ok, if you just pick one type to eat for th rest of yr lives, what would it be?
i'd go w/ the salmon.
i'd go w/ the salmon.
favorite sushi
- Thread starter narlus
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I don't think eel counts as sushi in the raw sense, but as far as it always being on the sushi platter... well, eel is pretty tasty.
Does your question allow for versatility? For example, I like salmon, but also like salmon skin rolls, so if it's all things salmon, yeah.
Does your question allow for versatility? For example, I like salmon, but also like salmon skin rolls, so if it's all things salmon, yeah.
i ran out of options (no mirugai, sweet egg, and others missed the cut too) but wasn't looking to count rolls. too much rice/nori, imo.
i'm no sushi snob (though westy and IAB will certainly argue otherwise) but i don't think that cooked fish automatically disqualifies it from being sushi (ie, both the shrimp and octopus are also cooked).
i'm no sushi snob (though westy and IAB will certainly argue otherwise) but i don't think that cooked fish automatically disqualifies it from being sushi (ie, both the shrimp and octopus are also cooked).
I don't like sushi so I can't tell if you are a sushi snob or not.
The closest thing I eat to sushi are those brown rice and shrimp rolls that are cooked but I dare not even suggest that is sushi in present RM company.
I haven't had the chance to try everything but my favs are tuna, unagi and uni. I haven't had scallops yet but I want to try it.
I prefer sashimi but I do pick up some spicy rolls at the grocery store once a week because they are relatively cheap.
Do you mix the wasabi into your soy sauce or put it straight on? I used to mix it in then dip now I prefer to put the wasabi on top and only occasionaly use soy sauce.
I prefer sashimi but I do pick up some spicy rolls at the grocery store once a week because they are relatively cheap.
Do you mix the wasabi into your soy sauce or put it straight on? I used to mix it in then dip now I prefer to put the wasabi on top and only occasionaly use soy sauce.
i went from loading the wasabi straight on the fish, to muddling the soy w/ it, to really not using much if any at all. the sushi chef will put some on the rice, under the fish.
i also used to drape the pickled ginger over it. i've learned better sushi etiquette now (i think)...ginger is eaten to cleanse the palate between sushi types, and eaten alone. the *fish* side of the nigiri is dipped into the soy, not the rice side.
i also used to drape the pickled ginger over it. i've learned better sushi etiquette now (i think)...ginger is eaten to cleanse the palate between sushi types, and eaten alone. the *fish* side of the nigiri is dipped into the soy, not the rice side.
They make raw eel sushi and sashimi, but its just that most of the places in the US serve cooked eel.
Technically, sushi is food made with vinegared rice, so both raw and cooked count as sushi as long as the rice is there. Sashimi is raw served without the rice.
I'm no snob, I only know because a nice old Japanese woman took the time to teach me and a friend all kinds of crazy sushi etiquette one day over lunch (proper order to eat the fish, how to dip, how to receive your plate from the chef, etc). Apparently our dining habits were insulting the chef. Don't know if it matters much since it seems most of the places I go are run by Koreans, not Japanese.
I voted for tuna, and I prefer the fatty cuts.
I'm no snob, I only know because a nice old Japanese woman took the time to teach me and a friend all kinds of crazy sushi etiquette one day over lunch (proper order to eat the fish, how to dip, how to receive your plate from the chef, etc). Apparently our dining habits were insulting the chef. Don't know if it matters much since it seems most of the places I go are run by Koreans, not Japanese.
I voted for tuna, and I prefer the fatty cuts.
Unagi and tako are my favs, but I'll take ika without the daikon leaf underneath. Though it's not sushi, anything tempura kick ass, as does nigiri with the scallop stuff (I'm not sure what it's called - the orange mix of scallops, roe and mayonnaise-like stuff).
Haven't tried the scallops, but I would like to.
Love raw scallops, you gotta try 'em. I usually see them with a little chopped green onion and tobiko. So good.
Pretty much impossible to pick a favorite but I went with salmon too. Hamachi is a close second but the quality seems to vary more than salmon.
My local sushi chef once told me that he really doesn't care if his customers follow all of the minutiae when it comes to etiquette, but he really appreciates it when people at least make an attempt to learn. Basically he says it's all about attitude - mainly respect for cultural differences. I've taken that to heart, not just for sushi but all foods. I don't sweat all the details but I do keep an open mind and try to learn something.
Pretty much impossible to pick a favorite but I went with salmon too. Hamachi is a close second but the quality seems to vary more than salmon.
My local sushi chef once told me that he really doesn't care if his customers follow all of the minutiae when it comes to etiquette, but he really appreciates it when people at least make an attempt to learn. Basically he says it's all about attitude - mainly respect for cultural differences. I've taken that to heart, not just for sushi but all foods. I don't sweat all the details but I do keep an open mind and try to learn something.
It was a tossup between salmon and yellowtail, I went with yellowtail. Now I'm hungry 
for dark horse favorites, i always go w/ mackerel...it's got almost a citrus-y flavor, and is always amongst the cheapest options.
This thread sucks. I now have to go spend money on some little bits of fish and rice.
Most don't care or expect it. It was interesting to hear about all the rules though. Like a lot of Japanese traditions, I've only ever seen older folks following any of them.
Anyone ever order omakase?
I have only had one full meal that way but we always ask the chef to prepare one or two special items of his choosing. In my area it usually ends up being more complex preparations than we would otherwise order (like a fancy roll or something), but sometimes will be a simple sashimi with a pristine fish we had not already ordered. My experience is that the chef's really appreciate the trust involved.
Second on the mackerel. Most people I know don't like it. I'm guessing it has to do with the oils in the fish...most fish in mackerel family I've eaten are pretty oily.
Indeed. There's a local place by me and I once asked for "something out of the ordinary"....I don't remember what it was called, but it involved about 3 different kinds of fish, a handful of wasabi, a little rice, and some veggies....oh, and a hearty helping of something else that added to the spicyness.... holy crap it was good...but boy did I pay for it the next day...kinda glad I don't remember what it was called cause I'd prolly order it every time I was there...and that's just not good business practice for the 'ol starfish...
I would have to say ikura. The mackerel always taste a bit like rollmop to me but not nearly as nice.
Chef's special. Always interesting and always a good way to start out a night at a sushi place.
There was a great article a while back in Men's Health about sushi etiquette, it was eye-opening.
Best sashimi I've ever had was from a commercial fisherman who handed me a sea urchin (uni) that had dropped out of the nets as he was transferring it to the truck. Most succulent piece of food I've ever had. I think it might have still been alive when I ate it.
There was a great article a while back in Men's Health about sushi etiquette, it was eye-opening.
Best sashimi I've ever had was from a commercial fisherman who handed me a sea urchin (uni) that had dropped out of the nets as he was transferring it to the truck. Most succulent piece of food I've ever had. I think it might have still been alive when I ate it.
It's not for everyone but I like it. Seems to pair well with most Sakes I've had.
****TN******
toro & giant clam sashimi.
werd.
-TN
toro & giant clam sashimi.
werd.
-TN
sirloin tips
Tuna is my favorite. I love scallops but have never tried them raw. I bet, if I did, I would have a new favorite.
Agree about ikura. My favourite too. Have you tried smoked mackerel with a tiny slice of lemon? I don't know the Nippon for that, sorry.
ugh...ikura tastes like low tide @ an estuary.
eat up!
eat up!
I love hamachi & ama ebi (sweet shrimp) WAY better than ebi!
Why isn't there a bacon option?
is that what it looks like? Bacon cheeseburger sushi w/ fries?
that is so incredibly wrong, yet so awesome i can hardly believe it.
that is so incredibly wrong, yet so awesome i can hardly believe it.
I need to stop opening this thread. I might have to get sushi again tonight. I'm going to bankrupt myself.
not unless you go for the 'whopper w/ bacon and cheese' maki rolls.
