George wrote:
> I have to say that this group has done a lot to stimulate my curiosity
> and expand my 'sushi' experience. That said, we went out again to our
> favorite/only sushi bar/restaurant in our area, the Ichibon in Bangor,
> Maine. They had Toro for $6.50 on the specials board along with Giant
> Clam. I had the Toro sashimi which was served on shredded daikon with a
> large leaf of green shiso as the backdrop to about 6 2"x1"x1/4" slices
> fanned out and standing vertical. It melted in my mouth. Not sure if the
> shiso was just garnish, but people should be careful what they put on my
> plate because I ate it all. The toro had the look of corned beef.

Bangor??? Wow, that's up thar.

Yes, you can eat the shiso leaf. I sometimes wrap a piece of maguro with
it and some daikon and eat it. I wouldn't do it with toro though, since
you don't want to overpower the wonderful flavor and texture. Otherwise,
I just wrap the leaf around daikon, dip, and eat.

> Then, after drawing a blank on the menu, I asked my waitress if they had
> anything with nattou. She wasn't sure so went up to the bar and asked
> the itamae. I heard them very well from my seat as he asked her if I
> ever had it before to which she responded that I hadn't, but that I
> wasn't afraid to try it. She came back with a maki which seemed to have
> been split open and a small piece of folded shiso inserted into the
> split. Unfortunately, I couldn't really get a fix on the flavor of the
> nattou and next time will ask for some straight. The shiso, while I have
> grown fond of it in my three contacts with it was a predominant flavor.
> I think I smelled the nattou as it was set on the table.

Shiso is a very powerful flavor. I've had a Supped-up nattou maki that
had so many things in it, but the shiso was all I could taste. The only
maki I like with shiso is saba-shiso maki. The two flavors works so well
together. Next time, ask for a ika nattou handroll. You get the crunchy
texture of ika and the nutty flavor of nattou. The itamae may also put some
tobiko or masago in it too.

> Wanting something else, I remembered the Giant Clam, but by that time it
> wasn't available anymore, so I settled on some maguro and saba nigiri. I
> wanted to compare the saba with the shime saba that I prepared last
> month. There's was good, but not as good as mine. Humility doesn't allow
> me to discount freshness and mine was less than 24 hours out of the
> Atlantic.

I'm very jealous. I would love to prepare my own, just need to catch `em
first. I need a boat.

> $55 bucks later and I would do it all again if I could actually afford
> it. Oh, but what a wonderful habit to have.

I hear ya.. if my wallet was bottomless, I'd be eating it daily.

--
Dan