"Musashi" > wrote in message
. net...
>
> "James Silverton" > wrote in
> message
> news:jEOJi.4512$Nn4.2596@trnddc02...
>> Musashi wrote on Mon, 24 Sep 2007 12:32:11 GMT:
>>
>>
>
> It occurred to me later that the "shokkan" (tasting
> consistency, texture) of
> cooked and
> raw Tako is very very similar to the difference between cooked
> clams and raw
> clams.
> I should have mentioned this.
> In both NY places where I've had it, it wasn't on the menu.
> It may be worth asking if they have Nama Dako.
> M
>
I'm not sure if I have ever tried raw and cooked clams in a
sushi restaurant. Recently, the only ones I have had were
so-called surf clams and those, I think, were raw. I have had
cooked clams in regular cuisine (clam chowder especially) and I
would say that the texture of the clams was firmer than the
clams at the sushi bar. However, that's not a real comparison
since the species would be different, I suppose.



--
Jim Silverton
Potomac, Maryland