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Sushi - Page 6

post #76 of 89
10/17/07 at 4:53pm
I like uni too, as I said above. For a few years, Katsu was able to keep a supply of fresh uni and would serve it upon demand. However, they stopped because it is simply too costly to keep a supply of the actual urchins. The problem is that once opened, the chef inspects it to make sure it is edible. If not, he throws it away and opens another and goes through the same process. One can see that this could become costly. They stopped this and now serve only the uni that's refrigerated and flown to various sushi bars. I have never seen a sushi bar since that actually serves the fresh uni. When Katsu did serve it and I ate it, it was far superior to the refrigerated version. I will still eat the refrigerated version and, like I said, I do like it. But the fresh version is so much better tasting that it just doesn't compare. I LOVE the fresh uni.
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post #77 of 89
10/17/07 at 5:00pm
This is how I prefer uni sushi. The gunkanmaki (wrapped in nori) style is good too, but I think the places that don`t wrap it in nori tend to use uni that is much, much more fresh.

It needs to be really fresh, or it won`t stay on the rice without the nori:



Also, I just realized that with real sushi you don`t even need your own shoyu. Real sushi is EDOMAE (from the old Tokyo, Edo area). Edomae sushi is all prepared so that you just have to put the sushi in your mouth...meaning, if the chef wants you to eat it with shoyu, he will put some shoyu on the sushi before serving it to you. Often, they will put salt on top instead of shoyu too.

The only time you would really need to pour your own shoyu is when you eat something like sashimi.
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post #78 of 89
10/17/07 at 5:06pm
Can't get much fresher than this...







http://www.northmall.jp/shakotan/uni/index.htm

Has anybody ever eaten sushi so fresh that it's still moving?

Quote:
Originally Posted by Dragon View Post
This is how I prefer uni sushi. The gunkanmaki (wrapped in nori) style is good too, but I think the places that don`t wrap it in nori tend to use uni that is much, much more fresh.

I like uni that's so fresh that it literally explodes in your mouth...

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post #79 of 89
10/17/07 at 5:14pm
Quote:
Originally Posted by amerikajinda View Post

Has anybody ever eaten sushi so fresh that it's still moving?

One of your favorites, ama-ebi moves around quite a bit if it`s fresh. Others like tako and some clams move around too.

I guess the ultimate moving around dish is shiraou odori...it`s little fish still swimming around and you eat them alive
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post #80 of 89
10/17/07 at 6:03pm
AK, thanks for the shots. Back from lunch and the unagi was great. The best thing is that the high oil content keeps you feeling satiated all afternoon. And as per my advice for miznation, expense account baby, free lunch
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post #81 of 89
10/17/07 at 6:45pm
From the posts about uni in this thread, there must be several of us who were otters in some former life.
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post #82 of 89
10/18/07 at 2:40am
ikura sushi, taken from this site.
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post #83 of 89
10/18/07 at 2:42am
Quote:
Originally Posted by amerikajinda View Post
Has anybody ever eaten sushi so fresh that it's still moving?


I had that whole lobster sashimi boat, with the lobster still moving. The meat was very sweet, but left a slight irritation at the back of my throat.
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post #84 of 89
10/18/07 at 2:57am
Quote:
Originally Posted by amerikajinda View Post
Can't get much fresher than this...



HOOOOO BOOOY!!! my mouth is watering so hard right now looking at this photo.
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post #85 of 89
10/18/07 at 4:17am
Don't hate the uni, it's great. Good sushi is quite expensive so I usually have some with zaru soba (i like it cold).
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post #86 of 89
10/29/07 at 11:13pm
Thread Starter 
I went to Sushi Zo in West Los Angeles last weekend (omakase.) It took sushi to a whole new level for me. Anyone else been there?
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post #87 of 89
10/30/07 at 2:39am
Has anyone tried the sushi that Whole Foods makes? I've always wondered if it was any good.
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post #88 of 89
11/2/07 at 2:59pm
Quote:
Originally Posted by rambo View Post
Has anyone tried the sushi that Whole Foods makes? I've always wondered if it was any good.

it's ok at best. good for a cheap on the go lunch. thats about it
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post #89 of 89
5/28/08 at 4:16am
Quote:
Originally Posted by Rambo View Post
I'll recommend Eden brand shoyu. If I remember correctly, Cooks Illustrated rated it highest of all the commercially available brands. I think it's got good bite without too much saltiness. I've yet to try everything on the shelves though.

Personally, I wouldn't use Cooks Illustrated on this matter. Maybe, if we were talking about americana cooking such as brownies, I could see turning to CI. But, from what I've seen of their recipes for ethnic food, CI and Chris Whitebread Kimball really bastardizes and waters that stuff down.
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