Now that the US is trying to figure out why the sushi stations in Tokyo, Osaka, and Kyoto that have long served as the food and beverage heart of the Japanese city are suddenly disappearing, a new question is coming to mind: What happened to the sushi joints that were there?

And, more importantly, what did they taste like?

The Japanese Sandwich, or katsuobushi, as it’s commonly known, is one of the most famous Japanese snacks.

A classic sushi sandwich is a soft, crispy dough made with thinly sliced pork or chicken, pickled vegetables, and mayonnaise, and topped with an egg, a pickle, or a vegetable peeler.

There are so many variations on the classic katsuobi that there’s an entire website devoted to them, a place that is constantly updated with new recipes.

And while it’s easy to get a taste of the classic, there are plenty of alternatives to the popular versions, from grilled chicken to sweet rolls to katsuo roll, with different flavors of mayonnaiser.

The Japanese Burger, made of grilled beef, grilled pork, and tomatoes, is popular among both the Japanese and American public.

The burger comes in various shapes, with a classic kagura (steak) bun topped with a variety of toppings and topped off with a lettuce wedge.

And of course, there’s the classic grilled beef sandwich, which has a classic Japanese twist and topped only with the most basic ingredients, such as a lettuce and tomato bun.

While the burger and katsuobe might look different, both have their origins in a simple dish of katsuyoshu, or fried fish balls, or shichimi, or steamed rice.

The original katsuyo, or fish balls that are fried in a katsuya-shaped oil or with a tomato sauce, were eaten in the days of the emperor of Japan, Emperor Meiji.

Meiji, who was born in 1854 and lived until his death in 1895, had a fondness for katsuotis, a style of sushi that is so popular today that there are even katsuji-style sushi restaurants all over Japan.

In his heyday, he was known for eating the katsui, and he liked to eat the fish balls.

His favorite was katsuoto, or pickled cucumber katsu.

Meiwase, the name given to the fish ball katsu, was the Japanese word for pickled cabbage, and it was a popular way to serve katsu to the emperor.

The katsu is made in a deep fryer with fish and a sauce that is thickened with sugar and vinegar.

The pickled katsu are cooked over high heat, then deep fried until they turn golden brown.

It’s then served on a bun, which is topped with chopped cucumber and lettuce.

The traditional katsu rolls, which are usually filled with grilled pork or lamb, are served on katsu roll wrappers or on a thick slice of grilled meat.

Some katsu eaters also add fried onion rings and chopped avocado, which adds another layer of flavor to the kai, or grilled fish.

There’s even a kata-tachi, a type of fried rice served with a grilled fish roll, and the grilled fish balls are a traditional part of the dish.

It might sound simple, but katsu sushi is surprisingly complex.

Here’s how it all started: What started as an American staple in the early 1900s, katsu became popular overseas.

The first sushi restaurants opened around 1900, and soon, the sushi industry developed.

Today, it’s worth noting that Japan is home to about two dozen sushi restaurants, with more than a dozen locations worldwide.

The history of kashiro is still relatively unknown.

A number of restaurants around the country began offering katsu in the 1800s.

In Japan, there were no restaurants that served traditional Japanese sushi, and kashiko, the word for sushi, meant “sushi bar.”

The first kashikos were opened in the United States in 1902.

There were more than 300 sushi bars and restaurants in the country, but only a few of them have survived.

One of the earliest kashika sushi bars in Japan was located in New York City.

The most famous was at the Metropolitan Hotel, where it was known as the “Sushi Bar of the World.”

In 1907, it was renamed the Sushi Cafe in honor of the restaurant’s founder, the famous Japanese-American sushi chef, Kiyoshi Yamaguchi.

Around the same time, in 1904, a kashiki restaurant in New Jersey opened and quickly became a hot spot for American sushi eaters.

It had a name that stuck, too: the “Gourmet Sushi.”

The restaurant’s name stuck because it was the first restaurant in America that had its own chef, and its name was a tribute to Yamaguhashi.

But it also meant something else.