"Dan Logcher" > wrote in message
...
> 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.
>

When I was up in Bar Harbor three years ago I was really surprised to hear
from the local people
that Saba can be caught from shore during the summer. But made perfect
sense, the water was too cold
for swimming in mid August. Got to see some seals and harbor porpises
though.
Down here in the NY area you absolutely need a boat to cach them, and they
are only here in the coldest
months December-April.
M