Japanese chefs in Europe who serve up sushi and sashimi are criticizing a law requiring them to deep-freeze their produce prior to preparation, arguing the quality of the end product is suffering.
They say the regulations, designed to ensure diners are not exposed to poisoning from roundworm larvae and parasites, are ineffectual because the freezing process doesn't kill off all the potential bugs.
The chefs argue they have been well trained in Japan to prepare the freshest raw food and are able to spot fish that isn't up to scratch.
They have made their case to Japanese officials stationed in the European Union about the "unreasonable" rules — pointing out that no such legislation exists in Japan or the United States — but Brussels is unlikely to make an exception for sushi chefs.