Of course octopus doesn’t provide the flavor of other types of Sashimi, but I enjoy it because of its rubbery texture. Have you eaten much Korean? Octopus in some of the Korean soups is really quite fabulous. The Koreans make the best soups and stews in our sector of the universe.
I perhaps should have better explained the $3000 thing. It was certainly worth every penny. We consistently ate at the best Japanese restaurants and were taught by the most exceptional chefs. I generally make, catch, hunt, grow or have shipped to me (organic) everything I eat. I do not drink untreated water (I have an R.O. system tapped at the entrance of my home’s water supply so that I even shower in virtually %100 water molecules.) So when it comes to eating things I enjoy, I am not much averse to paying for learning how to prepare them myself. I’m not that weird about it and I do make exceptions to the rules.
It is a thrill all on its own to pull a tuna out of the water. But it is quite an additional thrill to prepare it for eating raw with my special dipping sauce, pickled ginger and Wasabi, all right there on the boat. If you haven’t had it that way—whew, you gotta.
I’m not surprised we agree on Sushi. Indeed, we agree on a great many things, Nadine. We just have not yet discussed them. We are likely diametrically opposed on religion and politics. But there is art, food, music, human relationships and interaction, history and a host of other subjects we might discuss and find we disagree a lot less than on religion and politics. In fact, we likely are very much in harmony in quite a few areas. You ain’t that weird. (grin)
Do you drink wines? If so have you found a wine to drink with Sushi? I have not adjusted to Sake, though I have tried for ages to do so. It just doesn't so much for me and in fact reminds me of isoprophyl alchohol. |
