[Sca-cooks] sushi (OOP)

[Sue Clemenger]

This Yank, who can't pronounce the sushi names worth a ding-dang, and 
thus really needs the menu <g>, nevertheless loves them all, although 
the ones involving roe are a bit odd (okay, so at my house when I was a 
kid, the stuff was bait, alright? Dad kept it frozen in the ice cube 
trays in the freezer, which meant you always had to check to make sure 
you were actually putting an ice cube in your drink....)
And I always get *more* than enough to eat--I love being able to get all 
kinds of different textures and tastes in one meal.  Rich, smoked eel, 
lovely salted plum, nummy seaweed, sweet shrimp. Salmon.  Tuna.  Oh, 
man, but I'm getting hungry (and it's the end of the month....*huge, 
deprived sigh*)
--maire

Edouard de Bruyerecourt wrote:

> To my knowledge, sushi, especially in the recognizable modern form, is 
> 17th century at best. I don't consider it 'period' to the SCA. Love it 
> in the modern world, but neither appropriate to my place or time.
> 
> 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.
>