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 Chinese origins to why Japanese foodies are intrigued by American rolls, we're going all in on sushi. Featuring The Story of Sushi author Trevor Corson.

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