underlying essence to this food that cannot and does not transcend national borders or cultural boundaries. In this paper I will look at the history of sushi and why it will always taste better in; be a symbol of; and always belong to; Japan.
The Sushi at Koyoshi Sushi in Osaka is an experience all in itself. The place only seats eight people and if you are not there at 6pm then you wait in a line out the front. It is not any normal line either – there is no maître de, no waiter or service person – there is no one to tell you how long you will wait – you just get in line behind the person in front of you and wait.
If you’ve never had Xiaolongbao before: strike one! Be gone with you, evil swine! Stemming from the outskirts of Shanghai, Xiaolongbao (literally meaning ‘little basket buns’) pack so much flavor and punch and whatever they squeeze in there that you are always left craving for more. Much like re-runs of Walker, Texas Ranger.
Originally a novel by Jun Nishimura, Nankyoku Ryorinin (South Pole Chef) was adapted for screenplay and directed by Shuichi Okita. It was released in 2009. As of yet I am to find a version of this film with English subtitles, but I think the fact that I cannot understand all of what is being said enhances the semiotic readings of the text.