On 9/28/2014 10:41 AM, sf wrote:
> On Sat, 27 Sep 2014 23:42:24 -0500, "cshenk" > wrote:
>
>> wrote in rec.food.cooking:
>>
>>> On Friday, September 26, 2014 8:29:31 PM UTC-7, Sqwertz wrote:
>>>> On Fri, 26 Sep 2014 19:13:45 -0500, cshenk wrote:
>>>>
>>>>> Most sushi's are not raw fish at all. My own experience is it is
>>>>> very hard to find a raw fish in sushi and I lived in Japan for 7
>>>>> years. Finding vegetarian sushi is very easy though. Probably
>>>>> 3% of sushi's have raw fish and 30% are full on vegetarian.
>>>>
>>>> Here, more than 50% of sushi has raw fish. Another 20% contains
>>>> Krab.
>>>>
>>>
>>> California roll with its delicious Krab is the archetypal supermarket
>>> sushi.
>>
>> Grin, maybe bit guess what. They love it in Japan too. They either
>> call it California Roll or American Sushi. Quite popular there and for
>> good reason. Well made and fresh, it is quite good. They also use the
>> fake 'crab/lobster' stuff in a lot of sushi's there and it's also quite
>> good. (BTW, the crab stuff is also cooked of course).
>
> I hate supermarket sushi and I don't know what they do to it that's
> different. Even though I can watch them make it, it still tastes
> weird to me.
>
>
A major problem with supermarket sushi is freshness. "Made fresh daily"
is *not* a recommendation for sushi. Even conveyor-belt sushi
restaurants have a mechanism to remove the dishes an hour after they are
set out.
--
Jim Silverton (Potomac, MD)
Extraneous "not." in Reply To.