Secrets of the sushi shops: 10 tips and tricks the chain restaurants don’t want you to know

With major restaurant chains hit by food safety scares, and a factory worker jailed last month for lacing frozen foods with pesticides, consumer confidence in the food industry in Japan is at an all-time low. Writer and food safety campaigner Hirokazu Kawagishi’s latest book is a timely contribution to this renewed skepticism about the food we eat, where it comes from, and whether it is what it claims to be. In Gaishoku no uragawa (literally, “the other side of dining out”), Kawagishi reveals the secrets behind Japan’s restaurant trade.

In an extract published in Toyo Keizai this week, Kawagishi lifts the lid on Japan’s kaitenzushi (conveyor belt sushi) with 10 pro tips to help you decide which restaurants are worth your time — and which to avoid.

Let’s take a look at what he recommends, including why you should always take a closer look at the squid; the secret significance of the hole in the soy-sauce pourer, and more tips to make sure you don’t get scammed at the sushi counter.

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