"Michael" wrote in message
...

"Musashi" wrote in message
. com...

"James Silverton" wrote in message
...

Your opinion above is interesting because generally nobody makes "nigiri
zushi"
at home in Japan.
However Sashimi is served fairly frequently, and other forms of sushi
such
as Chirashi,
Inari, Oshi-zushi (pressed), and on certain occasions maybe Futomaki,
are
also made
at home. I think most people go out for nigiri-zushi because of the
freshness and wide selection,
and most importantly as you say, to have it made in front of you by a
professional.




I was taught to eat Japanese food by a business associate, Noritsugu
Kaneshige, who approached food like most Japanese businessmen. Sushi was
not something you made at home. You might have your wife pick up a few
pieces in the basement of the department store (Japanese department
stores,
might have to start a whole new thread about them) or order a few extras
at
a sushi bar for the train ride home or your wife but making it at home was
not done.

Many a time I would have so much work to do when I was in Japan I would
stop
by the department store near Osaka's train station, Daimaru?, it's across
from the Hilton, and pick up sushi to eat in my room. Near closing they
would discount the sushi and any other perishables. Each little bag would
have a very small freezer pack inserted to keep it refrigerated.
Ahhh...those were the days.


Exactly.
The sushi in the depachika (Department store basements) are great, alot of
varieties
and cheap. And obviouly you know the "before closing" trick.
Often makes me wonder why we don't see negitoro gunkanmaki in the U.S.
when it's so prevalent over there.

That was one of the tough things about traveling to Japan on business, you
worked all day long and then spent that night returning calls and handling
business in the states.


Yes, the time difference can be pretty awful.