Comments on: EATSUSHI.COM

EATSUSHI.COM

joelf — Thu, 25 Nov 2004 23:31:15 -0800

Learn to make sushi with online videos. Chef Hyday, professional sushi chef, & amateur tv personality will guide you through step by step. You will learn everything from how to prepare the raw fish, proper manners, different types of sushi, (win media links) and of course how to make rolled sushi. He covers it all, from the California roll to the complicated rainbow roll, he'll guide you through every step. I almost feel guilty watching it, it's almost like revealing the secrets to a magic trick. An invaluable resource for anyone who might be interested in learning to roll their own sushi at home.

By: Smart Dalek

Smart Dalek — Thu, 25 Nov 2004 23:53:00 -0800

Thanks, joelf...YOU WAITED UNTIL I CLEANED OUT & BAKED AN ENTIRE TURKEY TO REMIND ME THAT I HAD A ROLLING MAT AND RICE PADDLE IN MY KITCHEN DRAWER. I COULD'VE MADE THANKSGIVING DINNER REALLY SPECIAL...But who am I kidding? The links are still precious in any case. Thanks!

By: astern

astern — Thu, 25 Nov 2004 23:56:48 -0800

He mentioned that most wasabi is not made from true Japanese horseradish as it's costlier than tuna. Does anyone know what it is made from? Andrew P.S. Glad to finally be a member. I <3 the Filter.

By: nightchrome

nightchrome — Fri, 26 Nov 2004 00:17:37 -0800

Americans eat way more sushi than Japanese do. It's kind of creepy, actually.

By: Plinko

Plinko — Fri, 26 Nov 2004 00:37:55 -0800

Thanks for these videos. I'll never actually bother to prepare any of it (especially since I'm friends with a sushi chef), but it's fun to know/watch.

By: beetsuits

beetsuits — Fri, 26 Nov 2004 00:38:19 -0800

"The powdered wasabi is made mainly from seiyo-wasabi (western horse radish) powder, mustard powder, and food colorings." according to about.com.

By: three blind mice

three blind mice — Fri, 26 Nov 2004 00:47:30 -0800

In Japan, sushi restaurants cannot get a license to operate unless they have a trained sushi chef with at least three years of experience and a government certificate of competence. Chefs' training includes identification of unhealthy fish and proper treatment of all kinds of fish. there are two main kinds of parasites to look out for: liver flukes and nematodes.

By: planetkyoto

planetkyoto — Fri, 26 Nov 2004 02:50:02 -0800

Already posted by our favorite gourmand last year, although it is tricky to find out these things. The Metafilter search engine is a bit persnickety. The ol' gal likes it if you enter the domain name as eatsushi.com rather than with the "www" or "http" up front. You young'uns take note.

By: nola

nola — Fri, 26 Nov 2004 05:42:15 -0800

thx for the tip, i have seen the sorrow the double post can bring :)

By: grimcity

grimcity — Fri, 26 Nov 2004 07:28:22 -0800

Sashimi for me, please! Well, maybe not lobster sashimi (link from a MeFi user, can't remember who).

By: u.n. owen

u.n. owen — Fri, 26 Nov 2004 12:37:02 -0800

The whole "lobsters scream when they're cooked" thing is a misinterpretation, anyhow. They don't have any "voice" to begin with, IIRC it's air escaping from their shells and producing a tone.

By: dirtynumbangelboy

dirtynumbangelboy — Fri, 26 Nov 2004 14:57:41 -0800

You are indeed correct, Owen.

By: lorbus

lorbus — Sat, 27 Nov 2004 00:46:59 -0800

Toro nigiri temaki makes my day.

By: grimcity

grimcity — Sat, 27 Nov 2004 10:10:00 -0800

u.n. owen, there's no screaming lobster in the link.