Home |
Search |
Today's Posts |
|
Sushi (alt.food.sushi) For talking sushi. (Sashimi, wasabi, miso soup, and other elements of the sushi experience are valid topics.) Sushi is a broad topic; discussions range from preparation to methods of eating to favorite kinds to good restaurants. |
Reply |
|
LinkBack | Thread Tools | Display Modes |
Posted to alt.food.sushi
|
|||
|
|||
Order for Nigiri
Is there a special order the Itamae follows when serving single
nigiri? I'm familiar with milder fishes before stronger flavored fish but is there more to it. Like snapper after fluke or vice versa to help accentuate the next piece? Suggestions? |
Posted to alt.food.sushi
|
|||
|
|||
Order for Nigiri
JoanOfArc wrote:
> Is there a special order the Itamae follows when serving single > nigiri? I'm familiar with milder fishes before stronger flavored fish > but is there more to it. Like snapper after fluke or vice versa to > help accentuate the next piece? Suggestions? That's the idea, to start with lighter flavors and move to the stronger ones as the meal progresses. That's kind of how I eat my sushi, but only because I save the best for last. Saba and uni are usually my finishing pieces. -- Dan |
Posted to alt.food.sushi
|
|||
|
|||
Order for Nigiri
Dan wrote on Wed, 13 Aug 2008 10:18:40 -0400:
> JoanOfArc wrote: >> Is there a special order the Itamae follows when serving >> single nigiri? I'm familiar with milder fishes before >> stronger flavored fish but is there more to it. Like snapper after >> fluke or vice versa to help accentuate the next piece? Suggestions? > That's the idea, to start with lighter flavors and move to the > stronger ones as the meal progresses. That's kind of how I > eat my sushi, but only because I save the best for last. Saba > and uni are usually my finishing pieces. An interesting idea! However, I've never thought about doing that and just ordered as inspiration struck! As a technique, it's worked fine for 30 years. I usually eat sushi at lunch and don't order enough to have a game plan :-) I do know that I happily move between different fishes with chef's choice sashimi and don't finish, say, all of the tuna at once. -- James Silverton Potomac, Maryland Email, with obvious alterations: not.jim.silverton.at.verizon.not |
Posted to alt.food.sushi
|
|||
|
|||
Order for Nigiri
On 2008-08-13 07:18:40 -0700, Dan Logcher > said:
> JoanOfArc wrote: >> Is there a special order the Itamae follows when serving single >> nigiri? I'm familiar with milder fishes before stronger flavored fish >> but is there more to it. Like snapper after fluke or vice versa to >> help accentuate the next piece? Suggestions? > > That's the idea, to start with lighter flavors and move to the stronger > ones as the meal progresses. That's kind of how I eat my sushi, but > only because I save the best for last. Saba and uni are usually my > finishing pieces. That seems to make logical sense. Nevertheless I start almost every meal with saba sashimi. It's just my favorite starting point. The reality is that between each serving of sushi I dring a little beer or sake, chat with my companions, maybe have some accompanying items, edomame perhaps or a little gari. So after the saba might be tai. It's never occured to me that there should be a logical order to the items. Though I know with kaiseki dinners there is a rigid methodology that governs not only the order of dishes but their placement on the dish. -- Dogmatism kills jazz. Iconoclasm kills rock. Rock dulls scissors. |
Posted to alt.food.sushi
|
|||
|
|||
Order for Nigiri
On Aug 12, 6:24*pm, JoanOfArc > wrote:
> Is there a special order the Itamae follows when serving single > nigiri? I'm familiar with milder fishes before stronger flavored fish > but is there more to it. Like snapper after fluke or vice versa to > help accentuate the next piece? Suggestions? I assume this is when the chef does omakase, and serves you singles at his whim and pace? It depends on the chef. A vast majority of the time of places in my area, they start off with white fish, with a few exceptions that I got tuna and toro to start one time (a big no no for me but what can you do). The order of white fish for example shouldn't matter. I've had tai first and then hirame, and some places did hirame and hirame no engawa followed by tai. The more adept chefs would pair up similar flavored or family fish together for side by side comparisons. Yasuda in NY comes to mind (and never mind the infamous 7 kinds of toro he supposedly offers, the guy is a tuna and eel specialist). Ideal progression for me is white fish, silvery shiny marinated/ vinegared fish, red meat fish (whether it be tuna, salmon, bonito), clams and shellfish, sauced stuff like sea eel or unagi, and whatever you like at the end (in omakase maybe a handroll or a cut roll). The ending piece varies depending on personal preference, some like to finish with tamago as it is sweet, some end it at anago as the brushed sauce could have a bit of sweetness, but the uber professionals have a umeshiso yamaimo hosomaki that is a great palette cleanser. |
Reply |
Thread Tools | Search this Thread |
Display Modes | |
|
|