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).

--

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.


--
Avoid cutting yourself when slicing vegetables by getting someone else to hold them.

"sf" > wrote in message
news
> 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.

I find it completely lacking in flavor. I had some like this on a cruise
ship once. It looked nice, but it was just a bunch of rice and a lump of
something that tasted like nothing. even the rice was not seasoned
properly. Why go through the effort at all?

On Sun, 28 Sep 2014 07:44:51 -0700, "Pico Rico"
> wrote:

> I find it completely lacking in flavor. I had some like this on a cruise
> ship once. It looked nice, but it was just a bunch of rice and a lump of
> something that tasted like nothing. even the rice was not seasoned
> properly. Why go through the effort at all?

Maybe that's it! I guess properly seasoned rice is crucial to the
process.


--
Avoid cutting yourself when slicing vegetables by getting someone else to hold them.

On 9/28/2014 9:44 AM, Pico Rico wrote:
>
> "sf" > wrote in message

>> 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.
>
> I find it completely lacking in flavor. I had some like this on a cruise
> ship once. It looked nice, but it was just a bunch of rice and a lump of
> something that tasted like nothing. even the rice was not seasoned
> properly. Why go through the effort at all?

Back in the old days, Norwegian Cruise Line had pretty good sushi, but
that changed. We cruised on the Navigator of the Seas on September 7th
and we ate in their sushi restaurant 4 times and it was wonderful. We
had lunch there, once, and their lunch menu is different from their
evening menu. Edamame is offered complimentary, but you pay for
everything else.

Becca

On Sunday, September 28, 2014 4:44:51 AM UTC-10, Pico Rico wrote:
> "sf" > wrote in message
>
> news >
> > 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.
>
>
>
> I find it completely lacking in flavor. I had some like this on a cruise
>
> ship once. It looked nice, but it was just a bunch of rice and a lump of
>
> something that tasted like nothing. even the rice was not seasoned
>
> properly. Why go through the effort at all?

Seasoning the rice involves aerating the hot rice/vinegar/sugar mixture with a paddle while cooling it down with a fan. The old school method is to use a wooden box and paper fan. My auntie did it this way. My guess is that they use an electric fan these days but the proper way to do it is still stirring with a paddle by hand. Doing it right ain't easy!

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.
>
>
I thought the imitation crab in Japanese dishes and sushi was called
Surimi. Of course, Krab may be a brand name; the Japanese seem prone to
those re-spellings like "Chikin".

--
Jim Silverton (Potomac, MD)

Extraneous "not." in Reply To.

James Silverton wrote in rec.food.cooking:

> 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.
> >
> >
> I thought the imitation crab in Japanese dishes and sushi was called
> Surimi. Of course, Krab may be a brand name; the Japanese seem prone
> to those re-spellings like "Chikin".

Surimi or suriname are the most common spellings. Yes, laugh with us
all over 'engrish' which they also do deliberately at times just to
have fun with it.

--

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.

On Sun, 28 Sep 2014 12:41:50 -0400, James Silverton
> wrote:

> On 9/28/2014 10:41 AM, sf wrote:

> > 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.

That too, but I can watch them make it and still don't like it. I
think Pico is probably right, they don't season the rice properly.


--
Avoid cutting yourself when slicing vegetables by getting someone else to hold them.

On 9/28/2014 1:17 PM, sf wrote:
> On Sun, 28 Sep 2014 12:41:50 -0400, James Silverton
> > wrote:
>
>> On 9/28/2014 10:41 AM, sf wrote:
>
>>> 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.
>
> That too, but I can watch them make it and still don't like it. I
> think Pico is probably right, they don't season the rice properly.
>
>
I wonder why that lack of seasoning should be the case? Flavored sushi
vinegar for preparing the rice is not expensive and, in fact, neither is
the spice mixture.

By the way, I had forgotten the name for conveyor-belt sushi and I
gather it is "Kaiten zushi" (machinery mostly made in Korea.)

--
Jim Silverton (Potomac, MD)

Extraneous "not." in Reply To.

On Sun, 28 Sep 2014 13:34:42 -0400, James Silverton
> wrote:

> On 9/28/2014 1:17 PM, sf wrote:
> > On Sun, 28 Sep 2014 12:41:50 -0400, James Silverton
> > > wrote:
> >
> >> On 9/28/2014 10:41 AM, sf wrote:
> >
> >>> 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.
> >
> > That too, but I can watch them make it and still don't like it. I
> > think Pico is probably right, they don't season the rice properly.
> >
> >
> I wonder why that lack of seasoning should be the case? Flavored sushi
> vinegar for preparing the rice is not expensive and, in fact, neither is
> the spice mixture.

All the usual cost cutting, I presume.
>
> By the way, I had forgotten the name for conveyor-belt sushi and I
> gather it is "Kaiten zushi" (machinery mostly made in Korea.)



--
Avoid cutting yourself when slicing vegetables by getting someone else to hold them.

James Silverton wrote:
>
> 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.

The one and only time I tried it was maybe 10 years ago. My daughter
brought some home from the grocery store. No dipping sauces either. I
took one bite and detected an "off" taste....like it was a bit too old
and getting spoiled. yuk.

I think it's a dumb food anyway. Seafood is *always* better when
cooked, imo.

sf wrote in rec.food.cooking:

> 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.

Dunno, but maybe it is sitting too long or doesnt have the right rice?
I'm not actually a major sushi fan. I like it well enough, but it's
not a mainstay here.

More on the true sashimi side of the fence.

--