Jump to content
BANGKOK
Sign in to follow this  
Jingthing

How Old Were You When You First Tasted Raw Fish Sushi?

  

59 members have voted

You do not have permission to vote in this poll, or see the poll results. Please sign in or register to vote in this poll.

Recommended Posts

Don't ask me why but I was thinking about when I first tasted sushi and how it was later for me than for many other types of food. The reason is that when I was very young I had barely even heard of sushi, much less being exposed to it. Then I moved to San Francisco, ha ha ... So I didn't even try sushi until about age 23. Kind of late. I imagine most younger people are trying it much earlier now.

Share this post


Link to post
Share on other sites

My nephew has been eating sushi since he was about 7, I guess I was about 18. I think it depends on the person tbh, jing. some people are really put off by the idea of eating uncooked fish.

Share this post


Link to post
Share on other sites

I was just a little younger than you, maybe 20, and it was also in San Francisco. I thought the sushi back in the 70's in California was not very good. When express shipping became economically practicable for fresh food, the sushi in the mainland U.S. vastly improved. The fish for sushi is much better off the Hawaiian and Australian coasts, although most of it still ends up in Japan. I didn't appreciate sushi until I moved to Hawaii in 1985. By the time I returned to California, Nobu Matsuhisa had set the standard for sushi restaurants in America.

Share this post


Link to post
Share on other sites

I think HAMACHI would probably be on my desired last meal list.

I recently watched this food show featuring a master sushi chef. It was rather revealing. Apparently, the RICE is much more important than most of us realize. According to this master chef, it takes YEARS for a master sushi chef to train in getting the rice exactly right and they don't even get to work on the fish until that part is over.

Edited by Jingthing

Share this post


Link to post
Share on other sites

I believe sushi/sashimi chefs are not permitted to use perfumed deodorant or cologne, nor soap for hand washing. A clear alcohol is poured over the hands and ignited before the commencement of his work. Plain water and a towel is used thereafter to keep his hands hygenic.

:)

Share this post


Link to post
Share on other sites
Never.

I wouldn't dare call you closed minded, but closed mouthed, perhaps.

I am not thrilled with the sushi at places like Zen compared to the same price points in the US/Canada and frankly too cheap to go to the high end places here, so bottom line I don't each much sushi in Thailand. Probably the best sushi I have had was in Vancouver.

Edited by Jingthing

Share this post


Link to post
Share on other sites
Never.

Got it!

Out of curiosity, have you tried cold smoked salmon/lox? I remember growing up having friends who wouldn't try it saying that it is raw fish (silly).

Edited by Jingthing

Share this post


Link to post
Share on other sites

I think, certainly for westerners, that food is becoming more global. When I was a kid there were restaurants and fish & chip shops and that was pretty well it unless you went to London and we couldn't afford that.

Then there was Indian and Chinese places and now in any major western city you can eat virtually any cuisine you want.

However, when I first heard of sushi (or are we talking sashimi?) it really turned me off but then I found the world and my tastes grew up.

<edit : finished the reply in defiance to this &lt;deleted&gt;' piece of guano called a computer. GRRRRRRRRRRRRR!>

Edited by PhilHarries

Share this post


Link to post
Share on other sites

don't know about sushi but I had raw octopus inna starter salad at the Little Tokyo restaurant in Pasadena corner of Colorado an' Fair Oaks in 1969 when I was about 19 y.o... the works wid tenacles wid suction cups, the lot...

I wuz with me mate both cruisin' on reds an' he said 'ye gotta check out de salad...ye won't believe it...' nicely dressed with rice vinegar and garnished wid sesame seeds and not bad...later, we got a gallon of Red Mountain an' coasted out de evening...

that experience put the hook in me as far as jap cuisine is concerned...I reckoned that if they could make horror movie special effects taste good then &lt;deleted&gt;? never tried no sushi as it wasn't widely available in California until later but you could always get sashimi...meself I always ordered a nice yosenabe wid de fish fully cooked; nothin' beats the sensation of walkin' out of a restaurant with yer belly fulla fish and vegetables... :)

Share this post


Link to post
Share on other sites

Wasabi? Now we're talking serious eats. That 30 second delayed action sinus clearance is truly awesome.

YEEEEEEEEEEEEEHHHHHHHHHHHHHAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAA!

I forgot in my earlier reply, interrupted by a &lt;deleted&gt;' computer that moved the &lt;deleted&gt;' keys from where they should be, to mention my age at the first exposure to sushi/sashimi. That would be around 30-35 y.o.

Share this post


Link to post
Share on other sites
LOX is liquid oxygen.
Okie dokie.

post-37101-1272727767.jpg

Share this post


Link to post
Share on other sites

Create an account or sign in to comment

You need to be a member in order to leave a comment

Create an account

Sign up for a new account in our community. It's easy!

Register a new account

Sign in

Already have an account? Sign in here.

Sign In Now
Sign in to follow this  

  • Recently Browsing   0 members

    No registered users viewing this page.

×
×
  • Create New...