Apr 072012
 

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  13 Responses to “Sushi List And Sushi Guide: What Is What And Who Is Who”

  1. Do you mind if I quote a couple of your articles as long as I provide credit and sources back to your webpage? My website is in the very same area of interest as yours and my users would genuinely benefit from some of the information you provide here. Please let me know if this ok with you. Cheers!

  2. Kando-shita!  感動した!
    I think it’s the best comment to describe my feelings now, so I borrowed one of the most famous our 87th Prime Minister J. Koizumi’s remarks. I haven’t seen any list that’s giving us much information like this before. And as Tamaki-san says, I can tell the author’s love for sushi in this article too. I am pleased at it as a Japanese. I hope Japanese cuisine will be promoted more all over the world by this article. 
    Thanks for your awesome article!
    But you made me hungry so badly!!!

    Q : i’m wondering if green onions are on Anago…???

  3. Your article made my mouth water.
    You are familiar with sushi more than I.
    There are some sushi neta that I have not eaten yet.

  4. It’s great! This list has plenty of information. I haven’t had some of them.

    In the case of going to sushi restaurant excluding suhi-go-around in Japan, I think you better know “tsumami.”

    Some customers order tsumami for drinking before eating nigiri-sushi. Sushi chefs serve something to recomend as tsumami. Most of them are seasonable dishes. For instance, sashimi, grilled fish, and fresh vegetables.

    FYI
    http://www.hitachi-solutions.co.jp/column/tashinami/sushi1/index03.html

  5. Amazing. I have not eaten some kind of sushi neta so it is very useful. Do you know ”Oaiso”?It means check, so you use like ”Oaiso onegai shimasu ”. Many Japanese peope say to at a clerk or a chef in an end of dinner or lunch 😉

  6. I was hungry when I watch your website. So, these photos looks very delicious! Well, I just write that I noticed a little.

    ・Eihire is the thing that was made a smoked or a dried fish. When it is offered as snacks in bars, we usually have it with a very small amount of soy sauce and mayonnaise sprinkle shichimi togarashi (a mixture of red pepper and other spices).

    ・Akaamadai 赤真鯛 is not correct.
    A Chinese character of Akaamadai is “赤甘鯛”, not “赤真鯛”. Akaamadai and Akamadai are different kind of fishes. Amadai 甘鯛 is known as 赤甘鯛Akaamadai. This is correct.
    As I have read only part way through, I look forward to reading a continuance.

    • I have added akamadai separately and updated the Kanji for both fishes.
      I like how the article makes you hungry. Thanks for your contribution, Yoko.

  7. Correction: “waribashi” refer to disposable chopsticks. Regular chopsticks (that don’t require breaking apart before use) are simply “hashi”.

  8. I feel a love for sushi in this article.
    Please call sushi is [osushi] (。・ω・)ノ゙ in Japan.

  9. It’s.. WAO! Because this article is very detailed. I’m Japanese and live in Japan for a long time but I’ve not eaten some of them. And this articles make me hungry…I’m getting hungry much…It sounds delicious(´Д` ) But I thought “Chirashi” is not like that. No, “Chirashi” is like that. But if someone asked me ” What is Chirashi?”, I recall sushi on big dishes as “Chirashi”. Covered with sea foods, baked eggs( Nishiki egg), Gari, sometimes perilla frutescens, sometimes cut cucumbers and sometimes boiled peas. Like the third picture from top on wikipedia “ちらし寿司”. And Okayama Japan have its own Chirachi-zushi. That is called “Bara-zushi”. Bara-zushi is the food of a district and a little difference from Chirashi.
    Yeah…i know..i’m very hungry…

  10. Great article. I had the paeslure of eating at Sushi Go 55 about 4 years ago, and it was a wonderful experience. We ordered large sakes, and they brought us these HUGE bamboo jugs about two feet tall full of delicious sake. After those, we were *almost* as drunk as the sushi chef, who still somehow managed to make some amazing dishes for us. We ordered omakase, and I have no idea what half of the items were, but they were well worth the price. But be warned, the staff spoke no English, and Japanese customers who arrived after we did were seated before us. If you go here, just make sure you know your shit, otherwise you’ll look like a fool! Only other sushi place in LA that comes close to this one is Chiba in North Hollywood. The neighborhood is absolutely terrible and dumpy, but the head chef Shigu makes some amazing specialties. Don’t let his surfer accent fool you – his dad was a world famous Tokyo chef. Highly recommended!