This week over on Don Rockwell, Sushi-Ko’s master chef, Koji Terano, has been taking questions from foodies about one of our favorite food genres: sushi. Although we enjoy reading “TomChats” and “chogs” with Todd Kliman, we also enjoy the rare opportunity to talk with chefs firsthand. Koji pulls back the nori, as it were, and dishes about buying fish, ordering sushi, and embracing Japanese chopstick customs, among other things.

On fish quality
Koji confirmed that he currently has five fish suppliers, all of which allow for him to return and exchange fish that don’t match his quality requirements. When inspecting fish, Koji said, “I check about damage outside, smell, color of gills and eyes, and how firm the meat is.” He explained the most effective process for keeping fish fresh — Ike-Jime — but we’ll spare you the details in the event that you’re as squeamish about carcasses as a few of us are.

Koji notes that the quality of suppliers’ fish is better than ever before. We wonder if it’s the result of the globalization trends (such as Vietnam‘s having cornered the market on shrimp), the increasing demand for sushi, or both.