Sushi 101

[Survivor]

>Sushi is an art. A sushi chef has spent years and >years perfecting his art, begining his >apprenticeship by making rice, cleaning boards, >sharpening knives, and washing floors.

Enjoy it while you can find it. This is disappearing, even in Japan, and *fast*. Only the best places have this sort of apprenticeship these days. You can't count the number of places where 1) improperly-flavored rice is served with sushi and 2) people eat it.

Any of the old people will tell you that this is something that would not have happened a generation ago....

[jubaji]

What's everyone's favorite?


I gotta go with toro.

[aseepish]

This thread is OLD SCHOOL!

Bin-toro? Chu-toro? O-toro?

Bin-toro was my sushi staple. But I think zuke-maguro is still my favourite and I can't find a place in Vancouver that serves it.

Great. Now I'm remembering my sushi hang-outs - Midorizushi in Umegaoka (Setagaya-ku, on the Odakyu line); Tenka in Shibuya (Dogenzaka) and the smaller branch in Shimokitazawa (that one was right next to/above my internet cafe. They served free miso soup (the kind with tiny clams in it) in the winter. There were weeks where I ate NOTHING BUT SUSHI from that restaurant).

SUSHI PORN: http://rgmjapan.tripod.com/SUSHIGALLERIES.html

[aseepish]

zuke-maguro/maguro zuke

(For the uninitiated, it's tuna that's been marinated - it's slightly sweet and just dissolves in your mouth)

[aseepish]

The front of Midorizushi, in Umegaoka

[jubaji]

Nice.


We're gonna be going back to Kyoto for a few weeks in April and I'm most looking forward to some Hire-zake! Goes great with sushi and, well, anything!

[aseepish]

You can ease into it by trying some tuna tataki - seared on the inside, raw in the middle.

[7r14ngL3Ch0k3]

Salmon, Tuna, White fish.

[jubaji]

My favorite is Sake (salmon) but I have been wanting to try the toro. Can't get up the nerve.

Get up the nerve? No nerve required, just enjoy! its goooooood!


I thought it was the fugu that people got nervous about (largely uncecessarily).

[Garland]

I absolutely LOVE nigiri sushi. I'm not real big on sashimi, unless of course I can find toro...but Utah is so landlocked, it's hard to find good sushi, none of it's fresh, and fatty tuna is about as rare as fugu in the seagull state.

My current favorites are maguro, tamago, maguro-no-zuke, kaki, unagi...etc.

I love it all...I could literally go into a sushi place and run up a tab for myself going over $200 dollars, without getting anything exotic or any specialty rolls...although I am always tempted to get those too. I guess I should be thankful that Utah doesn't have tazuna, oshizushi, fukusa, funamori, or the other types of more traditional or specialty styles...

because I would probably succumb to mercury poisoning, be bankrupt and destitute.

I absolutely love good food...Indian food, from any region...quality Thai, Afgahni, real Chinese, especially Dim Sum, Spanish tapas...good Italian, not the Americanized shit that's everywhere, French, and German...good South American fare, not just Mexican...but Guatamalen, Puerto Rican, Ecudorian...mmmm...African food, like Moroccon...sooooooooo good!!!
I only wish we had good south pacific places...

Goddamnit.

I'm sick of fusion cuisine, though...the servings are too small, and the whole piping over the actual course and the emphasis on ambiance and presentation over the actual food is...a leetle bit too pretentious for me.

...I'm actually trying to help my parents relocate their restaurant right now... check it;

https://www.bangkokthai.com

Best Thai food in the state, bar none...and I'm not trying to gloat...we are, simply put, the bomb. Fact.

[Garland]

zuke-maguro/maguro zuke

(For the uninitiated, it's tuna that's been marinated - it's slightly sweet and just dissolves in your mouth)

why...WHY...you bastards are just teasing me now. Oh my GOD. That looks so freakin' good.

[jubaji]

When you just wanna load up you can't beat a good kaitenzushi place. Just keep haulin' in those plates until you are ready to burst.


Usually pretty cheap too.

[Garland]

When you just wanna load up you can't beat a good kaitenzushi place. Just keep haulin' in those plates until you are ready to burst.


Usually pretty cheap too.

If I could find a place like that in Utah...I'd go for it.

Here are my usual haunts when the craving strikes;

Koko's Kitchen
702 S 300 E
Salt Lake City , UT 84111
Phone: (801) 364-4888

Suehiro Japanese Restaurant
6933 S 1300 E Unit 8
Midvale , UT 84047
Phone: (801) 255-1089

The two best sushi places in SLC...alot of people go for Ichiban...but I don't care for it too much. Koko's kicks ass and offers up all sorts of other cool treats like GOOD noodle dishes- as close to an Udon or Yakisoba stand as you can get in the state, and Yoshi at Suehiro knows his shit.

Sakura Sushi is the closest...so if I needs sushi, I can take a 2 block walk and pick up some booze from the liquor store too...although I had a really akward experience there that might shy me away from it...nothing to do with the food, just the situation surrounding my last visit there.


...but if you're ever in SLC...stop by Bangkok Thai instead...support the Garland college fund.

[Garland]

God...if only Utah had real Kobe beef!

Right now my non-sushi Japanese item of choice is Oyako-don. Soooo Good. I'll literally eat an order of Oyako-don and an order of Yaki-soba with two orders of maguro, and order of miso, and a side of takuan...and two small bottles of sake...unfortunately, due to Utah's Department of Alcoholic Beverage Control...who are the only importers (legal) in the state... I'm usually stuck with Ozeki, Zipan, or Gekkeikan... there's one good brand of ice sake that I occassionally opt for, but I don't remember the name...and it's usually out of my price range.

[Blue Wave Gym]

eel

like eel and rice wrapped in sea weed don't know the name but very good
btw are the shrimp and crab types of sushi at least cooked a little I understand freezing fish killes the parasites is this also true for shellfish sushi?