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Thread: How to eat sushi?

  1. #46
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    Quote Originally Posted by David T Anderson
    Okay, I am developing a taste for sushi and the like, but I have a strong feeling I'm eating like a barbarian when I go out for it. I only recently learned about stirring the wasabi into soy sauce for dipping...there must be a ton of things I ought to know.

    I'm a fair hand with chopsticks, and I know the basic rules [no stabbing stuff; don't stick them into a bowl of rice; don't pass food chopsticks to chopsticks...] but I just know there's more.

    When we get sushi rolls that come in big slices, do you eat each piece in a single bite, or can you hold the chunk up and bite pieces off?

    Can I eat straight off the serving plate [my wife and friends are pretty casual] or must we transfer it to the tiny side plates? How about other foods...those side plates are _really_ small...

    How do you eat cold soba noodles dipped in sauce without getting drips all over the table [this came up today]. Or does it matter?

    Bits and pieces of solid food falling from the chopsticks onto the table...horrible, not-quite-nice or who cares...?

    Should I eat sushi by itself as a meal, or use it as an appetiser...or does it matter [I frequently just order an appetiser when I want a light meal]?

    Anything else? I don't drink beer or sake with lunch, and I don't like tea either. Should I develop a taste for tea, or does anybody care if I have a Diet Coke as usual?

    Are the serving staff of sushi restaurants traditionally unhelpful, or is it just in my town? Or is it just that they are trying to avoid being revealed as Chinese rather than Japanese?
    There were a spate of shows on the FOOD network describing sushi, the preparation process and technique for eating it only yesterday. Very interesting.

  2. #47
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    "Super white tuna" was probably albacore.

    I recently had a new, for me, sushi, which Dave may think is sacrilege, but I found wonderful. Rice was in kind of a square or round, wrapped with very fatty, raw salmon, and surmounted with ikura (salmon eggs). The buttery taste of the salmon and smooth texture contrasted with the slightly sour explosion of the salmon eggs with the crunch into juicy liquid at the first bite.

    Died and gone to sushi heaven.

    Dave, have you ever eaten hoya? (I think it's sea squirt). It is the only thing I've ever eaten that didn't taste bad, it was like another category of food, like something eaten by aliens. It tasted terribly wrong.

  3. #48
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    Quote Originally Posted by Ellis Amdur
    "Super white tuna" was probably albacore.
    I'll have to check into that.

    I've had albacore before, and this was different -- almost an oily feel, and no visible grain. But this may have been to regular albacore as toro is to maguro.

    Next time I'm there (Sushi Ring, in Everett) I'll ask.

    Thanks.
    Yours in Budo,
    ---Brian---

  4. #49
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    Mr. Owens,
    I'm betting Mr. Amdur is correct. There are about a dozen species of tuna eaten as sushi; the only one remotely white would be shiro-maguro, also known as binnaga, doing business in this country as albacore. (Sometimes escolar is sold in fish markets as "white tuna" but that's a complete misnomer.)
    Albacore for sushi is a creamy white--about the same colour as the backside of the average Seattle-ite in January--but it loses its luster if it's been frozen. That's why it's often served in sushi-ya tataki style, with the surface quick-grilled.
    Albacore's prime season is right about now, from early June until October. It was a big fad in sushi here for a while, due to its scarcity (which was really more to lack of demand on the market than to its actual population in the wild).
    You should not expect to pay as much for it as you would for most cuts of tuna.
    Ellis,
    Yes, I've had hoya. Sea squirt. Chinese eat more of it than the Japanese; you find it more often up around Akita. Not one of my favourites. However, the guts, fermented shiokara style and sprinkled with a little zest of yuzu, are really tasty. The better-known version is konowata, made with namako (sea slug) intestines.

    Cordially,
    Dave Lowry

  5. #50
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    Default It could be Tsukinbo,,

    Konichiwa

    Another possibility is Tsukinbo or Kajiki.
    English name Swordfish tuna.
    Just a quick guesswithout seeing the real thing.
    Hope this helps.

    K.Miwa
    Tri-ring of Japan
    ˇO—Ö?@?K‰ī

  6. #51
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    Quote Originally Posted by Dave Lowry
    ...the only one remotely white would be shiro-maguro, also known as binnaga, doing business in this country as albacore.

    ...Albacore for sushi is a creamy white--about the same colour as the backside of the average Seattle-ite in January--but it loses its luster if it's been frozen. That's why it's often served in sushi-ya tataki style, with the surface quick-grilled.

    ...You should not expect to pay as much for it as you would for most cuts of tuna.
    Yep; he said it's shiro-maguro.

    Now I'm not sure about the albacore I've had in the past, because what I've been eating before wasn't this white; it was a light pink/tan, and, yes, it was always served lightly grilled. Maybe that wasn't albacore and I'm just confused, though. It happens.

    I didn't look to see how the price compared to other items, because I always get the all-you-can-eat. I never pick and choose, I just tell the chef to make me what he wants to make. (He seems to like that; sometimes if no one else is around he'll slip me a few items that are normally excluded from the AYCE list.)
    Yours in Budo,
    ---Brian---

  7. #52
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    Quote Originally Posted by Ellis Amdur
    1) "Super white tuna" was probably albacore.
    2) I recently had a new, for me, sushi, which Dave may think is sacrilege, but I found wonderful. Rice was in kind of a square or round, wrapped with very fatty, raw salmon, and surmounted with ikura (salmon eggs). The buttery taste of the salmon and smooth texture contrasted with the slightly sour explosion of the salmon eggs with the crunch into juicy liquid at the first bite.
    3) Dave, have you ever eaten hoya? (I think it's sea squirt). It is the only thing I've ever eaten that didn't taste bad, it was like another category of food, like something eaten by aliens. It tasted terribly wrong.
    1) It might be “Otoro”…tuna belly, really expensive.
    2) Speaking of new sushi…..I had “Buta Kalbi” the other day. It’s Korean style roasted pork….it was awesome…..weird but awesome.
    3) Hoya is a pretty strange looking thing that attaches itself to rocks and what not….it looks like those birth pods from the movie “Alien”. It smells funky and taste just as bad.

    I posted this photo in a different thread but it’s kind of cool.
    You touch the screen and order the type and amount of sushi you want and it is delivered on a conveyer belt.
    It also has a slot machine game on it that plays for every 5 plates of sushi you order. You can win different things from sushi to keychains. Japanese is a strange country sometimes.

  8. #53
    Mekugi Guest

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    What we call sushi (nigiri-sushi) is a relatively modern cuisine. That is to say it popped as a vendor treat in the 1900's and it is not as traditional as one might think. So going on and on about how one eats sushi falls on deaf ears when it comes to me.

    Food is about taste and if you care to eat your sushi with extra wasabi, or take your fish off and eat it apart from your rice- you are entitled to it IMHO. With all the "traditional" people blather on about, one will find that Japanese sushi chefs are taking a hint from the United States and are starting to experiment. Proof? Come out with me in Nagoya and Tokyo and I will show you some of the most revered sushi-ya putting U.S. styles on their menu- simply because it is "in good taste".

  9. #54
    Mekugi Guest

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    It's been fresh in Oregon for the past 15 years.
    Japanese industrial spies were caught trying to steal the hydroponics secrets when the news finally got out and they were escorted off by shotgun (which made the news in the Japan Times).

    http://www.freshwasabi.com/

    New Zealand has been trying to steal Oregon's glory, but those who were around when it was happening know what is what.

    http://www.wasabi.co.nz/

    Both ship regularly to Japan.

    -R

    Quote Originally Posted by Dave Lowry
    All,
    Wasabi—real wasabi—is still very rare outside Japan.

  10. #55
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  11. #56
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    Default Wow...

    That was hiliarious, thanks!

    Be well,
    Jigme
    Jigme Chobang Daniels
    aoikoyamakan at gmail dot com

  12. #57
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    hahaha! that was amazing. do the other videos at the end really exist?
    Tommy Nash

    "A good sword is kept in its sheath." ~Sanjuro~

    Genbukan Ninpo Bugei

    Kageshin Dojo, Baltimore, MD

  13. #58
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    Quote Originally Posted by Tripitaka of AA
    I thought Temakizushi was actually one of those foreign inventions that found its way back to the homeland. Like the "California Roll", it came from Americans. The British favourite curry dish of Chicken Tikka Masala is now becoming popular in India despite its origins as a mongrel-mix of two perfectly good (and quite separate) dishes; Tikka being hot and red, Masala being creamy and mild.

    The Americans also invented "Chop Suey" for Chinese food, didn't they?
    Well, yes and no. "Chop Suey" as the story goes, was invented in Chinatown, San Francisco one night when a rough and rawdy group of caucasions entered a Chinese restaurant near closing. The owner/chef didn't have anything but leftovers and didn't want to "expell" the late night patrons for obvious reasons. So he just mixed what he had; some version say he
    used alot of salt and sugar to cover the taste which just happens to suit the
    typical Western taste. And there lies the origin of the name "Chop Suey" where the "chop" comes from that pigin Chinese Westerners use as in "chop-chop" meaning "hurry-up".

  14. #59
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    Hello Mr Schau,

    Welcoome to E-Budo.

    Will you please sign all your posts with your full name. This is best done by adding your name to your signature, which appears at the bottom of all your posts.

    You undertook to do this when you became a member of the furum.

    Best regards,
    Peter Goldsbury,
    Forum Administrator,
    Hiroshima, Japan

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