Sushi

Do you like sushi?

I usually can't stand cooked fish, but I really enjoy sushi. Go figure...

Now, why do you ask?

 

I've had some good sushi and I've had some bad sushi. I'm sure I'd really like it if I went to a place that specialized in it, but so far I've only had it at Chinese buffets.

I lived in Japan for 2 and 1/2 years and I really enjoy sushi and sashimi - what I really miss though is okonomoyaki. Unfortunately decent Japanese food is a bit over priced here in London, though Waga Mama do a pretty decent yaki soba at an affordable price.

We made our own rolls last weekend for my oldest daughters birthday. Great fun, experimenting with different combos; crab, shrimp, Ahi tuna, lobster, avacado, cream cheese......

My personal fav is Hamachi (yellowtail tuna) sashimi (raw, no rice). Toro (belly meat) if I can get it... very tender and sweet. I love spicy stuff, so I usually have the chef get creative and make something unique. I'm also a fan of baked green mussels.

Japanese Beer? Asahi Black is pretty good, but a little thin, not a stout by any means. Asahi Dry is a very good lager, not too sharp. Very complimentary to sushi. Orion is good. I hear they have a dark, but have yet to try one. Kirin and Sapporo don't really float my boat. Too average, almost like a Coors or Buttwiper. 

Sake? Not bad, warm or cold. I prefer the cold sake, it's not as pungent, but I get a buzz faster on the warm sake. I'd rather drink beer. Lots of it.    

Sushi chefs can be very generous when engaged in conversation and plied with a bit of sake or beer. My wife and I partied and ate for over two hours one night. We bought a couple of rounds of sake for the chefs (3 guys, none of them Japanese, weird) and they just kept making different rolls and giving them to us to try... I was drunk and stuffed. I estimated our consumption to cost upwards of $140.00 for the both of us. That's probably a low figure. OUr bill was $50.00.

Always buy your chef a drink. It will pay off.

 

 

 

tuxon wrote: Wearing a uniform, might be an advantage too

 

I actually got a sushi chef out of a speeding ticket once.  

Ingredients:

• Dough
  • 300 g flour
  • 210 ml water
  • 2 eggs
  • Cabbage
• Possible ingredients to put into/onto Okonomiyaki
  • Katsuobushi*: Dried, shaved benito (katsuo)
    
  • Aonori*: Green, dried seaweed.
    
  • Leek or green onion
  • Beef: thinly sliced or ground
  • Pork: thinly sliced or ground
  • Chicken: breast filets
  • Octopus*
  • Squid*
  • Prawn
  • Tuna
  • Mushrooms
  • and much more...
• Sauces
  • Brown okonomiyaki sauce*
  • Mayonnaise
    

* May not be available in Western supermarkets; but you should be able to find it in Japanese grocery stores that exist in most large European and American cities.

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Preparation:

1. Cut four large, green cabbage leaves without the hard, white core in thin strings (ca. 4 mm).

2. Mix the water, flour, eggs and the cabbage strings together.
3. You may now add more ingredients to the dough: e.g. seafood, cut in little pieces, ground meat, cut mushrooms, etc.

4. Fry the dough like a pancake in a small frying pan.

5. Before turning the okonomiyaki over, and while the dough is still quite soft, you may put other ingredients on top of the dough.

6. Turn the okonomiyaki.
7. When fried well, serve the okonomiyaki with katsuobushi, aonori, mayonnaise and okonomiyaki sauce.

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General information:

Depending on the region of Japan, okonomiyaki is prepared in various different styles. In Hiroshima, which is especially well known for its Okonomiyaki, it is served with or on top of Yakisoba (fried noodles).

Obviously you haven't tried cunnilingus.   Very similar, really.

Edited by danbo

I love it.. I eat it atleast once a week.  I love salmon sushi the best, and I prefer shashimi over sushi... which means no rice... just the raw fish.

danbo wrote: Obviously you haven't tried cunnilingus.   Very similar, really.