How to Eat Sushi Properly
Thought this was interesting enough to share.
Many people ask us 'how do I eat sushi'? Well, there are many do's and don't's but the main thing to remember is to eat slowly with contemplation and don't get too hung up over the rules.
When you read about the rules you will realise that some of them are there for good reason. Especially not putting too much soy in your dipping bowl (it spills and too much soy is bad for you).
Have a read. There are 5 parts.
<"http://bayosphere.com/node/903">
Many people ask us 'how do I eat sushi'? Well, there are many do's and don't's but the main thing to remember is to eat slowly with contemplation and don't get too hung up over the rules.
When you read about the rules you will realise that some of them are there for good reason. Especially not putting too much soy in your dipping bowl (it spills and too much soy is bad for you).
Have a read. There are 5 parts.
<"http://bayosphere.com/node/903">
posted by Tsunami Restaurant at 6:49 pm
3 Comments:
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Ah blog spam, is there anything more invasive, well maybe an uninvited houseguest who drinks your best wine with chocolate - happened to me once but never again.
Only slightly on the sushi topic, I've recently gotten into buying sashimi grade snapper in Freo and it is rocking my world! Honestly it's brilliant. I've noticed you're quite Tuna/Salmon focussed these days, and reason why you don't do a "fisherman's basket"/catch of the day type of sashimi offering?
I'm glad you've caught onto the white fish (Shiromi) taste. It's great.
It's interesting to think of the reasons why people don't like 'white fish' (sounds like they live in little fishy trailer parks on the bottom of the sea :-)
Perhaps it's because it looks too much like fish you eat every day - but it's cooked. People never used to eat much tuna or even salmon cooked.
But white fish rocks. We *do* have a 'fisherman's basket' sashimi here that includes white fish. It's known as the sashimi platter :-) But the fish to look out for is the 'hiramasa' (white of course) which tastes *very* nice. It's smooth and creamy. It actually costs us almost as much as tuna. We have to get it flown over from the east. Lovely in a carpaccio with extra virgin olive oil, lemon (yuzu extract if you can get it as it's milder - don't use limes as they are too strong), a tiny bit of purple garlic (crushed and mixed into the olive oil) and West Australian '5 million year old' lake salt. Plain and simple like most good things in life.
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