[Sca-cooks] sushi (OOP)

[vicki shaw]

Being an adventurous sort, i have tried most of the sashimis, but I must
confess I found the octopus and tuna variously tough, bland and/or dry.  I
favor anything in the roe family, eel and sea urchin - yum.  but what is
oshi-zushi?

off topic:  you used the word mum in a previous email and now you refer to
us yanks, might you be from the UK somewhere?
> My understanding of the use of rice to perserve was that the rice
> fermented, making for an inhospitable environment for the bad bacteria.
> And, yes, initially, the rice was discarded, not eaten.
>
> My experience is that Americans used to perceive sushi as either 'raw
> fish' (sashimi) or nori-maki rolls (the ubiquitous California roll).
> Then more recently, the nigiri rolls have gained popularity and
> acceptance.  I actually like oshi-zushi, but can't always find it, so I
> take it that it is seldom ordered by Yanks, at least to justify a place
> on the menu. (Menu? who orders from the menu?....How's the tamago
> today?). Chirashi ('scattered') is a rare treat for probably the same
> reason.
>
> I also hear many Yanks complain that there's not much food for the
> price, which might also explain the popularity of the larger nori-maki
> rolls among us round eyes.
>
> --
> Edouard, Sire de Bruyerecourt
> bruyere at jeffnet.org
> ================================================================
> "Good people do not need laws to tell them to act responsibly,
> while bad people will find a way around the laws."
> - Plato (427-347 B.C.)
>
>
>
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