Re: [CH] Re: Caldo de Manquera and New Dining Experiences
Jim DeLillo (jimdel@bellatlantic.net)
Mon, 01 Nov 1999 19:16:55 -0500
Many restaurants offer a selection titled "non-raw sushi" just for those
diners that don't want raw fish.
Included are shrimp (just like shrimp cockatil, you should be able to sell
that to almost anybody). Don't confuse this with ami-ibi (sweet shrimp),
while delicious to a sushi head but seasonal is definitely raw.
Tamago - egg. Kinda like a cold, sweetened omelet
Spider Roll - Fried soft shell crab
"Crab" sticks - I'm not sure its crab, but its like the "seafood" salad
stuff.
Lump Crab Meat - cooked, sweet real crab.
Fried Rolls - usually whitefish
Seared Tuna - not truly raw, just extremely rare.
Avacado, cucumber , kanpyo ( a sweet pickled squash) or other vegetables
Inari - sweet rice in a deep fried tofu blanket.
and the list goes on.
Myron Menaker wrote:
> I hate to agree with Randy, but I do! There are so-o-o many types of
> sushi! There's even vegetarian sushi: made with egg and/or veggies.
> Unfortunately, most people think, "Ohhhh, yukk...raw fish!"