It's time to get real about raw fish! Will and Mango have their chopsticks ready and way too many questions on hand: Is bluefin really a delicacy? How do sushi chefs apply their soy sauce? And how California is the California roll? From the dish's Chinese origins to why Japanese foodies are intrigued by American rolls, today we're going all in on sushi. Featuring The Story of Sushi author Trevor Corson. Buy <a href="https://bookshop.org/p/books/the-story-of-sushi-an-unlikely-saga-of-raw-fish-and-rice-trevor-corson/850cacad3c253d49?ean=9780060883515">The Story of Sushi</a> or look for it in your local library! This episode originally aired on December 6, 2017. Got a question or idea for the show? Call our hotline at (302) 405-5925 or email higeniuses@gmail.com. Follow us on Instagram <a href="https://www.instagram.com/parttimegenius/">@parttimegenius</a> and Bluesky <a href="https://bsky.app/profile/parttimegenius.bsky.social">@parttimegenius.bsky.social</a>! Photo by Tamas Pap via Unsplash. Thanks, Tamas! Learn more about your ad choices at <a href="https://www.iheartpodcastnetwork.com">https://www.iheartpodcastnetwork.com</a>.See <a href="https://omnystudio.com/listener">omnystudio.com/listener</a> for privacy information.

It's time to get real about raw fish! Will and Mango have their chopsticks ready and way too many questions on hand: Is blue fin really a delicacy? How do sushi chefs apply their soy sauce? And how California is the California roll? From the dish's Chines

Are You Eating Sushi All Wrong? ft. Trevor Corson

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