Josh Allen and sushi

[SoCal Deek]

3 minutes ago, Jauronimo said:

Almost all seafood is frozen on the boat before it reaches market.  And sashimi grade fish is frozen again to kill all parasites.  And then the fish is aged further until it reaches the ideal zone for texture and flavor.  You would not want to eat toro that was caught, butchered, and sliced same day because that would be some tough, bland tuna.  Its not at all uncommon to see dry aging fridges at high end sushi spots similar to what you might see at a steak house.  "Fresh" meat and fish is an enduring myth.  Unless you caught it or killed it yourself, nothing we eat is meeting any definition of fresh.  Aging, or controlled rotting, is the key to great meat, with few exceptions.

 

https://thejapanesefoodlab.com/fish-ageing-science/

 

https://www.seriouseats.com/how-to-prepare-raw-fish-at-home-sushi-sashimi-food-safety

Controlled rotting! I’m gonna remember that one. 😂

[Augie]

4 minutes ago, Jauronimo said:

Almost all seafood is frozen on the boat before it reaches market.  And sashimi grade fish is frozen again to kill all parasites.  And then the fish is aged further until it reaches the ideal zone for texture and flavor.  You would not want to eat toro that was caught, butchered, and sliced same day because that would be some tough, bland tuna.  Its not at all uncommon to see dry aging fridges at high end sushi spots similar to what you might see at a steak house.  "Fresh" meat and fish is an enduring myth.  Unless you caught it or killed it yourself, nothing we eat is meeting any definition of fresh.  Aging, or controlled rotting, is the key to great meat, with few exceptions.

 

https://thejapanesefoodlab.com/fish-ageing-science/

 

https://www.seriouseats.com/how-to-prepare-raw-fish-at-home-sushi-sashimi-food-safety

 

It’s funny, but for some reason the menu rarely mentions their “controlled rotting” process.   🤷‍♂️

[Jauronimo]

13 minutes ago, PoundingDog said:

Sushi is all about materials: the kind of fish, the cuts from the fish, and the rice which most people assume just plain white rice. Some of the best fish and cuts for sushi I had are Otoro, Kanpach, and Hamachi. Those are simply raw fish, not much cooking skill involved. Then there is rice. The best one is short grain which is kind of plump shaped. The way to prepare sushi rice varies and depends on regional taste. The top sushi place I had the chef even let me tried a few different taste and I preferred the little vinegary taste, upon which I was told matches south-west Japan area taste. The Chef told me the rice cooking is the same, but they have to mix in some sugar, salt and vinegar into the rice before serving. And the ratio difference is where the the varied taste comes from.

 

I'd imagine it will be hard to get to that level of sushi in Buffalo area, just not enough demand and willing to pay what I considered well over-priced sushi for that amount of detail. Heck many so-called Japanese sushi restaurant does even put anything into the rice to appease general public. 

Definitionally, sushi is short grained rice seasoned with salt, sugar, and vinegar.  Every sushiya has their own seasoning blend.  

 

 

[bigduke6]

8 hours ago, The Helmet of said:

Josh said in the postgame interview that he enjoyed sushi 🍣 in Seattle the night before the game and he’s not able

to get it very often in Buffalo. 
 

Isn’t there any place serving quality sushi in the area? Can’t he have it delivered from Toronto? We need to keep QB1 happy. Especially if it means getting off to a hot start.

 

P.s., I love Wegman’s but I’m assuming he wants something of a higher quality… 

any good Buffalo gas station will have primo sushi on hand.

[Ray Stonada]

Kuni's needs to host a private Bills night soon... with the rookies picking up the tab.

 

"I'll just have 18 orders of tuna belly, Keon!"

[SoCal Deek]

18 minutes ago, Augie said:

 

It’s funny, but for some reason the menu rarely mentions their “controlled rotting” process.   🤷‍♂️

When you think about it, we’re all experiencing a bit of controlled rotting, each and every day. 

[Jauronimo]

Buffalo could probably support one decent omakase place.  12 seats, 2 seatings a night, Thurs- Sunday, $175 per head with booze extra.  Scarcity creates its own demand. 

[boater]

9 hours ago, The Helmet of said:

P.s., I love Wegman’s but I’m assuming he wants something of a higher quality… 

 

Wegmans has high quality sushi.

[Ray Stonada]

30 minutes ago, Jauronimo said:

Almost all seafood is frozen on the boat before it reaches market.  And sashimi grade fish is frozen again to kill all parasites.  And then the fish is aged further until it reaches the ideal zone for texture and flavor.  You would not want to eat toro that was caught, butchered, and sliced same day because that would be some tough, bland tuna.  Its not at all uncommon to see dry aging fridges at high end sushi spots similar to what you might see at a steak house.  "Fresh" meat and fish is an enduring myth.  Unless you caught it or killed it yourself, nothing we eat is meeting any definition of fresh.  Aging, or controlled rotting, is the key to great meat, with few exceptions.

 

https://thejapanesefoodlab.com/fish-ageing-science/

 

https://www.seriouseats.com/how-to-prepare-raw-fish-at-home-sushi-sashimi-food-safety

 

We caught a bunch of porgies this summer off Cape Cod. We grilled a bunch, and made a ceviche with the others the same day, just lime and orange juice, chopped onion, cilantro and the sliced fish. It was really superb. No aging necessary. But I think bluefin tuna is a whole different animal.

[WhitewalkerInPhilly]

23 minutes ago, SoCal Deek said:

Controlled rotting! I’m gonna remember that one. 😂

Controlled rotting is literally all fermented foods. You introduce the microbes you want so it rots the way you want, make conditions as nice for those microbes and then wait.

 

It's from bread, to cocoa, to pickles, to yogurt to the happy juice that helps me hang on when the Bills lose a game 

[strive_for_five_guy]

People are acting like Josh is starved of any nutritious food when he’s not enjoying sushi in Seattle 😂😂😂

 

Yes, Josh just pounds chicken wings when here in Buffalo and hence explains why he’s losing a step 😂😂😂

[SoCal Deek]

31 minutes ago, WhitewalkerInPhilly said:

Controlled rotting is literally all fermented foods. You introduce the microbes you want so it rots the way you want, make conditions as nice for those microbes and then wait.

 

It's from bread, to cocoa, to pickles, to yogurt to the happy juice that helps me hang on when the Bills lose a game 

Thus, blue cheese! 

[Warcodered]

10 hours ago, Dibs said:

There will be plenty of raw squished fish during next weeks game for him.

Yes he'll make some himself. 

[bigK14094]

Most of the sushi in WNY is Anglicized.    In Japan, the fish piece is rubbed on the bottom with wasabi  before being put on the rice cake.  But, US consumers find that objectionable so even Wegmans skips the wasabi rub.  In Japan, you are judged at the table (with Japanese) by how much soy sauce you use w your sushi, with lower amounts being more "cultured".  By that standard, Americans are less so, using a lot of soy.  Anyhow, I learned a little w my year in Japan, and occasionally partake these many years later.  I sure didn't learn that taste growing up in WNY.

[extrahammer]

It's hard to compete with the west coast on sushi, but I will say, for a smaller market, Buffalo's food game is top tier. 

[Richard Noggin]

3 hours ago, teef said:

is that the tiny place on elmwood?

Lexington, a block west of Elmwood.

[ganesh]

1 hour ago, bigK14094 said:

Most of the sushi in WNY is Anglicized.    In Japan, the fish piece is rubbed on the bottom with wasabi  before being put on the rice cake.  But, US consumers find that objectionable so even Wegmans skips the wasabi rub.  In Japan, you are judged at the table (with Japanese) by how much soy sauce you use w your sushi, with lower amounts being more "cultured".  By that standard, Americans are less so, using a lot of soy.  Anyhow, I learned a little w my year in Japan, and occasionally partake these many years later.  I sure didn't learn that taste growing up in WNY.

It is hard to re-make the original as it is intended for two different audiences...The same was as how Indian food in the US is very very different than what you get in India. There is not much in common.

[bklnpete]

It's tough to match Seattle when it comes to seafood. 

[Royale with Cheese]

Atlanta is 4 hours from the ocean and we have great sushi places.

[WhitewalkerInPhilly]

14 minutes ago, Royale with Cheese said:

Atlanta is 4 hours from the ocean and we have great sushi places.

For what it's worth, there's a Japanese place on the same block as my work, which is rubbing right up against Camden NJ.

 

They've made the regional James Beard list three times in the last seven years. My wife grew up with a friend whose Dad is one of the sushi chefs there and it's still a family run place where the old timers are sadly looking at retiring within then next few years.

 

*Ahem*

 

My point being that you don't need to have immediate ocean access to have good sushi.