Reflection on Focused Research Session (No Class Day)

After spending a couple hours researching, it looks like it'll be harder than I imagined. I'll have to create a scale from 1-10 in rating sushi quality. I will then have to do some more research on trends showing that grocery store sushi is lower quality and less desirable than sushi made in a restaurant. Interviewing the expert sushi makers from each venue will help with my cause by unmasking the individual preparation routines and precautions taken on a daily basis. The theory of quality is highly opinionated but can be fairly monitored by setting strict guidelines for each quality rating. Thus, it should be clear the difference between sushi quality of 1 and 10 as well as the difference between a rating of 7 and 8.

Revised Prospectus Final

Topic question: What is the difference in sushi qualities? (Sushi made in a supermarket vs. sushi made in a specialty restaurant)

Sub-questions:
1. What is involved in setting the benchmark for the quality in various pieces of sushi?
2. How do you differentiate between the qualities?
a. What is good sushi vs. bad sushi?
b. Sanitation levels?
c. Preparation?

Sushi is one of my favorite foods. I like to eat many kinds of sushi and raw fish and it all tastes very good to me. I do notice that some places I eat sushi does not taste as good as sushi I eat at another place. Some places the rice is too dry or the fish is left out in the open for a long time such as in buffet lines and it does not look as appetizing. I have not specifically thought about a rating system for the quality of sushi I eat, but subconsciously I still stay away from those pieces that look to be in worse condition than others. I did a quick search on sushi preparation and it looks as though the fish is flash frozen to kill off anything it might have picked up while it was being cut from the fish.

I will further investigate the aspects of sushi preparation in order to develop a quality guideline. This will include how the fish is prepared, stored, transported, handled, and the appearance and any other aspects I find along the way. Are there certain techniques that arose that better equip the Japanese when perfecting the art form of sushi preparation, for example? Are there certain methods of quality control to ensure one does not get sick from eating an unappealing piece of sushi vs. an appealing piece? Although there might not be any set quality list already in place, I can research the proper handling and preparation of sushi and develop the standard list of sushi quality and anything that is less than optimal way in the standards will be deducted points of quality.

New Idea

After talking with Leo after class about different topics pertaining to sushi, another classmate suggested I compare qualities of sushi such as the quality of Target sushi vs. restaurant sushi. I liked this idea and decided to run with it. Let's see where it gets me in the next few days of exploration...

In Class exercise 1

Topic area: raw fish preparation
Research question: How is raw fish prepared to ensure it is safe to eat?
Subquestions:
-How is the fish stored?
-How is the fish transported?
-How is the fish handled?

After talking to Leo, I am switching back to my first topic of specifically sushi preparation rather than the handling of raw fish. I am really confused on the thinking process in what we are supposed to research. I did some research on the UNC library site and one article was saying how although technique is a critical factor in all cookery, it is extremely critical in the preparation of sushi and sashimi. I will continue to research this and find out exactly what more careful precautions are followed in sushi preparation.

Blogsignment: Kulthau Response & Revised Prospectus

In reflection on my topic question and drawing from the comments made on my blog, I have decided to tweak my topic. Instead of focusing on sushi preparation, I will investigate the types of fish commonly used and the preparation techniques which allow raw fish to be safely consumed. I will explore how the raw fish is stored, transported, and handled to ensure illness does not occur.

*****

How is raw fish prepared to ensure it is safe to eat?

Sushi is one of my favorite foods. I rarely think about why I do not get sick from eating the raw fish, and that’s where this question arises. Why don’t I get sick? What is it about how the raw fish in sushi is prepared to ensure I do not contract any food borne illnesses? I do not think I have ever gotten sick from eating sushi. I did a quick search on sushi preparation and it looks as though the fish is flash frozen to kill off anything it might have picked up while it was being cut from the fish.

I will further investigate the aspects of raw fish preparation. This will include how the fish is stored, transported, and handled to ensure illness does not occur. Are there certain techniques that arose that better equip the Japanese when perfecting the art form of sushi preparation, for example? What factors must be in place so that organisms will not be able to sustain life in the raw fish? These are the different aspects I can think of pertaining to raw fish preparation and it should be fairly easy to find the necessary information in answering this topic question.

*****

Kulthau's theories are fairly accurate with what I am experiencing in the early stages of this project. I started out not really knowing what I wanted to research. There was some confusion and vagueness as to what exactly I wanted to explore. It seems now as I begin to explore my revised topic, I'll be able to find some promising information so I feel good about it. Kulthau's theories are pretty good and are almost exactly what I am feeling from these first few steps.