"Wilson" > wrote in message
...
> sometime in the recent past posted this:
> > I hate mayo. Always have. Lately I've been interested in sushi, and
> > have started trying to make my own. I always order with light mayo,
> > or no mayo. I can't stand when there is a lot in it. I'd like to
> > hear some opinions from some of the more seasoned sushi connesours
> > here. Is it really an authentic ingredient in rolls? Am I violating
> > some sacred sushi statute by omitting it from my rolls?
> >
> > discuss....
> Whether or not mayo is traditional for sushi, it seems to have
> taken over the hearts and taste buds in Japan. I've read about it,
> seen it on TV and they make it there too. So traditional? Maybe
> not, but its now current and in a couple of hundred years, maybe
> it will be 'traditional' too.
>
> But if you don't like it, don't have it. I've yet to find anything
> served that I don't like ;-)
>
> Just my 2 cents.
>
That's true. While the use of Mayonaise and the various dishes like
California Roll, Spider Roll, Dragon Roll,
Rainbow Roll, what-ever-Roll etc are all American inventions, there is now a
flow of these new non-traditional
sushi forms going back to Japan where it is accepted a novelty, which it
obviously is.
I may very well be biased but while such items will probably become accepted
as nouveaux-sushi in Japan
I doubt they will ever become integrated into what is considered
"traditional" sushi. Ther are still far too many
small traditonal sushi shokunin in Japan very set in their ways. Such new
non-traditional sushi are appearing
mostly in low-price Kaiten Zushi places and in upscale
"western-cosmopolitan" restaurants.
M