Missing the Point: What's so special about sushi and wasabi?
Oct 29th, 2004, 05:50 AM
#22
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This is the second recent reference to wasabi being a horseradish. I always thought it was a form of mustard. I'm not doubting the experts, but why is wasabi so often called mustard? And I'm assuming that wasabi comes from a different kind of horseradish that daikon, the usual Japanese horseradish -- or is daikon just a plain radish, not "horse"? What kind of horseradish is wasabi made from?
I still laugh at an episode of The Nanny where she was at a sushi restaurant and saw the wasabi. "Oh, I love this green stuff" she whined. She took a huge gulp, her eyes bulged, and with not a sign of her usual nasality, she said in a very low voice, "oh, my it makes my voice funny".
I still laugh at an episode of The Nanny where she was at a sushi restaurant and saw the wasabi. "Oh, I love this green stuff" she whined. She took a huge gulp, her eyes bulged, and with not a sign of her usual nasality, she said in a very low voice, "oh, my it makes my voice funny".
Oct 29th, 2004, 05:53 AM
#23
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About the octopus-
The "tako" sushi that you get in Japanese restaurants here is slightly boiled and obviously,no longer alive, so it will not stick to you in any way.
I think your friend was referring to eating freshly killed raw octopus. The tentacles continue to move even after the octopus is cut up into sashimi and so in that case, there is a "suction" effect.
To answer your original post, I absolutely adore sushi and would not consider the Aladdin as the best place to get it- although Las Vegas does have some great sushi places. I think the other posters have some good advice-- you could start with cooked stuff like California rolls, shrimp, or some other cooked rolls. For raw stuff, Tuna is pretty mild.
Go with a friend who knows his/her sushi and see what they would recommend. This website gives you a good overview of what you can expect to find at a typical restaurant with good descriptions of taste/preparation. http://www.origamirestaurant.com/sushi.html
But, if you don't like it, you don't like it. It's all a matter of personal taste
Bon Appetit!
JaneR
The "tako" sushi that you get in Japanese restaurants here is slightly boiled and obviously,no longer alive, so it will not stick to you in any way.
I think your friend was referring to eating freshly killed raw octopus. The tentacles continue to move even after the octopus is cut up into sashimi and so in that case, there is a "suction" effect.
To answer your original post, I absolutely adore sushi and would not consider the Aladdin as the best place to get it- although Las Vegas does have some great sushi places. I think the other posters have some good advice-- you could start with cooked stuff like California rolls, shrimp, or some other cooked rolls. For raw stuff, Tuna is pretty mild.
Go with a friend who knows his/her sushi and see what they would recommend. This website gives you a good overview of what you can expect to find at a typical restaurant with good descriptions of taste/preparation. http://www.origamirestaurant.com/sushi.html
But, if you don't like it, you don't like it. It's all a matter of personal taste
Bon Appetit!
JaneR
Oct 29th, 2004, 06:41 AM
#24
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I believe people refer to wasabi as a mustard when the lesser expensive, powdered form is served as a paste horseradish w/green food coloring added. Real wasabi plant is more expensive and is green in color by nature.
Daikon is a thin, white radish grown here in CA. Some species(?) of it has a single clover leaf, and kind of looks like the dichondra (lawn substitute) we had at our first house. (need to verify this paragraph later)
You're probably aware that regular old "lawn" or "grass" grows naturally in the east coast, and as the U.S. was populated, it was brought west - where it does not appear in nature.
This now qualifies as travel talk.
Daikon is a thin, white radish grown here in CA. Some species(?) of it has a single clover leaf, and kind of looks like the dichondra (lawn substitute) we had at our first house. (need to verify this paragraph later)
You're probably aware that regular old "lawn" or "grass" grows naturally in the east coast, and as the U.S. was populated, it was brought west - where it does not appear in nature.
This now qualifies as travel talk.
Oct 29th, 2004, 06:46 AM
#25
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Wasabi and ginger are traditionally served with sushi because there will kill any naturally occuring bacteria that may make your stomach upset. If you are served old fish, nothing will help. I do not eat seafood, yet I love yellowtail sashimi. Sushi is fantastic--however many cheap places will put too much rice.
I've always wondered, why do so many places dye the pickled ginger pink?
I've always wondered, why do so many places dye the pickled ginger pink?
Oct 29th, 2004, 06:52 AM
#26
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The notion that Wasabi will "kill bacteria" is patently absurd...and it certainly will not stop infections, etc.
If you've tried these things and don;t like them then there is NOTHING "special" about them; if, on the other hand, you do like them then they are wonderful.
Going on a guilt trip trying to get from one way of thinking to the other is a waste of time and energy.
If you've tried these things and don;t like them then there is NOTHING "special" about them; if, on the other hand, you do like them then they are wonderful.
Going on a guilt trip trying to get from one way of thinking to the other is a waste of time and energy.
Oct 29th, 2004, 06:52 AM
#27
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Mmmm love sushi!
My son was eating sushi and ordering Toro with lots of wasabi when he was 7. No wonder he likes Japan!!
We used to go to a small Japanese place in NYC, family run, clean and the freshest most delicious food.
I used to love Yellowtail ..
Florida has sushi made by Korean chefs which does not ring right, I have always thought that only Japanese could be good sushi chefs. The sushi in Jax is pretty awful too.
Donna, next time, go for sushi at the Bellagio.
I agree with most posters who like it, I think you either get it or you don't..too hard to tell someone what is special about it.
My new fave is Dragon Rolls!
My son was eating sushi and ordering Toro with lots of wasabi when he was 7. No wonder he likes Japan!!
We used to go to a small Japanese place in NYC, family run, clean and the freshest most delicious food.
I used to love Yellowtail ..
Florida has sushi made by Korean chefs which does not ring right, I have always thought that only Japanese could be good sushi chefs. The sushi in Jax is pretty awful too.
Donna, next time, go for sushi at the Bellagio.
I agree with most posters who like it, I think you either get it or you don't..too hard to tell someone what is special about it.
My new fave is Dragon Rolls!
Oct 29th, 2004, 06:54 AM
#28
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dwoodliff, I agree with you.
There are so many foods that I love, it seems almost silly for me to try it anymore. I have tried and tried to acquire a taste, as my daughter-in-law and son love it and have swooned at several of the places we've gone over this food.
Maybe it is because I like my food temperature hot. And I like it more recognizable and less tortured. To me the dominate sticky rice flavor just underwhelms me. Just personal preference and I do like squid.
Funny story. Or at least it was to me. This very urbane European I know, 45 or so and in a large gathering- Japanese plates with delicately carved vegtables and sushi etc. etc. We were in a line waiting to meet a speaker and he grabbed and popped into his mouth all a once a beautiful long and sculptured (like a pike or skinny fish) piece of ginger about the size of a fingerling carrot. You should have seen the look on his face. I gave him all kinds of extra points for not spitting out etc.
These dishes are enjoyable, but I myself would never ever go out of my way for them or pay such prices. Lots of other dishes I like much better in Asian presentation and love the real spicey & hot Thai.
There are so many foods that I love, it seems almost silly for me to try it anymore. I have tried and tried to acquire a taste, as my daughter-in-law and son love it and have swooned at several of the places we've gone over this food.
Maybe it is because I like my food temperature hot. And I like it more recognizable and less tortured. To me the dominate sticky rice flavor just underwhelms me. Just personal preference and I do like squid.
Funny story. Or at least it was to me. This very urbane European I know, 45 or so and in a large gathering- Japanese plates with delicately carved vegtables and sushi etc. etc. We were in a line waiting to meet a speaker and he grabbed and popped into his mouth all a once a beautiful long and sculptured (like a pike or skinny fish) piece of ginger about the size of a fingerling carrot. You should have seen the look on his face. I gave him all kinds of extra points for not spitting out etc.
These dishes are enjoyable, but I myself would never ever go out of my way for them or pay such prices. Lots of other dishes I like much better in Asian presentation and love the real spicey & hot Thai.
Oct 29th, 2004, 06:57 AM
#29
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Again, wasabi and ginger are TRADITIONALLY served with sushi to kill bacteria. It may not scientifically work but that is the traditional reason for it. Much the same way that fish is served with lemon because it was believed that the lemon juice would melt any tiny fish bones stuck in your throat. Again, not a scientific method but still the traditional reason for serving it so.
Oct 29th, 2004, 07:09 AM
#30
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Has anyone reading this ever eaten at Ace Wasabi's Japanese Sushi Restaurant in San Francisco? That was one of our planned dining experiences while on vacation in June 2003. After taking a taxi to the restaurant, we discovered the place so crowded (and so loud), that I just bought one of their cute "Red Baron" t-shirts, and went elsewhere for dinner. Did we miss something special?
Donna
Donna
Oct 29th, 2004, 07:21 AM
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I got to experience one of those beautiful, large "sushi boats" in Miami a few weeks ago. Has anyone else ever seen those?
I agree that sushi can be an acquired taste and it's best to learn to eat it with someone who is familiar with it.
I agree that sushi can be an acquired taste and it's best to learn to eat it with someone who is familiar with it.
Oct 29th, 2004, 07:27 AM
#32
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NOT trying to start a riot here, but we've exposed some common misperceptions of the culinary kind.
Lemon melting fishbones? Talk about fish tales. >< This isn't the Amish thread. >< If somebody were to write that the lemon juice caused the salivary glands to aid in freeing a "tiny fish bones stuck in your throat" I could understand the error in our forefathers' thought processes.
Methinks regular old coca-cola would dissolve a fish bone faster than tooth enamel - and this would achieve the desired result much more quickly than juice of lemon.
I'm not conviced that the Ph of ginger suggests an ability to kill bacteria, either. It's great for restoring equilibrium and relieving nausea.
Interesting to see how far science/medicine has come since humans were in the infancy stage of knowledge. A simple retrospective, alone, should be justification for stem-cell research.
Reminds me - very loosely - of the guy who didn't want to use credit cards because "cash is king". He obviously hadn't read the bible recently. We'll all be using credits in the future. Credits as a monetary unit. The whole instant check processing is already underway...
Gotta run. Coffee pot is empty.
Lemon melting fishbones? Talk about fish tales. >< This isn't the Amish thread. >< If somebody were to write that the lemon juice caused the salivary glands to aid in freeing a "tiny fish bones stuck in your throat" I could understand the error in our forefathers' thought processes.
Methinks regular old coca-cola would dissolve a fish bone faster than tooth enamel - and this would achieve the desired result much more quickly than juice of lemon.
I'm not conviced that the Ph of ginger suggests an ability to kill bacteria, either. It's great for restoring equilibrium and relieving nausea.
Interesting to see how far science/medicine has come since humans were in the infancy stage of knowledge. A simple retrospective, alone, should be justification for stem-cell research.
Reminds me - very loosely - of the guy who didn't want to use credit cards because "cash is king". He obviously hadn't read the bible recently. We'll all be using credits in the future. Credits as a monetary unit. The whole instant check processing is already underway...
Gotta run. Coffee pot is empty.
Oct 29th, 2004, 07:40 AM
#34
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As soon as I read the original post in this thread, I knew that a whole bunch of people would comment that dwoodliff must not have had good sushi, because good sushi is terrific.
Whenever I tell people that I don't like sushi, they tell me that I must not have had good sushi. Well, I've had "good" sushi and did not care for it at all. I've tried several different types, with and without wasabi.
It's just not my thing.
Whenever I tell people that I don't like sushi, they tell me that I must not have had good sushi. Well, I've had "good" sushi and did not care for it at all. I've tried several different types, with and without wasabi.
It's just not my thing.
Oct 29th, 2004, 07:42 AM
#35
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What's so special about sushi and wasabi?
Well, some people eat steak tartare and others inhale caviar. What's so special about raw meat and raw fish eggs? Guess it's all a matter of personal taste!
On wasabi (wasabia japonica), it is a member of the CABBAGE family and it used to be indigenous to Japan. Nowadays some wasabi is grown in other countries, including some in Oregon, USA.
When used with sushi, it is usual to mix some of it with soy sauce and use it all as a dip. There may also be some wasabi tucked under the fish in sushi. The key to good sushi is FRESH fish, this means that one cannot use anything that has been sitting in the supermarket for several weeks/months.
Back to wasabi: it has been chemically analyzed and found to contain isothiocyanates which inhibit microbe growth.
Wasabi when used in sushi is supposed to "clear" the sinuses. Depending on how much you enjoy that "up the nose" feeling, you put in that much wasabi in your soy sauce.
On ginger: it has been traditionally used to treat nausea, motion sickness, etc. Chinese women traditionally take ginger root during pregnancy to fight morning sickness.
When served with sushi, the ginger is usually pickled. The red color probably reflects the color of the vinegar used during pickling.
Enjoy your raw fish or your meat! Chacun a son gout!
Well, some people eat steak tartare and others inhale caviar. What's so special about raw meat and raw fish eggs? Guess it's all a matter of personal taste!
On wasabi (wasabia japonica), it is a member of the CABBAGE family and it used to be indigenous to Japan. Nowadays some wasabi is grown in other countries, including some in Oregon, USA.
When used with sushi, it is usual to mix some of it with soy sauce and use it all as a dip. There may also be some wasabi tucked under the fish in sushi. The key to good sushi is FRESH fish, this means that one cannot use anything that has been sitting in the supermarket for several weeks/months.
Back to wasabi: it has been chemically analyzed and found to contain isothiocyanates which inhibit microbe growth.
Wasabi when used in sushi is supposed to "clear" the sinuses. Depending on how much you enjoy that "up the nose" feeling, you put in that much wasabi in your soy sauce.
On ginger: it has been traditionally used to treat nausea, motion sickness, etc. Chinese women traditionally take ginger root during pregnancy to fight morning sickness.
When served with sushi, the ginger is usually pickled. The red color probably reflects the color of the vinegar used during pickling.
Enjoy your raw fish or your meat! Chacun a son gout!
Oct 29th, 2004, 11:23 AM
#37
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Am one of those that craves Sushi..found its the best food the night before long runs and marathons - the sodium in the soy sauce, the rice and the protein all seem to work some magic!!
one of my faves is devil roll - basically like the spicy tuna roll but with extra hot japanese mustard. Holy crow...talk about sinus clearing, for a few seconds all your thought processes stop
one of my faves is devil roll - basically like the spicy tuna roll but with extra hot japanese mustard. Holy crow...talk about sinus clearing, for a few seconds all your thought processes stop
Oct 29th, 2004, 01:32 PM
#38
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Indie, I agree--my friends & i usually eat sushi the night before a marathon. Something about the rice just sticks to you in a way that pasta cannot!
Donna--OK that explains it. The Emporer's Feast may be fab, but it's not a sushi bar by any means. You should get to a real sushi bar with a professional sushi chef, and see the diff. Next vacation in Hawaii!
Donna--OK that explains it. The Emporer's Feast may be fab, but it's not a sushi bar by any means. You should get to a real sushi bar with a professional sushi chef, and see the diff. Next vacation in Hawaii!
Oct 29th, 2004, 01:51 PM
#39
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leah,
Your story reminded me of why I don't eat sushi that often anymore. A number of years ago, a friend and I were at a sushi bar. We'd had a few Sapporo's and were joking with the sushi chef. He asked if we'd ever had a dynamite roll, and offered to make us one when we said we hadn't. The only three ingredients are seaweed, rice, and wasabi. After a couple bites, my friend turned about the same color as the wasabi.
And we've not been back to the same sushi bar since.
Your story reminded me of why I don't eat sushi that often anymore. A number of years ago, a friend and I were at a sushi bar. We'd had a few Sapporo's and were joking with the sushi chef. He asked if we'd ever had a dynamite roll, and offered to make us one when we said we hadn't. The only three ingredients are seaweed, rice, and wasabi. After a couple bites, my friend turned about the same color as the wasabi.
And we've not been back to the same sushi bar since.
Oct 29th, 2004, 01:56 PM
#40
I'm a big sushi, sushima fan. Love the nori(seaweed) wrapped around the rice stuffd with avacado and/or sea urchin, tuna, crab. Wasabi is simply green horseradish.
Like oysters(yummy, you either love them or avoid them.
Like oysters(yummy, you either love them or avoid them.
