I love sushi rolls! My top 5 list in order is below:

1. Ika-shiso (squid w/the shiso leaf)
2. Spicy Tuna (the "hot dog" of all sushi rolls)
3. Spicy Hamachi (another "hot dog" of sushi rolls)
4. Una-Kyu (Unagi=eel with cucumber)
5. Negihama (yellowtail with scallions)

I like all of these the Normal-Way....seaweed on the outside. What are
your top 5 rolls?




Also my top 6 Nigiri Sushi:
1. Ika-shiso (squid w/the shiso leaf)
2. Hamachi (yellowtail)
3. Toro (fatty-tuna)
4. Unagi (only when it is served right out of the toaster-oven)
5. Salmon w/shiso leaf
6. Tamago (egg: perhaps the most difficult time consuming to make
item)

:-)
Paul

why does the "pet peeves" thread (negative stuff) have over 100
postings and this thread have almost no postings? Nobody wants to
write what maki & nigiri sushi they love?


lazrowp wrote:
> I love sushi rolls! My top 5 list in order is below:
>
> 1. Ika-shiso (squid w/the shiso leaf)
> 2. Spicy Tuna (the "hot dog" of all sushi rolls)
> 3. Spicy Hamachi (another "hot dog" of sushi rolls)
> 4. Una-Kyu (Unagi=eel with cucumber)
> 5. Negihama (yellowtail with scallions)
>
> I like all of these the Normal-Way....seaweed on the outside. What
are
> your top 5 rolls?
>
>
>
>
> Also my top 6 Nigiri Sushi:
> 1. Ika-shiso (squid w/the shiso leaf)
> 2. Hamachi (yellowtail)
> 3. Toro (fatty-tuna)
> 4. Unagi (only when it is served right out of the toaster-oven)
> 5. Salmon w/shiso leaf
> 6. Tamago (egg: perhaps the most difficult time consuming to make
> item)
>
> :-)
> Paul

In ps.com,
lazrowp > typed:

> why does the "pet peeves" thread (negative stuff) have over 100
> postings and this thread have almost no postings? Nobody wants
> to
> write what maki & nigiri sushi they love?


Because people post where their interests lie.

You want to know my favorite maki? I don't particularly like maki
and hardly ever order it (except for uni gunkan-maki).

My favorite nigiri? In no particular order,

Toro
Maguro
Hamachi
Sake
Unagi
Tako
Ika
Torigai
Mirugai
Ama-ebi

I've probably left several favorites out, but those are the ones
that I quickly thought of.

--
Ken Blake
Please reply to the newsgroup



> lazrowp wrote:
>> I love sushi rolls! My top 5 list in order is below:
>>
>> 1. Ika-shiso (squid w/the shiso leaf)
>> 2. Spicy Tuna (the "hot dog" of all sushi rolls)
>> 3. Spicy Hamachi (another "hot dog" of sushi rolls)
>> 4. Una-Kyu (Unagi=eel with cucumber)
>> 5. Negihama (yellowtail with scallions)
>>
>> I like all of these the Normal-Way....seaweed on the outside.
>> What
>> are your top 5 rolls?
>>
>>
>>
>>
>> Also my top 6 Nigiri Sushi:
>> 1. Ika-shiso (squid w/the shiso leaf)
>> 2. Hamachi (yellowtail)
>> 3. Toro (fatty-tuna)
>> 4. Unagi (only when it is served right out of the
>> toaster-oven)
>> 5. Salmon w/shiso leaf
>> 6. Tamago (egg: perhaps the most difficult time consuming
>> to make
>> item)
>>
>> :-)
>> Paul

Ken, I heard from a Japanese person that gunkan-maki was more popular
in Japan that hoso-maki (regular thin roll). Anyway, it was nice to
see ama-ebi on your list. That is a particularly excellent item. Have
you ever had the ama-ebi heads that have been deep fried? It tastes
like a shrimp potato chip.



Ken Blake wrote:
> In ps.com,
> lazrowp > typed:
>
> > why does the "pet peeves" thread (negative stuff) have over 100
> > postings and this thread have almost no postings? Nobody wants
> > to
> > write what maki & nigiri sushi they love?
>
>
> Because people post where their interests lie.
>
> You want to know my favorite maki? I don't particularly like maki
> and hardly ever order it (except for uni gunkan-maki).
>
> My favorite nigiri? In no particular order,
>
> Toro
> Maguro
> Hamachi
> Sake
> Unagi
> Tako
> Ika
> Torigai
> Mirugai
> Ama-ebi
>
> I've probably left several favorites out, but those are the ones
> that I quickly thought of.
>
> --
> Ken Blake
> Please reply to the newsgroup
>
>
>
> > lazrowp wrote:
> >> I love sushi rolls! My top 5 list in order is below:
> >>
> >> 1. Ika-shiso (squid w/the shiso leaf)
> >> 2. Spicy Tuna (the "hot dog" of all sushi rolls)
> >> 3. Spicy Hamachi (another "hot dog" of sushi rolls)
> >> 4. Una-Kyu (Unagi=eel with cucumber)
> >> 5. Negihama (yellowtail with scallions)
> >>
> >> I like all of these the Normal-Way....seaweed on the outside.
> >> What
> >> are your top 5 rolls?
> >>
> >>
> >>
> >>
> >> Also my top 6 Nigiri Sushi:
> >> 1. Ika-shiso (squid w/the shiso leaf)
> >> 2. Hamachi (yellowtail)
> >> 3. Toro (fatty-tuna)
> >> 4. Unagi (only when it is served right out of the
> >> toaster-oven)
> >> 5. Salmon w/shiso leaf
> >> 6. Tamago (egg: perhaps the most difficult time consuming
> >> to make
> >> item)
> >>
> >> :-)
> >> Paul

In oups.com,
lazrowp > typed:

> Ken, I heard from a Japanese person that gunkan-maki was more
> popular
> in Japan that hoso-maki (regular thin roll).


I've eaten sushi in Japan, but can't remember which is more
popular, probably because I so seldom order hosomaki. Which you
get depends on what kind it is, of course. Uni and Ikura, for
example, are always served gunkan-maki style, never hosomaki.


> Anyway, it was nice to
> see ama-ebi on your list. That is a particularly excellent
> item.
> Have you ever had the ama-ebi heads that have been deep fried?


Sure. That's why I like it. The standard way to serve ama ebi is
in two courses, first the nigiri, then the fried heads (but of
course, there are some places that don't do the heads).

--
Ken Blake
Please reply to the newsgroup


> It
> tastes like a shrimp potato chip.
>
>
>
> Ken Blake wrote:
>> In ps.com,
>> lazrowp > typed:
>>
>> > why does the "pet peeves" thread (negative stuff) have over
>> > 100
>> > postings and this thread have almost no postings? Nobody
>> > wants
>> > to
>> > write what maki & nigiri sushi they love?
>>
>>
>> Because people post where their interests lie.
>>
>> You want to know my favorite maki? I don't particularly like
>> maki
>> and hardly ever order it (except for uni gunkan-maki).
>>
>> My favorite nigiri? In no particular order,
>>
>> Toro
>> Maguro
>> Hamachi
>> Sake
>> Unagi
>> Tako
>> Ika
>> Torigai
>> Mirugai
>> Ama-ebi
>>
>> I've probably left several favorites out, but those are the
>> ones
>> that I quickly thought of.
>>
>> --
>> Ken Blake
>> Please reply to the newsgroup
>>
>>
>>
>> > lazrowp wrote:
>> >> I love sushi rolls! My top 5 list in order is below:
>> >>
>> >> 1. Ika-shiso (squid w/the shiso leaf)
>> >> 2. Spicy Tuna (the "hot dog" of all sushi rolls)
>> >> 3. Spicy Hamachi (another "hot dog" of sushi rolls)
>> >> 4. Una-Kyu (Unagi=eel with cucumber)
>> >> 5. Negihama (yellowtail with scallions)
>> >>
>> >> I like all of these the Normal-Way....seaweed on the
>> >> outside.
>> >> What
>> >> are your top 5 rolls?
>> >>
>> >>
>> >>
>> >>
>> >> Also my top 6 Nigiri Sushi:
>> >> 1. Ika-shiso (squid w/the shiso leaf)
>> >> 2. Hamachi (yellowtail)
>> >> 3. Toro (fatty-tuna)
>> >> 4. Unagi (only when it is served right out of the
>> >> toaster-oven)
>> >> 5. Salmon w/shiso leaf
>> >> 6. Tamago (egg: perhaps the most difficult time
>> >> consuming
>> >> to make
>> >> item)
>> >>
>> >> :-)
>> >> Paul

In article >, Ken Blake
> wrote:

> > Ken, I heard from a Japanese person that gunkan-maki was more
> > popular in Japan that hoso-maki (regular thin roll).
>
> I've eaten sushi in Japan, but can't remember which is more popular,
> probably because I so seldom order hosomaki. Which you get depends on
> what kind it is, of course. Uni and Ikura, for example, are always
> served gunkan-maki style, never hosomaki.
>
> > Anyway, it was nice to > see ama-ebi on your list. That is a
> > particularly excellent > item. > Have you ever had the ama-ebi
> > heads that have been deep fried?
>
> Sure. That's why I like it. The standard way to serve ama ebi is in
> two courses, first the nigiri, then the fried heads (but of course,
> there are some places that don't do the heads).

On occasions a chef will ask if we want the heads deep-fried or in miso
soup. The later is good too.

--
"A Dictionary of Japanese Food, Ingredients & Culture" by Richard Hosking
(Tuttle, '97). All the hints one might need for exploring Japanese food.

"The Sake Handbook" by John Gaunter (Tuttle, '02). An excellent intro and
reference to sake.

Ken Blake wrote:
> In oups.com,
> lazrowp > typed:
>
>>Anyway, it was nice to
>>see ama-ebi on your list. That is a particularly excellent
>>item.
>>Have you ever had the ama-ebi heads that have been deep fried?
>
> Sure. That's why I like it. The standard way to serve ama ebi is
> in two courses, first the nigiri, then the fried heads (but of
> course, there are some places that don't do the heads).

Some places get prepackages amaebi with no heads. They are usually
very small. One place I frequent often has large Boton amaebi, and
they will serve the heads fried.

--
Dan

In ,
Gerry > typed:

> In article >, Ken Blake
> > wrote:

>> > Anyway, it was nice to > see ama-ebi on your list. That is
>> > a
>> > particularly excellent > item. > Have you ever had the
>> > ama-ebi
>> > heads that have been deep fried?
>>
>> Sure. That's why I like it. The standard way to serve ama ebi
>> is in
>> two courses, first the nigiri, then the fried heads (but of
>> course,
>> there are some places that don't do the heads).
>
> On occasions a chef will ask if we want the heads deep-fried or
> in
> miso soup. The later is good too.


Thanks, Gerry. Interesting; I've never run into that.

--
Ken Blake
Please reply to the newsgroup

In ,
Dan Logcher > typed:


>>>Anyway, it was nice to
>>>see ama-ebi on your list. That is a particularly excellent
>>>item.
>>>Have you ever had the ama-ebi heads that have been deep fried?
>>
>> Sure. That's why I like it. The standard way to serve ama ebi
>> is
>> in two courses, first the nigiri, then the fried heads (but of
>> course, there are some places that don't do the heads).
>
> Some places get prepackages amaebi with no heads.


That's one of the marks of a poorer quality place.

--
Ken Blake
Please reply to the newsgroup

Ken Blake wrote:

> In ,
> Dan Logcher > typed:
>
>
>
>>>>Anyway, it was nice to
>>>>see ama-ebi on your list. That is a particularly excellent
>>>>item.
>>>>Have you ever had the ama-ebi heads that have been deep fried?
>>>
>>>Sure. That's why I like it. The standard way to serve ama ebi
>>>is
>>>in two courses, first the nigiri, then the fried heads (but of
>>>course, there are some places that don't do the heads).
>>
>>Some places get prepackages amaebi with no heads.
>
>
>
> That's one of the marks of a poorer quality place.

Indeed. And I've noted that they are typically non-Japanese owned
or poorly trained chefs that have this product.

--
Dan

In article >, Ken Blake
> wrote:

> >> Sure. That's why I like it. The standard way to serve ama ebi is
> >> in two courses, first the nigiri, then the fried heads (but of
> >> course, there are some places that don't do the heads).
> >
> > On occasions a chef will ask if we want the heads deep-fried or in
> > miso soup. The later is good too.
>
> Thanks, Gerry. Interesting; I've never run into that.

Now as I think of it, it's not in miso soup, it's in suimono, their
clear soup, and usually with some other stuff thrown in for fun. It's
pretty much like the clam soup one encounters, only with the head in it
for flavor and a few other add-ons.

--
"A Dictionary of Japanese Food, Ingredients & Culture" by Richard Hosking
(Tuttle, '97). All the hints one might need for exploring Japanese food.

"The Sake Handbook" by John Gaunter (Tuttle, '02). An excellent intro and
reference to sake.

In the last exciting episode, "lazrowp" > wrote:
> I love sushi rolls! My top 5 list in order is below:
>
> 1. Ika-shiso (squid w/the shiso leaf)
> 2. Spicy Tuna (the "hot dog" of all sushi rolls)
> 3. Spicy Hamachi (another "hot dog" of sushi rolls)
> 4. Una-Kyu (Unagi=eel with cucumber)
> 5. Negihama (yellowtail with scallions)
>
> I like all of these the Normal-Way....seaweed on the outside. What are
> your top 5 rolls?

I find I like something like this order...

1. Rainbow roll, where tuna, salmon, avocado, and whitefish are
wrapped around the outside...

2. Una-Kyu

3. My favorite place does a deep fried tuna roll that's rather nice

4. Spider roll (deep fried, crab and shrimp) is usually pretty good

I'm not sure what to put in fifth place...
--
(reverse (concatenate 'string "moc.liamg" "@" "enworbbc"))
http://www.ntlug.org/~cbbrowne/spreadsheets.html
Save your burned out bulbs for me, I'm building my own dark room.

In ,
Gerry > typed:
> In article >, Ken Blake
> > wrote:
>
>> >> Sure. That's why I like it. The standard way to serve ama
>> >> ebi is
>> >> in two courses, first the nigiri, then the fried heads (but
>> >> of
>> >> course, there are some places that don't do the heads).
>> >
>> > On occasions a chef will ask if we want the heads deep-fried
>> > or in
>> > miso soup. The later is good too.
>>
>> Thanks, Gerry. Interesting; I've never run into that.
>
> Now as I think of it, it's not in miso soup, it's in suimono,
> their
> clear soup, and usually with some other stuff thrown in for
> fun. It's
> pretty much like the clam soup one encounters, only with the
> head in
> it for flavor and a few other add-ons.


Either way, same response. I've never run into it with any soup.

Speaking of suimono, when I first started eating Japanese food in
NYC around 1954 or 55, all the restuarants (there were only
three, as far I knew) would give you a choice of misoshiru or
suimono with your dinner. I'm not sure what happens in Japan
these days, but in the US, you hardly ever get a choice of
suimono anymore. If dinners come with soup, it's almost always
misoshiru.

Has anyone else observed this? When did it change? Why?

--
Ken Blake
Please reply to the newsgroup

"lazrowp" > wrote in message =
oups.com...
> Ken, I heard from a Japanese person that gunkan-maki was more popular
> in Japan that hoso-maki (regular thin roll). Anyway, it was nice to
> see ama-ebi on your list. That is a particularly excellent item. =
Have
> you ever had the ama-ebi heads that have been deep fried? It tastes
> like a shrimp potato chip.
>=20
>=20

That is a debatable statement.
Gunkan maki can not be compared to hosomaki, because they are two =
different ways
of presenting different kinds of neta.
Gunkan is used for Uni, Ikura, Natto, sometimes Hotate (scallops), =
uncommon neta
like ankimo and shirako, and is a form best used for neta that is soft =
or prone to falling apart
that you'd like to present as Nigiri, but won't sit on top of the shari.
Hosomaki lends itself to soft things and combinations, such as Negitoro, =
Negihama,
Unakyuu etc. Also traditional things like Kampyou is seen only in =
Hosomaki form.
The tradional Nigiri Zushi "Set" is comprised of 6 nigiri plus 1 =
hosomaki, a standard
that you will see in restaurants in Japan.

Musashi

Musashi wrote:

> "lazrowp" > wrote in message oups.com...
>
>>Ken, I heard from a Japanese person that gunkan-maki was more popular
>>in Japan that hoso-maki (regular thin roll). Anyway, it was nice to
>>see ama-ebi on your list. That is a particularly excellent item. Have
>>you ever had the ama-ebi heads that have been deep fried? It tastes
>>like a shrimp potato chip.
>>
>>
>
>
> That is a debatable statement.
> Gunkan maki can not be compared to hosomaki, because they are two different ways
> of presenting different kinds of neta.
> Gunkan is used for Uni, Ikura, Natto, sometimes Hotate (scallops), uncommon neta
> like ankimo and shirako, and is a form best used for neta that is soft or prone to falling apart
> that you'd like to present as Nigiri, but won't sit on top of the shari.

Shirako gunkan? I've only had it as an appetizer, in a bowl with ponzu.
I've only had natto in a hosomaki.

> Hosomaki lends itself to soft things and combinations, such as Negitoro, Negihama,
> Unakyuu etc. Also traditional things like Kampyou is seen only in Hosomaki form.

And keppa, ume-shiso, and natto.

> The tradional Nigiri Zushi "Set" is comprised of 6 nigiri plus 1 hosomaki, a standard
> that you will see in restaurants in Japan.

I had this for lunch on Saturday before that little Blizzard thing blew in. The chef served
a nice mix of nigiri, no duplicates. The hosomaki was of course a tekka maki.

--
Dan

"Dan Logcher" > wrote in message =
...
> Musashi wrote:
>=20
> > "lazrowp" > wrote in message =
oups.com...
> >=20
> >>Ken, I heard from a Japanese person that gunkan-maki was more =
popular
> >>in Japan that hoso-maki (regular thin roll). Anyway, it was nice to
> >>see ama-ebi on your list. That is a particularly excellent item. =
Have
> >>you ever had the ama-ebi heads that have been deep fried? It tastes
> >>like a shrimp potato chip.
> >>
> >>
> >=20
> >=20
> > That is a debatable statement.
> > Gunkan maki can not be compared to hosomaki, because they are two =
different ways
> > of presenting different kinds of neta.
> > Gunkan is used for Uni, Ikura, Natto, sometimes Hotate (scallops), =
uncommon neta
> > like ankimo and shirako, and is a form best used for neta that is =
soft or prone to falling apart
> > that you'd like to present as Nigiri, but won't sit on top of the =
shari.
>=20
> Shirako gunkan? I've only had it as an appetizer, in a bowl with =
ponzu.
> I've only had natto in a hosomaki.
>=20

Yes, usually you only see Shirako as an appetizer in a bowl.
I only became aware of Shirako Gunkan through some Japanese websites.

> > Hosomaki lends itself to soft things and combinations, such as =
Negitoro, Negihama,
> > Unakyuu etc. Also traditional things like Kampyou is seen only in =
Hosomaki form.
>=20
> And keppa, ume-shiso, and natto.
>=20

Yes, Kappa & Tekka..the two "basic" hosomaki.

> > The tradional Nigiri Zushi "Set" is comprised of 6 nigiri plus 1 =
hosomaki, a standard
> > that you will see in restaurants in Japan.
>=20
> I had this for lunch on Saturday before that little Blizzard thing =
blew in. The chef served
> a nice mix of nigiri, no duplicates. The hosomaki was of course a =
tekka maki.
=20
Yes, the tekka maki is the usual standard hosomaki.
In some restaurants they let you choose which hosomaki you want.
I tend to go for the negihama or unakyuu, since honestly I think akami =
maguro
is pretty boring now.