Thump it with your finger, if it moves, it's still alive, thus good to
eat. Otherwise, pass.

Joe

On 30 Jan 2004 12:27:26 -0800, (danseur) wrote:

"Ken Blake" wrote in message ...
In m,
Musashi typed:

I don't think you can find any authentic sushi restaurant in
the
United States
that doesn't carry Mirugai.


Unfortunately, there are a lot of them. Mirugai is expensive, and
it's not a big seller if you get away from the major coastal
cities. Here in Tucson, for example, it's often not available at
many sushi bars, even if they have it on the list.

even in LA, i've had chefs warn me off the mirugai that day - without
enough demand/turnaround, it can sit too long and get mushy. and if
you do get a serving that's limp - don't hesitate to tell the chef;
depending on the chef he might take the charge off your bill.

i only developed a taste for it because my chef kept feeding it to me
(i generallly do omakase). and when the mirugai got too old, my chef
would sliver it, broil it & sprinkle it with spicy salt and give it
away as an appetizer. he'd sometimes do the same thing with the
abalone, too.