Nostr: “I’m not half-Japanese but I lived there for 5 years (4 years of school and 1 year of work). Sushi is my favorite food but I would never taint its image by trying to make it myself… I let Mr. Ota do that (I have a standing reservation in front of Sushi Ota’s Mr. Ota every month). BTW, good sushi chefs are well-trained to detect potential parasites in raw fish, so it’s better to let them pick it. Mr. Ota isn’t the most traditional sushi chef but he’s a true master and has an incredible sense of what goes well together (things I would never think of).”
Nostr, I bet the sushi at Sushi Ota’s is amazing. If you’ve been to Japan, you know your stuff. My ex mother-in-law used to eat raw fish right out of the package (from the asian market) while dipping it in sauce. She’s be eating this while the rest of us ate the other Japanese dishes.
The last time I had sushi was last month at the Iron Chef restaurant. I forgot what kind of fish it was though. We also ordered calamari and crab cakes. It was my first time tryng the calamari and actually I was kind of squeamish. I spit it back out, lol. I guess I need help getting over the visual of that creature with the long tentacles swirling around. 🙂
“I can prepare the simpler Japanese dishes: oyako-don and other donburi style dishes, tempura, zaru soba, etc. basic survival skills. My culinary taste is 100% Japanese.”
The donburi is the one with eggs in it. Had to remember. That is a dish I absolutely love; I would say it’s second to the shabu-shabu. I love how the meat is thinly sliced, and again the sweet sauces. Actually, the sauce I like with the shabu-shabu does have mayonnaise in it, but it also has mirin in it, so it’s nice and sweet with a nice think texture. Love it. My ex mother-in-law taught me how to cook all the dishes except the donburi (found that online-it’s good). Have you ever cooked your chicken teriyaki on the grill? This is the best.
