Hearth-Side Sushi:
Robata Grill and Sake Bar – Part 2 – Reviewed by Savvy Mom Ruth Paget
A
fresh green leaf along with tender lemon slices decorated the dish of octopus
sashimi that I ordered. I shared the
octopus sashimi with our family friend.
We both agreed that it was chewy without being tough.
I
could taste the ocean in the octopus slices.
I am wary of fresh octopus, though, since my first try of it left a
sucker attached to my lip; I like fresh food, but not that fresh.
Sashimi
is raw fish without rice. It can serve
as a prelude to sushi, which is raw fish with rice and wasabi and often nori, a
black-green seaweed sheet. California
rolls, by the way, are usually cooked fish presented like sushi rolls.
I
prefer Japanese omelets called tamago to sushi however. My Japanese host mother made tamago for me
when I was an exchange student in Japan.
(The owner of the restaurant came from the same town where I stayed in
Japan I later found out.)
The
flavor of tamago omelets disconcerts most Americans to begin with, because
sugar goes into the omelet’s preparation.
The flavor of the rolled omelet I ate had rice inside and nori seaweed
outside reminded me of salty-sweet French toast. I liked this treat dunked in soy sauce
without green horseradish wasabi.
Laurent
ate grilled sand dabs with a Sapporo beer while I sampled a Kirin beer that
seems to go well with sweet Japanese sauces.
A
green tea ice cream put the finish on our lovely meal.
It
was easy to say, “Thank you. We have
eaten well,” when we left.
By
Ruth Paget, author of Eating Soup with Chopsticks and Marrying France
Click here for: Ruth Paget's Amazon Books
Click here for: Ruth Paget's Amazon Books
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