• Tankiedesantski [he/him]@hexbear.net
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    1 year ago

    In Japan the cooked variety is called 炙り寿司. While it’s pretty common, I’d still say that raw fish and shellfish is still much more common. As far as I know aburizushi in Japan is made from the same fish that the restaurant would serve raw and its a taste preference rather than a safety issue.