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Sushi & Sashimi appreciation! (pg. 10)
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| gehzumteufel |
| quote: | Originally posted by chimera66
how does that make sense? i've had some damn expensive sushi which was excellent i can't image it being any better. maybe its different but what does better mean exactly? |
I am pretty sure it has to do with freshness, and a different taste as a result. A lot of what we get has been put on ice. Which iirc has an effect on the taste and texture of the meat. I could be wrong in that aspect though. |
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| chimera66 |
| quote: | Originally posted by gehzumteufel
I am pretty sure it has to do with freshness, and a different taste as a result. A lot of what we get has been put on ice. Which iirc has an effect on the taste and texture of the meat. I could be wrong in that aspect though. |
freshness definitely plays a part but eating sushi in kansas city is different that eating it in portland, or / new york, ny. i would have to say i've had some really good sushi at home in portland in particular and i recently went to some realy nice sushi place in montreal which was ridiculously good. i don't know i think different might be the better word to use.
oh and ice thing probably does play a role |
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| gehzumteufel |
| quote: | Originally posted by chimera66
freshness definitely plays a part but eating sushi in kansas city is different that eating it in portland, or / new york, ny. i would have to say i've had some really good sushi at home in portland in particular and i recently went to some realy nice sushi place in montreal which was ridiculously good. i don't know i think different might be the better word to use.
oh and ice thing probably does play a role |
Yeah I live in a Coastal region in Cali and 25 mins from one of the busiest container ports in the world (#13 for containers.) So we get everything here. |
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| Leif |
There's a debate about freshness... what tastes fresher: fish that has been (flash) frozen right away then thawed out when needed, or fish that is never frozen (still refrigerated/put on ice though) yet takes 20 hours to go from ocean to table.
Of course, a better cut of a better fish will always taste better... have the wasabi prepared as part of the sushi, not some horseradish paste you dump in your shoyu... some real (non pink) pickled ginger... now you're getting there.
And maki is not sushi; In Japan you'll find maki in your kid's lunchbox, not as the staple (if even to be found) of a sushi restaurant. I love a good roll, but most people don't know it's a very American thing... |
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| Leif |
| quote: | Originally posted by chimera66
[...] i recently went to some realy nice sushi place in montreal which was ridiculously good. [...] |
Which place? |
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| chimera66 |
| quote: | Originally posted by Leif
Which place? |
i'll ask one of the people i went with tomorrow. not sure if this helps but it was literally a 10min walk from the fairmont queen elizabeth and i believe we crossed ste catherine's. either way i think it was so good because we allowed the waiter to pick whatever he thought was good and we ended up with some stuff on the menu and other stuff that was not. i need to make sure to go back when i'm montreal for bal en blanc.
*i think it was here |
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| astroboy |
| quote: | Originally posted by Scottaculous
hands down best sashimi is live scallop (not to be confused with regular scallop nigri). uni comes a close second, followed by chu-toro. o-toro is too buttery.
ama ebi (sweet shrimp), ikura (salmon roe), giant clam and aji in a ponzu scallion ginger sauce gets an honorable mention. i've eaten way too much sushi to still be stuck on tuna, salmon & yellowtail. |
I loooooove ikura but uni is prob my fav and scallop is good too. and I agree with you re o-toro... buttseks? |
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| st3nc |
this thread is giving me wood
i had sushi for lunch today
although i do eat it at least once a week for variety |
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| wotyzoid |
| quote: | Originally posted by Leif
And maki is not sushi; In Japan you'll find maki in your kid's lunchbox, not as the staple (if even to be found) of a sushi restaurant. I love a good roll, but most people don't know it's a very American thing... |
Haha did not know that. I'd go with Ikura if that is the case. |
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| letsparty |
Just thinking about sushi makes my mouth water... I have been eating it a lot recently! I love lots of ginger and wasabi on my sushi with just a touch of soy sauce. I also love mine made with brown rice... only some places will accommodate.
Some of my favorites are
Dragon roll
Unagi roll
Spicy Tuna roll
Shrimp Tempura roll
Monkey roll (tried it for the first time... spicy tuna, tempura, mushrooms... not sure what else but super yummy!!) |
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| _Ocean_Drive_ |
What people said above, really.
I think it has to do with freshness. The expensive stuff in other countries doesn't taste 'bad', I just don't think it's as good. I can't really explain why, other than 'taste'. I guess you have to try it to know.
I suppose it's like, noone makes curry like they do India? Although people I know who have had sushi in California say it's comparable to the sushi they've had in Japan.
I once went to a kaiten sushi (converyor belt) place, next to the ocean. "Divine" would sound about right. Coupled with green tea and some freshly-made kappa-maki.... it was goo-ood! |
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| astroboy |
| quote: | Originally posted by _Ocean_Drive_
What people said above, really.
I think it has to do with freshness. The expensive stuff in other countries doesn't taste 'bad', I just don't think it's as good. I can't really explain why, other than 'taste'. I guess you have to try it to know.
I suppose it's like, noone makes curry like they do India? Although people I know who have had sushi in California say it's comparable to the sushi they've had in Japan.
I once went to a kaiten sushi (converyor belt) place, next to the ocean. "Divine" would sound about right. Coupled with green tea and some freshly-made kappa-maki.... it was goo-ood! |
Depends where you go.. a lot of Japan's tuna comes from Australia for example. So while Japan might get the bulk of the better quality stuff from us, if you go to a reputable Japanese restaurant in Australia you'll probably get a similar grade of toro as you'll find at many places in Japan. |
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