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  1. #11
    Senior Member heirkb's Avatar
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    How is this a revolution? Hasn't Morimoto been doing this type of thing for a while now?

    Anyways, I'm with the guys that like it simpler, but it is still possible to put the fish on your tongue first with this type of sushi.

  2. #12
    Senior Member Crothcipt's Avatar
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    yes pull it off the rice. But that isn't sushi anymore it is sashimi. From what I understand.

  3. #13
    Senior Member heirkb's Avatar
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    Lol, no. I don't know if you guys have eaten this type of sushi before, but I didn't have any trouble just flipping the nigiri before putting it in my mouth. It was a little messier, though.

  4. #14
    Mike Davis's Avatar
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    What i normally get is the traditional nigiri. I am always looking for new ways to try it. I have enjoyed all of the nigiri i have tried, but am on the fence about albacore, what i had was dry and fishy. I want to do a US, and obviously Japan sushi tour.

  5. #15
    Senior Member Crothcipt's Avatar
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    Quote Originally Posted by heirkb View Post
    Lol, no. I don't know if you guys have eaten this type of sushi before, but I didn't have any trouble just flipping the nigiri before putting it in my mouth. It was a little messier, though.
    I doubt I have. I would rather do that cutting than go to a sushi place and have it done for me. But I am intrigued.

  6. #16
    Senior Member heirkb's Avatar
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    Hmm...I don't know why, but I can't seem to understand your last post Crothpict. I just meant that I would hold on to the nigiri and flip it rice side up at the last second.

  7. #17
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    I just watched the video, it wouldn't load earlier. This isn't as bad as I was expecting from someone who thinks they have revolutionized sushi, but how is this a revolution?

  8. #18
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    Quote Originally Posted by Crothcipt View Post
    While in Ohio, we went to a Japanese bbq place. My sis. got just a tuna roll, were as I got a red dragon roll. Guess what one everyone ate? Btw, she put both wasabi and pickled ginger on all her rolls. Except the red dragon roll.

    I was proud of her any way just because she would never eat fish as a kid. I always would tell her that fresh fish won't taste fishy but what did I know.
    I don't understand this post at all!

  9. #19
    Senior Member Crothcipt's Avatar
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    @heirkb I was meaning that I may not have eaten that type of sushi, and I don't go to many sushi restaurants. (not many in land locked Wyoming)

    @slotyper My sister never used to eat fish at all. Never would even try a bite, hated even the thought. My sis and nieces, just got a simple roll. The red dragon roll was eel covered with a red sauce (I don't remember what) Everyone ate more of the red dragon roll than the simple ones they ordered.

  10. #20
    Senior Member eshua's Avatar
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    I agree that it is common for some pieces to have a garnish...as a point of semantics it looked like his ponzu was ponzu-soy, and eel sauce is largely soy based.

    Anytime the garnish is kept to the refreshing side it is more likely to feel clean and or help crisp up a fatty bit.

    We do :

    yuzu koshu -- scallop
    ginger scallion -- bonito
    ponzu soy diakon -- oyster
    oba -- ika
    plum wine -- monkfish liver
    powdered miso -- Suzuki
    Togarashi -- Albacore

    Some I love, some I disagree with and, some I didn't list because they get on my nerves.

    My guess about the preference of restaurants use or not use condiments has more to do with ticket times than flavor or tradition.

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