I once had a whole geoduck at a Chinese restaurant in Brooklyn, NY.
It was sliced into thin pieces and arranged on a bed or ice. I
specially like the crispness of it. Just wonder if it's generally
available in Sushi places.

James wrote:
I once had a whole geoduck at a Chinese restaurant in Brooklyn, NY.
It was sliced into thin pieces and arranged on a bed or ice. I
specially like the crispness of it. Just wonder if it's generally
available in Sushi places.

Not sure about the U.S., but in Japan it is served in most sushi
restaurants under the name, "mirugai."

glenn

"guren" wrote in message
...
James wrote:
I once had a whole geoduck at a Chinese restaurant in Brooklyn, NY.
It was sliced into thin pieces and arranged on a bed or ice. I
specially like the crispness of it. Just wonder if it's generally
available in Sushi places.

Not sure about the U.S., but in Japan it is served in most sushi
restaurants under the name, "mirugai."

glenn


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

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.


--
Ken Blake
Please reply to the newsgroup

"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.


Ok in Tucson.
Here in the New York area Mirugai is very common.

"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.

In om,
Musashi typed:

"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.


Ok in Tucson.
Here in the New York area Mirugai is very common.


Sure, I've had it in New York many times myself--it's one of my
favorites.

But my point was that there's a big difference between New York
and "any authentic sushi restaurant in the United States." It's
*not* true that you can't find "any authentic sushi restaurant in
the United States that doesn't carry Mirugai."

--
Ken Blake
Please reply to the newsgroup

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.

In article , Joe
wrote:

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

[ Random response location:

I was under the assumption that slapping mirugai caused it to respond
involuntarily, while quite dead.

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.


--
A Dictionary of Japanese Food, Ingredients & Culture by Richard Hosking
(Tuttle, '97). All anybody needs to know about plumbing the depths of Japanese
food; a cuisine far more vast than sushi.

Gerry wrote:

In article , Joe
wrote:


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


[ Random response location:

I was under the assumption that slapping mirugai caused it to respond
involuntarily, while quite dead.

I've seen Itamae clam slapping for aoyagi, but never for mirugai.

--
Dan

In article , Dan Logcher
wrote:

I was under the assumption that slapping mirugai caused it to respond
involuntarily, while quite dead.

I've seen Itamae clam slapping for aoyagi, but never for mirugai.

But the aoyagi too was dead, no?

--
A Dictionary of Japanese Food, Ingredients & Culture by Richard Hosking
(Tuttle, '97). All anybody needs to know about plumbing the depths of Japanese
food; a cuisine far more vast than sushi.

Gerry wrote:

In article , Dan Logcher
wrote:


I was under the assumption that slapping mirugai caused it to respond
involuntarily, while quite dead.

I've seen Itamae clam slapping for aoyagi, but never for mirugai.


But the aoyagi too was dead, no?

Yeah, probably.. I didn't take its vital signs before the Itamae
slapped it to death on the counter.

--
Dan

Dan Logcher wrote in message ...
Gerry wrote:

In article , Dan Logcher
wrote:


I was under the assumption that slapping mirugai caused it to respond
involuntarily, while quite dead.

I've seen Itamae clam slapping for aoyagi, but never for mirugai.


But the aoyagi too was dead, no?

Yeah, probably.. I didn't take its vital signs before the Itamae
slapped it to death on the counter.

i've seen my chef do the ike/tina turner thang to the mirugai. but a
limp piece of raw mirugai will still be a limp piece of raw mirugai.
kinda like eating an old rubber band. yech!

danseur wrote:

Dan Logcher wrote in message ...

Gerry wrote:


In article , Dan Logcher
wrote:



I was under the assumption that slapping mirugai caused it to respond
involuntarily, while quite dead.


I've seen Itamae clam slapping for aoyagi, but never for mirugai.


But the aoyagi too was dead, no?

Yeah, probably.. I didn't take its vital signs before the Itamae
slapped it to death on the counter.


i've seen my chef do the ike/tina turner thang to the mirugai. but a
limp piece of raw mirugai will still be a limp piece of raw mirugai.
kinda like eating an old rubber band. yech!

If its fresh it should be crisp and crunchy. I'm not a big fan, but when
I've had it fresh it's good.

--
Dan