[Sca-cooks] Concerning Ryori Monogatari

[Alec Story]

Hello, I'm the fellow translating 齊民要術 (Qimin Yaoshu).  You can follow
along at brewing.alecstory.org.  I've got several recipes for yeast cakes
up there, which are the ancestor of Japanese koji, although the process is
rather different.  The wheat base in the yeast cakes adds a soy sauce-like
character that sake lacks.

I would be very interested if you spot instances where your Japanese
translation does not agree with my English.

As a side note, it seems that Unicode characters do sometimes make it
through the list - I could read Solveig's just fine.  In that light I'll
continue to post characters when it's appropriate, but sign my name using
ASCII.

YIS,
Thorfinnr Hrothgeirsson


On Mar 2, 2017 2:28 PM, "James Chevallier" <jimcheval at aol.com> wrote:



In around 1980, I ate at the first sushi shop in Washington, DC. It was at
the time a sparsely and rather cheaply furnished fairly small establishment
with little patronage largely by local Japanese expats
I actually had sushi in NYC's Midtown around 1970, so it was available for
a while in the States before it took off.


Jim Chevallier
www.chezjim.com




-----Original Message-----
From: Solveig Throndardottir <nostrand at acm.org>
To: Cooks within the SCA <sca-cooks at lists.ansteorra.org>
Sent: Thu, Mar 2, 2017 11:23 am
Subject: Re: [Sca-cooks] Concerning Ryori Monogatari

Noble Cousin!Greetings from Sólveig!> Tangentially, I was researching
foreign restaurants in Paris and there is no mention of sushi at those from
before the Eighties. My guess is that the lack of seaweed was one major
reason. For that matter, it seems that Americans made it popular first and
the French followed (making it worthwhile to import seaweed).Generally
speaking, seaweed was generally available in North America long before
sushi became popular. In around 1980, I ate at the first sushi shop in
Washington, DC. It was at the time a sparsely and rather cheaply furnished
fairly small establishment with little patronage largely by local Japanese
expats, Japan scholars, and diplomats. Actually, nori is a dry processed
product and is much less of a limiting ingredient than the fish is. Sushi
grade fish tends to be more expensive than ordinary fish. Incidentally, for
health reasons, you should probably only use fish that was flash frozen at
sea. Flash freezing largely avoids the problems with freezing and kills
parasites. I once purchased a side of fish at a Japanese supermarket in
Cambridge, MA only to throw it out when we spotted a worm crawling out of
it. Your Humble ServantSólveig ÞróndardóttirAmateur
Scholar_______________________________________________Sca-cooks mailing
listSca-cooks at lists.ansteorra.orghttp://lists.ansteorra.org/
listinfo.cgi/sca-cooks-ansteorra.org
_______________________________________________
Sca-cooks mailing list
Sca-cooks at lists.ansteorra.org
http://lists.ansteorra.org/listinfo.cgi/sca-cooks-ansteorra.org