[Sca-cooks] OT while everyone is at Pennsic

[margali]

but I love egg sushi and pickled daikon sushi [as long as they
leave off the damned seaweed! Yuck!]

Koji - aspergillus niger is the stuff that you use to infect your
fermentable, same as in tamari, shoyu and sake.
--
~~~~~
The Quote Starts Here:
> Sorry, I was messing with you. Sushi is a type and preparation of rice.
> You either malt it and mash it, or innoculate a cooked supply with a
> mold whose Japanese name I forget, but which converts the starch in the
> rice to sugars. You then ferment it with yeast or wild airborne yeasts
> to get wine. Otherwise you can eat it, frequently in small formed lumps
> or rolls, which you can top with optional pieces of omelette, pickles,
> or, if you feel like it, fish. Unfortunately, sushi seems to be
> irrevocably linked in the American mindset to the raw fish garnish that
> is not even really a part of what makes sushi sushi, let alone always raw.
>
> Adamantius