General Discussion

Sushi

Sashimi/Sushi -- educate my palate, please. Need your help!

Share:

General Discussion 25

Sashimi/Sushi -- educate my palate, please. Need your help!

Jay | Oct 27, 2005 11:10 PM

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.

Thanks in advance.

Want to stay up to date with this post?

Recommended From Chowhound