Is Asian Food is too "White-Washed" | Episode 1
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- Опубликовано: 27 окт 2023
- Watch Part 2: • Is Asian Food is too "...
Master Sushi Chef, Susumu Ii gives his thoughts on the future of Asian cuisine in the U.S., fusion food, and advice for the new generations.
Visit Sushi ii, Newport Beach, CA: www.sushi-ii.com
Special Thanks to:
Talia Samuels
Natsuko
Chef Ii
Edited by Kelly Yu: itskellyyu.com 
Хобби
As I have poor vision, it was difficult to read the captions. Please increase the size and contrast. Thanks!:)
He's so lovely for accepting change and embracing it.
this is by far, one of my most favorite videos you've put out. Thankyou for sharing Master Chef Susumu Li's wisdom with us
Thank you for tuning in!
I really enjoyed this video. I, too am visually impaired, and could not read the captions. I love Asian cuisine and enjoyed learning about it although I cannot cook any longer💜💜
Beautifully filmed! I love seasonal foods the most/incorporating them. I am looking forward to the next episode.
This was awesome work ! Love the way your channel has evolved. I have to add you are looking fantastic
Did you really though?
@@DjokovicIsOurLordAndSaviourexactly
What a strong start to this series. I'm excited to see what comes next.
Super interesting! Looking forward to the rest of the series.
I love this episode!
My Japanese husband moved to the US less than 15 years ago. He’s a classically trained ramen chef. We met in Seattle where pretty decent Japanese restaurants (and groceries) were readily available. Even then, traditions were lost. We recently moved to a small town in the South. It would be interesting to compare notes. :)
Great work !! I hope that soon you can share recipes for seasonal lattes. I enjoy your latte recipes 🤤
Check out my IG @honeysuckle for latte recipes 😊
Love this episode. Japanese cuisine is by far my fave. Love the insightful take on the ever changing perspective on food and ways to present them in different ways.
Cool idea! Also neat to see you chose Sushi ii to feature as my s/o and I recently decided to go there for our anni dinner this year 😊 excited to try it out and I’m glad to have gotten to know more about the owner
This was so interesting and I learned a lot. Wonderful video!
It is so important to stay connected to your roots and even so welcome current challenges. Especially in cooking, because it is so close to our hearts and to our families and it is a base of our lifes. Thank you. I like your channel very much ♥
Bravo for such an artistic, creative, photographic and edited video/documentary. You and Nate & team put so much work into your passions. I watched this twice, to try to understand the main focus. Chef Ii is quite remarkable, as I see a very talented traditional chef/sushi master. Then he expressed his appreciation for the next generation in this shrinking world. Interesting that he's embracing the shift to fusion. I wonder tho, that the traditional dishes of any culture, will be lost before it's embraced. My Chinese American heritage is shamefully not being passed down to my family. I'm embracing the more traditional dishes now as an adult than I did when I was growing up. Watching youtube videos has definitely helped explore and try the traditions of many cultures, without "white-washing". Looking forward to future videos from other expert chefs. I feel that traditionalists are very passionate about their art and not worried about catering to the masses. Keep up the excellent videos!
So interesting! Thank you.
Love the video. It reminds me eater’s Omakise series.
Thank you!
Wow this video is very interesting amazing video
If this is the direction this channel is going, I'll stay subscribed.
I really enjoyed these episodes so far. I see you doing more content like this but not on this channel. Maybe with another channel focused on food history, culture and exploration of Asian American cuisine in America. Great job! I hope you do more. Don’t get distracted by the views or the likes, stick to what moves you. I do love your cooking videos but maybe blending this together would be amazing, Good luck!
Beautifully edited, well-spoken and great introduction to a new series. Love the direction you're going with this channel!
多谢分享
I think both paths are valid and important. Sticking with tradition confirms the value of knowledge and skill as well as the lifestyle associated. But life is always changing and it is important to learn how to change the traditional to work with modern changes.
Love you ❤❤❤❤❤❤❤❤❤
Great video but please make the subtitles bigger
This video is diffrent but very cool. I really like it. Only 1 thing I dislike is amount of advertisements.. 2 each 5 minutes …
Hi. I have been subscribed to your channel for a few years now; do you know why I don’t get notification of your uploads or seeing your channel come up when I’m on you tube; i have to come directly to your channel to see what or if you have uploaded. 🤔 curious
Hi!! Thanks for stopping by! I definitely think it helps if you comment or like so the algorithm picks up on what you like to see. I’m still here!! 😊
@@honeysuckle thank you for replying ..yes I always press the like button and I’ll start leaving a comment
I love the aesthetic but I think the captions are quite tiny :(
Noted! We’ll make them bigger next time!
Your concerns are obviously relevant and valid, but I think you also have to keep in mind that all national cuisines tend to be in some way adapted when implemented in foreign countries. I do not think it is just an issue with Asian food, it is something that cuts across all cultures. I find it also might have to do with the basic fact that migrants families, opening restaurants and struggling to build a sustainable operation, find it necessary to accomodate to the local habits, to some degree. They also might be limited by the products they have access to in said foreign country. I also think we have to consider the fact that there is something distinctive about each foreign adaptation of a national cuisine which, in it's own way, can form a rich culinary legacy, connected but also distinct from the home nation's. That being said, I must recognize that it can become very annoying seeing such distorted versions of other countries national recipes. In Portugal, where I am from,, for example, you have seen almost all japanese restaurants being replaced by large "asian" buffets of very little quality.
That’s what this series is all about! Exploring and speaking to all kinds of people to learn their stories and hopefully emerge with a deeper understanding of what the future of Asian food in America will become - and why!
First
Enjoy the video!!