The question has often been posed: “What has changed since September 11?” It has been asked about foreign policy, journalism, humour, art. But what about those businesses that you wouldn’t expect to be affected by September 11? In the next few weeks, we will endeavour to ask the tough questions to the marginalized industries.
Today: The Sushi Industry. Quebec Bureau Chief J. Kelly Nestruck spoke with Chris Hoang, General Manager of Sho-dan in Montreal.
Kelly Nestruck: How did you get involved in the sushi business?
Chris Hoang: Sushi is just one of the many things we do. We do things like making cakes and making art. I am a painter myself. I can draw. And sushi gives you a variety of colours [to work with].
Kelly: How has sushi-making changed since the events of September 11?
CH: During that week, it slowed down a little bit. But since then, it has come back.
Kelly: Do you find that people are eating fewer Kamikaze rolls?
CH: No. [Pause] Never.
Kelly: What’s in the Kamikaze rolls?
CH: Tempura flakes, spicy fish, rice, caviar. The best in town. Right, Annique?
A patron, probably named Annique: I’ll certify that.
Kelly: Are more people ordering your New York roll?
CH: Yeah. Absolutely.
Kelly: And what’s in the New York Roll?
CH: New York: we have caviar, crab, cucumber and sesame seeds.
Kelly: Canada has sent its navy to help fight in a war that is taking place in a land-locked country. What does this mean to the sushi industry?
CH: Well, that’s political. And politics and eating are two different things. The eating is normal. People have to eat, and they want the best. That’s why they come here.
Kelly: Do you have any plans for an O-salmon roll?
CH: We make a variety of rolls. We make the rolls, better.
