“In Japan, sushi is considered a lunch dish.”
Sorry, urban legend. You just can’t get a bluefin tuna from the water to the plate in one morning.
Besides, some sushi toppings are himono, sun dried seafood. Smells like bait after a week on the pier.
I can only tolerate freshness down to about 95 (on a scale of 1 to 100). Japanese regularly eat stuff that registers about 3 on that scale.
You can go down to the fishing wharves in the very early morning and pick out fish right off the boats, along with all of the chefs and restaraunt fish vendors! You can eat udon with them and talk about the catch! And unless the bluefin is caught out where it can't be brought back in the same day, it's there. Also, I'm not talking about "toppings" (and other than dried seaweed to wrap it, nothing else dried is on any sushi I ever saw) and Japanese don't eat food that's 3 out of 100 on a freshness scale - quite the reverse! Geez, when did Japan do you wrong?
You can go down to the fishing wharves in the very early morning and pick out fish right off the boats, along with all of the chefs and restaraunt fish vendors! You can eat udon with them and talk about the catch! And unless the bluefin is caught out where it can't be brought back in the same day, it's there. Also, I'm not talking about "toppings" (and other than dried seaweed to wrap it, nothing else dried is on any sushi I ever saw) and Japanese don't eat food that's 3 out of 100 on a freshness scale - quite the reverse! Geez, when did Japan do you wrong?