Like Im sure there is a difference between an expert cook and just some random person, so what is the expert doing?
In: Other
I would suggest eating a piece of, say, fresh tuna.
And then leave a piece of tuna out on the kitchen counter for two days and take a nice bite of that at the end of the two days.
You’ll quickly understand what can cause the variations in different pieces of sushi.
(But, seriously: don’t *actually* do that.)
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