SC - an early-morning smile

[Laura C Minnick]

"ana l. valdes" wrote:
 
> Make sushi., my friend. Its a pity to spoil the tuna cooking it. Cut in
> thin pieces and squeeze lime juice, salt and blacn pepper on it!

What, no cilantro??? While I agree with the basic idea, this sounds more
South American than Japanese to me, except for the rawness aspect. I
think you mean sashimi, though, since sushi is a seasoned rice dish that
is _sometimes_ garnished with raw fish, probably the source of
confusion. The raw fish itself comes closer to sashimi. 

> Maybe it was a japanese period recipe. Have nt any clue about the Middle
> Age in Japan.

Me, neither! I seem to recall being told by a SCAdian lady named Solveig
Throndardottir, who's done extensive research on things Japanese, that
sushi probably evolved from the practice of pickling fish to ship
inland, and serving the pickled fish as a sort of open sandwich on a
rice ball, with pickled vegetables, turnips and such. This would
probably have been in the 18th-19th centuries. Solveig seemed to feel,
as I recall, that the current version of nigirizushi (the kind with the
fish, raw or cooked in various ways, served on a little ball or cake of
seasoned, vinegared rice) came about with refrigeration, probably late
19th, early 20th century, with the various maki (rolls) being somewhat
later still. It's been a while since I read this, though, so I could be
off on the details. 

Adamantius
- -- 
Phil & Susan Troy

troy at asan.com
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