"Musashi" > wrote in message
...

| Yoshiokasan suggested I try the Ebi Shinjo but I had gotten so stuffed
from
| everything
| else that I did not try it. Next time.
| Ebi Shinjo is basically a chopped shrimp dumpling. Most often it is fried
as
| tempura,
| or appears with a broth, or is used in a clear soup (suimono). Which of
| these is served
| at Yoshi Zushi I do not know.
| Japanese cooking is often broken up into Kanto style (eastern-includes
| Tokyo) and Kansai (western) style.
| A dish in Kanto style that has a fairly strong soy sauce taste may not in
| Kansai style, which may emphasize the dashi flavor more than the soy
sauce.
| And within the Kansai style, Kyoto style
| indicates a milder subtler (some say more refined) flavoring than all
| others. Also there is a whole
| "Kyoto Cuisine" of dishes and ingredients used solely in Kyoto cooking.
| Musashi


Kansai cuisine blows my mind; the attention to detail in a course-meal is
downright zen-like!
I'll never forget how delicious everything was.

~Jayde