James Silverton wrote:

> Dan wrote on Thu, 15 Jul 2010 21:30:06 -0400:
>
>> Nanzi wrote:
>>
>>> On Jul 14, 7:37 pm, Actor123 > wrote:
>>>
>>>> OK, so I've delved in and tried a few times to prepare
>>>> homemade sushi and would love to get better at it. I've got
>>>> fairly simple sushi tastes - salmon rolls, tuna rollls,
>>>> sometimes spicy, sometimes not. I encountered problems when
>>>> preparing these rolls at home, though, in that the taste
>>>> didn't come out right. After the first failure I thought it
>>>> was my rice preparation technique, but I've altered the rice
>>>> recipe several times and no luck - basically it comes out
>>>> tasting really bland. I know tuna and salmon aren't the
>>>> inherently tastiest fish in and of themselves, but at a
>>>> sushi bar I always have been pleased at the taste and most
>>>> times don't even need wasabi or ginger unless I want it. At
>>>> home, however, it was like eating... nothing.
>>>>
>>>> I bought sashimi-grade salmon and tuna from a local Japanese
>>>> supermarket, and even tried a different market so that
>>>> wasn't it. Its almost as if the sushi bars prepare the fish
>>>> in some way (in some sort of brine? vinegar?) to bring out the
>>>> taste a bit more. Is there some secret to this? I
>>>> would have thought these would be the easiest things to
>>>> prepare at home, but I'm not having any luck and am stumped.
>>>>
>>>> Thanks in advance for any help.
>>>
>>>
>>> We have found that when we buy salmon for sashimi we like it better
>>> with a sprinkle of garlic, toasted(in a dry frying
>>> pan) Sesame seeds & uber thinly sliced scallions. I don't
>>> know how Japanese the garlic powder on it is, but we get the other 2
>>> on sashimi when we eat it out. You have several good tastes to try
>>> from all these posters suggestions. Good Luck
>>> finding the taste you are looking for. You could also ask the
>>> itamae who makes it for you at your fav sushi spot.
>
>
>> When I was out in San Francisco back in 2000, I found a great little
>> sushi bar near Market St. The chef served me aji and
>> drizzled a garlic sauce over the nigiri. It had that thought for a
>> second.. how Japanese is this? But it was very good!
>
>
> Interesting,do you know the recipe for the garlic sauce?

No, but I saw it was thinner than tare sauce and somewhat light in color.
The other times I went back, the itamae did not have aji, so that was the
only time I had it.

--
Dan