The recent publication of a book called The Sushi Economy, by Philadelphia writer and sushi authority Sasha Issenberg, illustrates an interesting phenomenon: The erstwhile exotic Japanese delicacy now belongs to the whole world. According to Issenberg, the fish and rice concoction that we know today had its genesis in the 1970s, when enterprising Japanese entrepreneurs discovered that Canadian fishermen were throwing away North Atlantic bluefin tuna—prized in Japan, but virtually unknown in the U.S. market. All that tuna led to some interesting culinary innovations in Japan, which were rapidly exported to other countries, from Australia to America to Mexico, where it has been translated to local tastes and ingredients.
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