Sea Lice in Salmon?
 

"rw" wrote in message
.net...
Tom Nakashima wrote:

Rw, you know your sushi well, better than most of the Sansei's I know.
Hamachi is my favorite, we found a great place at Sushi Masa's in San
Jose, CA, they have a great selection of sashimi, particularly hamachi.

I think I was there a few years ago. I'd had a job interview with NEC
(Nippon Electric Corp.) and they took me to dinner afterward. I'll never
forget when they brought out the piece de resistance: a lobster with its
shell cut off and its tail cut into slices, still alive with its antennae
waving.

--
Cut "to the chase" for my email address.

Yea, for Darth lobster you need to bring an ohm meter.
-tom

Sea Lice in Salmon?
 

"Jonathan Cook" wrote in message
...
Tom Nakashima wrote:
"rw" wrote in message

forget when they brought out the piece de resistance: a lobster with
its
shell cut off and its tail cut into slices, still alive with its
antennae
waving.

Ugh, that's just sick. If my job offer woulda been contingent
on me partaking and not insulting the host, I think I'd have
gone home jobless...

Jon.

It's just a joke Masumi plays on the round-eyes, I'm surprised he didn't
bring out the Iguana platter.
-tom

Sea Lice in Salmon?
 

Jonathan Cook wrote:
Tom Nakashima wrote:

"rw" wrote in message


forget when they brought out the piece de resistance: a lobster with its
shell cut off and its tail cut into slices, still alive with its antennae
waving.


Ugh, that's just sick.

Well, it was fresh.

The Japanese eat some weird ****. Dancing shrimp, for example, served
live. And fugu, a poisonous blowfish that is fatal if not prepared
perfectly.

A friend of mine who frequently travels to Japan on business told me a
story about a colleague (an American) who was the guest of honor at a
dinner in Tokyo. They brought him the piece de resistance: a live
octopus. He gamely picked it up with his chopsticks and brought it to
his mouth, whereupon it wrapped its tentacles around his face. This got
a big laugh. The host showed him the proper technique, which involved
first using chopsticks to spear the octopus through the head, killing it.

--
Cut "to the chase" for my email address.

Sea Lice in Salmon?
 

"rw" wrote

The host showed him the proper technique, which involved
first using chopsticks to spear the octopus through the head, killing it.

oh, well, sure--that would eliminate *any* reluctance i would have about
actually eating the damned thing!

yfitons
wayno(i'd save one of the sticks for the host)

Sea Lice in Salmon?
 

"rw" wrote in message
k.net...
Jonathan Cook wrote:
Tom Nakashima wrote:

"rw" wrote in message

forget when they brought out the piece de resistance: a lobster with its
shell cut off and its tail cut into slices, still alive with its
antennae waving.


Ugh, that's just sick.

Well, it was fresh.

The Japanese eat some weird ****. Dancing shrimp, for example, served
live. And fugu, a poisonous blowfish that is fatal if not prepared
perfectly.

A friend of mine who frequently travels to Japan on business told me a
story about a colleague (an American) who was the guest of honor at a
dinner in Tokyo. They brought him the piece de resistance: a live octopus.
He gamely picked it up with his chopsticks and brought it to his mouth,
whereupon it wrapped its tentacles around his face. This got a big laugh.
The host showed him the proper technique, which involved first using
chopsticks to spear the octopus through the head, killing it.

--
Cut "to the chase" for my email address.

My friend took one of his Italian clients to a restaurant in San Francisco
that severed "Fugu". Said his client just had to have the blow-fish. My
friend tried to talk him out ordering it, but it's the fascination of death
that excited him. Unfortunately his Italian client wasn't one of the lucky
ones as my friend witnessed his client go though the sufferings, there is no
antidote either. As his Italian client was dying a slow death through
asphyxiation, he kept whispering the words; "bah-fungoo, bah-fungoo!"
-tom

Sea Lice in Salmon?
 

Wayne Harrison wrote:
"rw" wrote

The host showed him the proper technique, which involved

first using chopsticks to spear the octopus through the head, killing it.


oh, well, sure--that would eliminate *any* reluctance i would have about
actually eating the damned thing!

yfitons
wayno(i'd save one of the sticks for the host)

I'm adventurous about new foods. I'll try just about anything, including
raw octopus. (I don't like it very much, though -- too chewy and not
much taste.)

The first time I had sushi was many years ago at a place called Fuki
Sushi in Palo Alto. My wife was the guest of honor, and the host was a
Japanese lawyer to whom she had been giving English lessons.

Leslie is very conservative about trying new foods, and especially any
kind of raw (or even rare) meat, or in fact anything that she's not used
to. When the first sushi was served (maguro) she of course had to try it
first. Our host was staring at her intensely, anxious that she enjoy
this special treat. The look of panic in Leslie's face was awful. I felt
her pain. She barely choked it down without barfing, and after that
confined herself to shabu shabu and other well-cooked dishes.

It was an eye-opening experience for me, though. I loved the stuff.

--
Cut "to the chase" for my email address.

Sea Lice in Salmon?
 

Tom Nakashima wrote:

When we discover a new Japanese restaurant I take my mother-in-law from
Yokohama Japan, she'll tell it like it is. Once she sent back the rice with
a message to the cook to make it over. When the cook came out, I felt like
hiding under the table, I think he was more embarrassed than I, as he
apologized and delivered the new rice to all of us.

Sushi rice is prepared with sugar, to make it sticky. Sometimes the cook
overdoes it and the rice is sweet. That makes getting the stickiness
easy, but it's totally unacceptable. There should be no perceptible
sweetness. If that's what your mother-in-law was objecting to she was
completely justified.

It amusing to watch people eat sushi. Some people think they have to use
chopsticks. You shouldn't use chopsticks (unless you really want to).
Pick up the sushi with your hand and dip the fish side (NOT the rice) in
a mixture of soy sauce and wasabi (horseradish paste). Many people feel
you should pop the whole thing in your mouth at once. I don't -- it's
too much for one bite. I take two bites. The sliced ginger is to clear
the palate between dishes.

Some people say you shouldn't use very much wasabi in the soy sauce, to
avoid insulting the sushi chef. I like LOTS of wasabi. If the chef
doesn't like it, screw him.

There's an enormous difference in the quality of various soy sauces. The
best one (to my taste) that's commonly available is the Tamari brand.

--
Cut "to the chase" for my email address.

Sea Lice in Salmon?
 

On Mon, 03 Apr 2006 23:11:26 GMT, rw wrote:

Some people say you shouldn't use very much wasabi in the soy sauce, to
avoid insulting the sushi chef. I like LOTS of wasabi. If the chef
doesn't like it, screw him.

I've never had sushi in the US, only in Japan where I had it maybe 2 or 3 times
a week. I had it with raw fish, cooked ham, sliced fried chicken, etc. as a
topping. I never ate anywhere fancy, mostly where the salarymen ate and I was
the only westerner in the place. The scrutiny I used to get from the sushi chef
when I sat at the counter was fierce - lots of pressure for a gaijin. g
--
Charlie...
http://www.chocphoto.com

Sea Lice in Salmon?
 

"Tom Nakashima" wrote in message
...

"rw" wrote in message
.net...
Tom Nakashima wrote:

Rw, you know your sushi well, better than most of the Sansei's I know.
Hamachi is my favorite, we found a great place at Sushi Masa's in San
Jose, CA, they have a great selection of sashimi, particularly hamachi.

I think I was there a few years ago. I'd had a job interview with NEC
(Nippon Electric Corp.) and they took me to dinner afterward. I'll never
forget when they brought out the piece de resistance: a lobster with its
shell cut off and its tail cut into slices, still alive with its antennae
waving.


Well, one things for certain. If I was ever captured by the Japanese and
threatened with torture, I'd give in right quick!

--riverman

Sea Lice in Salmon?
 

On Tue, 4 Apr 2006 07:17:28 -0700, "Tom Nakashima"
wrote:

When the Chef gives you freebees, that means he likes you and wants you to
come back, and when he brings out his collection of personal saki...heaven!

I was in Japan for a few years in the late 50s. I dated a beautiful
young Japanese girl by the name of Sayoko san. She would prepare
meals for me, but never sushi. We would go to a sushi bar for that.
She preferred going to the NCO Club for tenderloin steaks, but a
couple of times a month we would go to the same sushi bar and we would
eat in a fashion exactly as you described. The chef knew us and would
make a big deal of greeting us. Sayoko knew what I liked and didn't
like, and would order for me, sometimes with the chef giving me a
wonderful smile. I would tell him he is "itchie bon" (number one) and
he would bow and smile. We always thanked him in Japanese and left a
good tip (about 500 yen, which was $1.50 US).

I loved most of the Japanese food I tried, but could not be near
anyone who ate the dried seaweed that came in a bag like our potato
chips do. Sayoko and I would be in a movie house in Yokohama and
someone near us would open a bag of that stuff. I can still smell it.
I'd get up and change seats with Sayoko giggling. She had the most
beautiful face and perkiest breasts, and ......... most wonderful
memories of 50 years ago......

Dave