lori lee

There is a sushi spot called Sagami in Collingswood NJ (Philly/So
Jersey area) that serves the single best mirugai dish I have ever
eaten. It is listed as an appetizer special, but they always have. It
is simply 1/2 dozen pieces extremely fresh, thinly sliced, but not
paper thin, geoduck marinated in ponzu. The crunch, the briny flavor,
and the citrus of the ponzu are an amazing flavor combo.

Oysters over most clams any day. I'm partial to Gulf, FLA &
Chesapeake oysters.
Can't tolerate little neck, cherrystone or Manila clams.
Strangely, love steamer clams (cooked), and geoduck and most raw clams
used in sushi.


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klc lewis

Just north of Green Bay. I understand that Origami downtown in Minnie is
supposed to be excellent. Used to drive a big truck through there often, but
couldn't stop. I have road trips in my mind... lol

--
KLC Lewis

WISCONSIN
Where It's So Cool Outside, Nobody Stays Indoors Napping
www.KLCLewisStudios.com

klc lewis

Cool, thanks! When we lived in California, I had a favorite sushi bar that I
frequented two or more times per week, and they used to make very special
dishes for me. Free Japanese lessons to boot. I soooooo miss it. Which of
these do you recommend? Remember that it's a solid 6-7 hour drive for me to
get there, so it has to be worth the trip. ;-)

gerry

On 2009-11-11 20:19:10 -0800, "KLC Lewis" <nospam@spamless.com> said:


Interesting. The name and location?
--
Dogmatism kills jazz. Iconoclasm kills rock. Rock dulls scissors.

klc lewis

At the time, it was "Tsunami" at the Marina Pacifica mall area, by West
Marine and Mimi's Cafe. This was some 6 or more years ago. We returned for a
visit a couple or few years ago and it had changed. My itamae was gone, as
was anyone else I knew. Koi in Seal Beach was better, but also more
expensive and I didn't have the personal relationship with them.

--
KLC Lewis

WISCONSIN
Where It's So Cool Outside, Nobody Stays Indoors Napping
www.KLCLewisStudios.com

nanzi

I saw a show, may have been Dirty Jobs, about harvesting them. Hard
work and dirty. This was a farm in the water where they grew them.
Very interesting. Have never seen them here on the east coast, but if
I ever do......be sure I will try them. They said they are called
'gooeyducks'.

ken blake

Mirugai and torigai are very different (torigai is much more tender)
but both are among my favorites.

Alas, neither is hardly ever available here in Tucson.

--
Ken Blake
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ken blake

I've said this here before, but not recently, so I'll repeat it: very
often in the US, in my view the neta on nigiri is made considerably
too large, so that it doesn't fit into the mouth and you have to
either stuff your mouth, or bite it and risk its falling apart
(regardless of whether it's mirugai or something else).

That's one of the big problems with oversized nigiri; the other two
problems are the wrong fish-to-rice ratio, and the inability to have
as many different kinds of nigiri as I want at one meal. So I am in
favor of small enough pieces of neta to easily fit the entire nigiri
into the mouth at once. As far as I know, those smaller pieces are
much more traditional than the big ones.

--
Ken Blake
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gerry

On 2009-11-18 10:08:41 -0800, Wilson <Pyde_piper@excite.com> said:

I think that whether in Japan or in the US, the size of a portion is
subject to individual preference. I've had nigiri in both places, and
in many sites in each and found no consistent size marker. I have,
though, found the largest and most cumbersome in the US.

Perhaps those dining on TV were petite young ladies who would have had
problems with an "average sized" piece of sushi (whatever that might
be).

I also have only seen a particularly feature in the US: a quite small
rice block (about the size of a finger but maybe under 2 inches long,
on top of which there is a piece of fish draping over the far ends by
half inch or more and sometimes an all four sides by as much. It's
wierd. Loyalists considered it good because there was so much fish per
piece, in theory.
--
Dogmatism kills jazz. Iconoclasm kills rock. Rock dulls scissors.

james silverton

I know sushi was originally finger food and you could hold a piece with
your fingers while biting off a mouthful. I also know that large
helpings look good but I prefer to use chopsticks and I find it hard to
bite off a piece while holding a helping with them. Chewy things like
octopus are particularly difficult.

--

James Silverton
Potomac, Maryland

Email, with obvious alterations: not.jim.silverton.at.verizon.not