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04-14-2008, 02:04 AM
Quote:
 "The sky is cryin...
Can't you see the tears roll down the street?" - Stevie Ray Vaughan 
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04-14-2008, 02:08 AM
the subsequent photos are all orders that have been done by my co-worker....and superior >.<"'
 ^---maguro, hamachi, and mirugai or aoyagi..i forget which one x.x'''  chutoro, hirame, maguro, sake, unakyuu maki, tekka maki, negitoro maki, kari-maki, and unagi xD  a tartar that my coworker made for the customer  amaebi and sake sashimi  hamachi, sake, unagi, tai and abako/albacore/shiromaguro/white tuna, whichever name your familiar w/ x.x  wasapig, uni, and tamago :3  wasamouse, wasapig, uni, tamago, and our card =3  In the shadows beneath the trees he waits. In the darkness under the moon he plots In the silence of the night he kills.
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04-15-2008, 07:22 PM
Theres this neat little sushi place in the nest town over. Whenever I can I go there and eat ALOT XD. Though...the price does rack up x.x My fave kinds are: Eel!, Octo!, Shrimp! Sweet Shrimp, salmon!, and tuna!.
 I have a question! If it says "8 Pieces of sushi plus 1 roll" is it random pieces? or do I pick?
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04-15-2008, 09:49 PM
wow yuuji.
I shall go take some pictures of my sushi bars food, NOT DONE BY ME. but i heard a really hot korean guy rolls them. ^_~ "I'm sorry, but i must have given you the impression that I actually care about your opinions"
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04-16-2008, 01:35 AM
It's probably suicide to saying something like this on a 'Sushi Appreciation' thread, however...
Lately, I've been convinced that sushi is overrated - - HOLD ON. Before you decide to call me an ass, first realize that (a) I know I'm an ass, and (b) I don't say this to offend anybody. It is simply my opinion as of present... Which, now to the point of this post: Recently, I've been unimpressed by sushi (don't ask me the names of the ones I've eaten, I don't keep track). Don't misunderstand me, I don't dislike sushi. It's simply that I was expecting "more" from it... Obviously enough, I am no expert at ordering sushi, which is why I'm here. I'd appreciate any suggestions (preferably a simple list) that you guys could make that you believe may change my opinion about sushi. Thanks, guys, in advance.
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04-16-2008, 04:12 AM
Quote:
when you take a bite into a hamburger~ you get this huge kick in the face >.>''' as you bite through the lightly toasted sesame bun, down into that savory mayonaise and ketchup, through the crisp, crunchy lettuce, juicy red tomatoes~ alllll the way into that huge hunk of moist and flavourful 100% all american [never frozen x]) beef patty~ and you get this wooping sensation of flavours x3 that seems to engulf you for a moment as you take the time to chew through this huge pile of mush in your mouth :3 am i wrong? if that is the thing you were looking for in sushi~~~ then you are quite off the mark >.>"' sushi, though it can pack quite a sensation in it's own respect, is not so heavily seasoned, and with such huge mixes of flavours. if anything, sushi is quite comparative to wine. each fish, though seemingly similar in appearance, has it's own different, but slight subtleties that are generally not too perceivable to the typical [sorry but i just have to say it...] american palate [of which is generally used to what i described earlier x.x' buut i digress x] here's a simple list of somethings too look for when ordering sushi~~ The fish~ REALLY fresh fish should smell like it's just come right out of the ocean (if you've ever been down to a beach, or out at sea, you should know what i mean) The fish should be beautiful in colour~ Tuna (maguro) should be a bright red, the taste of tuna is said to comparative to beef x] (beware of "unnaturally" red/pink tuna >.>"'; this kind of tuna has been preserved w/ carbon monoxide to enhance colour =.='''''... it would be a great method and all...if it didn't degrade the flavour of the fish >.<""" ) Medium fatty tuna (chutoro) should be a brilliant coral pink~ and should totally melt in your mouth <33 fatty tuna (otoro) should be white~ maybe a bit of pink, and lustrously shiny x] Salmon (sake) should glisten~ and be firm~ Red Snapper (tai) should be semi-translucent and have a clean, crisp feel/taste too it (lots of lower/american sushiya sometimes use "tilapia" as a substitute for tai =.=''' tilapia is whitish pink in colour, and you cannot see through it, it's also relatively dry >.>') Japanese Red Snapper (madai) the GOD of sushi <3333 should be oilier than typical new zealand snapper (the one mentioned above; most higher class restaurants should carry this) and have a sharp crisp and clean taste to it *drool*drool*drool*dies* ;_;''' Sea Urchin (uni) should be of a golden colour~ not faded, brown or yellow (not too sure of this description right here x.x'') uni should be sweet, and NOT fishy at all >.>'' (chef's w/ better tastes x] will add a few thin slices of japanese cucumber (kyuuri) ontop of teh uni for texture~~ small detail, works wonders) NO fish should be stringy/chewy (w/ the exception of octopus (tako) because you just can't help that >.>") if your fish ish chewy x3...you prolly got cheated because they most prolly gave ye the tail end of the fish ^_^ The rice that is used w/ the fish should be slightly sweet~~ not too sweet, not too bland, not too sticky, not too hard~~ REALLY well done hand form (nigiri) sushi~ should MELT IN YOUR MOUTH <--- ---this is seriously not an exaggeration ._.'' (the main trick to making good sushi, is forming your rice so that it's soft enough to fall apart in the mouth, but hard enough to be picked up by chopsticks (hashi) *tail end carries the most tendons in it <3 * **tendons are NOT good eats x] Rolls - the rice should be firm and not be fall off the thing >.>' Well done rolls should not have the ingredients falling outta place, and the roll should not undo it's self >.>" (sometimes chef's screw up... >.<'' but this isn't really supposed to happen ^^") For Spicy Tuna/Salmon/Yellowtail Roll~~ this is a personal preference, but the tuna in your spicy tuna roll should be cut in "chunks" and not a pile of mush >.>"'' whye??? if it's in chunks, chances are that it was cut from a quality block of fish x] if it's a mush....2 possibilites exist... 1st~ you got jipped x3 ; the tail end is so full of tendons that it's unusable for anything else~ so the smart chef uses a spoon and scrapes the meat off the tendon~ mixes it w/ some seasonings, then rolls it up in a roll or something =3 2nd~ your chef has no idea wth he's doing~ and just mashed up a perfectly good piece of tuna (god FORBID this from being a possibility!! >.<""") The only rolls that i know of that should have "mashed" fish in it~~ are negihama and negitoro >.>""" that is yellowtail (hamachi) w/ green onions (negi) and fatty tuna (toro) w/ green onions (negi) buut this is more of a traditional dish and is quite unlikely to be found in typical american sushiya >.>'' to make this~ the hamachi or toro is literally grounded until it's almost smooth as a paste~ then mixed w/ the green onions, and rolled up :3 hmm ._.'' i guess that's about all i care to type up now x33 hope you actually read all of this xDD and that it helps ya some :3 if you (or anyone else for that matter) has any questions~ PM this one! =DDD P.S. OK!! so the list was NOT THAAAT simple......but..but it's SUSHI! >.<'''' damned thing is anything BUT simple ;_;''' In the shadows beneath the trees he waits. In the darkness under the moon he plots In the silence of the night he kills.
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04-16-2008, 04:17 AM
Quote:
most prolly consisting of~~~ Sake (salmon) Maguro (tuna) Shiro-mono (literally: white thing; this is usually either tai (snapper) or suzuki (sea bass) Unagi (fresh water eel) Ebi (shrimp) Masago (flying fish roe) Hamachi (yellowtail) Tako (octopus) and either a California Roll or Tekka (tuna) or Kappa (cucumber) Rolls x.x''' In the shadows beneath the trees he waits. In the darkness under the moon he plots In the silence of the night he kills.
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04-16-2008, 04:44 AM
Quote:
and loool .... srry >.<''' but... koreans + sushi bars.... that hasn't really worked out much well here in the states x] In the shadows beneath the trees he waits. In the darkness under the moon he plots In the silence of the night he kills.
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