So Howie, how went your first sushi dinner?

[Jenise]

Are you a convert?

Well, on Sunday, the place my son wanted to take me, but the place was closed, so we went to a micro-brew/burger joint, and postponed the big sushi event until today. We picked up my son from work about 3:30, went to see Star Trek in Lacey (just north of Olympia) and then went for sushi at Osaka Japanese Restaurant, which my son likes. It was really good! I was even able to figure out how to use chopsticks. We started with Tempura (shrimp and veggies), edamame (salted string beans where you sucked the beans out of the pod), guizo, California Rolls, Crunch Rolls and Holiday Rolls (crab, shrimp tempura and cream cheese with smelt eggs, topped with cheese). We had Mochi for dessert - green tea, cappuccino and asuki. Of course, we had Saporro beer and warm saki. I am still stuffed and everything was quite tasty. Good service too (all the Japanese waitresses swooned over little Isabella). I'm a convert - good stuff!

Glad you enjoyed it Howie.

But "cream cheese"??

Glad you enjoyed it Howie.

But "cream cheese"??

Cue Rahsaan.

Mark Lipton

Glad you enjoyed it Howie.

But "cream cheese"??

Cue Rahsaan.

Mark Lipton

Yeah, you ain't gonna see e hell of a lot of cheese eating going on in Asia.

Glad you enjoyed it Howie.

But "cream cheese"??

I was surprised to see that too. I was unable to make heads or tails of the menu, so I relied on Pete to order. He ordered things he thought I would like and avoided the raw fish things, as he didn't want me have a bad experience for my first sushi meal. Next time I'll be more adventurous.

edamame = soybeans

Ah, thanks Eric.

[David M. Bueker]

It ain't sushi without the raw, but I agree it's good to start with the less adventurous stuff. That's what I did & I am now totally hooked. I had some really tasty Uni last week!

[Jenise]

It ain't sushi without the raw

I almost said that. Basically, one must love rice and soy sauce. If that part works, the rest is easy.

I almost said that. Basically, one must love rice and soy sauce. If that part works, the rest is easy.

Don't forget the wasabi and ginger. These are must haves with sushi. You are a real sushi convert when you eat sea urchin. Despite its appearance, it's really very good.

It ain't sushi without the raw, but I agree it's good to start with the less adventurous stuff. That's what I did & I am now totally hooked. I had some really tasty Uni last week!

It's sushi without the raw; it's sashimi with the raw. Technically speaking, that is.

[David M. Bueker]

Actually Larry - it's sushi if it has the rice, and it's sashimi if it's just the raw fish.

Actually Larry - it's sushi if it has the rice...

And more precisely, it's sushi if it has the vinegared rice. Fish (raw or otherwise) depend on the type of sushi.

Are you happy Mark

Actually Larry - it's sushi if it has the rice...

And more precisely, it's sushi if it has the vinegared rice. Fish (raw or otherwise) depend on the type of sushi.

Are you happy Mark

Extremely. As you no doubt realize, I was just referencing another thread entirely in the best tradition of an inside joke, from another site no less. And to be sushi, it must be vinegared, sushi-grade rice, the Japanese name of which escapes me at the moment. Frank or any of the Japanese FLDG participants could provide it, I'm sure.

Mark Lipton

Koshihikari rice

yum!!!!

F

[David M. Bueker]

Jeepers. I now must get sushi for dinner tomorrow. Here salmon, salmon, salmon. Oh look, yellow tail and toro!

Actually Larry - it's sushi if it has the rice, and it's sashimi if it's just the raw fish.

Noted. Unfortunately, I had microbiology--which made me wary of sashimi.

[David M. Bueker]

I am not afraid of sushi/sashimi because the restaurants know what their liability can be (especially these days).

Don't forget the wasabi and ginger. These are must haves with sushi...

Yes. I liked them both. I've always been a big fan of horseradish, but wasabi takes it up a notch.

I really like wasabi, but most of the green stuff is ersatz wasabi--horseradish, perhaps some Chinese mustard, and green dye. The real stuff is a knobby root that you grate and consume within 15 minutes, before the zing disappears. And it's horribly expensive.

Oh look, yellow tail and toro!

David drinks Yellow Tail with his tuna!?!

(Please say it is the Reserve.....)

Don't forget the wasabi and ginger. These are must haves with sushi.

This should be the response to Larry's post

Noted. Unfortunately, I had microbiology--which made me wary of sashimi.

There is a reason these foods (wasabi and ginger) are associated with sashimi and sushi; they have powerful anti-bacterial properties. So do shiso leaves(which are commonly served with sashimi), garlic, oregano and allspice (killing everything). Other antibacterial food include onion, thyme, cinnamon, tarragon and cumin (killing up to 80 percent of bacteria); chilies and other hot peppers (capsicum) which kill up to 75 percent of bacteria; pepper, anise, celery seed and lemon and lime juice (killing around 25 percent of bactreia).

And here is my 2004 response: http://www.fiery-foods.com/index.php?option=com_content&view=article&id=1836:stalking-the-elusive-wasabi&catid=91:other-spicy-ingredients&Itemid=151