Real sushi connoisseurs judge the quality of their nigiri based on the shape, texture, temperature, flavor, and overall composition of each piece. But there’s another way to determine if your sushi was made by a master or a novice: Put it inside a wind tunnel to see if the fish flakes off (bad) or stays affixed to the rice (good) when the machine is on high. Similarly, you can place the sushi inside an MRI machine to determine if the rice composition is dense (bad) or a little loose (good).
Here’s a clip of these two experiments — plus a finger-pressure test — from the mid-2000s UK show Begin Japanalogy, which just resurfaced on YouTube. Enjoy.
• The Difference Between Sushi Made By A Novice And A Master Chef, Revealed By A Wind Tunnel [Digg]
• All Eater IDK Coverage [E]
