Comments for Sushi Otaku http://sushifaq.com/sushiotaku The musings of a sushi fanatic. Mon, 12 May 2008 05:37:39 +0000 http://wordpress.org/?v=2.2 Comment on Omakase Sushi by In Which I Complain Profusely About The State of Sushi In America | Fine Furious Life http://sushifaq.com/sushiotaku/2006/10/07/omakase-sushi/#comment-10695 In Which I Complain Profusely About The State of Sushi In America | Fine Furious Life Mon, 21 Apr 2008 12:34:17 +0000 http://sushifaq.com/sushiotaku/2006/10/07/omakase-sushi/#comment-10695 [...] in the basement of the Ritz Carlton. I was taken there in my mid-teens for a couple of mind-blowing omakases that I still remember with stunning clarity, from the seaside tableau composed entirely of edible [...] […] in the basement of the Ritz Carlton. I was taken there in my mid-teens for a couple of mind-blowing omakases that I still remember with stunning clarity, from the seaside tableau composed entirely of edible […]

]]> Comment on Omakase Sushi by Omakase! « Jeffrey Tastes http://sushifaq.com/sushiotaku/2006/10/07/omakase-sushi/#comment-10629 Omakase! « Jeffrey Tastes Fri, 28 Mar 2008 05:05:32 +0000 http://sushifaq.com/sushiotaku/2006/10/07/omakase-sushi/#comment-10629 [...] Great post explaining omakase sushi terms How much do I tip at the sushi [...] […] Great post explaining omakase sushi terms How much do I tip at the sushi […]

]]> Comment on Wasabi - Our sushi chat forum is live again by motoki http://sushifaq.com/sushiotaku/2008/02/23/wasabi-our-forum-updated/#comment-10628 motoki Thu, 27 Mar 2008 07:03:22 +0000 http://sushifaq.com/sushiotaku/2008/02/23/wasabi-our-forum-updated/#comment-10628 Hi Warren, Just wanted to give props to you for a great site. I've been looking for a website like this (in English) that not only gives general info about sushi, but recent happenings in the fish industry. I do modeling and stats in fisheries and have a dad that owns a Japanese restaurant; so naturally, I'm pretty darn interested in sushi. I even worked at a restaurant making them. I've recently started a wordpress blog under my name. I'm planning to be posting mainly about statsy stuff, but there's a good probability that I'll link to your site if I'm talking about sushi. So keep up the good work! Gochisousama.. - Motoki Hi Warren,

Just wanted to give props to you for a great site. I’ve been looking for a website like this (in English) that not only gives general info about sushi, but recent happenings in the fish industry. I do modeling and stats in fisheries and have a dad that owns a Japanese restaurant; so naturally, I’m pretty darn interested in sushi. I even worked at a restaurant making them.

I’ve recently started a wordpress blog under my name. I’m planning to be posting mainly about statsy stuff, but there’s a good probability that I’ll link to your site if I’m talking about sushi. So keep up the good work!

Gochisousama..
- Motoki

]]> Comment on How to Find a Good Sushi Restaurant by kank8n http://sushifaq.com/sushiotaku/2006/05/27/how-to-find-a-good-sushi-restaurant/#comment-10582 kank8n Thu, 21 Feb 2008 21:03:12 +0000 http://sushifaq.com/sushiotaku/2006/05/27/how-to-find-a-good-sushi-restaurant/#comment-10582 Thanks Sushi Guy for the info. I am currently eating my way through the sushi houses in the Kansas City area, since I moved about an hour away from my favorite local sushi fix place. As I eat at the new places, others at the sushi bar will give me tips about other places they have been to or a new one that I missed. And yes, I agree, I've walked out of places that I didn't think looked clean and I absolutely won't eat sushi if I cannot see the chef prepare the dishes or in the supermarket. I've started making the vegetable/shrimp/crabmeat rolls at home, but have always been afraid of touching the sashimi, but became really excited when my local grocery store started carrying sashimi grade tuna, which I prepared for the first time last night and am still alive to tell about it! It was delicious, but I realize that I have a lot to learn still since when I started hacking into it, I didn't cut against the grain at first. Looking forward to reading the rest of the articles.! ~Heather Thanks Sushi Guy for the info. I am currently eating my way through the sushi houses in the Kansas City area, since I moved about an hour away from my favorite local sushi fix place. As I eat at the new places, others at the sushi bar will give me tips about other places they have been to or a new one that I missed.

And yes, I agree, I’ve walked out of places that I didn’t think looked clean and I absolutely won’t eat sushi if I cannot see the chef prepare the dishes or in the supermarket.

I’ve started making the vegetable/shrimp/crabmeat rolls at home, but have always been afraid of touching the sashimi, but became really excited when my local grocery store started carrying sashimi grade tuna, which I prepared for the first time last night and am still alive to tell about it! It was delicious, but I realize that I have a lot to learn still since when I started hacking into it, I didn’t cut against the grain at first.

Looking forward to reading the rest of the articles.!

~Heather

]]> Comment on A Tuna Tempest by SushiSteve http://sushifaq.com/sushiotaku/2008/01/26/a-tuna-tempest/#comment-10521 SushiSteve Sat, 02 Feb 2008 05:54:19 +0000 http://sushifaq.com/sushiotaku/2008/01/26/a-tuna-tempest/#comment-10521 I'm not too freaked out by the mercury news. In fact, it's all rather old news in essence. In any case, the Japanese are incredibly healthy people despite or because of their fish-heavy diet. In the end, the only thing that truly limits my sushi consumption is my paltry budget. I’m not too freaked out by the mercury news. In fact, it’s all rather old news in essence. In any case, the Japanese are incredibly healthy people despite or because of their fish-heavy diet.

In the end, the only thing that truly limits my sushi consumption is my paltry budget.

]]> Comment on Where to buy sushi grade fish by steve t http://sushifaq.com/sushiotaku/2008/01/31/where-to-buy-sushi-grade-fish/#comment-10504 steve t Fri, 01 Feb 2008 04:15:04 +0000 http://sushifaq.com/sushiotaku/2008/01/31/where-to-buy-sushi-grade-fish/#comment-10504 Dear Warren, One word about supermarket fish. While I think you're right not to try to get sushi grade fish from the regular fish section, you may want to consider asking the guy making supermarket sushi for a piece of fish that's safe to eat. I have done this and it worked well. He went in the back and came back with a piece of sushi-grade salmon that was delicious an hour later at home. Dear Warren,

One word about supermarket fish. While I think you’re right not to try to get sushi grade fish from the regular fish section, you may want to consider asking the guy making supermarket sushi for a piece of fish that’s safe to eat. I have done this and it worked well. He went in the back and came back with a piece of sushi-grade salmon that was delicious an hour later at home.

]]> Comment on Living Sushi by naulage http://sushifaq.com/sushiotaku/2007/07/14/living-sushi/#comment-10454 naulage Wed, 23 Jan 2008 04:40:30 +0000 http://sushifaq.com/sushiotaku/2007/07/14/living-sushi/#comment-10454 To hell with cultural relativism, thats the same excuse I hear for dog fighting or bull fighting. I supose the suffering is relative too; it's not like a fuzzy panda is being needlessly masticated alive. If you like the taste of pain just admit it and don't pretend your worldly, classy, or sophisticated because it is expensive. If you're wealthy enough to afford these dishes you should buy yourself a conscience instead. To hell with cultural relativism, thats the same excuse I hear for dog fighting or bull fighting. I supose the suffering is relative too; it’s not like a fuzzy panda is being needlessly masticated alive. If you like the taste of pain just admit it and don’t pretend your worldly, classy, or sophisticated because it is expensive. If you’re wealthy enough to afford these dishes you should buy yourself a conscience instead.

]]> Comment on What is Sushi Grade seafood? by TheWienerman http://sushifaq.com/sushiotaku/2007/04/30/what-is-sushi-grade-seafood/#comment-10252 TheWienerman Tue, 08 Jan 2008 20:12:46 +0000 http://sushifaq.com/sushiotaku/2007/04/30/what-is-sushi-grade-seafood/#comment-10252 I actually called and spoke to them about the farmed issue. They "Jeff" said that although it was farmed, it was still saltwater, coldwater etc. also the temperature that they freeze it down to (-40) kills any bad stuff. At any rate, i ordered somew and it was fantastic, the best I have ever had. They do get wild salmon there from time to time but its not always on the site, just call and ask them. I actually called and spoke to them about the farmed issue. They “Jeff” said that although it was farmed, it was still saltwater, coldwater etc. also the temperature that they freeze it down to (-40) kills any bad stuff. At any rate, i ordered somew and it was fantastic, the best I have ever had. They do get wild salmon there from time to time but its not always on the site, just call and ask them.

]]> Comment on Hamachi and me. by war3rd http://sushifaq.com/sushiotaku/2005/11/07/hamachi-and-me/#comment-10250 war3rd Tue, 08 Jan 2008 20:03:48 +0000 http://sushifaq.com/sushiotaku/2005/11/07/hamachi-and-me/#comment-10250 I'm not sure how the hamachi in particular will arrive, but if the skin is still on, yes, you will need to trim it from the skin, which is tough and no fun to chew on raw. When you remove the skin, you may notice a white 'residue,' for lack of a better word, on the flesh. This is perfectly OK to eat and has no texture, removing it is impossible except by removing meat as well. As you slice the fish, you will see a small strip of white on the edge, which actually looks kind of neat, IMHO. You may have noticed this in restaurants as well when you have eaten yellowtail. As for the escolar, yes, it's great stuff, but I eat it in moderation. For many people it can cause gastric distress due to the quantity fatty esters that are not digestible, and there are those who are particularly sensitive to this. I haven't had any problems so far, but I don't want to tempt fate ;) Good luck and report back if you care to. It's always great to hear about other folks' experiences. Cheers, Warren I’m not sure how the hamachi in particular will arrive, but if the skin is still on, yes, you will need to trim it from the skin, which is tough and no fun to chew on raw. When you remove the skin, you may notice a white ‘residue,’ for lack of a better word, on the flesh. This is perfectly OK to eat and has no texture, removing it is impossible except by removing meat as well. As you slice the fish, you will see a small strip of white on the edge, which actually looks kind of neat, IMHO. You may have noticed this in restaurants as well when you have eaten yellowtail.

As for the escolar, yes, it’s great stuff, but I eat it in moderation. For many people it can cause gastric distress due to the quantity fatty esters that are not digestible, and there are those who are particularly sensitive to this. I haven’t had any problems so far, but I don’t want to tempt fate ;)

Good luck and report back if you care to. It’s always great to hear about other folks’ experiences.

Cheers,
Warren

]]> Comment on Sushi - The Traditional and the Non-Traditional by TheWienerman http://sushifaq.com/sushiotaku/2006/05/10/sushi-the-traditional-and-the-non-traditional/#comment-10249 TheWienerman Tue, 08 Jan 2008 20:02:43 +0000 http://sushifaq.com/sushiotaku/2006/05/10/sushi-the-traditional-and-the-non-traditional/#comment-10249 Yo Warren, There are a few restaurants here in Atlanta that server excellent Volcano Rolls. I think that it is just a California Roll with yummy reddish creamy, spicy shrimpy hot stuff on top but wonder if you can point me to a good recipe or book? Yo Warren,
There are a few restaurants here in Atlanta that server excellent Volcano Rolls. I think that it is just a California Roll with yummy reddish creamy, spicy shrimpy hot stuff on top but wonder if you can point me to a good recipe or book?

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