In this episode of Subculture Club, Thrash Lab examines how sushi has become an integral part of American culture. Through the personal stories and experiences of several master Japanese chefs in California and a teacher at the California Sushi Academy - learn how sushi has paved it's way from the traditional delicacy in Japan - onto food trucks and mass catering companies in America. Trace the evolution of sushi as we know it today.
"Sushi Chefs in America | Subculture Club" Special thanks to: Nobi Kusuhara; Chef/ Owner Sushi Sasabune, Andy Matsuda; Master Chef/ Director of Sushi Chef Institute, T.K. aka Takeshi; Chef/ Owner of Fish Lips Sushi Truck and Jiro; Executive Chef of Sushi Roku
