tonight we’re going to take you to Asia
where we’re going to discover the
delicious world of sushi hi this is
Vanessa valletta with watchmojo.com and
we’re taking you behind the scenes so
you can know what ingredients to buy to
make sushi at the comfort of your own
home so we’re right here with Chinna one
of the floor managers at the famous
caisson restaurant who’s gonna tell us
how soon she became popular in America
well actually sushi started to come to
America like it I think in the 80s when
the Japanese movement came over and then
I think it’s more the conscious of
people that want it to be more healthy
of eating lighter food fish versus meet
and then now these days I mean like
there’s a lot of fusion about Japanese
and French and all that so it’s more
like a mix and a marriage of a lot of
culture at the same time to bring a
different taste a new a modern taste so
yeah people are more into it anything
people are more aware of what’s going on
in the world right now and about organic
about a natural stuff and less chemical
product so I think that’s why we’re more
into sushi and it’s it’s an art at the
same time so you eating and you’re
enjoying your just chill and relax and
just enjoy the moment and enjoy the fish
the fresh fish and everything is a lot
more accessible these days let’s talk
about the different sources that we use
when we sushi because I know most people
use soy sauce which we know is very
salty I’m why others houses will you
recommend to try well we we have
obviously the Astoria sauce and we make
it light so yeah so it’s totally
health-conscious we have the eel sauce
just at the eel sauce it’s a little
thicker into little darker too little
sweeter but I mean if you like it i
think it’s it’s a great combination and
we also have the new star sauce which is
a very light and very very liquidy sauce
it has a bit of lemon ginger
and we use your server with lumbus which
is Mac used at a role with the rice crap
on the outside you know that thin paper
almost see-through and it marries it
goes really well because everything it’s
like both just the dimake and the sauce
is like thank you so much for answering
all the questions really appreciate it
and I’m gonna pity
where we’re going to discover the
delicious world of sushi hi this is
Vanessa valletta with watchmojo.com and
we’re taking you behind the scenes so
you can know what ingredients to buy to
make sushi at the comfort of your own
home so we’re right here with Chinna one
of the floor managers at the famous
caisson restaurant who’s gonna tell us
how soon she became popular in America
well actually sushi started to come to
America like it I think in the 80s when
the Japanese movement came over and then
I think it’s more the conscious of
people that want it to be more healthy
of eating lighter food fish versus meet
and then now these days I mean like
there’s a lot of fusion about Japanese
and French and all that so it’s more
like a mix and a marriage of a lot of
culture at the same time to bring a
different taste a new a modern taste so
yeah people are more into it anything
people are more aware of what’s going on
in the world right now and about organic
about a natural stuff and less chemical
product so I think that’s why we’re more
into sushi and it’s it’s an art at the
same time so you eating and you’re
enjoying your just chill and relax and
just enjoy the moment and enjoy the fish
the fresh fish and everything is a lot
more accessible these days let’s talk
about the different sources that we use
when we sushi because I know most people
use soy sauce which we know is very
salty I’m why others houses will you
recommend to try well we we have
obviously the Astoria sauce and we make
it light so yeah so it’s totally
health-conscious we have the eel sauce
just at the eel sauce it’s a little
thicker into little darker too little
sweeter but I mean if you like it i
think it’s it’s a great combination and
we also have the new star sauce which is
a very light and very very liquidy sauce
it has a bit of lemon ginger
and we use your server with lumbus which
is Mac used at a role with the rice crap
on the outside you know that thin paper
almost see-through and it marries it
goes really well because everything it’s
like both just the dimake and the sauce
is like thank you so much for answering
all the questions really appreciate it
and I’m gonna pity
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