I cannot see how or why a sushi chef would use a blow torch on food except to torch it! Extreme heat is used to caramelize the surface. Not only do they often end up torching the food with a dirty flame, but there is also some raw fuel being blown onto the food.
It’s an indication of how society takes a skillful trade (a tradition) and bastardizes it. What’s even more shameful is that this chef is Japanese.
Then in California at a health food shop named Erewhon, they serve rolls doused with some kind of fatty sauce. People just don’t get it, fat receptors on our tongue fool us more and more, and we get hooked on junk.
It just goes to show that ignorance is bliss, and we cannot get a healthy planet if people eat crap in place of the real deal.
Categories: Life Cycles