Originally Posted by
lobsterdog
understand the difference between 'typical' sushi and edomae style
You keep using that word, but I don't think it means what you think it means. Edomae sushi is fish on top of a small mound of vinegared rice - in other words the stuff that's served at most sushi restaurants around the world. Typical sushi is Edomae style.
There is a difference between the traditional edomae sushi style that Jiro prepares and the typical style and taste of sushi served in the majority of US sushi restaurants - and it's the rice. No one over here puts the same effort towards matching the specific texture and taste of the rice, which is the foundation of traditional edomae style.
Some complain his rice is too sour or vinegary, but he is matching the historical style that he researched.
As one of his former apprentices runs Shiro's in Seattle, I am going to give them a try soon to see if his apprentice is delivering the same taste and quality that he was taught back in Japan.