The Sushi Thread

[GuyOnTilt]

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GoT,

Unfiltered is sorta gross too. Try some delicious cold filtered sakes next time.

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I've had a handful of cold "normal" sakes and have enjoyed them, but I really have a soft spot for unfiltered. At lunch I get cold filtered if I'm not craving that warm fuzzy feeling of warm sake, but at dinners it's usually unfiltered if they offer it.



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Regarding the rice/soy, I think the main issue is just that the rice so quickly soaks up a large amount of liquid.

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You mean this is a good thing or a bad thing?

[bottomset]

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Regarding the rice/soy, I think the main issue is just that the rice so quickly soaks up a large amount of liquid.

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You mean this is a good thing or a bad thing?

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bad thing

[El Diablo]

GoT,

Do your friends make drinking semen jokes? Those never stop being funny! Anyway, I prefer the cleaner, crisper taste of filtered, but yeah nothing wrong w/ unfiltered. I've been to a couple of places that make some pretty tasty fruity cocktails w/ unfiltered sake.

And as bottomset said, bad thing.

[GuyOnTilt]

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GoT,

Do your friends make drinking semen jokes? Those never stop being funny!

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Not about me drinking unfiltered sake, no.

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And as bottomset said, bad thing.

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Yeah, that's a big part of it I gather. The reason being because the rice they use for sushi is already ideally balanced with vinegar (and maybe something else too?) to go perfect with the fish and adding any soy makes it way more bitter than you want. Someone told me once that some of the more touristy sushi joints in Japan have started making their sushi rice stiffer and with a different flavour to compensate for their overseas customers dipping the wrong side in soy.

[P Chippa]

I have a sushi comment/question. As a sushi rookie I too started on the grocery store packages. At the store where I buy it there is a person making sushi upon request while he stocks the cooler with misc. packages of a variety of items.

I've gone to a few sushi houses since becoming a fan, and one thing I really dislike is the temperature of the dish in the sushi house. I know that in the store the container has been sitting in the cooler for at least a few hours, but at the restaurant, the rice is warm/room temperature. This is not appealing to me. I still chow it down, and the flavors are good, but does anyone else share the dislike of the non chilled sushi? Is this just a noob thing or personal wierdness? FWIW, I also steer clear of most of the tempura selections for this reason.


Here's a pic of my grocery store prepackaged goods.

[NoahSD]

It's hard to tell.. but that fish really doesn't look very fresh, even for supermarket sushi.

[P Chippa]

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It's hard to tell.. but that fish really doesn't look very fresh, even for supermarket sushi.

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I think my cell cam doesn't do it justice. It looks & tastes really good IRL, and there are no signs of funk.

[pocketjesuits]

I eat sushi almost every day. So far my favourite place in NYC is Sushi Seki on 1st & 63rd. The omakase is simply brilliant.

If I have my choice I will eat almost exclusively nigiri. Favourite pieces are salmon, yellowtail, shrimp, and toro.

[Los Feliz Slim]

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This is good to know, thanks. Gonna get me a block of shiro maguro next trip to Mitsuwa / fish market.

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Al,

Next time you are headed to this mythical place where I can buy sashimi-quality fish to prepare at home, please call me. Do they allow a big whitey like me to shop there? I will also need some lessons on preparing sushi at home (although you said you prefer sashimi, which is pretty easy). I've always been slightly frightened by the idea of preparing raw fish at home, but if the quality is high this could be an exciting turn in the cooking life of me.

LFS

[Kneel B4 Zod]

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I've always been slightly frightened by the idea of preparing raw fish at home, but if the quality is high this could be an exciting turn in the cooking life of me.

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I only did it once, with subpar results. I had gone to a neighborhood fish market (this is in the North End, lfs) a couple days in a row, and each day they told me that no new tuna had come in. the third day, some had come in that morning, so I bought 1/2 pound or so. I knew it was fresh, so I felt good about that.

I also bought some sushi rice, and walked all the way over to Savenors in Beacon Hill to get real wasabi.

but I didn't have anything to make rolls, and I had no other fish or sides, so my sushi meal was a hunk of raw tuna, some rice, and soy/wasabi. Less than stellar.

(this is a common fault of mine. like when I grill, I often will just buy a big steak, and perhaps some corn or tomatoes, and voila there is my meal.)

so I had all this tuna, and it was fresh and delicious, but I ended up eating too much of it and feeling sick.

cliff notes: buy small amounts of a few different fishes. get some sides, I'd imagine edamame is pretty easy to make. get some contraption that will help you make rolls, and get ingredients for those rolls.

or, just go out, it's, easier that way [img]/images/graemlins/smile.gif[/img]