December 2, 2012 · 5:30 PM
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Did you know that sushi started off as fast food? Hundreds of years ago, sushi was served in larger pieces. The food was fresh and meant to be eaten quickly. Customers would eat with their hands and wipe them on the store’s noren curtain. Savvy travelers would look for the store with the grimiest noren, knowing that it probably served the tastiest sushi.
While dirty noren are no longer a mark of good sushi, Seattle is known for being the hallmark of good, fresh, and local fish sushi. Sushi makes me feel good all over and with the cold months ahead of us, I want to do a Sunday afternoon series starting in December.
There is a quiz when you RSVP that will determine how much you really know about sushi.
Our first stop in the series is the Fuji Sushi in the International District.
Chef Yuki Goto is shifting away from rolls and fusion sushi to the traditional Edomae sushi. His advice to his customers, and I truly follow is “try not to use so much soy sauce, it’s a waste of good fish”, he says. “And go easy on the wasabi. You don’t have to use too much.”
One of the specialty items he recommends is to try more aozakana (blue fish) because they are such a big part of sushi in Japan.
Toppings: Hokki (Surf clam) A soft, chewy neta reveals its flavors the more you chew, like tako and ika. The clams can be served raw or cooked. If the tip of the clam is red, it was probably cooked beforehand. But that’s not necessarily a bad thing: Even the Japanese differ on whether the hokki is better raw or cooked, with northerners typically preferring them cooked.
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