"meijnhard" > wrote in message
oups.com...
> I thought it was quite unique and difficult to compare because the
> fish has ripened. When caught the herring must have a minimum
> fatpercentage of 16/18% to be called 'Hollandse nieuwe' so the fish is
> very fat (in July the fish even has a fatpercentage around 25%) and the
> ripeningsprocess makes it briny and lightly salty. The quality and
> taste of Hollandse nieuwe also differs tremendously.
> So because of the particular taste I thought it wouldn't match with the
> vinegared rice but I was wrong, I liked it a lot (I made the shari
> kansai-style and a tiny bit sweeter).

Good idea..to offset the slight saltiness of the herring.

> I only bought two Hollandse nieuwe and I couldn't resist to eat the
> first one with some chopped onions, so I had one left to experiment
> with. Next time I need more :-)
> Personally I like to eat most kinds of sushi without shoyu, but I guess
> that if one likes shoyu with regular sushi one also likes it with the
> hollandse nieuwe sushi.
>I think that as yakumi kizami negi and shoga would be nice, maybe
>momiji oroshi too but I have to test this next time

Because the Herring already has just the slightest degree of saltiness (at
least the one I ate anyway)
you could easily go without shouyu. A squeeze from a lemon only might be
good.
On the other hand like most Hikarimoro, the slightest touch of shoyu with
yakumi like chopped negi,
grated shouga would go extremely well.I doubt momiji oroshi would be good,
as it rarely if ever goes well
with fatty fish. Perhaps the best yakumi would be to simply use the
traditional dutch one..chopped onions.

Musashi