Posts tagged food
There’s your ray of food-industry-related sunshine for the day.
Tyson Cole said that the average person doesn’t know what to do with Japanese cuisine, especially sushi. The accepted practices of a typical sushi house don’t fly at Uchi. Cole felt compelled to list his concerns and peeves in Uchi: The Cookbook:
• Soy Sauce: Don’t put sushi in soy sauce. If you even use soy sauce, you should wipe only a small amount of it on the fish, not the rice. Try to use as little as possible.
• Wasabi: You’re not supposed to make a paste with wasabi and soy. Wasabi knocks out the flavor of the fish.
• Pickled ginger: It’s a palate cleanser, not meant to eat with your sushi. Do not eat it with fish.
• Ordering: Don’t order your sushi all at once. Sushi is meant to eat in one bite and at the time it is made. You don’t want sushi sitting for long on your plate (which makes the big boats of sushi a bad idea).
• Chopsticks: You don’t need them as much as you think you do. Sushi originally was intended to eat with hands. Chopsticks are for sashimi.
• One bite: Nigiri (sushi rice with a slice of fish on top) is supposed to be a single bite. If you have to bite it in two then your nigiri is too big. If it does require two bites, do not set the second bite down on the plate.
• Avoid spicy tuna roll: It’s a way for American sushi chefs to get rid of their older tuna.
• Sushi rice: It’s supposed to be warm and soft. It’s not supposed to be sticky, hard or crunchy.
Quoted alongside “Uchi: Turning Sushi Into Art”, in the Houston Chronicle.
…if I get started on my gripes with the article, I’ll be here all day, so I’ll just leave you with this bit, Tyson’s sushi FAQ. Because it’s worth knowing.
People who feel that a lamb’s cheek is gross and vulgar when a chop is not are like the medieval philosophers who argued about such hairsplitting problems as how many angels could dance on the head of a pin. If you have these prejudices, ask yourself if they are not built on what you may have been taught when you were young and unthinking, and then if you can, teach yourself to enjoy some of the parts of an animal that are not commonly prepared. M.F.K. Fisher, How to Cook a Wolf