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Questions About Sushi
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commiboi
United States74 Posts
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ella_guru
Canada1741 Posts
Just put a bunch of wasabi about it and your body won't even know. It's like a secret between your brain and your stomach. | ||
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HCastorp
United States388 Posts
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PokePill
United States1048 Posts
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CharlieMurphy
United States22895 Posts
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Disregard
China10252 Posts
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Monst3r
119 Posts
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Jerebread
Canada115 Posts
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HeadhunteR
Argentina1258 Posts
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Waxangel
United States33521 Posts
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Kennigit
Canada19447 Posts
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endy
Switzerland8970 Posts
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illu
Canada2531 Posts
However, you shouldn't leave it overnight (or put it in fridge). Eat it now or dump it. | ||
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TOloseGT
United States1145 Posts
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koreasilver
9109 Posts
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Kwidowmaker
Canada978 Posts
On June 09 2010 13:20 Kennigit wrote: Important sushi question: How do i know the difference between good sushi and bad sushi. Important information: I'm white. Thank you for your assistance with this issue. Something about proper katana cleaning technique and not tipping the chef | ||
Kiante
Australia7069 Posts
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mainerd
United States347 Posts
On June 09 2010 13:20 Kennigit wrote: Important sushi question: How do i know the difference between good sushi and bad sushi. Important information: I'm white. Thank you for your assistance with this issue. I usually just follow two rules... one is not to eat sushi more than 20 miles from the coast (supermarket/franchise sushi is okay stuff inland but not nearly fresh enough and probably has been frozen), and the other is to find out where they get their fish. if the place serves locally caught fish and is a small privately owned place, it's probably going to be delicious sushi (i've found that if they are willing to purchase the local caught, fresh stuff then they will probably make your rolls with tender loving care ;D ). btw im white too but i love sushi  Edit: forgot to respond to the op.. odds are you'll be fine if you eat it. don't sweat it | ||
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dkpl
Canada1485 Posts
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condoriano
United States826 Posts
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Loser777
1931 Posts
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KingofHearts
Japan562 Posts
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Carnivorous Sheep
Baa?21244 Posts
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Jibba
United States22883 Posts
On June 09 2010 13:20 Kennigit wrote: Important sushi question: How do i know the difference between good sushi and bad sushi. Important information: I'm white. Thank you for your assistance with this issue. The rice is prepared properly. There's a balance of the vinegar and texture that I can't really explain, but there's a lot of technique that goes just into the rice for authentic sushi. The vast majority of sushi you find in the US and Canada isn't authentic, though. http://www.sushifaq.com/homesushi/howtomakesushiathomesushirice.htm You can't really know the difference until you've had it properly done, but it's definitely better. Op, what kind of sushi is it? That makes a pretty big difference... | ||
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Cambium
United States16368 Posts
On June 09 2010 19:15 Jibba wrote: The rice is prepared properly. There's a balance of the vinegar and texture that I can't really explain, but there's a lot of technique that goes just into the rice for authentic sushi. The vast majority of sushi you find in the US and Canada isn't authentic, though. http://www.sushifaq.com/homesushi/howtomakesushiathomesushirice.htm You can't really know the difference until you've had it properly done, but it's definitely better. Op, what kind of sushi is it? That makes a pretty big difference... Yea, I agree with this. You just need to have better sushi to know if sushi is good. According to Haji, even the best sushi I've had in Japan was the epitome of good fish but mediocre techniques. Live and learn | ||
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Cambium
United States16368 Posts
On June 09 2010 15:40 Loser777 wrote: Answers about Sushi: (to Kennigit & somewhat to OP) http://www.youtube.com/watch?v=qCpbBVthD7o This video is absolutely hilarious. Some fact, but mostly bs (obviously) | ||
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Sharkified
Canada254 Posts
You shouldn't eat any raw fish ones after 2 hours, but if you have vegeterian sushis or fake crab sushis then it should be fine. | ||
alffla
Hong Kong20321 Posts
pyrogenetix sushi how to! :D | ||
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madnessman
United States1581 Posts
On June 09 2010 21:05 Cambium wrote: This video is absolutely hilarious. Some fact, but mostly bs (obviously) yeah its definitely comedy. you guys should try to find jiro's restaurant near tsukiji. its open from like 4am to 11am and it sells some fantastic quality sushi/sashimi for 1,500 yen a meal. | ||
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meeple
Canada10211 Posts
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Durak
Canada3685 Posts
On June 09 2010 14:39 mainerd wrote: I usually just follow two rules... one is not to eat sushi more than 20 miles from the coast (supermarket/franchise sushi is okay stuff inland but not nearly fresh enough and probably has been frozen) 20 miles? I love how people form their perceptions. I live maybe 1000 times farther than that![[image loading]](http://www.traveljournals.net/maps/80/807499-winnipeg-canada-map-zoom-x4.jpg) I've had sushi on many coasts as well and I can't notice a big difference. | ||
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meeple
Canada10211 Posts
On June 10 2010 03:26 Durak wrote: 20 miles? I love how people form their perceptions. I live maybe 1000 times farther than thatI've had sushi on many coasts as well and I can't notice a big difference. Yeah I totally agree with that too... there's a slight difference, but seriously it takes like only 5 extra hours to get to where you are... and the fish have already been frozen for a couple days... its not like a few hours will make or break it | ||
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CharlieMurphy
United States22895 Posts
On June 09 2010 16:43 KingofHearts wrote: that video is fuking hilarious. i doubt its real. are you serious? | ||
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lac29
United States1485 Posts
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maga33
United States247 Posts
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kainzero
United States5211 Posts
On June 09 2010 13:20 Kennigit wrote: Important sushi question: How do i know the difference between good sushi and bad sushi. Important information: I'm white. Thank you for your assistance with this issue. Find food enthusiasts and ask them where the best sushi place is. Eat there, no matter the cost. Then eat sushi from the mall, and you'll figure it out and hopefully find a happy medium between the two. That's what I did. Before I thought people were ridiculous when they would say "Sushi is really about the rice, that's what sushi means in Japanese, vinegared rice." But man, I've had some average rice and I was just sorely disappointed. It makes a huge difference. I guess there's a reason why Iron Chef Morimoto did nothing but make sushi rice for 5 years. Other random comments: -When I think of sushi, I think of traditional nigiri sushi (the one with a piece of fish on top and rice on the bottom). The rolls with the funny names like Spider Roll don't come to mind as sushi. Granted, they could be delicious, but I just don't call them sushi. -Don't eat at a place with a funny name. All the best sushi places in LA have fairly standard names. Sushi Sasabune, Urasawa, Mori Sushi, etc. I would not trust a place like Rising Sun Sushi, Shogun Sushi, Samurai Sushi Ninja or whatever. -If available and affordable, get the fixed course (omakase). It's usually the best the chef has to offer that day. I don't know what kind of sushi the OP has, but if it's a roll then it's usually good to go. I don't know anyone who would leave nigiri sushi out for 2 hours. The Korean sushi at the store doesn't even refrigerate their rolls. | ||
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foozoo
United States26 Posts
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alpskomleko
Slovenia950 Posts
On June 10 2010 01:27 madnessman wrote: yeah its definitely comedy. you guys should try to find jiro's restaurant near tsukiji. its open from like 4am to 11am and it sells some fantastic quality sushi/sashimi for 1,500 yen a meal. I take it you're from Tokyo? I'll be there for a week at the end of August; can you give more detail on where to find this joint? Googling "jiro tsukiji" is practically fruitless (unless you mean Sukiyabashi Jiro). | ||
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Cambium
United States16368 Posts
On June 10 2010 11:59 alpskomleko wrote: I take it you're from Tokyo? I'll be there for a week at the end of August; can you give more detail on where to find this joint? Googling "jiro tsukiji" is practically fruitless (unless you mean Sukiyabashi Jiro). The best sushi shops in Tsukiji (this is based on my extensive research on Chowhound and through reading my Tsukiji walking guide book) are: Sushi Bun, Daiwa Sushi, and Sushi Dai. All these places have extremely long lines, up to three hours depending on when you arrive (they all close around 1-2 PM). It is extremely important that you arrive early as it would yield in fresher fish, better cuts and larger variety. The aforementioned shops are within the "Inner Market". There are also good shops in the "Outer Market", most notably Sushi Zenmai (specialize in tuna) and Sushi Sei. Sushi Zenmai is open 24/7, and operates a very large shop, so it's a good fall back if you don't wish to wait in line. From what I heard, the difference between Tsukiji sushi and top sushi in Tokyo is quite significant. If you are willing to shell out ~$200-$300 for dinner, you can visit those in Ginza and Roppongi. Sukiyabashi Jiro is one of them. I've never been to these high-end sushi shops, so I cannot make recommendations. There is lots f information on Chowhound. If you arrive before the 20th of August, I may be able to take you around Tsukiji market. | ||
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lixlix
United States482 Posts
On June 10 2010 01:27 madnessman wrote: yeah its definitely comedy. you guys should try to find jiro's restaurant near tsukiji. its open from like 4am to 11am and it sells some fantastic quality sushi/sashimi for 1,500 yen a meal. If you are talking about Sukiyabashi Jiro, the famed 3 star michelin Sushi place, 15,000 yen is more accurate. Cambium, you need to hit up one of the big 3 (Jiro, Kyubey, or Sawada) and blog about it. | ||
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lixlix
United States482 Posts
On June 09 2010 13:20 Kennigit wrote: Important sushi question: How do i know the difference between good sushi and bad sushi. Important information: I'm white. Thank you for your assistance with this issue. Disregard all that stuff about having to live near a coast. This is completely unnecessary. There are plenty of inland cities with great Sushi in the US that get daily shipments from Tsukiji. Also, its a little known fact but almost all fish, especially deep sea fish such as tuna, is frozen at some point between catch and table. It is necessary to freeze tuna to kill the microbial parasites that are inside when the tuna is alive. When people say never frozen, they mean its not refrozen ie after its bought from the fisherman, auctioned off, whatever, its not thawed and frozen again. As to how you tell the fish has been refrozen, typically fish that has been refrozen will be slightly watery and the flesh won't be as supple and full of flavor. With Uni, you want the uni to look like a tongue and not be runny. The cutting technique will be off at bad sushi places, ie the fish topping won't fit the rice very well and looks odd shaped. Another bad sign is that the fish falls off the rice very easily. As to the quality of the rice, you need a good texture with just the right mix of vinegar and mirin and have it be sticky enough to be picked up without falling apart but loose enough to fall apart in your mouth. If you want to see the quality of the sushi restaurant without actually eating there, in the US you should see what kind of fish they serve on the menu. If they have stuff like aji (jack mackeral), Mirugai (geoduck clam), kohada (gizzard shad), different grades of toro (chu-toro, oh-toro), sayori (needlefish), aoyagi (orange clam), or serve stuff like live lobster sashimi, etc...then you will likely not go too wrong. They can't afford to keep these rarer fishes on the menu if not a lot of people are ordering them and if a lot of people are ordering them, the fish turnover rate is really high which is good for you. Things aren't super important if you are eating rolls as the subtleties wont come through over the variety of sauces used in most rolls found in the US. Traditional rolls are more ones like negitoro (fatty tuna + green onion), ika shiso ume (squid + japanese perrilla leaf + plum paste), toro taguan (fatty tuna + yellow pickled radish), tekka maki (just plain regular tuna). Typically the fish used in the rolls will be the end pieces chopped up and so will be not as good as the fish found in the nigiri. Also its ok and probably preferable to eat your nigiri by hand. Sushi by hand or chopstick but always chopstick for sashimi. Regarding the OP, it really depends on the temperature of your room. A Jiro trip report I grabbed off the web : http://www.alifewortheating.com/tokyo/sukiyabashi-jiro/ | ||
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Cambium
United States16368 Posts
On June 10 2010 23:35 lixlix wrote: If you are talking about Sukiyabashi Jiro, the famed 3 star michelin Sushi place, 15,000 yen is more accurate. Cambium, you need to hit up one of the big 3 (Jiro, Kyubey, or Sawada) and blog about it. I just don't think I can appreciate the difference between Michelin sushi restaurants and Tsukiji restaurants. Also, I deeply believe that talking to the sushi chef is a huge part of the experience, which I won't be able to enjoy with my broken Japanese  (but I did hear that Jiro Roppongi has English-speaking chefs, but also worse sushi ). Also, I've been trying to keep my budget under 10,000 per meal, don't know if I am willing to shell out for $200 for dinner just yet. I think I'd rather eat French/Italian.Also, according to Tabelog, the best sushi in Tokyo is called Sushi Saitou (20,000 - 29,999 for dinner): http://r.tabelog.com/tokyo/A1308/A130802/13015251/ I think I trust Tabelog more  | ||
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kainzero
United States5211 Posts
On June 11 2010 00:35 Cambium wrote:I just don't think I can appreciate the difference between Michelin sushi restaurants and Tsukiji restaurants. I think you can. To me there's a clear difference between top-tier sushi restaurants and good ones. I've eaten at Sushi Zanmai and their 3000 Yen plate was really good and a little bit better than the $60-80 sushi here in Los Angeles. But it paled in comparison with the $300 sushi at Urasawa in Beverly Hills. That's if you want to spend money on it. I don't think I'll ever go back to $300 sushi, I do think it was "once-in-a-lifetime" in terms of both cost and experience. I'm not a food pro either and I thought I couldn't distinguish between good and great, but you can just tell. Top-tier sushi just... flows better, if that makes any sense. | ||
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