(James) wrote:
J> Last week I tried both of them for late night ($11 or $12). They
J> didn't include sashimi. Everything tasted good in the beginning but
J> after eating over 30 pieces, it wasn't so great to make me order more.

No worries -- the sushi is usually done with a nice hunk of sashimi on top
(onigiri-style)

I find that if I make the wasabi+soy dip quite strong(hot) it helps perk up the
appetite & taste buds for more!

J> Having so many Chinese managed Sushi places is definately benefiting
J> the consumer. Quality might even be better than Japanese ran places.

Dunno about that -- I don't think I've had an all-you-can-eat at a
Japanese-owned restaurant!

J> Have you found others since last fall? Specially interested in ones
J> around Commercial.

Just one:
Granville Sushi (W. 10th & Granville, on the east side of Granville); it's a
daily one for $9.95/lunch and includes a few dim sum items with the traditional
Japanese fare.

They're the best for an a la carte order of Goma Ae -- a very large bowlful and
fresh & tasty, for $3.95, of the ones I've been to.

There's a place on Davie Street (just 1/2 blk or so west of Granville) that has
sushi rolls (California, etc.) for a very cheap price and were tasty enough --
I forget exactly how much, but it was cheap enough so I felt it'd be worth it
as an all-you-can-eat alternative, if I only felt like sushi rolls!

I think it was about 20 pieces(small variety) for $4 or something like
that. . . You order 4 varieties that they make as a long roll, and cut up into
individual pieces.

Your friend,

<+]::-{(} ("Cyberpope," the Bishop of ROM!)
Ask me how to connect with me in any of 5 Instant Messengers

(Please quote with "gapope wrote...")
-=-
In essentials, unity;
In non-essentials, liberty;
in all things, charity. -- Baxter quoting Augustine
-=-



J>
J> >I know of a couple of good all-you-can-eat Japanese restaurants in
J> Richmond...
J>
J> Sui Sha-Ya (outside entrance, east side of Lansdowne Mall)
J> ==========
J>
J> $9.95 (lunch price) and a well-rounded menu, with western-style
J> booth-seating,
J> or Japanese-style
J>
J> The only drawback, for me, is you're limited to a max of 6 pieces of
J> sashimi(sliced raw fish).
J>
J> ----------------
J>
J> Richmond Sushi (8388 Capstan Way (corner of Capstan Way & Sexsmith
J> Road)
J>
J> $9.95 (lunch) (11:30am - 2:00pm last call)
J>
J> I like that, while they don't serve sashimi plain, they do serve it,
J> unlimited,
J> on top of a pat of Japanese sticky rice.
J>
J> Richmond Sushi has more make(rolls) options than Sui Sha Ya
J>
J> Both restaurants have beef and chicken teriyaki (R.S. sometimes also
J> has salmon
J> teriyaki) on the lunch menu every day, both give you a pot of Green
J> Tea(of
J> course); if you're going as a group, then everyone must have the AYCE
J> special
J> at the table (a la carte ordering is allowed, on top of the AYCE
J> order!)
J>
J> I'm seeking names/locations/recommendations for similar deals in
J> Vancouver
J> itself, preferably near the Drive (Commercial Drive, north of
J> Broadway)
J>
J> I know of only one in Vancouver, that I've not been in yet, E Bei
J> Sushi on
J> Granville Street, at 41st Avenue, it's $10.95 for lunch(everyday)
J>
J> My first preference is a place with lots of sashimi included, and a
J> good
J> variety of rolls (eg. California, Alaska, B.C.) and a variety of other
J> goodies
J> (especially teriyaki)
J>
J> ADVthanksANCE for any personal recommends/descriptions you might have
J> for me,
J> Your friend,
J>
J> <+]::-{(} ("Cyberpope," the Bishop of ROM!)
J> Ask me how to connect with me in any of 5 Instant Messengers
J>
J> (Please quote with "gapope wrote...")
J> -=-
J> In essentials, unity;
J> In non-essentials, liberty;
J> in all things, charity. -- Baxter quoting Augustine
J> -=-
J>
J> --
J> .
J> from gapope(at)vcn(dot)bc(dot)ca << Official Reply Address for Usenet
J> Post
J> .
--
..
from gapope(at)vcn(dot)bc(dot)ca << Official Reply Address for Usenet Post
..

I have no idea why you're talking to yourself as James, George, but do 'either'
of you guys know a place in Vancouver that serves cones? especially ones with
tempura inside?

In article >, says...
>
(James) wrote:
>J> Last week I tried both of them for late night ($11 or $12). They
>J> didn't include sashimi. Everything tasted good in the beginning but
>J> after eating over 30 pieces, it wasn't so great to make me order more.
>
>No worries -- the sushi is usually done with a nice hunk of sashimi on top
>(onigiri-style)
>
>I find that if I make the wasabi+soy dip quite strong(hot) it helps perk up
the
>appetite & taste buds for more!
>
>J> Having so many Chinese managed Sushi places is definately benefiting
>J> the consumer. Quality might even be better than Japanese ran places.
>
>Dunno about that -- I don't think I've had an all-you-can-eat at a
>Japanese-owned restaurant!
>
>J> Have you found others since last fall? Specially interested in ones
>J> around Commercial.
>
>Just one:
>Granville Sushi (W. 10th & Granville, on the east side of Granville); it's a
>daily one for $9.95/lunch and includes a few dim sum items with the
traditional
>Japanese fare.
>
>They're the best for an a la carte order of Goma Ae -- a very large bowlful
and
>fresh & tasty, for $3.95, of the ones I've been to.
>
>There's a place on Davie Street (just 1/2 blk or so west of Granville) that
has
>sushi rolls (California, etc.) for a very cheap price and were tasty enough --
>I forget exactly how much, but it was cheap enough so I felt it'd be worth it
>as an all-you-can-eat alternative, if I only felt like sushi rolls!
>
>I think it was about 20 pieces(small variety) for $4 or something like
>that. . . You order 4 varieties that they make as a long roll, and cut up into
>individual pieces.
>
>Your friend,
>
><+]::-{(} ("Cyberpope," the Bishop of ROM!)
>Ask me how to connect with me in any of 5 Instant Messengers
>
> (Please quote with "gapope wrote...")
>-=-
>In essentials, unity;
>In non-essentials, liberty;
>in all things, charity. -- Baxter quoting Augustine
>-=-
>
>
>
>J>
>J> >I know of a couple of good all-you-can-eat Japanese restaurants in
>J> Richmond...
>J>
>J> Sui Sha-Ya (outside entrance, east side of Lansdowne Mall)
>J> ==========
>J>
>J> $9.95 (lunch price) and a well-rounded menu, with western-style
>J> booth-seating,
>J> or Japanese-style
>J>
>J> The only drawback, for me, is you're limited to a max of 6 pieces of
>J> sashimi(sliced raw fish).
>J>
>J> ----------------
>J>
>J> Richmond Sushi (8388 Capstan Way (corner of Capstan Way & Sexsmith
>J> Road)
>J>
>J> $9.95 (lunch) (11:30am - 2:00pm last call)
>J>
>J> I like that, while they don't serve sashimi plain, they do serve it,
>J> unlimited,
>J> on top of a pat of Japanese sticky rice.
>J>
>J> Richmond Sushi has more make(rolls) options than Sui Sha Ya
>J>
>J> Both restaurants have beef and chicken teriyaki (R.S. sometimes also
>J> has salmon
>J> teriyaki) on the lunch menu every day, both give you a pot of Green
>J> Tea(of
>J> course); if you're going as a group, then everyone must have the AYCE
>J> special
>J> at the table (a la carte ordering is allowed, on top of the AYCE
>J> order!)
>J>
>J> I'm seeking names/locations/recommendations for similar deals in
>J> Vancouver
>J> itself, preferably near the Drive (Commercial Drive, north of
>J> Broadway)
>J>
>J> I know of only one in Vancouver, that I've not been in yet, E Bei
>J> Sushi on
>J> Granville Street, at 41st Avenue, it's $10.95 for lunch(everyday)
>J>
>J> My first preference is a place with lots of sashimi included, and a
>J> good
>J> variety of rolls (eg. California, Alaska, B.C.) and a variety of other
>J> goodies
>J> (especially teriyaki)
>J>
>J> ADVthanksANCE for any personal recommends/descriptions you might have
>J> for me,
>J> Your friend,
>J>
>J> <+]::-{(} ("Cyberpope," the Bishop of ROM!)
>J> Ask me how to connect with me in any of 5 Instant Messengers
>J>
>J> (Please quote with "gapope wrote...")
>J> -=-
>J> In essentials, unity;
>J> In non-essentials, liberty;
>J> in all things, charity. -- Baxter quoting Augustine
>J> -=-
>J>
>J> --
>J> .
>J> from gapope(at)vcn(dot)bc(dot)ca << Official Reply Address for Usenet
>J> Post
>J> .
>--
>.
>from gapope(at)vcn(dot)bc(dot)ca << Official Reply Address for Usenet Post
>.
>

In article >,
in says...
>
>In newsWhLc.80162$Rf.29020@edtnps84,
>J. Frank Parnell > typed:
>
>> FWIW, they're also known as 'handrolls' because the bamboo mat
>is not
>> required since the seaweed is on the outside.
>
>
>The nori (seaweed) is normally on the outside on all rolls, not
>just handrolls.

not around here

**** Post for FREE via your newsreader at post.usenet.com ****

What should you tip at AYCE places? 15% of the total bill or should you tip
something like 5 or 10 cents for each piece you eat?


"J. Frank Parnell" > wrote in message
news:5NjLc.51147$iw3.40321@clgrps13...
> In article >,
> in says...
> >
> >In newsWhLc.80162$Rf.29020@edtnps84,
> >J. Frank Parnell > typed:
> >
> >> FWIW, they're also known as 'handrolls' because the bamboo mat
> >is not
> >> required since the seaweed is on the outside.
> >
> >
> >The nori (seaweed) is normally on the outside on all rolls, not
> >just handrolls.
>
> not around here
>



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What should you tip at AYCE places? 15% of the total bill or should you tip
something like 5 or 10 cents for each piece you eat?


"J. Frank Parnell" > wrote in message
news:5NjLc.51147$iw3.40321@clgrps13...
> In article >,
> in says...
> >
> >In newsWhLc.80162$Rf.29020@edtnps84,
> >J. Frank Parnell > typed:
> >
> >> FWIW, they're also known as 'handrolls' because the bamboo mat
> >is not
> >> required since the seaweed is on the outside.
> >
> >
> >The nori (seaweed) is normally on the outside on all rolls, not
> >just handrolls.
>
> not around here
>



-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=
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Unlimited Download - 19 Seperate Servers - 90,000 groups - Uncensored
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J. Frank Parnell wrote:

>

>>No, don't know any place(I'm assuming Japanese?) that serves cones. . .
>>
>>I had the deep-fried tempura-style ice cream at a place in Langley once (near
>>the main crossroads area, in or next door to a big motel/conference centre)
>
> ok but I hope you realize I was referring to sushi cones not ice cream cones

Those are called temaki or handrolls. The deep fried ones are probably just
makis rolled in tempura batter, fried, and wrapped again. I've had a few of
those.

--
Dan

J. Frank Parnell wrote:

>

>>No, don't know any place(I'm assuming Japanese?) that serves cones. . .
>>
>>I had the deep-fried tempura-style ice cream at a place in Langley once (near
>>the main crossroads area, in or next door to a big motel/conference centre)
>
> ok but I hope you realize I was referring to sushi cones not ice cream cones

Those are called temaki or handrolls. The deep fried ones are probably just
makis rolled in tempura batter, fried, and wrapped again. I've had a few of
those.

--
Dan

"J. Frank Parnell" > wrote in message
news:5NjLc.51147$iw3.40321@clgrps13...
> In article >,
> in says...
> >
> >In newsWhLc.80162$Rf.29020@edtnps84,
> >J. Frank Parnell > typed:
> >
> >> FWIW, they're also known as 'handrolls' because the bamboo mat
> >is not
> >> required since the seaweed is on the outside.
> >
> >
> >The nori (seaweed) is normally on the outside on all rolls, not
> >just handrolls.
>
> not around here
>

IMHO, you need to go to better sushi bars.

"J. Frank Parnell" > wrote in message
news:5NjLc.51147$iw3.40321@clgrps13...
> In article >,
> in says...
> >
> >In newsWhLc.80162$Rf.29020@edtnps84,
> >J. Frank Parnell > typed:
> >
> >> FWIW, they're also known as 'handrolls' because the bamboo mat
> >is not
> >> required since the seaweed is on the outside.
> >
> >
> >The nori (seaweed) is normally on the outside on all rolls, not
> >just handrolls.
>
> not around here
>

IMHO, you need to go to better sushi bars.

"J. Frank Parnell" > wrote in message
news:5NjLc.51147$iw3.40321@clgrps13...
> In article >,
> in says...
> >
> >In newsWhLc.80162$Rf.29020@edtnps84,
> >J. Frank Parnell > typed:
> >
> >> FWIW, they're also known as 'handrolls' because the bamboo mat
> >is not
> >> required since the seaweed is on the outside.
> >
> >
> >The nori (seaweed) is normally on the outside on all rolls, not
> >just handrolls.
>
> not around here
>

Then something unusual is going on in your area.
What Ken Blake said is 100% correct.

Musashi

In article >,
says...
>
>
>"J. Frank Parnell" > wrote in message
>news:5NjLc.51147$iw3.40321@clgrps13...
>> In article >,
>> in says...
>> >
>> >In newsWhLc.80162$Rf.29020@edtnps84,
>> >J. Frank Parnell > typed:
>> >
>> >> FWIW, they're also known as 'handrolls' because the bamboo mat
>> >is not
>> >> required since the seaweed is on the outside.
>> >
>> >
>> >The nori (seaweed) is normally on the outside on all rolls, not
>> >just handrolls.
>>
>> not around here
>>
>
>IMHO, you need to go to better sushi bars.
>
>

that could be why I requested information, so don't get all excited about your
psychic ability

In article >,
says...
>
>
>"J. Frank Parnell" > wrote in message
>news:5NjLc.51147$iw3.40321@clgrps13...
>> In article >,
>> in says...
>> >
>> >In newsWhLc.80162$Rf.29020@edtnps84,
>> >J. Frank Parnell > typed:
>> >
>> >> FWIW, they're also known as 'handrolls' because the bamboo mat
>> >is not
>> >> required since the seaweed is on the outside.
>> >
>> >
>> >The nori (seaweed) is normally on the outside on all rolls, not
>> >just handrolls.
>>
>> not around here
>>
>
>IMHO, you need to go to better sushi bars.
>
>

that could be why I requested information, so don't get all excited about your
psychic ability

In article >,
says...
>
>
>"J. Frank Parnell" > wrote in message
>news:5NjLc.51147$iw3.40321@clgrps13...
>> In article >,
>> in says...
>> >
>> >In newsWhLc.80162$Rf.29020@edtnps84,
>> >J. Frank Parnell > typed:
>> >
>> >> FWIW, they're also known as 'handrolls' because the bamboo mat
>> >is not
>> >> required since the seaweed is on the outside.
>> >
>> >
>> >The nori (seaweed) is normally on the outside on all rolls, not
>> >just handrolls.
>>
>> not around here
>>
>
>Then something unusual is going on in your area.
>What Ken Blake said is 100% correct.
>
>

well in vancouver there is sushi everywhere and the rolls all have the rice on
the outside. I prefer the cones I had in california. I want to find them
here. So far this thread isn't helping.

In article >,
says...
>
>
>"J. Frank Parnell" > wrote in message
>news:5NjLc.51147$iw3.40321@clgrps13...
>> In article >,
>> in says...
>> >
>> >In newsWhLc.80162$Rf.29020@edtnps84,
>> >J. Frank Parnell > typed:
>> >
>> >> FWIW, they're also known as 'handrolls' because the bamboo mat
>> >is not
>> >> required since the seaweed is on the outside.
>> >
>> >
>> >The nori (seaweed) is normally on the outside on all rolls, not
>> >just handrolls.
>>
>> not around here
>>
>
>Then something unusual is going on in your area.
>What Ken Blake said is 100% correct.
>
>

well in vancouver there is sushi everywhere and the rolls all have the rice on
the outside. I prefer the cones I had in california. I want to find them
here. So far this thread isn't helping.

"J. Frank Parnell" > wrote in message
news:WbwLc.53442$iw3.5210@clgrps13...
> In article >,
> says...
> >
> >
>
> well in vancouver there is sushi everywhere and the rolls all have the
rice on
> the outside. I prefer the cones I had in california. I want to find them
> here. So far this thread isn't helping.
>
>

Eh, how about a temaki?

Go w/ it big guy and handrolls will come your way.

PS no one is excited just feeling sorry for you if all the sushi bars serve
Americanized sushi rolls. And in our pet country no less. Sorry I just
couldn't resist being a bit of a troll.

"J. Frank Parnell" > wrote in message
news:WbwLc.53442$iw3.5210@clgrps13...
> In article >,
> says...
> >
> >
>
> well in vancouver there is sushi everywhere and the rolls all have the
rice on
> the outside. I prefer the cones I had in california. I want to find them
> here. So far this thread isn't helping.
>
>

Eh, how about a temaki?

Go w/ it big guy and handrolls will come your way.

PS no one is excited just feeling sorry for you if all the sushi bars serve
Americanized sushi rolls. And in our pet country no less. Sorry I just
couldn't resist being a bit of a troll.

"J. Frank Parnell" > wrote in message
news:WbwLc.53442$iw3.5210@clgrps13...
> In article >,
> says...
> >
> >
> >"J. Frank Parnell" > wrote in message
> >news:5NjLc.51147$iw3.40321@clgrps13...
> >> In article >,
> >> in says...
> >> >
> >> >In newsWhLc.80162$Rf.29020@edtnps84,
> >> >J. Frank Parnell > typed:
> >> >
> >> >> FWIW, they're also known as 'handrolls' because the bamboo mat
> >> >is not
> >> >> required since the seaweed is on the outside.
> >> >
> >> >
> >> >The nori (seaweed) is normally on the outside on all rolls, not
> >> >just handrolls.
> >>
> >> not around here
> >>
> >
> >Then something unusual is going on in your area.
> >What Ken Blake said is 100% correct.
> >
> >
>
> well in vancouver there is sushi everywhere and the rolls all have the
rice on
> the outside. I prefer the cones I had in california. I want to find them
> here. So far this thread isn't helping.
>
I agree that you see rolls with the rice on the outside in many places. This
is called
ura-maki or gyaku-maki meaning reverse rolls. It is not traditional and
frankly I believe
it was probably "invented" in California in the 1980s, around the time that
the "california roll"
was invented.
Traditional nori-maki (seaweed-roll) is either hoso-maki (slim rolls) or
futomaki (fat rolls), with the former being a traditional standard in a
nigiri-zushi presentation, for example 6 nigiri plus 1 hosomaki cut into 6
pieces.
The cones you refer to are Te-maki (hand-rolls) and if you sit at any
sushibar and ask the
itamae to make you one, including what you'd like in it, he will gladly make
it for you.
Te-maki by the way is one of the dinners that a family (or young
people -think Temaki Party)
in Japan might occasionally do, preparing the sushi rice, and several
varieties of "gu" (stuff to go into it) and everyone rolls their own.
Sometimes I do this in my house as well.

Musashi

"J. Frank Parnell" > wrote in message
news:WbwLc.53442$iw3.5210@clgrps13...
> In article >,
> says...
> >
> >
> >"J. Frank Parnell" > wrote in message
> >news:5NjLc.51147$iw3.40321@clgrps13...
> >> In article >,
> >> in says...
> >> >
> >> >In newsWhLc.80162$Rf.29020@edtnps84,
> >> >J. Frank Parnell > typed:
> >> >
> >> >> FWIW, they're also known as 'handrolls' because the bamboo mat
> >> >is not
> >> >> required since the seaweed is on the outside.
> >> >
> >> >
> >> >The nori (seaweed) is normally on the outside on all rolls, not
> >> >just handrolls.
> >>
> >> not around here
> >>
> >
> >Then something unusual is going on in your area.
> >What Ken Blake said is 100% correct.
> >
> >
>
> well in vancouver there is sushi everywhere and the rolls all have the
rice on
> the outside. I prefer the cones I had in california. I want to find them
> here. So far this thread isn't helping.
>
I agree that you see rolls with the rice on the outside in many places. This
is called
ura-maki or gyaku-maki meaning reverse rolls. It is not traditional and
frankly I believe
it was probably "invented" in California in the 1980s, around the time that
the "california roll"
was invented.
Traditional nori-maki (seaweed-roll) is either hoso-maki (slim rolls) or
futomaki (fat rolls), with the former being a traditional standard in a
nigiri-zushi presentation, for example 6 nigiri plus 1 hosomaki cut into 6
pieces.
The cones you refer to are Te-maki (hand-rolls) and if you sit at any
sushibar and ask the
itamae to make you one, including what you'd like in it, he will gladly make
it for you.
Te-maki by the way is one of the dinners that a family (or young
people -think Temaki Party)
in Japan might occasionally do, preparing the sushi rice, and several
varieties of "gu" (stuff to go into it) and everyone rolls their own.
Sometimes I do this in my house as well.

Musashi

Musashi wrote:
>

> Te-maki by the way is one of the dinners that a family (or young
> people -think Temaki Party)
> in Japan might occasionally do, preparing the sushi rice, and several
> varieties of "gu" (stuff to go into it) and everyone rolls their own.
> Sometimes I do this in my house as well.


I was thinking of having a Temaki Party when/if I catch a legal sized
striper this season. I was 3" short of a keeper last Saturday. DOH!
I would probably buy some other fish and roe to make things interesting.

What other items (gu) are used?

--
Dan

Musashi wrote:
>

> Te-maki by the way is one of the dinners that a family (or young
> people -think Temaki Party)
> in Japan might occasionally do, preparing the sushi rice, and several
> varieties of "gu" (stuff to go into it) and everyone rolls their own.
> Sometimes I do this in my house as well.


I was thinking of having a Temaki Party when/if I catch a legal sized
striper this season. I was 3" short of a keeper last Saturday. DOH!
I would probably buy some other fish and roe to make things interesting.

What other items (gu) are used?

--
Dan

"Dan Logcher" > wrote in message
...
> Musashi wrote:
> >
>
> > Te-maki by the way is one of the dinners that a family (or young
> > people -think Temaki Party)
> > in Japan might occasionally do, preparing the sushi rice, and several
> > varieties of "gu" (stuff to go into it) and everyone rolls their own.
> > Sometimes I do this in my house as well.
>
>
> I was thinking of having a Temaki Party when/if I catch a legal sized
> striper this season. I was 3" short of a keeper last Saturday. DOH!

AHH!! So close..yet so far...
I am planning to go out for Fluke in the next week or so, unfortunately
NY reduced the limit from 7 last year to 3 this year. Oh well.
A piece of engawa with momiji oroshi, negi and ponzu makes it all
worthwhile...

> I would probably buy some other fish and roe to make things interesting.
> What other items (gu) are used?
> Dan

-Maguro, Shirozakana (Striped bass,fluke, etc), Hamachi, Unagi
I like to have at least 2 species, more is better.
-Ikura- (put some in a small bowl and mix with just a bit of sake)
-Tamago (cut into strips like on a chirashi)
-Kyuuri (Japanese cucumber cut into little sticks)
-Green Shiso (probably can use Red Shiso as well, just choose small to
medium size
leaves cause the big ones are already tough)
-Shirogoma (white sesame seeds-optional- heat them up in a pan, sprinkle to
taste)

This is a typical Te-maki.
For the fish, just about any sushi neta is ok, and I have used stuff like
Uni
and Shiokara on ocassion.
For the vegetables, I have used Kaiware Daikon (Daikon sprouts?) also.

Musashi

"Dan Logcher" > wrote in message
...
> Musashi wrote:
> >
>
> > Te-maki by the way is one of the dinners that a family (or young
> > people -think Temaki Party)
> > in Japan might occasionally do, preparing the sushi rice, and several
> > varieties of "gu" (stuff to go into it) and everyone rolls their own.
> > Sometimes I do this in my house as well.
>
>
> I was thinking of having a Temaki Party when/if I catch a legal sized
> striper this season. I was 3" short of a keeper last Saturday. DOH!

AHH!! So close..yet so far...
I am planning to go out for Fluke in the next week or so, unfortunately
NY reduced the limit from 7 last year to 3 this year. Oh well.
A piece of engawa with momiji oroshi, negi and ponzu makes it all
worthwhile...

> I would probably buy some other fish and roe to make things interesting.
> What other items (gu) are used?
> Dan

-Maguro, Shirozakana (Striped bass,fluke, etc), Hamachi, Unagi
I like to have at least 2 species, more is better.
-Ikura- (put some in a small bowl and mix with just a bit of sake)
-Tamago (cut into strips like on a chirashi)
-Kyuuri (Japanese cucumber cut into little sticks)
-Green Shiso (probably can use Red Shiso as well, just choose small to
medium size
leaves cause the big ones are already tough)
-Shirogoma (white sesame seeds-optional- heat them up in a pan, sprinkle to
taste)

This is a typical Te-maki.
For the fish, just about any sushi neta is ok, and I have used stuff like
Uni
and Shiokara on ocassion.
For the vegetables, I have used Kaiware Daikon (Daikon sprouts?) also.

Musashi

Musashi wrote:

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

>

> AHH!! So close..yet so far...


Yeah, and it was fat one too.

> I am planning to go out for Fluke in the next week or so, unfortunately
> NY reduced the limit from 7 last year to 3 this year. Oh well.


MA still has 7 at 16.5". They upped the bag limit on stripers to 2 per day
at 28" or larger. I would be happy with 1 at 28" or larger

> A piece of engawa with momiji oroshi, negi and ponzu makes it all
> worthwhile...


I cut out a nice chunk for sushi/sashimi, and give some of the filets to
family and friends (if it's a big one).

>>What other items (gu) are used?
>

> -Maguro, Shirozakana (Striped bass,fluke, etc), Hamachi, Unagi
> I like to have at least 2 species, more is better.
> -Ikura- (put some in a small bowl and mix with just a bit of sake)
> -Tamago (cut into strips like on a chirashi)
> -Kyuuri (Japanese cucumber cut into little sticks)
> -Green Shiso (probably can use Red Shiso as well, just choose small to
> medium size
> leaves cause the big ones are already tough)
> -Shirogoma (white sesame seeds-optional- heat them up in a pan, sprinkle to
> taste)


I can get all that. I do have red shiso growing now. The weather around
here hasn't been very hot and sunny yet, so the leaves haven't toughened
at all.


> This is a typical Te-maki.
> For the fish, just about any sushi neta is ok, and I have used stuff like
> Uni and Shiokara on ocassion.
> For the vegetables, I have used Kaiware Daikon (Daikon sprouts?) also.

Sprouts! Good idea. One sushi bar sometimes puts daikon sprouts on top
of a nigiri, wrapped with a band of nori.

--
Dan

Musashi wrote:

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

>

> AHH!! So close..yet so far...


Yeah, and it was fat one too.

> I am planning to go out for Fluke in the next week or so, unfortunately
> NY reduced the limit from 7 last year to 3 this year. Oh well.


MA still has 7 at 16.5". They upped the bag limit on stripers to 2 per day
at 28" or larger. I would be happy with 1 at 28" or larger

> A piece of engawa with momiji oroshi, negi and ponzu makes it all
> worthwhile...


I cut out a nice chunk for sushi/sashimi, and give some of the filets to
family and friends (if it's a big one).

>>What other items (gu) are used?
>

> -Maguro, Shirozakana (Striped bass,fluke, etc), Hamachi, Unagi
> I like to have at least 2 species, more is better.
> -Ikura- (put some in a small bowl and mix with just a bit of sake)
> -Tamago (cut into strips like on a chirashi)
> -Kyuuri (Japanese cucumber cut into little sticks)
> -Green Shiso (probably can use Red Shiso as well, just choose small to
> medium size
> leaves cause the big ones are already tough)
> -Shirogoma (white sesame seeds-optional- heat them up in a pan, sprinkle to
> taste)


I can get all that. I do have red shiso growing now. The weather around
here hasn't been very hot and sunny yet, so the leaves haven't toughened
at all.


> This is a typical Te-maki.
> For the fish, just about any sushi neta is ok, and I have used stuff like
> Uni and Shiokara on ocassion.
> For the vegetables, I have used Kaiware Daikon (Daikon sprouts?) also.

Sprouts! Good idea. One sushi bar sometimes puts daikon sprouts on top
of a nigiri, wrapped with a band of nori.

--
Dan

In news:5NjLc.51147$iw3.40321@clgrps13,
J. Frank Parnell > typed:

> In article >,
> in says...
>>
>>In newsWhLc.80162$Rf.29020@edtnps84,
>>J. Frank Parnell > typed:
>>
>>> FWIW, they're also known as 'handrolls' because the bamboo
mat is
>>> not required since the seaweed is on the outside.
>>
>>
>>The nori (seaweed) is normally on the outside on all rolls, not
>>just handrolls.
>
> not around here


OK, but then you're going to non-traditional places. It's
certainly true that there are many places in the US which seem to
prefer putting the rice on the outside. I don't know where this
style arose (perhaps in the US), but I don't think they do it in
Japan. At least I don't recall ever seeing it in Japan when I was
there about 25 years ago.

--
Ken Blake
Please reply to the newsgroup

In news:5NjLc.51147$iw3.40321@clgrps13,
J. Frank Parnell > typed:

> In article >,
> in says...
>>
>>In newsWhLc.80162$Rf.29020@edtnps84,
>>J. Frank Parnell > typed:
>>
>>> FWIW, they're also known as 'handrolls' because the bamboo
mat is
>>> not required since the seaweed is on the outside.
>>
>>
>>The nori (seaweed) is normally on the outside on all rolls, not
>>just handrolls.
>
> not around here


OK, but then you're going to non-traditional places. It's
certainly true that there are many places in the US which seem to
prefer putting the rice on the outside. I don't know where this
style arose (perhaps in the US), but I don't think they do it in
Japan. At least I don't recall ever seeing it in Japan when I was
there about 25 years ago.

--
Ken Blake
Please reply to the newsgroup

In news:WbwLc.53442$iw3.5210@clgrps13,
J. Frank Parnell > typed:

> well in vancouver there is sushi everywhere and the rolls all
have
> the rice on the outside. I prefer the cones I had in
california. I
> want to find them here. So far this thread isn't helping.



The cones are called "temaki" or "hand rolls." Regardless of what
they may or may not list on the menu, I've never seen a sushi bar
that wouldn't make any kind of temaki you wanted if you just ask
for it.

--
Ken Blake
Please reply to the newsgroup

In news:WbwLc.53442$iw3.5210@clgrps13,
J. Frank Parnell > typed:

> well in vancouver there is sushi everywhere and the rolls all
have
> the rice on the outside. I prefer the cones I had in
california. I
> want to find them here. So far this thread isn't helping.



The cones are called "temaki" or "hand rolls." Regardless of what
they may or may not list on the menu, I've never seen a sushi bar
that wouldn't make any kind of temaki you wanted if you just ask
for it.

--
Ken Blake
Please reply to the newsgroup

"Ken Blake" > wrote in message
...
> In news:5NjLc.51147$iw3.40321@clgrps13,
> J. Frank Parnell > typed:
>
> > In article >,
> > in says...
> >>
> >>In newsWhLc.80162$Rf.29020@edtnps84,
> >>J. Frank Parnell > typed:
> >>
> >>> FWIW, they're also known as 'handrolls' because the bamboo
> mat is
> >>> not required since the seaweed is on the outside.
> >>
> >>
> >>The nori (seaweed) is normally on the outside on all rolls, not
> >>just handrolls.
> >
> > not around here
>
>
> OK, but then you're going to non-traditional places. It's
> certainly true that there are many places in the US which seem to
> prefer putting the rice on the outside. I don't know where this
> style arose (perhaps in the US), but I don't think they do it in
> Japan. At least I don't recall ever seeing it in Japan when I was
> there about 25 years ago.
>
> --
> Ken Blake

Yes you would not have seen a reverse roll in Japan 25 years ago.
You won't see it now either except in some trendy restaurants
that are serving "radical" sushi.
On a 2003 TV food show I saw, the chef made a California Roll and did the
rice-on-the-outside thing, and the Japanese celebrity guests on the show
all oohed and aahed at the novelty.
One has to appreciate that to an average Japanese person, this is like an
American person
watching someone butter the underside of his toast. Something totally
different from what
has been ingrained in the mind since childhood.

Musashi

"Ken Blake" > wrote in message
...
> In news:5NjLc.51147$iw3.40321@clgrps13,
> J. Frank Parnell > typed:
>
> > In article >,
> > in says...
> >>
> >>In newsWhLc.80162$Rf.29020@edtnps84,
> >>J. Frank Parnell > typed:
> >>
> >>> FWIW, they're also known as 'handrolls' because the bamboo
> mat is
> >>> not required since the seaweed is on the outside.
> >>
> >>
> >>The nori (seaweed) is normally on the outside on all rolls, not
> >>just handrolls.
> >
> > not around here
>
>
> OK, but then you're going to non-traditional places. It's
> certainly true that there are many places in the US which seem to
> prefer putting the rice on the outside. I don't know where this
> style arose (perhaps in the US), but I don't think they do it in
> Japan. At least I don't recall ever seeing it in Japan when I was
> there about 25 years ago.
>
> --
> Ken Blake

Yes you would not have seen a reverse roll in Japan 25 years ago.
You won't see it now either except in some trendy restaurants
that are serving "radical" sushi.
On a 2003 TV food show I saw, the chef made a California Roll and did the
rice-on-the-outside thing, and the Japanese celebrity guests on the show
all oohed and aahed at the novelty.
One has to appreciate that to an average Japanese person, this is like an
American person
watching someone butter the underside of his toast. Something totally
different from what
has been ingrained in the mind since childhood.

Musashi

"Dan Logcher" > wrote in message
...
> Musashi wrote:
>
> > "Dan Logcher" > wrote in message
> > ...
>
> > AHH!! So close..yet so far...
>
> Yeah, and it was fat one too.
>
> > I am planning to go out for Fluke in the next week or so, unfortunately
> > NY reduced the limit from 7 last year to 3 this year. Oh well.
>
>
> MA still has 7 at 16.5". They upped the bag limit on stripers to 2 per
day
> at 28" or larger. I would be happy with 1 at 28" or larger
>

The silly thing is that NY with its 3 fish 17.5" limit shares alot of the
same
fluke fishing waters as NJ with its 8 fish 17" limit.
And we wont even get into the commercial dragnetters with
their all-you-can-catch and 16 inch size limit.

As for stripers...I'd be happy with one 28 incher as well.


> > A piece of engawa with momiji oroshi, negi and ponzu makes it all
> > worthwhile...
>
>
> I cut out a nice chunk for sushi/sashimi, and give some of the filets to
> family and friends (if it's a big one).
>
> >>What other items (gu) are used?
> >
>
> > -Maguro, Shirozakana (Striped bass,fluke, etc), Hamachi, Unagi
> > I like to have at least 2 species, more is better.
> > -Ikura- (put some in a small bowl and mix with just a bit of sake)
> > -Tamago (cut into strips like on a chirashi)
> > -Kyuuri (Japanese cucumber cut into little sticks)
> > -Green Shiso (probably can use Red Shiso as well, just choose small to
> > medium size
> > leaves cause the big ones are already tough)
> > -Shirogoma (white sesame seeds-optional- heat them up in a pan, sprinkle
to
> > taste)
>
>
> I can get all that. I do have red shiso growing now. The weather around
> here hasn't been very hot and sunny yet, so the leaves haven't toughened
> at all.
>

It's been fairly cool here in NY this year as well, but the largest leaves
on my
green shiso are well beyond prime for eating.

> > This is a typical Te-maki.
> > For the fish, just about any sushi neta is ok, and I have used stuff
like
> > Uni and Shiokara on ocassion.
> > For the vegetables, I have used Kaiware Daikon (Daikon sprouts?) also.
>
> Sprouts! Good idea. One sushi bar sometimes puts daikon sprouts on top
> of a nigiri, wrapped with a band of nori.
>

Yes, I've had that but it's not all that common.

Musashi

"Dan Logcher" > wrote in message
...
> Musashi wrote:
>
> > "Dan Logcher" > wrote in message
> > ...
>
> > AHH!! So close..yet so far...
>
> Yeah, and it was fat one too.
>
> > I am planning to go out for Fluke in the next week or so, unfortunately
> > NY reduced the limit from 7 last year to 3 this year. Oh well.
>
>
> MA still has 7 at 16.5". They upped the bag limit on stripers to 2 per
day
> at 28" or larger. I would be happy with 1 at 28" or larger
>

The silly thing is that NY with its 3 fish 17.5" limit shares alot of the
same
fluke fishing waters as NJ with its 8 fish 17" limit.
And we wont even get into the commercial dragnetters with
their all-you-can-catch and 16 inch size limit.

As for stripers...I'd be happy with one 28 incher as well.


> > A piece of engawa with momiji oroshi, negi and ponzu makes it all
> > worthwhile...
>
>
> I cut out a nice chunk for sushi/sashimi, and give some of the filets to
> family and friends (if it's a big one).
>
> >>What other items (gu) are used?
> >
>
> > -Maguro, Shirozakana (Striped bass,fluke, etc), Hamachi, Unagi
> > I like to have at least 2 species, more is better.
> > -Ikura- (put some in a small bowl and mix with just a bit of sake)
> > -Tamago (cut into strips like on a chirashi)
> > -Kyuuri (Japanese cucumber cut into little sticks)
> > -Green Shiso (probably can use Red Shiso as well, just choose small to
> > medium size
> > leaves cause the big ones are already tough)
> > -Shirogoma (white sesame seeds-optional- heat them up in a pan, sprinkle
to
> > taste)
>
>
> I can get all that. I do have red shiso growing now. The weather around
> here hasn't been very hot and sunny yet, so the leaves haven't toughened
> at all.
>

It's been fairly cool here in NY this year as well, but the largest leaves
on my
green shiso are well beyond prime for eating.

> > This is a typical Te-maki.
> > For the fish, just about any sushi neta is ok, and I have used stuff
like
> > Uni and Shiokara on ocassion.
> > For the vegetables, I have used Kaiware Daikon (Daikon sprouts?) also.
>
> Sprouts! Good idea. One sushi bar sometimes puts daikon sprouts on top
> of a nigiri, wrapped with a band of nori.
>

Yes, I've had that but it's not all that common.

Musashi

Musashi wrote:

> "Dan Logcher" > wrote in message
> ...
>
> The silly thing is that NY with its 3 fish 17.5" limit shares alot of the
> same fluke fishing waters as NJ with its 8 fish 17" limit.
> And we wont even get into the commercial dragnetters with
> their all-you-can-catch and 16 inch size limit.


MA lowered their size limit since every state south of us has
28" minimum. They recently upped the bag limit to 2 as of last
year I think.


> As for stripers...I'd be happy with one 28 incher as well.


My largest has been 37", I'm hoping to top that.. but who knows
when that will happen.

Commercial limit 34" and 30 bag limit. I've never caught more
than 10 stripers (none of legal size) in a night.. let alone
30 34"+ keepers.

> It's been fairly cool here in NY this year as well, but the largest leaves
> on my green shiso are well beyond prime for eating.


Oh I thought it was only a problem with the red variety.

> Yes, I've had that but it's not all that common.

But diakon sprout are common enough for me to find, right?

--
Dan

Musashi wrote:

> "Dan Logcher" > wrote in message
> ...
>
> The silly thing is that NY with its 3 fish 17.5" limit shares alot of the
> same fluke fishing waters as NJ with its 8 fish 17" limit.
> And we wont even get into the commercial dragnetters with
> their all-you-can-catch and 16 inch size limit.


MA lowered their size limit since every state south of us has
28" minimum. They recently upped the bag limit to 2 as of last
year I think.


> As for stripers...I'd be happy with one 28 incher as well.


My largest has been 37", I'm hoping to top that.. but who knows
when that will happen.

Commercial limit 34" and 30 bag limit. I've never caught more
than 10 stripers (none of legal size) in a night.. let alone
30 34"+ keepers.

> It's been fairly cool here in NY this year as well, but the largest leaves
> on my green shiso are well beyond prime for eating.


Oh I thought it was only a problem with the red variety.

> Yes, I've had that but it's not all that common.

But diakon sprout are common enough for me to find, right?

--
Dan

"Dan Logcher" > wrote in message
...
> Musashi wrote:
>
> > "Dan Logcher" > wrote in message
> > ...
> >
> > The silly thing is that NY with its 3 fish 17.5" limit shares alot of
the
> > same fluke fishing waters as NJ with its 8 fish 17" limit.
> > And we wont even get into the commercial dragnetters with
> > their all-you-can-catch and 16 inch size limit.
>
>
> MA lowered their size limit since every state south of us has
> 28" minimum. They recently upped the bag limit to 2 as of last
> year I think.
>
>
> > As for stripers...I'd be happy with one 28 incher as well.
>
>
> My largest has been 37", I'm hoping to top that.. but who knows
> when that will happen.
>

Thats not bad. Released? Mounted? Eaten?

> Commercial limit 34" and 30 bag limit. I've never caught more
> than 10 stripers (none of legal size) in a night.. let alone
> 30 34"+ keepers.
>
Yes its hard to imagine.

> > It's been fairly cool here in NY this year as well, but the largest
leaves
> > on my green shiso are well beyond prime for eating.
>
> Oh I thought it was only a problem with the red variety.
>

Definitely a problem with both green and red.
By late August when the flower buds start appearing my wife makes
tsukemono out of them.

> > Yes, I've had that but it's not all that common.
>
> But diakon sprout are common enough for me to find, right?
>

Yes I can buy them at the Japanese food stores as well as the nearby
local Korean run grocery.

"Dan Logcher" > wrote in message
...
> Musashi wrote:
>
> > "Dan Logcher" > wrote in message
> > ...
> >
> > The silly thing is that NY with its 3 fish 17.5" limit shares alot of
the
> > same fluke fishing waters as NJ with its 8 fish 17" limit.
> > And we wont even get into the commercial dragnetters with
> > their all-you-can-catch and 16 inch size limit.
>
>
> MA lowered their size limit since every state south of us has
> 28" minimum. They recently upped the bag limit to 2 as of last
> year I think.
>
>
> > As for stripers...I'd be happy with one 28 incher as well.
>
>
> My largest has been 37", I'm hoping to top that.. but who knows
> when that will happen.
>

Thats not bad. Released? Mounted? Eaten?

> Commercial limit 34" and 30 bag limit. I've never caught more
> than 10 stripers (none of legal size) in a night.. let alone
> 30 34"+ keepers.
>
Yes its hard to imagine.

> > It's been fairly cool here in NY this year as well, but the largest
leaves
> > on my green shiso are well beyond prime for eating.
>
> Oh I thought it was only a problem with the red variety.
>

Definitely a problem with both green and red.
By late August when the flower buds start appearing my wife makes
tsukemono out of them.

> > Yes, I've had that but it's not all that common.
>
> But diakon sprout are common enough for me to find, right?
>

Yes I can buy them at the Japanese food stores as well as the nearby
local Korean run grocery.

"Dan Logcher" > wrote in message
...
> Musashi wrote:
>
> > "Dan Logcher" > wrote in message
> > ...
> >
> > The silly thing is that NY with its 3 fish 17.5" limit shares alot of
the
> > same fluke fishing waters as NJ with its 8 fish 17" limit.
> > And we wont even get into the commercial dragnetters with
> > their all-you-can-catch and 16 inch size limit.
>
>
> MA lowered their size limit since every state south of us has
> 28" minimum. They recently upped the bag limit to 2 as of last
> year I think.
>
>
> > As for stripers...I'd be happy with one 28 incher as well.
>
>
> My largest has been 37", I'm hoping to top that.. but who knows
> when that will happen.
>

Thats not bad. Released? Mounted? Eaten?

> Commercial limit 34" and 30 bag limit. I've never caught more
> than 10 stripers (none of legal size) in a night.. let alone
> 30 34"+ keepers.
>
Yes its hard to imagine.

> > It's been fairly cool here in NY this year as well, but the largest
leaves
> > on my green shiso are well beyond prime for eating.
>
> Oh I thought it was only a problem with the red variety.
>

Definitely a problem with both green and red.
By late August when the flower buds start appearing my wife makes
tsukemono out of them.

> > Yes, I've had that but it's not all that common.
>
> But diakon sprout are common enough for me to find, right?
>

Yes I can buy them at the Japanese food stores as well as the nearby
local Korean run grocery.

Musashi wrote:

> "Dan Logcher" > wrote in message
> ...
>
>>
>>My largest has been 37", I'm hoping to top that.. but who knows
>>when that will happen.
>
> Thats not bad. Released? Mounted? Eaten?


Eaten! I fish to eat.

>>Oh I thought it was only a problem with the red variety.
>
> Definitely a problem with both green and red.
> By late August when the flower buds start appearing my wife makes
> tsukemono out of them.


I think you've mentioned this before. Is this a maki of some sort?
Or am I thinking of seomthing else?

--
Dan

Musashi wrote:

> "Dan Logcher" > wrote in message
> ...
>
>>
>>My largest has been 37", I'm hoping to top that.. but who knows
>>when that will happen.
>
> Thats not bad. Released? Mounted? Eaten?


Eaten! I fish to eat.

>>Oh I thought it was only a problem with the red variety.
>
> Definitely a problem with both green and red.
> By late August when the flower buds start appearing my wife makes
> tsukemono out of them.


I think you've mentioned this before. Is this a maki of some sort?
Or am I thinking of seomthing else?

--
Dan

"Dan Logcher" > wrote in message
...
> Musashi wrote:
>
> > "Dan Logcher" > wrote in message
> > ...
> >
> >>
> >>My largest has been 37", I'm hoping to top that.. but who knows
> >>when that will happen.
> >
> > Thats not bad. Released? Mounted? Eaten?
>
>
> Eaten! I fish to eat.
>

Me too.


> >>Oh I thought it was only a problem with the red variety.
> >
> > Definitely a problem with both green and red.
> > By late August when the flower buds start appearing my wife makes
> > tsukemono out of them.
>
>
> I think you've mentioned this before. Is this a maki of some sort?
> Or am I thinking of seomthing else?
>

The little seed (flower?) buds are stripped from the stem and
they are salted. Not sure what else she may do with them.
I sprinkle them on my rice sometimes. Sometimes she puts them
in the center of a Omusubi/Onigiri.
You "could" make a maki with them if you wanted.

Musashi