Not a clue on this one. Anyone else?
If the whole point of sushi is that it is fresh, why does it go round on a conveyor belt for hours?
June 12, 2008 at 10:47 am (Japan FAQs and SAQs, Japanese food and drink, Japanese technology, Sushi and sashimi)
Tags: Kaitenzushi, Raw fish
Blooming in Japan said,
June 15, 2008 at 3:06 am
At our sushi place (Kura) the plates have a Q code which monitors how long it’s been on the belt. I don’t think it stays on there for long.
It grosses me out to see kids breathing all over it as it passes though!