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Post by Miyuki on Oct 3, 2006 23:46:04 GMT -5
I like red tuna the best! Here in Calgary we have a roll called the caterpillar roll and it has tempura shrimp, avocado, mayo and fish eggs. It's sooooo good. I've been a Japanese restaurant waitress for so many years but I've never tried Uni. Anyone like it?
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Post by mukashi on Oct 4, 2006 0:13:41 GMT -5
I happen to love Chu-toro, Toro, and Otoro. Some (US) sushi chefs looking out for you might remove the membrane and present what's left in a more palatable form. My experience is that the Bluefin produces the best taste.
My other favorites are perfect Uni (which can be anywhere from terrible to sublime), the YF-endorsed Hamachi, fatty Albacore, Geoduck Clam, Japanese Saba, and Kanpachi. I like Mutsu (Bluefish) but some places just seem to serve random unknown fish and call it "Mutsu: so I look at it first.
My first encouter with sushi, at age 8, was with a harmless futomaki...it sent me to the bathroom gagging. I'm glad I stuck with it!
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Post by xandra on Oct 4, 2006 0:24:48 GMT -5
i don't understand why they've started putting mayo in sushi! it's awful. the best thing about sushi is that you can eat a boatload and still feel wonderful and healthy. with the mayo after about 4 you start to feel icky. plus i think it ruins the taste. /rant anyway, i'm partial to dynamite rolls (so not japanese, i know) i have tried uni once and i remember that it reminded me of something else, but i can't remember now. it's actually not bad once you wrap your head around the odd texture.
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Post by ...austhai/... on Oct 4, 2006 1:04:19 GMT -5
I like maguro, oshinko maki (yellow daikon), and unagi ( only if its fresh out of the oven) yummmmmm
best sushi I've encountered: Lobster roll-Nick San Cabo San Lucas, oh and sashimi new style/rock shrimp tempura Nobu NYC (Hudson&Franklin)
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Post by Altan on Oct 4, 2006 1:18:35 GMT -5
I judge a Sushi rest. by how well their Futomaki is. At least here in the states. Also I try to go where there is a constant flow of real Japanese FROM Japan. That is very important. I know I'll get the real deal and quality and value. For the Nigiri I am really into Uni, Sake, and Akimbo (Monkfish Liver Pate). Also the just killed stuff like Live Scallops, clams or tiger shrimps as Nigiri pieces. Having something still beating in your mouth takes guts to crunch into and swallow. Oh also like Ikura with quail eggs pieces.
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Post by mukashi on Oct 4, 2006 9:35:49 GMT -5
Av, about the live stuff...my friend (chef/owner) told me that it's better to give 24 hours after killing a live prawn to serve it as Ama Ebi. He said that it needs a little time to set the flavor. Clams are probably different as he (and others) serve the Geoduck live. I've definitely seen people server wriggling food though. There was a sushi place that twisted the tail off a live lobster, quickly removed and sliced the tail meat and arranged it back in the tail upside down, then connected it back to the moving body and put it out on the table. Not my thing but typical of the one-upmanship and excess that sometimes comes of of Japan, like the dancing hairstylists, etc. Oh, and just so you don't order it on a date and get corrected by the chef, it's "Ankimo". Sadly, Monkfish are overfished and threatened. Same with certain kinds of Sea Bass (Corvina, Patagonian Toothfish). Man, I want some sushi for lunch I think.
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Post by telliecoin on Oct 4, 2006 9:57:54 GMT -5
i like tobiko.. and salmon sushi
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Post by Miyuki on Oct 4, 2006 16:56:17 GMT -5
Av, about the live stuff...my friend (chef/owner) told me that it's better to give 24 hours after killing a live prawn to serve it as Ama Ebi. He said that it needs a little time to set the flavor. Clams are probably different as he (and others) serve the Geoduck live. I've definitely seen people server wriggling food though. There was a sushi place that twisted the tail off a live lobster, quickly removed and sliced the tail meat and arranged it back in the tail upside down, then connected it back to the moving body and put it out on the table. Not my thing but typical of the one-upmanship and excess that sometimes comes of of Japan, like the dancing hairstylists, etc. Oh, and just so you don't order it on a date and get corrected by the chef, it's "Ankimo". Sadly, Monkfish are overfished and threatened. Same with certain kinds of Sea Bass (Corvina, Patagonian Toothfish). Man, I want some sushi for lunch I think. I was one of those waitresses serving lobster sashimi. I was still in highschool at the time. I think I wrote a poem about it. ;D How sad to be propped up, watching yourself being devoured. At least they know they're appreciated though! Xandra, Yes, it's totally unhealthy to add mayo...but I'm a mayo addict. Kewpie Mayo to be exact. I also like having jalapeno slices added to my sushi!
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Post by telliecoin on Oct 4, 2006 18:56:57 GMT -5
i lke the japanese mayo... it's nicer somehow.. not so creamy loaded but it still adds taste.. mmm japanese mayo... i used to just chop up a whole bunch of lettuce and carrots and put japanese mayo on top.. mm yummyyy
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Post by Miyuki on Oct 4, 2006 19:11:13 GMT -5
i lke the japanese mayo... it's nicer somehow.. not so creamy loaded but it still adds taste.. mmm japanese mayo... i used to just chop up a whole bunch of lettuce and carrots and put japanese mayo on top.. mm yummyyy Yeah, I use it with my salad like a dressing. Yum.
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Post by p****cat~ on Oct 5, 2006 18:36:50 GMT -5
Not as exotic as the others but tastes rather nice I LOVE INARI!!!!! Great pick.
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Post by shugi on Oct 5, 2006 21:15:42 GMT -5
I only recently tried Sushi, Im a beginner. But what I had was nice. For lunch (now) im going to go out and try some more ;D
Wasaaabiii
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Post by grindx on Oct 5, 2006 21:48:18 GMT -5
I judge a Sushi rest. by how well their Futomaki is. Agreed, but also the Sake list. Ozeki does not cut it. By the way, telliecoin, does "I like Hoegaarden" refer to the wheat beer? It's great. And Xandra, Sapporo Beer served in North America is brewed in Guelph.
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Post by telliecoin on Oct 5, 2006 22:47:28 GMT -5
^ yeah it does... because i really like it..
i was a bit surprised when I came to melbourne and the sushi rolls are pretty big!! because in malaysia they're half the size and cut into little pieces
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Post by mukashi on Oct 6, 2006 0:03:16 GMT -5
If you are going to properly enjoy Hoegaarden, you must pour it into a proper hexagonal glass. Otherwise you are a poser.
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