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educational tour of sashimi/sushi

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educational tour of sashimi/sushi

Jay | Oct 27, 2005 11:14 PM

Hello --

I've posted this on the General Board (pasted and link below) and am looking for specific suggestions for LA here. Thanks!

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Hi,

I'm not a stranger to Japanese restaurants, Japanese cuisine being probably my most frequented Asian cuisine, next to Chinese. And I'm certainly not a stranger to sashimi and sushi, having eaten a fair amount of it throughout the years.

Yet I feel like there has always been something I've been missing, something I'm not getting about sashimi in general: I've never CRAVED it, the way I've craved carne asada, for example, or a great bowl of perfectly-focussed wonton soup.

My question is, therefore, WHAT AM I MISSING or WHAT AM I NOT GETTING ABOUT RAW FISH?

Too often, when I think about sashimi, I can only think about the taste of the soy sauce and the wasabi, never the fish or the clam or the squid. I hope somebody can tell me what it is I *should* be looking for when eating these morsels of sashimi.

Right now, I'm lost -- or rather, I feel like I've lost something, only I don't know what it is I've lost exactly.

Can anyone point me to a "theory"/"vocabulary" of sashimi that I can use to educate my palate? I'd like to have an overview of sashimi and then venture out into the great sashimi-yond. I live in LA currently, and I'll post this on the local board as well, hoping to get suggestions for my educational tour of sashimi.

Link: http://www.chowhound.com/topics/show/...

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