On Jan 16, 9:22 am, Dan Logcher wrote:
Eugene in Likesushi Dot Com wrote:



On Jan 16, 1:23 am, parrotheada1a wrote:

On Jan 14, 2:59 pm, Dan Logcher wrote:

wrote:

At first I thought that was one superstuffed sea urchin, but I see now
that they've taken the uni from a lot of sea urchins and put it in one
shell (I think).

Maine and Japanese uni are smaller than California uni. A typical gunkan
maki will have 3-5 pieces of Maine uni. I don't know how many are used
for California uni, but its usually huge and overstuff.. I have to take
two bites to eat it.

--
Dan

So true Dan, but I'll have two bites just for the flavor!

And do anyone know why you would want to eat uni with quail egg?
Because of the additional umami? I am always curious about that.

The yolk of the raw quail egg adds an additional salty, creamy texture
and flavor that can be so good.. had to describe further than that. You can
also have a quail egg served on ikura, tobiko, and masago. If you haven't
tried it and you like uni, ikura, or tobiko.. you should try it.

--
Dan

Hey Dan, I have tried it before but I am just curious about the
pairing - that's because I saw they have quail egg served with a cold
soba set too and now they serve it with uni. I guess the versatility
intrigues me.

Eugene in Likesushi Dot Com wrote:
On Jan 16, 9:22 am, Dan Logcher wrote:

Eugene in Likesushi Dot Com wrote:




On Jan 16, 1:23 am, parrotheada1a wrote:

On Jan 14, 2:59 pm, Dan Logcher wrote:

wrote:

At first I thought that was one superstuffed sea urchin, but I see now
that they've taken the uni from a lot of sea urchins and put it in one
shell (I think).

Maine and Japanese uni are smaller than California uni. A typical gunkan
maki will have 3-5 pieces of Maine uni. I don't know how many are used
for California uni, but its usually huge and overstuff.. I have to take
two bites to eat it.

--
Dan

So true Dan, but I'll have two bites just for the flavor!

And do anyone know why you would want to eat uni with quail egg?
Because of the additional umami? I am always curious about that.

The yolk of the raw quail egg adds an additional salty, creamy texture
and flavor that can be so good.. had to describe further than that. You can
also have a quail egg served on ikura, tobiko, and masago. If you haven't
tried it and you like uni, ikura, or tobiko.. you should try it.

Hey Dan, I have tried it before but I am just curious about the
pairing - that's because I saw they have quail egg served with a cold
soba set too and now they serve it with uni. I guess the versatility
intrigues me.

It adds a different texture and flavor to things.. I don't usually get
the quail egg, but its nice to have from time to time.

--
Dan

Dan Logcher wrote:
Eugene in Likesushi Dot Com wrote:
On Jan 16, 9:22 am, Dan Logcher wrote:

Eugene in Likesushi Dot Com wrote:




On Jan 16, 1:23 am, parrotheada1a wrote:

On Jan 14, 2:59 pm, Dan Logcher wrote:

wrote:

At first I thought that was one superstuffed sea urchin, but I
see now
that they've taken the uni from a lot of sea urchins and put it
in one
shell (I think).

Maine and Japanese uni are smaller than California uni. A typical
gunkan
maki will have 3-5 pieces of Maine uni. I don't know how many are
used
for California uni, but its usually huge and overstuff.. I have to
take
two bites to eat it.

--
Dan

So true Dan, but I'll have two bites just for the flavor!

And do anyone know why you would want to eat uni with quail egg?
Because of the additional umami? I am always curious about that.

The yolk of the raw quail egg adds an additional salty, creamy texture
and flavor that can be so good.. had to describe further than that.
You can
also have a quail egg served on ikura, tobiko, and masago. If you
haven't
tried it and you like uni, ikura, or tobiko.. you should try it.

Hey Dan, I have tried it before but I am just curious about the
pairing - that's because I saw they have quail egg served with a cold
soba set too and now they serve it with uni. I guess the versatility
intrigues me.

It adds a different texture and flavor to things.. I don't usually get
the quail egg, but its nice to have from time to time.


Exactly. The fat in the yolk will help carry flavor (in addition to the
reasons everyone above has listed), which is why egg yolk is used in a
lot of things, not just certain sushi items.

--
HTTP://www.sushifaq.com/ The Sushi FAQ
HTTP://www.sushifaq.com/sushiotaku/ The Sushi Otaku Blog
HTTP://www.sushifaq.com/sushiyapedia/ Sushi-Ya-Pedia Restaurant Finder
HTTP://www.theteafaq.com/ The Tea FAQ
HTTP://www.jerkyfaq.com/ The Jerky FAQ
HTTP://www.omega3faq.com/ The Omega 3 Fatty Acids FAQ

On 2008-01-16 07:00:06 -0800, Eugene in Likesushi Dot Com
said:

Hey Dan, I have tried it before but I am just curious about the
pairing - that's because I saw they have quail egg served with a cold
soba set too and now they serve it with uni. I guess the versatility
intrigues me.

I've never had an interest in a quali egg on anything. Doesn't make
logical sense, at least for me.

But the idea of putting a quail egg in the dipping sauce for saba, that
might be worth a try.
--
///---

Gerry wrote:
On 2008-01-16 07:00:06 -0800, Eugene in Likesushi Dot Com
said:

Hey Dan, I have tried it before but I am just curious about the
pairing - that's because I saw they have quail egg served with a cold
soba set too and now they serve it with uni. I guess the versatility
intrigues me.

I've never had an interest in a quali egg on anything. Doesn't make
logical sense, at least for me.

But the idea of putting a quail egg in the dipping sauce for saba, that
might be worth a try.
I often end my meal with one or two pieces of tobiko w/ quail egg. It's
a nice 'finisher' IMHO, but I can't articulate why. A lot of folks don't
like the though of eating a raw egg, so I get a fair amount of stares
when I'm with folks with whom I do not usually have sushi. That said,
usually when I can convince someone else to try it, it goes over well.
To each one's own, of course.

--
HTTP://www.sushifaq.com/ The Sushi FAQ
HTTP://www.sushifaq.com/sushiotaku/ The Sushi Otaku Blog
HTTP://www.sushifaq.com/sushiyapedia/ Sushi-Ya-Pedia Restaurant Finder
HTTP://www.theteafaq.com/ The Tea FAQ
HTTP://www.jerkyfaq.com/ The Jerky FAQ
HTTP://www.omega3faq.com/ The Omega 3 Fatty Acids FAQ

On 2008-01-16 10:47:44 -0800, Gerry said:

On 2008-01-16 07:00:06 -0800, Eugene in Likesushi Dot Com
said:

Hey Dan, I have tried it before but I am just curious about the
pairing - that's because I saw they have quail egg served with a cold
soba set too and now they serve it with uni. I guess the versatility
intrigues me.

I've never had an interest in a quali egg on anything. Doesn't make
logical sense, at least for me.

But the idea of putting a quail egg in the dipping sauce for saba, that
might be worth a try.

Oops. That should be soba, not saba. Though...
--
///---

On 2008-01-16 11:46:08 -0800, Warren said:

Gerry wrote:
On 2008-01-16 07:00:06 -0800, Eugene in Likesushi Dot Com
said:

Hey Dan, I have tried it before but I am just curious about the
pairing - that's because I saw they have quail egg served with a cold
soba set too and now they serve it with uni. I guess the versatility
intrigues me.

I've never had an interest in a quali egg on anything. Doesn't make
logical sense, at least for me.

But the idea of putting a quail egg in the dipping sauce for saba, that
might be worth a try.
I often end my meal with one or two pieces of tobiko w/ quail egg. It's
a nice 'finisher' IMHO, but I can't articulate why. A lot of folks
don't like the though of eating a raw egg, so I get a fair amount of
stares when I'm with folks with whom I do not usually have sushi. That
said, usually when I can convince someone else to try it, it goes over
well. To each one's own, of course.

Long ago in the distant past there was a the ritual lamentations
regarding cream cheese. A few said they didn't like the "coating"
process that cream cheese left. That's probably my over-arching
conception of raw egg, or raw yolk in chicken-eggs. So the idea of
finishing a meal with it is even less credible--for my tastes. I do,
quite frequently, have a bite of tamago at the end of a sushi/sashimi
meal.
--
///---

On Thu, 17 Jan 2008 10:01:21 -0800, Gerry
wrote:

On 2008-01-16 10:47:44 -0800, Gerry said:

On 2008-01-16 07:00:06 -0800, Eugene in Likesushi Dot Com
said:

Hey Dan, I have tried it before but I am just curious about the
pairing - that's because I saw they have quail egg served with a cold
soba set too and now they serve it with uni. I guess the versatility
intrigues me.

I've never had an interest in a quali egg on anything. Doesn't make
logical sense, at least for me.

But the idea of putting a quail egg in the dipping sauce for saba, that
might be worth a try.

Oops. That should be soba, not saba. Though...



That might be much like the raw chicken egg commonly put into the
dipping sauce for sukiyaki.

--
Ken Blake
Please Reply to the Newsgroup

My husband has been a sushi chef for well over 12 years, and over that
time I have tried some pretty amazing Japanese food.
On New Years Day he made sushi and sashimi for our family, and I
particularly loved the Aji sashimi and toro sushi, their texture is
butterlike soft and very mild flavored. Besides sushi and sashimi - I
love ochazuke green tea with rice and grilled salmon, with kizame nori
and goma, in the morning it is the ultimate energy food.

We have opened our new Japanese Market online, where we offer
everything you can ever need to make many Japanese dishes, come visit
us sometime..

http://sushiandjapanesemarket.com

On Jan 17, 6:51 pm, "
wrote:
My husband has been a sushi chef for well over 12 years, and over that
time I have tried some pretty amazing Japanese food.
On New Years Day he made sushi and sashimi for our family, and I
particularly loved the Aji sashimi and toro sushi, their texture is
butterlike soft and very mild flavored. Besides sushi and sashimi - I
love ochazuke green tea with rice and grilled salmon, with kizame nori
and goma, in the morning it is the ultimate energy food.

We have opened our new Japanese Market online, where we offer
everything you can ever need to make many Japanese dishes, come visit
us sometime..

http://sushiandjapanesemarket.com

That's quite a lot of stuff in there.
Just curious, there is one ingredient that I have always looked for. $B:+I[(B
$BCc!J$3$V$A$c!K(B - it is like a kind of seaweed powder. Do you know where I can
get a good one?

Thanks!

http://www.likesushi.com - Sushi and Sushi restaurant reviews

On Thu, 17 Jan 2008 15:51:24 -0800 (PST),
"
wrote:


My husband has been a sushi chef for well over 12 years, and over that
time I have tried some pretty amazing Japanese food.
On New Years Day he made sushi and sashimi for our family, and I
particularly loved the Aji sashimi and toro sushi, their texture is
butterlike soft and very mild flavored. Besides sushi and sashimi - I
love ochazuke green tea with rice and grilled salmon, with kizame nori
and goma, in the morning it is the ultimate energy food.

We have opened our new Japanese Market online, where we offer
everything you can ever need to make many Japanese dishes, come visit
us sometime..

http://sushiandjapanesemarket.com



Nicely done website! And close by too!

Sysyphus' Sister

Wilson wrote:
And then there is ankimo, mmmmmm!

That reminds me.. I need to take a trip to the Japanese market
and get some. Its not all the hard to make at home too.

--
Dan

On Jan 17, 9:58 pm, Eugene in Likesushi Dot Com
wrote:
On Jan 17, 6:51 pm, "

wrote:
My husband has been a sushi chef for well over 12 years, and over that
time I have tried some pretty amazing Japanese food.
On New Years Day he made sushi and sashimi for our family, and I
particularly loved the Aji sashimi and toro sushi, their texture is
butterlike soft and very mild flavored. Besides sushi and sashimi - I
love ochazuke green tea with rice and grilled salmon, with kizame nori
and goma, in the morning it is the ultimate energy food.

We have opened our new Japanese Market online, where we offer
everything you can ever need to make many Japanese dishes, come visit
us sometime..

http://sushiandjapanesemarket.com

That's quite a lot of stuff in there.
Just curious, there is one ingredient that I have always looked for. $B:+I[(B
$BCc!J$3$V$A$c!K(B - it is like a kind of seaweed powder. Do you know where I can
get a good one?

Thanks!

http://www.likesushi.com- Sushi and Sushi restaurant reviews

Hi,
I put a call into couple of my distributors about the
$B:+I[(B $BCc!J$3$V$A$c!K(B- seaweed powder,
I'm hoping to hear back from them Mon. or so, I'll post whatever I
find out then...
Thanks for stopping by.
Have a Great Weekend!
Georgia
Sushi and Japanese Market.com
http://sushiandjapanesemarket.com

On 2008-01-18 21:07:53 -0800, "
said:

That's quite a lot of stuff in there.
Just curious, there is one ingredient that I have always looked for. $B:+I[(B
$BCc!J$3$V$A$c!K(B - it is like a kind of seaweed powder. Do you know
where I can
get a good one?

Thanks!

http://www.likesushi.com- Sushi and Sushi restaurant reviews

Hi,
I put a call into couple of my distributors about the
$B:+I[(B $BCc!J$3$V$A$c!K(B- seaweed powder,
I'm hoping to hear back from them Mon. or so, I'll post whatever I
find out then...

Be advised that in some reader's your discussion can be somewhat
confusing as you can see. Always better to use romaji, it leaves less
to the imagination.
--
///---

My favourite, simply Salmon Roses and Salmon Sashimi :-)

Grant
www.capetownsushi.com




On Jan 13, 11:25*am, Eugene in Likesushi Dot Com
wrote:
My own choice would be Uni and Otoro. *They both have the Unami
(freshness) taste that comes with it and is not something you can find
in other food.

Second picks would be hokkigai and Akigai clams. Just marvellous.

http://www.likesushi.com/uni.html