I get some modified sushi nearby that's very interesting, not that
traditional, but I can't replicate how it's made.

They offer several different kinds of rolls topped with two "salads"

one is:
fresh diced tuna, mayonaise, pepper, cheap red caviar
the other one is:
shredded crabstick, mayonaise, pepper, cheap red caviar

I tried making the salad with both fishes, hellman's mayonaise, black
pepper with a dash of cayenne pepper, cheap red caviar- tasted NOTHING
like it. Tasted more like shrimp salad or something.

Asked at a Japanese grocery store, but they had no idea what I was
talking about. They did however have Japanese mayonaise which I always
am leery of. I asked the sushi place I get it from and they told me
their recipe was a secret but winked and said, "it's in the pepper
mixture."

I also found a reference to togarashi pepper in a sashimi salad.

Can anyone decipher this and point me to a recipe for this? I am
positive I could make a hand-rolled sushi with this salad that would be
great.

thanks,

Don

wrote on 23 Jan 2006 12:01:12 -0800:

b They offer several different kinds of rolls topped with two
b "salads"

b one is:
b fresh diced tuna, mayonaise, pepper, cheap red caviar
b the other one is:
b shredded crabstick, mayonaise, pepper, cheap red caviar

b I tried making the salad with both fishes, hellman's
b mayonaise, black pepper with a dash of cayenne pepper, cheap
b red caviar- tasted NOTHING like it. Tasted more like shrimp
b salad or something.

b Asked at a Japanese grocery store, but they had no idea what
b I was talking about. They did however have Japanese
b mayonaise which I always am leery of. I asked the sushi
b place I get it from and they told me their recipe was a
b secret but winked and said, "it's in the pepper mixture."

b I also found a reference to togarashi pepper in a sashimi
b salad.

b Can anyone decipher this and point me to a recipe for this?
b I am positive I could make a hand-rolled sushi with this
b salad that would be great.

b thanks,

I've come across a seared tuna salad where the fish is marinated
in a miso vinaigrette, half of which is used for dressing the
salad. The tuna is best very rare but the result is pretty good.
The salad was spinach, basil, slivered carrots and scallions.

James Silverton.

wrote:
I get some modified sushi nearby that's very interesting, not that
traditional, but I can't replicate how it's made.

They offer several different kinds of rolls topped with two "salads"

one is:
fresh diced tuna, mayonaise, pepper, cheap red caviar
the other one is:
shredded crabstick, mayonaise, pepper, cheap red caviar

I tried making the salad with both fishes, hellman's mayonaise, black
pepper with a dash of cayenne pepper, cheap red caviar- tasted NOTHING
like it. Tasted more like shrimp salad or something.

Asked at a Japanese grocery store, but they had no idea what I was
talking about. They did however have Japanese mayonaise which I always
am leery of. I asked the sushi place I get it from and they told me
their recipe was a secret but winked and said, "it's in the pepper
mixture."

I also found a reference to togarashi pepper in a sashimi salad.

Can anyone decipher this and point me to a recipe for this? I am
positive I could make a hand-rolled sushi with this salad that would be
great.

Don, get the Japanese mayo. I forget what it's called, but it's good and
it's different than Hellman's.

The todarashi is also called shichimi or hichimi and is usually available
at Japanese markets. If you can't find it, you can try making a version of
it, which would let you adjust the flavor more. Of course, you'll have to
eat your mistakes! The seven-flavor or seven-spice mix shold also be
available at the same place. HTH

* Exported from MasterCook *

Shichimi Togarashi (Japanese Spice)

Recipe By : Jill Norman * Web File 4/97
Serving Size : 0 Preparation Time :0:00
Categories : Mixes and Spices Oriental / Far East

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tsp white sesame seeds
3 tsp sansho, *
1 tsp small pieces of dried laver
(a seaweed, called nori in japan)
3 tsp flakes of dried tangerine peel
3 tsp chili powder (togarashi)
1 tsp black sesame seeds
1 tsp poppy seeds

* sansho Zanthoxylum piperitum, close relative of Sichuan pepper
This popular Japanese spice mixture translates as seven-flavor or
seven-spice mix. It is used in the kitchen and as a table condiment to
flavor soups, noodles and grilled meats. Proportions can be varied. The
aroma is of the dried tangerine peel, with a hint of iodine from the
laver: the taste is somewhat dominated by the chili, but not
overwhelmingly; and the texture is gritty. Sometimes rape seeds are
substituted for the poppy seeds.

Grind the white sesame seeds and sansho coarsely. Add the laver and dried
tangerine peel and grind again briefly. Stir in the remaining spices and
blend well. In an airtight container, the mixture will keep for 3-4
months.

Source: Jill Norman "The Complete Book of Spices" Viking Studio Books,
1991
ISBN 0-670-83437-8
The book is lavishly illustrated with full color photographs of the herbs
and spices- whole, mixed, ground.

--
Nick. Support severely wounded and disabled War on Terror Veterans and
their families:
http://saluteheroes.org/ & http://www.woundedwarriorproject.org/

Thank a Veteran and Support Our Troops. You are not forgotten. Thanks ! ! !

They did however have Japanese mayonaise which I always
am leery of.

Why would you be leery of Japanese mayonnaise (Kewpie brand I assume.)

It's free of small electronics, they wash their hands before making
it, and it seldom evokes a desire to commit hair-kari.

I can understand not wanting to pay a premium price, but being
leery???
------------
There are no atheists in foxholes
or in Fenway Park in an extra inning
game.
____

Cape Cod Bob

Delete the two "spam"s for email

wrote in message
...
: wrote:
: I get some modified sushi nearby that's very interesting, not that
: traditional, but I can't replicate how it's made.
:
: They offer several different kinds of rolls topped with two "salads"
:
: one is:
: fresh diced tuna, mayonaise, pepper, cheap red caviar
: the other one is:
: shredded crabstick, mayonaise, pepper, cheap red caviar
:
: I tried making the salad with both fishes, hellman's mayonaise, black
: pepper with a dash of cayenne pepper, cheap red caviar- tasted NOTHING
: like it. Tasted more like shrimp salad or something.
:
: Asked at a Japanese grocery store, but they had no idea what I was
: talking about. They did however have Japanese mayonaise which I always
: am leery of. I asked the sushi place I get it from and they told me
: their recipe was a secret but winked and said, "it's in the pepper
: mixture."
:
: I also found a reference to togarashi pepper in a sashimi salad.
:
: Can anyone decipher this and point me to a recipe for this? I am
: positive I could make a hand-rolled sushi with this salad that would be
: great.
:
: Don, get the Japanese mayo. I forget what it's called, but it's good and
: it's different than Hellman's.
:
: The todarashi is also called shichimi or hichimi and is usually available
: at Japanese markets. If you can't find it, you can try making a version of
: it, which would let you adjust the flavor more. Of course, you'll have to
: eat your mistakes! The seven-flavor or seven-spice mix shold also be
: available at the same place. HTH
:
: * Exported from MasterCook *
:
: Shichimi Togarashi (Japanese Spice)
:
: Recipe By : Jill Norman * Web File 4/97
: Serving Size : 0 Preparation Time :0:00
: Categories : Mixes and Spices Oriental / Far East
:
: Amount Measure Ingredient -- Preparation Method
: -------- ------------ --------------------------------
: 2 tsp white sesame seeds
: 3 tsp sansho, *
: 1 tsp small pieces of dried laver
: (a seaweed, called nori in japan)
: 3 tsp flakes of dried tangerine peel
: 3 tsp chili powder (togarashi)
: 1 tsp black sesame seeds
: 1 tsp poppy seeds
:
: * sansho Zanthoxylum piperitum, close relative of Sichuan pepper
: This popular Japanese spice mixture translates as seven-flavor or
: seven-spice mix. It is used in the kitchen and as a table condiment to
: flavor soups, noodles and grilled meats. Proportions can be varied. The
: aroma is of the dried tangerine peel, with a hint of iodine from the
: laver: the taste is somewhat dominated by the chili, but not
: overwhelmingly; and the texture is gritty. Sometimes rape seeds are
: substituted for the poppy seeds.
:

I wonder about the rape seed, I think it is hemp seed that is used. Its what I
use, instead of the poppy seed.
cheers
Wazza

"Wazza" wrote:
wrote in message
[ . . . ]Sometimes rape seeds are substituted for the poppy seeds.
:
I wonder about the rape seed, I think it is hemp seed that is used. Its
what I use, instead of the poppy seed.

Rapeseed (Canola) is related to mustard, cabbage, broccoli, cauliflower and
turnip. It's also called Summer Turnip. I don't see any reason not to use
Hemp seed, although the taste might be different. I dunno!

--
Nick. Support severely wounded and disabled War on Terror Veterans and
their families:
http://saluteheroes.org/ & http://www.woundedwarriorproject.org/

Thank a Veteran and Support Our Troops. You are not forgotten. Thanks ! ! !

wrote:


Rapeseed (Canola) is related to mustard,

Canola (or Canada oil) is rapeseed that has been selectively bred to
eliminate/reduce the toxic erucic acid.

This is responsable for a food agency warning about some Asian
products in 2004. Chilies in oil and some pickles as well.

Rapeseed should never be considered a food source. Good furniture oil
or biodiesel.

Ask a pig farmer what a sows offspring are like if she gets in the
rape. NOT for human or animal consumption.

Gordo

Gordon 101 wrote:
wrote:

Rapeseed (Canola) is related to mustard,

Canola (or Canada oil) is rapeseed that has been selectively bred to
eliminate/reduce the toxic erucic acid.

This is responsable for a food agency warning about some Asian
products in 2004. Chilies in oil and some pickles as well.

Rapeseed should never be considered a food source. Good furniture oil
or biodiesel.

Ask a pig farmer what a sows offspring are like if she gets in the
rape. NOT for human or animal consumption.

Interesting. Thanks for the important info.

There are no pig farmers in North Hollywood. If there were, the sows would
get raped! ;-0

--
Nick. Support severely wounded and disabled War on Terror Veterans and
their families:
http://saluteheroes.org/ & http://www.woundedwarriorproject.org/

Thank a Veteran and Support Our Troops. You are not forgotten. Thanks ! ! !

bingo. It looks creepy. I really don't like the way it looks in a big
way. I know my wife will not eat this made with Kewpie mayonaise,
which is a shame. I will have to find one that is packaged more
American-style.

all good info. thanks!

Don

On Wed, 25 Jan 2006 13:09:50 -0600, Steve Wertz
Kewpie. Comes in those cheap rubber bottles. I can see why
people "don't trust" this mayo.

Why? Japanese packaging is far ahead of American products. We just
figured out that mayonnaise, mustard, and catsup are easier to use in
plastic than breakable, bulky glass.
------------
There are no atheists in foxholes
or in Fenway Park in an extra inning
game.
____

Cape Cod Bob

Delete the two "spam"s for email

Interesting. Thanks for the important info.


The subject of toxicity in foods is interesting. Our bodies reaction
to the "poison" in peppers is one of the attractions.

Many plants have changed a lot in the move from their wild ancestors
to the cultivated varieties we now have.

Tomatoes and other members of the nightshade family, eggplant,
peppers, tobacco, potatoes etc. all have toxic parts to the plant.

Tomatoes have only been accepted as edible by europeans and north
americans since the 19th century. Earlier in Spain and Italy.

I never found conformation of this on the net but here is the story
as I heard it. ;-)

When the Spanish conquistadors landed in Mexico they filled the
native populations beliefs in predictions of the return of the gods.
White skin, bearded, mounted on beasts etc.

Not being foolish they tested the gods by feeding them a poison. If
they lived they must be gods.

They chose tomatoes. To the natives on a nearly vegetarian diet the
acid and alkaloids in the tomatoes was a strong irritant.

To the Spanish, who had been at sea for months and were suffering
from scurvy and other dietary deficiencies, this was the perfect food
and they asked for more. Gods indeed.

The toxic factor of foods like mushrooms, peyote cactus, mescal beans
etc. have given rise to many of the folk tales and religions of the world.

One of the Reindeers favourite foods is Amanita Muscaria. A mushroom
that has neurotoxic effects. The herders use the mushrooms as a currency
in the trade of livestock as well as an intoxicant in their religious
practices. The result is a trance like state with the body often totally
paralysed. The effect is described is 'astral flying'. Now you know
where Santa got his flying reindeer!

This is the same toxin that is found in Cane toads that make the news
occasionally. People lick the secretion from behind the head of the
frog. Ever kiss a frog and have it turn into a prince?

Gordo

Steve Wertz wrote:

I haven't seen Mayonnaise in glass jars for quite a while.


Really? The (American) mayonnaise we have in the refrigerator right now is
in a glass jar.

Admittedly, I don't buy mayonnaise very often, but I can't remember seeing
American mayonnaise packaged any other way.

--
Ken Blake
Please reply to the newsgroup

Steve Wertz wrote:

On Thu, 26 Jan 2006 12:08:57 -0700, "Ken Blake"
wrote:


Steve Wertz wrote:


I haven't seen Mayonnaise in glass jars for quite a while.


Really? The (American) mayonnaise we have in the refrigerator right now is
in a glass jar.


I've been buying Hellman's and HEB brands (both "limonaise")
forever and they both come in plastic jars. So does all my
ketchup and some of the mustards I buy. I think only foodservice
ketchup comes in glass bottles anymore.

Only things I've seen in glass at foodservices are things like
hots. Dressings and such all seem to come in large plastic jugs.

Admittedly, I don't buy mayonnaise very often, but I can't remember seeing
American mayonnaise packaged any other way.

Check the shelves next time. I think glass may be more common for
the 16oz mayos, but not for the 32oz jars.

For Hellman's, the 16oz and 32oz at Market Baskets are plastic.

--
Dan

"Ken Blake" wrote:
Steve Wertz wrote:

I haven't seen Mayonnaise in glass jars for quite a while.

Really? The (American) mayonnaise we have in the refrigerator right now
is in a glass jar.

Admittedly, I don't buy mayonnaise very often, but I can't remember
seeing American mayonnaise packaged any other way.

The 2-1/2 qt Best Foods mayo in my 'fridge is in a plastic container.

--
Nick. Support severely wounded and disabled War on Terror Veterans and
their families:
http://saluteheroes.org/ & http://www.woundedwarriorproject.org/

Thank a Veteran and Support Our Troops. You are not forgotten. Thanks ! ! !

Steve Wertz wrote:
On Thu, 26 Jan 2006 17:07:06 -0500, Dan Logcher
wrote:


Steve Wertz wrote:

I've been buying Hellman's and HEB brands (both "limonaise")
forever and they both come in plastic jars. So does all my
ketchup and some of the mustards I buy. I think only foodservice
ketchup comes in glass bottles anymore.

Only things I've seen in glass at foodservices are things like
hots. Dressings and such all seem to come in large plastic jugs.


I meant the Heinz bottles put on the tables of the diners and
cheap cafes, specifically labeled "Not for Retail Sale" :-)

Haven't frequented a diner or cheap cafe for a while.. so I will take
your word for it.

--
Dan