Well, sashimi, not sushi, but close enough. My friend is visiting LA from
Texas. He came by today with some sashimi grade fish from "99 Asian Market"
and some Junmai Daiginjo from Vendome Liquor. He did a very nice slicing
job with my Spyderco knife (thanks MCRC) and made a lovely presentation of
taco, interleaved with thin lemon slices, toro, hamachi and tamago,
separating the groups with thinly sliced Japanese cucumber. A tube of
wasabi and some Thai thin soy sauce for dipping. Sitting in the backyard on
a cool, sunny afternoon, eating raw fish and drinking a fine room
temperature sake with a long-time friend. Priceless.

Thanks, Tomodachi-o!

Sorry. No pics. ;-((

--
Nick. Support severely wounded and disabled Veterans and their families!

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

Japanese Cucumber cannot be more highly recommended. It is not at all
watery and is like a cross between the best cucumber you have ever
experienced and the best zucinni you have ever experienced. It goes
great with fish in its raw state. Lemon or more likely lime juice and
you are set.



wrote:
Well, sashimi, not sushi, but close enough. My friend is visiting LA from
Texas. He came by today with some sashimi grade fish from "99 Asian Market"
and some Junmai Daiginjo from Vendome Liquor. He did a very nice slicing
job with my Spyderco knife (thanks MCRC) and made a lovely presentation of
taco, interleaved with thin lemon slices, toro, hamachi and tamago,
separating the groups with thinly sliced Japanese cucumber. A tube of
wasabi and some Thai thin soy sauce for dipping. Sitting in the backyard on
a cool, sunny afternoon, eating raw fish and drinking a fine room
temperature sake with a long-time friend. Priceless.

Thanks, Tomodachi-o!

Sorry. No pics. ;-((