A week ago, I tried proper sushi for the first time and the working week has been so long that I forgot about it until now. I thought I better record it for the sake of posterity. Proper sushi, not that crap in a black plastic tray from the 'Hurried Work Lunches' section of the supermarket or its convenience outlet, with its tame cooked fish in because if it were raw, they wouldn't be able to make it so far in advance and sell it without killing someone. A tiny plastic bottle of soy sauce and an extra pound to pay if you have the gall to want wasabi.
Actually, it was sashimi that I tried. No rice, just the hardcore stuff. The fish was incredible. The salmon tasted like avocado. There is no other way I can describe the taste. The tuna tasted fishy (as you would expect it might) and very powerful. There were some other pieces of white fish. I think one of them was a sea bream which was quite fishy and I'm not too sure how much I enjoyed that but then there was some kind of superstar white fish on my place, which was delicate and smoky and delicious.
I tried all of the pieces of fish without seasoning first, just to get a taste of them on their own, as if to work out each of their personalities without dressing. Then with the wasabi. Normally with vegetarian dishes, even a tiny bit of makes my eyes water and my nose burn. With the fish, the wasabi had met a worthy opponent and the protein counterbalanced the heat perfectly so you could still taste both. Suddenly it all made sense.
I left the restaurant deliriously happy.
Actually, it was sashimi that I tried. No rice, just the hardcore stuff. The fish was incredible. The salmon tasted like avocado. There is no other way I can describe the taste. The tuna tasted fishy (as you would expect it might) and very powerful. There were some other pieces of white fish. I think one of them was a sea bream which was quite fishy and I'm not too sure how much I enjoyed that but then there was some kind of superstar white fish on my place, which was delicate and smoky and delicious.
I tried all of the pieces of fish without seasoning first, just to get a taste of them on their own, as if to work out each of their personalities without dressing. Then with the wasabi. Normally with vegetarian dishes, even a tiny bit of makes my eyes water and my nose burn. With the fish, the wasabi had met a worthy opponent and the protein counterbalanced the heat perfectly so you could still taste both. Suddenly it all made sense.
I left the restaurant deliriously happy.
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