Dan Logcher wrote:
> 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.
>
Thanks for the tip, Dan. My partner had a cold squid salad that was
delicious and we often have Yum with Squid when we go to a Thai place in
Ellsworth on the road to Bar Harbor. The Yum is definitely all that - a
warm salad with lightly sautéed squid and a sweet & spicy dressing over
the top that we can't quite put our finger on.

--
The First Nation people call him "Walking Eagle" because he's so full of
shit he can't fly anymore.