Sushi
 

Tuna seaside out. Am I stuck in a sushi rut? What is your favorite? http://forums.pelicanparts.com/uploa...1423329663.jpg

That's some sticky rice...

Ew. None.

sushi: a really good way to get a parasite.

Sushi Delights and Parasites: The Risk of Fishborne and Foodborne Parasitic Zoonoses in Asia

Try some sweet shrimp... really good and not what you would expect.

I've only had sushi stateside and probably the best I've had is Bamboo Sushi in Portland, Or. Very nice place but Bamboo wasn't as expensive as you'd think. Three of us sat at the bar and told the chef to "have at it, serve us a proper sushi dinner and teach us as you go along". Turns out he was the primary partner and was very happy to accommodate. We had many, many dishes and everything was delicious. Was informed what to eat with soy, what not to, what to eat in which order. We were having laughs the entire evening.

Cost? Here's where it got interesting. We each had 2 drinks and the total bill for the night was $150 minus gratuity. I've been places with 3-4 people before and the tab could be $350-450 minus gratuity.

I understand sushi is not for everyone, but then again neither is chicken and waffles.

Parasites? Poorly handled chicken has wreaked havoc, too.

My bucket list place is Jiro's place in Chūō, Tokyo. Website English -

yep. gotta pick your poison. i draw the line at parasites. :D

Bamboo is literally across the street from me. Good stuff.

Tuna is pretty safe, I've done some research.

We visited the SE location on 28th and Pine. My brother lives a little over a mile southeast of that one.

A must-see film as well. Jiro Dreams of Sushi (2011) - IMDb

Try some Natto. I like it mixed with chunk ahi, some ikura, and chopped seaweed.

BTW…natto is fermented soy beens. YUM!

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I like the basics. Usually sashimi or nigiri. But my favorite local place makes rolls that are absolutely beautiful and delicious.

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I LOVE that Natto bowl or even in a roll... however it is a bit of an acquired taste :D but then I like Uni too... the standard tuna, salmon & yellow tail sashimi... Spanish mackerel... giant clam... I could go on ;)

Depends on where you get it. I've had some that was just edible, and I've had some that was like eating candy. The good stuff was at a place called "Shiro's" in Seattle (best sushi I've ever had). The ama edi was VERY fresh.

Natto is usually a fresh food subsistence, limited to Japan.
The real thing.

Spicy tuna & unagi cucumber are my favorites.

Key there is "... in Asia".

It's my understanding that, either by tradition or by law, raw fish used for sushi/sashimi here in the USA is hard frozen - which kills most of the parasites.

Or at least that's what I'll keep saying in my head when I dive into another obscene sushi gorging event.

Mackerel (Saba) Nigiri, btw. That's where it's at! Good as sashimi too. High in those healthy fats and a sustainable fish as well.

Don, come down to Gilbert and try Temari off Val Vista and Guadalupe. Best sushi in the valley, and some of the best I've had in the states.