12-07-2003 20:02									#1
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I know, terribly off-topic, but I couldn't resist it after seeing the comments at the beggining of the chat log, as a japanease would have put it- I have to defend the honor of my sushi-making skills . Sorry

I have to say that making sushi isn't that hard- its more about hard work and patience, as well as paying careful attention, more than talent. I'll let the pictures speak for themselves:

The Sushi carnage: the two persons whose hands are showing took upon themselves the holy job of eating my beatiful sushi away... (the others weren't so daring- their lose) to their and my delight of course Take note of all the necessary accesories, including wet towels (because the rice sticks to the fingers) chop sticks, soy sauce, wasabi and sake:

There were also girls whom this was meant to impress, as MZ so cleverly stated, but out of respect for their privacy, the picture will not be published.

Note: Unfortunately, the girls were nothing near sushi fans, so the attempt was not a success, although my effort was "appreciated" ...

In short- you can do it too, fear not, and PM me if you want tips or recipies.

	12-07-2003 20:13									#2
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You have insulted my Sushi-making skills. Now you have to face my swords.


Good job Zeit! Very, uh... multicultural.
Do you have any Japanese heritage or are you just a Sushi fan?

	12-07-2003 20:24									#3
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You can say I'm a Jap-fan. From the "The Samurai Cats" (or whatever you call the series in english) back in the days of elementary school, through Sushi making and "Cowby Bebop"...

However, I have not a single drop of Japanease blood in my veins.

	12-07-2003 20:51									#4
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cool

	12-07-2003 22:40									#5
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I just love anime.
Oh yeah, and the "Samurai Cats" RULE!!

	12-07-2003 23:34									#6
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I can't say I've tried sushi (it just sounds rather odd to a person like me), I can say I like anime.

	12-07-2003 23:38									#7
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quote: Originally posted by Octavian X I can't say I've tried sushi (it just sounds rather odd to a person like me), I can say I like anime.

Osaka in Columbia has decent Sushi, I've been there a few times. Off of Nifong I believe is where it is. I miss columbia a lot, having moved to Bloomington Indiana in May.

	12-07-2003 23:54									#8
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quote: Originally posted by asleepathewheel Osaka in Columbia has decent Sushi, I've been there a few times. Off of Nifong I believe is where it is. I miss columbia a lot, having moved to Bloomington Indiana in May.

I've heard of that restaurant. A friend of mine goes there a lot. He offered me some of their sushi once...

	12-07-2003 23:59									#9
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Basically, sushi isjust rice+fish, so except for the fact that the fish is raw, there's nothing unsual about sushi...

I think some are also dettered by the seaweed bit (the Nori)- but to me that's the whole thing- the seaweed adds alot to the flavor, not to mention its physical properties that make it such a wonderful wrapping.

I just love sushi, but its not uncommon to find 'not-so-great' sushi everywhere- in sushi bars and in supermarkets too.

	13-07-2003 01:05									#10
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Good to see you in the land of the living, zeit.

I would imagine that sushi prepared wrong could have some negative effects on the digestive system. Can it be more serious than that?

	13-07-2003 01:36									#11
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I loooove sushi... NYC is a great town for it. Among other things, beside a largish Japanese population, the quality of the fish here is stunning.

OctX, you should try it... I'd start with tuna rolls and eel sushi (which is cooked).

	13-07-2003 04:05									#12
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Raw fish? No thanks. Us Brits aren't exactly famous for our cooking skills ... but at least we actually do cook our food before we eat it.

I'm glad you had a good time, though, zeit. The girls "appreciating" your efforts in the kitchen sure sounds good.

	13-07-2003 04:24									#13
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NYE-There's no harm in ill-made sushi, its not like Its made with any of those fish in which you have to cut out certain poisonous parts or something- just raw fillet of whatever salt-water fish you like. In Japan they use Red Tuna and Yellowjack alot, and in the west Salmon is among the most popular fishes used in sushi.

The hardest part is rolling it, of course- it can be perfectly made rice, fresh fish fillet, but if it just crumbles and messes your kitchen table (which is quite frustrating, believe me...) it ain't sushi.

Making sushi also made me realize how it is possible to make paper and indoor walls out of rice- this stuff is like cememt when it dries out. If you ever try to clean a pot that was used for cooking sushi-rice, you'll know what I mean.

	13-07-2003 04:38									#14
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quote: Originally posted by zeit its not like Its made with any of those fish in which you have to cut out certain poisonous parts or something

Reminds me of that episode of The Simpsons

	13-07-2003 04:47									#15
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zeit, do you strictly do maki (rolls), or nigiri too?

A cool roll thing that is common here is "inside-out" rolls, where you sort of roll up the fish like rolling a rug, but with the rice facing out, then you sprinkle it with toasted sesame seeds. Really good.

	13-07-2003 04:49									#16
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HEY, that gives me an idea...

	13-07-2003 15:25									#17
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Cool Sushi! I love it, unfortunately there is no real good Sushi place in my city (one of the best European sushi restaurants is in Antwerp, where alva lives). I tried to make it a few times myself, but it's hard, and takes a lot of time, certainly if you don't have all the tools.

As to eating raw fish: if you can't eat fresh fish raw, you shouldn't eat it cooked either. I don't prepare anything that smells fishy (Well, you can cook frozen fish, which you should never eat raw, of course)

My favorites? Tuna for sure, and the shrimps are nice too. Salmon is okay too, but it's hard to find natural one, instead of the Scandinavian bred one, and that tastes a bit blend.

Good luck in your cooking, Zeit!
DeepO

	13-07-2003 15:27									#18
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quote: zeit, do you strictly do maki (rolls), or nigiri too?

Both, nigiri are much easier- but without the seaweed the seem to miss something, IMO...

As for inside-out rolls- I havn't tried yet. It looks pretty difficult, and I havn't even mastered the making of thin rolls (hoso-maki). Usually I do those huge thick (futo-maki) rolls, as they are much easier.