It is really nice to have the sushifaq page.

The rice cooker/cookery question keeps coming up. Personally, the stovetop
method (as Sir Gawain and werewolf mention) works great. At least for
amounts of upto 1.5cups (uncooked). This would be more than enough for two
people. Cover as soon as it comes to a simmer, reduce flame to lowest, 15
min., do not open, turn heat off, do not open, 5 mins. Open, spread out,
rapid cool (fan) with addition of 1/4 cup rice-wine vinegar.
This is the method on the packet of Nishiki brand rice and works great.
I do however rinse the rice 3-4 times till the runoff is not too cloudy, but
do not soak the rice.

As far as fish goes it would be nice to have a listing/table of the fish
available as sushi, typical style (nigiri/maki/sashimi) and especially (I
would like this) season of availability.

Das

S. R. Das wrote:

> It is really nice to have the sushifaq page.


It is.


> As far as fish goes it would be nice to have a listing/table of the fish
> available as sushi, typical style (nigiri/maki/sashimi) and especially (I
> would like this) season of availability.

There are too many to list for any give location. Being that this is an
international newsgroup, you'd still get this question for people all areas
around the world. The answer is, whatever you can get locally or thru mail
order.

--
Dan

in article , Dan Logcher at
wrote on 9/3/04 10:51 AM:

> S. R. Das wrote:
>
>> As far as fish goes it would be nice to have a listing/table of the fish
>> available as sushi, typical style (nigiri/maki/sashimi) and especially (I
>> would like this) season of availability.
>
> There are too many to list for any give location. Being that this is an
> international newsgroup, you'd still get this question for people all areas
> around the world. The answer is, whatever you can get locally or thru mail
> order.


I meant it more for the not very common items. Isn't say ankimo easier to
get in the colder months? Also only if I knew to look for something at a
particular time would I be able to get it...
Maybe Mr. Lutjen would have stats into the seasonal varioation in volumes of
certain items. Also I assume itamaes know the best times for certain fish -
and therefore people with regular contact with them have that knowledge as
well. That is what I seek - I only wish I could have more contact with an
itamae...

Das

S. R. Das wrote:
>
> I meant it more for the not very common items. Isn't say ankimo easier to
> get in the colder months? Also only if I knew to look for something at a
> particular time would I be able to get it...
> Maybe Mr. Lutjen would have stats into the seasonal varioation in volumes of
> certain items. Also I assume itamaes know the best times for certain fish -
> and therefore people with regular contact with them have that knowledge as
> well. That is what I seek - I only wish I could have more contact with an
> itamae...

I always ask the itamae what is fresh, or in season, or special and see how
they answer. Talking to the itamae is a great way to learn about local items,
show your interest in the food, and maybe get some good recommendations or
freebies.

What's not common here may very common there.. I read about people gettings
some of my favorites in their area all the time, and I only see them from time
to time.

--
Dan

S. R. Das wrote:
>
> I meant it more for the not very common items. Isn't say ankimo easier to
> get in the colder months? Also only if I knew to look for something at a
> particular time would I be able to get it...
> Maybe Mr. Lutjen would have stats into the seasonal varioation in volumes of
> certain items. Also I assume itamaes know the best times for certain fish -
> and therefore people with regular contact with them have that knowledge as
> well. That is what I seek - I only wish I could have more contact with an
> itamae...

I always ask the itamae what is fresh, or in season, or special and see how
they answer. Talking to the itamae is a great way to learn about local items,
show your interest in the food, and maybe get some good recommendations or
freebies.

What's not common here may very common there.. I read about people gettings
some of my favorites in their area all the time, and I only see them from time
to time.

--
Dan

in article , Dan Logcher at
wrote on 9/3/04 10:51 AM:

> S. R. Das wrote:
>
>> As far as fish goes it would be nice to have a listing/table of the fish
>> available as sushi, typical style (nigiri/maki/sashimi) and especially (I
>> would like this) season of availability.
>
> There are too many to list for any give location. Being that this is an
> international newsgroup, you'd still get this question for people all areas
> around the world. The answer is, whatever you can get locally or thru mail
> order.


I meant it more for the not very common items. Isn't say ankimo easier to
get in the colder months? Also only if I knew to look for something at a
particular time would I be able to get it...
Maybe Mr. Lutjen would have stats into the seasonal varioation in volumes of
certain items. Also I assume itamaes know the best times for certain fish -
and therefore people with regular contact with them have that knowledge as
well. That is what I seek - I only wish I could have more contact with an
itamae...

Das

S. R. Das wrote:

> It is really nice to have the sushifaq page.


It is.


> As far as fish goes it would be nice to have a listing/table of the fish
> available as sushi, typical style (nigiri/maki/sashimi) and especially (I
> would like this) season of availability.

There are too many to list for any give location. Being that this is an
international newsgroup, you'd still get this question for people all areas
around the world. The answer is, whatever you can get locally or thru mail
order.

--
Dan