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Speaker 1: Good morning everyone, Happy Saturday. We're gonna take you back

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Speaker 1: in time this week to July fourteen, the little episode

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Speaker 1: that we like to call How Sushi Works. This is

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Speaker 1: making me hungry just thinking about it, and I remember

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Speaker 1: eating sushi for probably like three or four days straight

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Speaker 1: after we recorded this one. It's a good one because

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Speaker 1: Josh and I are both big at sushi fans, and

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Speaker 1: it was really cool to learn the history and sort

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Speaker 1: of the ins and outs of how sushi works. So

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Speaker 1: here we go everyone with How Sushi Works. Welcome to

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Speaker 1: Stuff you should know, a production of My Heart Radios

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Speaker 1: How Stuff Works. Hey, welcome to the podcast. I'm Josh

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Speaker 1: Clark with me as always is the dour Charles w

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Speaker 1: Chuck Bryant, and Jerry, who's snortling over there, which is

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Speaker 1: kind of like a like a laughing through your nose. Yeah,

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Speaker 1: what I thought that were? I thought it meant like

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Speaker 1: I'm gloomy or something. Yeah, you seem a little gloomy today. No,

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Speaker 1: do you think the smile is fake? Yeah? That one

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Speaker 1: man always I had a picture of that. We can

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Speaker 1: put that on a T shirt and then I could

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Speaker 1: wear that T shirt and then you could get a

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Speaker 1: picture of me wearing that T shirt and put that

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Speaker 1: on a T shirt and wear that T shirt and

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Speaker 1: so on and so forth. It would be like Ryan

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Speaker 1: Gosling and um, yeah, who do you do that? Mcaulay culkin, right, yep,

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Speaker 1: that's get to McAuley culkin this time though. This time. Yeah, alright, alright,

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Speaker 1: you're always making me be Ryan Gosling. Who wants that? Nobody?

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Speaker 1: How are you? I'm good man, I gotta tell you. So,

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Speaker 1: we're about to do sushi. By the way, this thing

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Speaker 1: made me really hungry. Oh my god. I want sushi

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Speaker 1: so bad now and have for days now. Just remember

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Speaker 1: the Yawning episode and people are like, oh, I listen

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Speaker 1: to this and I you all in the entire time. Yeah, well,

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Speaker 1: prepared to want sushi everybody. Even if you don't like

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Speaker 1: sushi or never had sushi, I guarantee you you will

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Speaker 1: want sushi by the end of this or we will

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Speaker 1: give you your money back for this episode. That's right.

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Speaker 1: So you've had sushi? Yeah, I mean it's one. It's

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Speaker 1: one of my favorite foods. I could live in Japan

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Speaker 1: and eat sushi every day. Yes, I'm going to Japan

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Speaker 1: next year and I plan on eating sushi every day

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Speaker 1: I would have I would not get sick of it. No, No,

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Speaker 1: it'd be really tough to Yeah, especially with the variety

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Speaker 1: of Sure. Do you know everybody thinks sushi is basically like, um,

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Speaker 1: a little bite of rice with a bunch of ingredients

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Speaker 1: tucked in it or on top of it. Yeah, or

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Speaker 1: maybe it's like a little little lump of rice with

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Speaker 1: some you know, fish on it or something. There's a

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Speaker 1: whole galaxy of sushi out there, especially when you go

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Speaker 1: to Japan. I mean, just prepared to have your mind blown.

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Speaker 1: I mean you've had it before. But yeah, my buddy

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Speaker 1: Jason lives up it there, and it's like, it's not

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Speaker 1: like sushi Avenue here, Indicator Georgia. Does he ever mail

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Speaker 1: you sushi? It probably wouldn't stay very well. Um, but

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Speaker 1: if you figured out a way to stick it into

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Speaker 1: one of those live organ courier things, it would be great. Uh.

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Speaker 1: I don't think so well. You know, if you eat

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Speaker 1: raw sushi here, with the exception of tuna, and by

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Speaker 1: here I mean the United States, Um, it's not fresh.

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Speaker 1: It's been frozen by law, except for tuna. And I

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Speaker 1: couldn't find out why tuna was the only exception, but

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Speaker 1: all fish that's intended to be served raw has to

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Speaker 1: be frozen. Flash frozen is fine, and then of course

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Speaker 1: thought back out. But it can't just be from the

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Speaker 1: ocean to your plate. Yeah, and before the pedantic ones

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Speaker 1: among you start emailing, Josh said sushi when he was

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Speaker 1: talking about raw fish and infects. Sushi is rice and

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Speaker 1: that is sushimi using the colloquial Exactly when people say, hey,

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Speaker 1: let's go out for sushi, it's like a h a

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Speaker 1: genre of food, like hey, let's go out for Italian

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Speaker 1: and you don't go and they say, actually, that's a

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Speaker 1: Sicilian item of food. Yeah. If this is ringing true

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Speaker 1: to you and it's reminding you of yourself, take a take.

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Speaker 1: You need to do some personality changes. If this is

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Speaker 1: your friend, then you should surround yourself with higher quality

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Speaker 1: people in that. Yeah, I mean go out for sushi.

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Speaker 1: That means you can have me so soup, and that

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Speaker 1: means going out for sushi and you can have uh

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Speaker 1: like at a mamma and a seaweed salad. And that's

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Speaker 1: all part of the experience that's going out for sushi. Yes,

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Speaker 1: in this country, it basically is shorthand for Japanese. You're

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Speaker 1: going out for Japanese, Yes, sort of, but not habach

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Speaker 1: Habachi is not Japanese. Is strictly a Rocky Aoki American

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Speaker 1: Oh is it? Yes? I mean they do have habaschi

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Speaker 1: girls and stuff like that, but they experience the benni

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Speaker 1: hana version. Totally American invention. I've never been to one

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Speaker 1: of those places. Oh yeah, I mean it's like there's

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Speaker 1: a guy like chopping and cooking and toss and stuff

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Speaker 1: into his hat and everything. Alright, So chuck um, thank

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Speaker 1: you for pointing out the sushi thing, because I am

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Speaker 1: going to do that a lot. Yeah, and we should

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Speaker 1: say when if you are specifically talking about sushi in Japan,

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Speaker 1: you're talking about um. Vinegard rice is roughly what the

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Speaker 1: word means, medium or short grain good rice. The stuff

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Speaker 1: that's on top um the neta, which is a fish

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Speaker 1: seafood topping that you put on sushi is actually that

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Speaker 1: raw fish is called sushimi. Like you said, Yeah, you

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Speaker 1: can eat that by itself as well. If it's fried stuff,

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Speaker 1: it's called tempura. Yeah. Different types of sushi have different

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Speaker 1: kinds of names. But um, let's get into this, shall we.

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Speaker 1: Let's let's talk about the history, because this whole thing

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Speaker 1: didn't even start in Japan. Yeah, it's pretty interesting, uh.

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Speaker 1: I mean, if you look at sushi, there's a lot

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Speaker 1: of folklore surrounding it, um, a lot of mysterious origins. Um.

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Speaker 1: One of the old wives tales from Japan is that fine,

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Speaker 1: it just appeared out of no wear one day mysteriously.

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Speaker 1: Uh No, it just means it can't been there. Now,

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Speaker 1: I'm just teasing. You're joshing, I am joshing the chuck.

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Speaker 1: That's right. Uh. There's an old Japanese wive style about

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Speaker 1: an elderly lady who would hide her rice from thieves

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Speaker 1: and osprey nests, and she would forget where they were,

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Speaker 1: and they would ferment the rice wood and then the

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Speaker 1: seafood that the osprey would eat would fall down in

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Speaker 1: there and waila, that was the first sushi. Yes, it's

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Speaker 1: a great story, but but it's a lie. Not necessarily

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Speaker 1: it's no, it's not a lies folklore wi her lies.

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Speaker 1: I guess it's told by old ladies. Very harsh way

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Speaker 1: to say it. Um. So there's the the earliest sushi

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Speaker 1: supposedly was around in in Southeast Asia in I don't

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Speaker 1: know years ago. They were taking cooked rice which does ferment,

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Speaker 1: and packing fish in it, and then the fermentation of

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Speaker 1: the rice, yeah, I kept it long before refrigeration, but

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Speaker 1: it also kind of pickled the fish. But then once

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Speaker 1: the fish was pickled over the course of like weeks,

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Speaker 1: and they would place it under like a heavy stone

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Speaker 1: or something like that to basically compress it. And once

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Speaker 1: the once the fish was pickled, they throw the rice

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Speaker 1: out and to seat the fish. Yes, and in fact,

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Speaker 1: a sushi kitchen can be called a suki bar or

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Speaker 1: a pickling place. Yeah, that's bam. The original version of

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Speaker 1: sushi was basically fermented fish that was fermented with rice,

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Speaker 1: pickled fish fermented with rice. Then they threw the rice out.

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Speaker 1: Somebody said, well, wait a minute, does this rice taste like,

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Speaker 1: Oh my god, this is delicious. And what would it

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Speaker 1: taste like if I put this fermented fish on the rice?

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Speaker 1: And they went, oh my god, this is even better.

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Speaker 1: So they said, well, let's try this a different way.

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Speaker 1: If we're not gonna throw the fish or throw the

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Speaker 1: rice out, let's actually gut the fish. And this is

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Speaker 1: the tenth century, by the way, and by now this

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Speaker 1: is in Japan. Um let's get the fish, soak it

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Speaker 1: in saki, which is Japanese rice wine, and then pack

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Speaker 1: that thing full of rice and like that from it.

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Speaker 1: And then after a few weeks we'll just slice it

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Speaker 1: and then eat that. Yeah, And each each of these

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Speaker 1: steps basically is speeding the process up a lot. Like

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Speaker 1: the very first process took about a year and a half,

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Speaker 1: did it And it was only for like the uber wealthy.

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Speaker 1: Once they added sake though, that speeded that up. That

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Speaker 1: speeded that up, and that stuff still around. It's called

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Speaker 1: nara sushi or rice sushi. Yeah, I'm sorry, ripe sushi,

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Speaker 1: and apparently you can still get that. And it's a

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Speaker 1: little like for your American taste buds, it might taste

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Speaker 1: a little funny, but I'll bet once you get used

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Speaker 1: to it, you're like, this is I have to have

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Speaker 1: us all the time. Probably so uh So. Then in

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Speaker 1: the sixteen hundreds, early sixteen hundreds of Japanese military leader

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Speaker 1: name Tokugawa a Yasu. We're gonna do our best with

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Speaker 1: these Japanese pronunciations. Yes, give us a break. Uh He

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Speaker 1: moved the capitol from Kyoto to Itto, which would later

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Speaker 1: become Tokyo, and by the nineteenth century it was a

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Speaker 1: Hoppin city, and in the mid seventeen undreds they sped

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Speaker 1: up that process a little bit more by skipping the

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Speaker 1: saki and using rice vinegar, yeah, which made it like

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Speaker 1: a matter of days after that, uh, for just a

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Speaker 1: couple of hours, right, which was what I was following

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Speaker 1: up with, Yeah, which is I mean that's super quick.

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Speaker 1: And then you would slice it into pieces and uh

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Speaker 1: again just cutting that preparation time. Yeah. And then in

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Speaker 1: um Kyoto, which was the former UH seat of power

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Speaker 1: in Japan before it was moved to Ato or Tokyo,

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Speaker 1: um they would take that vinegar and some ingredients, maybe

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Speaker 1: a little cucumber, a little dried seaweed which is known

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Speaker 1: as nori, and they put it in a box and

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Speaker 1: press it together, and you'd have oshi sushi, which is

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Speaker 1: osaka style sushi. It's it's like a square of sushi. Right.

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Speaker 1: And there was a guy who lived in Ato in

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Speaker 1: Tokyo in the eight twenties, and his name was Yohi Hanaya,

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Speaker 1: and he had a little cart where he was making

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Speaker 1: oshi sushi and everybody he liked it and all that.

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Speaker 1: But apparently, as the story goes, some of his customers

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Speaker 1: were like I'm very busy and important, and I don't

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Speaker 1: have time for you to press this into a Box's

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Speaker 1: hurry up, make it snappy. So he took some of

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Speaker 1: that rice, that vinegar flavored rice, and rolled it up

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Speaker 1: in his hand a little bit, and then he would

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Speaker 1: take some fish that was taken out of Tokyo bay

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Speaker 1: or Edo may I mean he was set up right

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Speaker 1: there on the water exactly, and he cut off a

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Speaker 1: little bit of slice and put it in there, maybe

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Speaker 1: with the streak of was sabi, and handed it to

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Speaker 1: the He said, here, jerk, is that fast enough? That

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Speaker 1: took me like three minutes exactly. And they said, well,

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Speaker 1: by god, this is Japanese street food. That is fast

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Speaker 1: food that we can use our hands for and eating

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Speaker 1: two bites and nigiri sushi. Uh, what a lot of

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Speaker 1: people think of as sushi was born. The modern sushi

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Speaker 1: was born right there in that food stall, that's right.

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Speaker 1: And then the Great Canto earthquake hit Tokyo and land

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Speaker 1: prices went down, and all of a sudden there was

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Speaker 1: a lot of retail space, and so the sushi cart said, hey,

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Speaker 1: maybe we should move these things inside and start a

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Speaker 1: legit restaurant. And it happened all over the place, and

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Speaker 1: by the nineteen fifties it was the sushi restaurant was

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Speaker 1: where it was at. Yes, basically in the nineteen thirties,

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Speaker 1: next to refrigeration, you could chip fish. By the seventies

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Speaker 1: and the post war economy, people were loving the stuff. Yeah,

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Speaker 1: So it started to boom in other like all over

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Speaker 1: Japan and then started to spread to other parts of

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Speaker 1: the world. It did, and in the United States it

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Speaker 1: was first adopted in the sixties in Los Angeles. Of

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Speaker 1: course it was Los Angeles. There was a place called

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Speaker 1: Kawa Fuku and that was the first big American embraced

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Speaker 1: um sushi restaurant in the United States. And and then

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Speaker 1: the yuppies came and you think, like eighties in sushi, right,

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Speaker 1: do you? I do? I always have, Yeah, But apparently

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Speaker 1: it wasn't until like the nineties that sushi really hit

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Speaker 1: New York And it was because of a unknown man

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Speaker 1: named Robert de Niro who who talked this the chef

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Speaker 1: of Nobu, whose name is uh Nobu Yuki Matsu. I'm

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Speaker 1: going to be in so much trouble when I get home.

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Speaker 1: So de Niro talked the chef of Nobu Nobu Yuki Matsushisa.

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Speaker 1: I think that's it. Yeah, it's really close, if not

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Speaker 1: to open Nobu, which was already in l a Icon

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Speaker 1: in New York in So apparently sushi didn't hit New

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Speaker 1: York big time until the nineties, even though I think

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Speaker 1: of it as like total American psycho fodder. Yeah, I

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Speaker 1: mean it was around. I think it probably the explosion

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Speaker 1: didn't hit. I mean it was very much a California thing. Um,

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Speaker 1: that first restaurant was in Little Tokyo in l A

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Speaker 1: And then in the seventies they opened one in Hollywood

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Speaker 1: called Oshow in nineteen seventy and that was you know,

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Speaker 1: that was when the celebrity started going and they was like, oh,

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Speaker 1: oh my god, this is so exotic and delicious and

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Speaker 1: I could eat it every day. And um, something really

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Speaker 1: really big happened in nineteen seventy three. Um, there was

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Speaker 1: a place in Los Angeles, uh, and there was a

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Speaker 1: sushi chef there. His name was Manashita, and Manashita created

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Speaker 1: an inside out roll a maki, which is maki sushi

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Speaker 1: is a hand roll or no, it's a role that

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Speaker 1: use a bamboo mat for We'll get into it. So

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Speaker 1: was it inside out, a regular inside out maki roll

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Speaker 1: with avocado, crab and cucumber. That's right, yes, okay, And

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Speaker 1: he made the California role and that became the entree.

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Speaker 1: Like that's the gateway drug to sushi for a lot

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Speaker 1: of Americans. Yeah, because it doesn't have the raw fish

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Speaker 1: in there. If you're creeped out by that, it's you

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Speaker 1: can start on the California roll and be like, oh,

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Speaker 1: this is just sort of like a salad, all right,

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Speaker 1: and then once you go and eat California rolls enough times,

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Speaker 1: you're like, well, maybe I will try a bite of that,

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Speaker 1: and once you do, you're never going back. It's like

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Speaker 1: I can still eat a California roll, like a bite

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Speaker 1: of it or something like that. But I'm more like,

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Speaker 1: that's a waste of sushi, Like I want I want

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Speaker 1: good nagiri here. Yeah, if I've got that, I'll put

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Speaker 1: that six dollars towards something else in the h but

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Speaker 1: I'll make a California roll at home because it's uh,

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Speaker 1: oh you make it my home. Yeah. Nice, And well

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Speaker 1: we'll get it. We'll get to all that. So Chuck,

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Speaker 1: that's the history of sushi up to right now. Now, Um, yeah,

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Speaker 1: Let's let's talk about fish in a second. Let's take

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Speaker 1: a message break first. Okay, so we're talking about fish.

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Speaker 1: Raw Fish is a common ingredient when you go to

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Speaker 1: a sushi restaurant. But if you're not into that, there

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Speaker 1: are plenty of other offerings. You've talked about tempora, We

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Speaker 1: talked about the California California roll You can there can

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Speaker 1: be uh, you can use veggies. This article says virtually

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Speaker 1: any type of vegetable, but I completely disagree with that. Yeah, Like,

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Speaker 1: you're not gonna roll up broccoli or cauliflower and sushi,

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Speaker 1: are you? No? But man, I am crazy for ground

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Speaker 1: up cauliflower as like a rice substitute or something like that,

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Speaker 1: or like mashed potatoes substue, like collie tatos like purede

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Speaker 1: califlowers so good. Yeah. I've been making collie tatoes for years, dude.

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Speaker 1: I spend my entire life up until like a couple

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Speaker 1: of months ago, hating cauliflower. I never told you about

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Speaker 1: collie tatos. No, I've heard of it before. I just

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Speaker 1: never really tried it. But you mean, and I like

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Speaker 1: started making it, and I'm like, wow, this is good. Yeah,

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Speaker 1: and it's you know, I hate it when people say

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Speaker 1: it tastes just like something. It doesn't taste just but

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Speaker 1: it it's got its consistency, then it's good. Right. It

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Speaker 1: mimics the consistency, not the taste. Yeah, but the taste

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Speaker 1: isn't too far off. I mean, yeah, it doesn't taste

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Speaker 1: like rotted horsemeat compared to like mashed potatoes or something.

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Speaker 1: But I think it's like it's its own distinct thing.

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Speaker 1: It is. So that's my treatise on cauliflower. You won't

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Speaker 1: put cauliflower in your sushi, though, but you can find

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Speaker 1: asparagus and sushi fairly frequently. Yeah, cucumber. Uh, well, I

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Speaker 1: guess that's it. No, there's some more stuff. Mushrooms. Oh yeah, mushrooms.

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Speaker 1: It's a big staple of a lot of sushi. That

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Speaker 1: was the third one. Yeah, it's some nice shitakis boom.

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Speaker 1: Have you been to Umi Sushi yet? Uh? Now, it

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Speaker 1: is amazing. Yeah. The one I've been on lately is

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Speaker 1: um shoot. I can't think of the name of it now. Uh.

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Speaker 1: Mis I think is the name of it in the

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Speaker 1: old fourth ward And it's good, little pricey, but you know,

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Speaker 1: oh yeah Misosakaya. Yeah yeah, yeah, it's supposed to be

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Speaker 1: really good. It's good stuff. It's more um, it's like

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Speaker 1: now vou sushi, which I guess Umi sushi is kind of.

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Speaker 1: But they have like a like an old traditional sushi

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Speaker 1: chef running the place there. Yeah, yeah, yeah, I mean

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Speaker 1: in America, you're gonna find some variations. And in fact,

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Speaker 1: the inside out roll apparently is a totally American thing,

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Speaker 1: even though it has now since found its way over

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Speaker 1: to Japan. But it did not originate in Japan, right, No,

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Speaker 1: the reverse roll or inside out it was like an

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Speaker 1: echo that came back by storm. And if you don't

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Speaker 1: know what we're talking about, that's when the rice is

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Speaker 1: on the outside of the roll and the nori is

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Speaker 1: on the inside instead of the other way around. Yes,

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Speaker 1: all right, so Chuck, if you arguing use fish or

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Speaker 1: you're ordering out of a sushi place, the most of

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Speaker 1: the fish you're gonna see is um saltwater see see fish?

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Speaker 1: Yeah you do. You don't want to trout roll? No,

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Speaker 1: And the reason why it is because freshwater fish are

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Speaker 1: much more prone to parasites the saltwater fish. Parasites don't

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Speaker 1: like salt as much, right, yeah, um, But occasionally you

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Speaker 1: will see a freshwater seafood. There's like a type of

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Speaker 1: eel that's really good that's fresh water. Yeah, I love

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Speaker 1: the eel. What is that? Always get the two eels confused,

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Speaker 1: and I always get like, after all these years, I

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Speaker 1: still can't commit it to memory, and about every third

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Speaker 1: time order the wrong one. Oh really, I don't think

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Speaker 1: I've ever had the saltwater eel. Yeah, I mean it's

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Speaker 1: not bad, of course, but I like the like the

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Speaker 1: freshwater more. Yeah, yeah, I do too. And you can

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Speaker 1: buy I make that's one of the ones that make

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Speaker 1: at home. You can there's a great Japanese market over

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Speaker 1: by the cab Farmer's market and you can buy it

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Speaker 1: and the refrigerator and they make it in the oven.

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Speaker 1: And yeah, because that's the thing. If you order the

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Speaker 1: freshwater eel like it does, it doesn't come raw like

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Speaker 1: it's seared or something like that. Seared then like a

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Speaker 1: karyaki sauce. So delicious it is. Man, you know what's okay?

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Speaker 1: So you're gonna have freshwater fish um or freshwater seafood

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Speaker 1: most of the time. Saltwater saltwater, thank you, man, and

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Speaker 1: um one of the most highly prized seafood that you're

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Speaker 1: going to find in sushi of any type is tuna.

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Speaker 1: So and there's different types of tuna. Um. They they'll

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Speaker 1: they'll use a yellow fin, big guy, blue fine, and

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Speaker 1: blue fin is the most expensive one. Yeah, And apparently

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Speaker 1: it wasn't until the fifties that the Japanese came to

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Speaker 1: prize blue fin, like before they used it for calf food.

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Speaker 1: Like they wouldn't even eat that stuff. Yeah, that's what

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Speaker 1: I heard, Like the belly is was originally and now

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Speaker 1: it's like the prize and the belly now or used

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Speaker 1: to be, like they wouldn't eat it. Yeah. The actually

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Speaker 1: the record for the highest priced fish ever sold I

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Speaker 1: believe anywhere um was sold at the Tokyo Fish Market

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Speaker 1: last year. It was a four ninety pound blue fin tuna.

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Speaker 1: How much at one point eight million dollars toly crap

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Speaker 1: for just that tuna, and I guarantee they made their money.

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Speaker 1: And then some man, yeah it's a big tuna. I

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Speaker 1: feel kind of bad for that guy, even though I

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Speaker 1: love to eat him so much. The tuna, you know, well,

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Speaker 1: there's definitely a moral thread that runs through tuna or

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Speaker 1: not sushi, like apparently yellow fin tuna, farm raised tuna

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Speaker 1: or raised a lot like veal and fatten until their

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Speaker 1: muscles deteriorate alive um and and then of course there's

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Speaker 1: the have you seen the raw or live frog video?

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Speaker 1: There is a type of sushi that is it's called

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Speaker 1: um iki zukuri, which is live sushi. And there's an

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Speaker 1: iki zukuri video. And if you have a light stomach

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Speaker 1: at all or anything like that, are bothered by animals

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Speaker 1: being killed, like you should not watch this. But the

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Speaker 1: point is you eat the thing while it's basically part

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Speaker 1: of it is still alive on the plate looking at you,

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Speaker 1: like this frog is sitting there blinking. It's a frog.

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Speaker 1: There's a frog, and I can't remember what the other

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Speaker 1: one is, but there's They showed two things being prepared.

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Speaker 1: It's not have you have you seen Old Boy the original?

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Speaker 1: Remember he eats that squid live. That's a that's live sushi.

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Speaker 1: Like that was real? Yeah, not for me. Yeah, you

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Speaker 1: get pretty adventurous. That would you do that? Probably just

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Speaker 1: to try it? Yeah, I mean, it's just like, I

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Speaker 1: know everything is killed that we eat, but it's just like,

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Speaker 1: I don't know, being confronted with it, who knows that.

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Speaker 1: I can imagine some of the people who are into

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Speaker 1: like that slow food movement are like, well, yeah, that's

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Speaker 1: the way you should do it. You should have to

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Speaker 1: confront the death while you eat. No. I mean a

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Speaker 1: lot of people would say it's hypocritical to not do that,

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Speaker 1: you know, right, but a lot of but a hypocrite,

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Speaker 1: A lot of people are comfortable with that. Emily won't

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Speaker 1: eat anything that reminds her of an animal, Like she

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Speaker 1: didn't even like bones in her chicken. Yeah. Uh. And

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Speaker 1: like if someone served her a fish with a head

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Speaker 1: on it, like fully cooked, she would just be like, no, no, no, no,

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Speaker 1: that fish is looking at me. It's like the duck

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Speaker 1: and a Christmas story. Yeah, he's smiling. Uh. Okay, So

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Speaker 1: we're talking about tuna. Tuna is delicious, Salmon is delicious,

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Speaker 1: yellowtail and hamachi and surf clam, and there's all sorts

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Speaker 1: of delicious seafood that you can get on your sushi

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Speaker 1: or in your rolls, and then you just spread out

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Speaker 1: from there. If there's a fried chicken in there, it

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Speaker 1: might be a little too americanized, Although if that's what

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Speaker 1: you're into, then great, well they'd be considered temporal chicken

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00:21:57,119 --> 00:22:01,399
Speaker 1: in that case. Yeah. But if there's fried chicken and

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Speaker 1: mayonnaise rolled up in rice. Then this sounds kind of good.

401
00:22:04,520 --> 00:22:08,800
Speaker 1: Well no, but it's is it sushi? Well, Kenny Rogers Roasters.

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00:22:09,720 --> 00:22:12,160
Speaker 1: I feel like there's been kind of you know, there's

403
00:22:12,200 --> 00:22:15,240
Speaker 1: definitely a traditional thread of sushi, right, yeah, I don't know,

404
00:22:15,240 --> 00:22:16,760
Speaker 1: mind mixing it up a little bit, and there's like

405
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Speaker 1: traditional preparations and then there's traditional ingredients. But then it's

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Speaker 1: like you said, you know, in the seventies, when the

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Speaker 1: California roll was made here in America, it was sent

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Speaker 1: back and now you can get a California role pretty

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Speaker 1: much anywhere in Japan, and it's expanded from there. So

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Speaker 1: I think, yeah, I think sushi is kind of this

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Speaker 1: evolving thing. I've seen cereals added. Have you seen that

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Speaker 1: corn flakes or rice crispies on top? Yeah, I'm not

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Speaker 1: into that, either for crunch yea or or or squirting

414
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Speaker 1: a bunch of sauce on top. I'm not a big

415
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Speaker 1: fan of that either. Yeah. Well, that's another thing that

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Speaker 1: we'll talk about when we talk about how to eat sushi.

417
00:22:52,320 --> 00:22:55,399
Speaker 1: But really there's a lot of sushi that's prepared that

418
00:22:55,520 --> 00:22:59,159
Speaker 1: you're not supposed to do anything to except eat. Yeah. True,

419
00:23:00,080 --> 00:23:02,960
Speaker 1: So I guess we should finish what can be in

420
00:23:03,040 --> 00:23:07,239
Speaker 1: sushi thing by mentioning row and tomago. Row is the

421
00:23:07,280 --> 00:23:13,320
Speaker 1: fish eggs, like the little delicious orange. It's almost like caviar. Yeah,

422
00:23:13,320 --> 00:23:15,160
Speaker 1: and there can be a little tiny ones and larger ones.

423
00:23:15,720 --> 00:23:17,679
Speaker 1: I'm sure there's a difference in the name. Do you know.

424
00:23:17,760 --> 00:23:21,080
Speaker 1: I didn't look that up. No, Jerry's nodding. Is there

425
00:23:21,080 --> 00:23:23,200
Speaker 1: a difference in the name. I'm sure it's not necessarily

426
00:23:23,240 --> 00:23:25,800
Speaker 1: by size, but probably by fish. Yeah. I think the

427
00:23:25,880 --> 00:23:29,159
Speaker 1: smelt row is the smaller I think so. Yeah, the

428
00:23:29,200 --> 00:23:32,320
Speaker 1: little little tiny beads. Yeah, and that's usually added with

429
00:23:32,400 --> 00:23:34,080
Speaker 1: a roll or on top of something, and the other

430
00:23:34,160 --> 00:23:36,040
Speaker 1: larger ones. A lot of times that's just wrapped in

431
00:23:36,080 --> 00:23:38,120
Speaker 1: the nori and that's all you're eating. Yeah, Or there's

432
00:23:38,160 --> 00:23:40,400
Speaker 1: just like one on top of the thing. Oh yeah,

433
00:23:40,400 --> 00:23:43,560
Speaker 1: like a little bead for presentation. Yeah, I want to say,

434
00:23:43,760 --> 00:23:49,280
Speaker 1: a coil egg on top of a legs. Yesterday, this

435
00:23:49,359 --> 00:23:51,480
Speaker 1: was raw. Okay, I didn't realize it was going to

436
00:23:51,560 --> 00:23:55,000
Speaker 1: be raw. I ate it anyway, Like you said, I'm adventurous,

437
00:23:55,040 --> 00:23:57,120
Speaker 1: but man, I was like, I'm never ordering that again.

438
00:23:57,280 --> 00:24:00,280
Speaker 1: Was it not good? No? I'm not too big gun

439
00:24:00,440 --> 00:24:05,320
Speaker 1: raw eggs um except strangely in like a tataki or

440
00:24:05,600 --> 00:24:10,680
Speaker 1: um carpaccio or something like that. Yeah, yeah, I that's weird.

441
00:24:10,880 --> 00:24:13,679
Speaker 1: I guess. I guess I'll just have to keep ordering

442
00:24:13,720 --> 00:24:16,040
Speaker 1: it then, whether I like it or not. All right,

443
00:24:16,080 --> 00:24:19,720
Speaker 1: Tomago is egg in sushi. But it is cooked and

444
00:24:19,720 --> 00:24:22,560
Speaker 1: it's like it's an it's an omelet. It's it's it's

445
00:24:22,640 --> 00:24:25,320
Speaker 1: made by adding little layers of egg. I've seen some

446
00:24:25,320 --> 00:24:27,119
Speaker 1: people like bake it in a pan. It's probably the

447
00:24:27,119 --> 00:24:30,520
Speaker 1: shortcut method. There's probably more traditional method. But um, it's

448
00:24:30,520 --> 00:24:34,159
Speaker 1: almost like because it's sweet ish umelets, it's almost like

449
00:24:34,160 --> 00:24:37,040
Speaker 1: a dessert sushi. Yeah. And that's it's like an inch

450
00:24:37,080 --> 00:24:39,760
Speaker 1: stick and a slice and you put it on some

451
00:24:39,840 --> 00:24:42,800
Speaker 1: sushi rice with a little band of nori tied around it,

452
00:24:42,800 --> 00:24:50,320
Speaker 1: and that's delicious as well. Avocado, so you say it avocado? Uh,

453
00:24:50,359 --> 00:24:52,320
Speaker 1: that is very popular and that means tuna of the

454
00:24:52,440 --> 00:24:55,720
Speaker 1: land in Japan. Yeah, that's their The word for avocado

455
00:24:55,760 --> 00:24:58,520
Speaker 1: means tuna of the land. It's pretty cool. Yeah, avocado

456
00:24:58,600 --> 00:25:01,119
Speaker 1: is like a great addition to any thing. Yeah, I agree,

457
00:25:01,320 --> 00:25:03,720
Speaker 1: and very good for you too. It really is the

458
00:25:03,760 --> 00:25:07,879
Speaker 1: good fat, yes, yeah, good for your heart and your brain. Um,

459
00:25:08,000 --> 00:25:10,359
Speaker 1: what else goes along with sushi? The soy sauce the

460
00:25:10,480 --> 00:25:13,360
Speaker 1: show you Yeah, it's the type of soy sauce and

461
00:25:14,680 --> 00:25:17,760
Speaker 1: like you can. You can dip your sushi and soy

462
00:25:17,760 --> 00:25:19,520
Speaker 1: sauce if you prefer, but you're supposed to use it

463
00:25:19,600 --> 00:25:22,360
Speaker 1: very sparingly. Yea. And supposedly you're not supposed to dip

464
00:25:22,359 --> 00:25:26,199
Speaker 1: the rice either. No, I drown it. I'm just you

465
00:25:26,200 --> 00:25:31,280
Speaker 1: want to talk about how to eat sushi the proper way? Uh? Sure, Okay,

466
00:25:31,480 --> 00:25:34,040
Speaker 1: I don't do it, that's fine. Yeah, a lot of

467
00:25:34,040 --> 00:25:37,160
Speaker 1: people eat it with chopsticks. Yeah. Supposedly it's an insult

468
00:25:37,200 --> 00:25:40,760
Speaker 1: to the sushi chef, um to drown your sushi and

469
00:25:40,840 --> 00:25:44,240
Speaker 1: rice drown it and that soy sauce you mean? Yes? Um?

470
00:25:44,400 --> 00:25:47,160
Speaker 1: And where would I be without you just saying wrong

471
00:25:47,200 --> 00:25:50,119
Speaker 1: stuff here and there? No big deal? Um. So basically,

472
00:25:50,240 --> 00:25:52,080
Speaker 1: let's say you have a piece of nagiri, which is

473
00:25:52,119 --> 00:25:55,640
Speaker 1: just a little lump of sushi with um, like some

474
00:25:55,640 --> 00:25:59,360
Speaker 1: some topping on it. Yeah, say tuna, okay, Uh, you

475
00:25:59,560 --> 00:26:04,359
Speaker 1: kind of lightly grab the nagiri on one side with

476
00:26:04,440 --> 00:26:06,440
Speaker 1: your on both sides with your fingers yes, you don't

477
00:26:06,440 --> 00:26:09,320
Speaker 1: need to use chopsticks. Sushi was originally a finger food,

478
00:26:09,720 --> 00:26:12,439
Speaker 1: and um, you can feel free to eat it the

479
00:26:12,480 --> 00:26:15,920
Speaker 1: traditional way using your hands. Um, So you grab the

480
00:26:15,960 --> 00:26:18,680
Speaker 1: sides kind of lightly but firmly. You tilt it over.

481
00:26:20,000 --> 00:26:22,240
Speaker 1: You tilt this out, you tilt the nagori over, and

482
00:26:22,280 --> 00:26:24,680
Speaker 1: then you just basically have it. So you're grabbing your

483
00:26:24,680 --> 00:26:28,520
Speaker 1: holding onto the tuna and holding it almost like a basket,

484
00:26:28,560 --> 00:26:30,240
Speaker 1: so the rice is on top and the tune is

485
00:26:30,280 --> 00:26:33,560
Speaker 1: on the bottom. You just flipped your sushi over. If

486
00:26:33,600 --> 00:26:35,760
Speaker 1: you want a little bit to show you, you can

487
00:26:35,880 --> 00:26:39,840
Speaker 1: just kinda just barely like pass it through to show

488
00:26:39,880 --> 00:26:45,000
Speaker 1: you the soy sauce. Yes, of just the seafood. You're

489
00:26:45,000 --> 00:26:47,440
Speaker 1: not supposed to touch the rice to it. Yeah, that's

490
00:26:47,440 --> 00:26:51,240
Speaker 1: what you take. Um, one bite. Depending on the size,

491
00:26:51,280 --> 00:26:52,919
Speaker 1: you can put the whole thing in your mouth and

492
00:26:52,920 --> 00:26:54,840
Speaker 1: eat it. But you want to put it the topping

493
00:26:54,840 --> 00:26:58,080
Speaker 1: side down, and then if if it's a big piece

494
00:26:58,320 --> 00:27:01,000
Speaker 1: of nagiri, then um, you and bite it and then

495
00:27:01,040 --> 00:27:04,080
Speaker 1: eat it in two pieces. All right, here's Chuck's method.

496
00:27:04,960 --> 00:27:08,080
Speaker 1: I take it and I dumped the entire thing and

497
00:27:08,119 --> 00:27:10,400
Speaker 1: a big bowl of soy sauce and then I pull

498
00:27:10,480 --> 00:27:12,399
Speaker 1: it out and I stick it in my mouth and

499
00:27:12,480 --> 00:27:15,040
Speaker 1: chew it up and eat it all, and then I

500
00:27:15,080 --> 00:27:18,840
Speaker 1: wash it down with the SUPPORTO. Well that's customary, and

501
00:27:18,920 --> 00:27:23,359
Speaker 1: I'm a happy guy. You would probably like chi rashi sushi,

502
00:27:23,600 --> 00:27:26,880
Speaker 1: which is basically a bowl of rice with sushi toppings. Yeah,

503
00:27:26,920 --> 00:27:28,800
Speaker 1: I could. I could be down with that suc Is

504
00:27:28,800 --> 00:27:30,600
Speaker 1: there the nori in there? Though? Because I love the nori?

505
00:27:30,720 --> 00:27:33,280
Speaker 1: I think everything you want in there, Okay, whatever kind

506
00:27:33,280 --> 00:27:35,240
Speaker 1: of sushi you want, it's just like in a bowl.

507
00:27:36,040 --> 00:27:39,800
Speaker 1: It's just like a KFC bowl, but with sushi. Yeah.

508
00:27:39,920 --> 00:27:42,880
Speaker 1: Or oh man, what are those awful beef ball places

509
00:27:42,920 --> 00:27:47,199
Speaker 1: out west? Yoshi Naki or something beef bowl like in

510
00:27:47,280 --> 00:27:49,120
Speaker 1: the shopping malls. Yeah, I know what you're talking about.

511
00:27:49,119 --> 00:27:51,639
Speaker 1: I can't remember the name of them. Are they not good? Well,

512
00:27:51,680 --> 00:27:54,760
Speaker 1: I mean you get you tell me, you get like

513
00:27:54,800 --> 00:27:57,880
Speaker 1: a three pound beef and rice bowl for like three dollars.

514
00:27:57,880 --> 00:27:59,880
Speaker 1: Oh that sounds good. I don't think it's They're known

515
00:28:00,000 --> 00:28:03,159
Speaker 1: of their high quality meats and so by beef, U

516
00:28:03,200 --> 00:28:07,160
Speaker 1: mean cat yoshinor what is it called. It's a chain.

517
00:28:07,960 --> 00:28:10,200
Speaker 1: They're all over l A. Yeah, I know you t

518
00:28:10,480 --> 00:28:11,760
Speaker 1: I'm talking about I don't think they have them here

519
00:28:11,760 --> 00:28:15,800
Speaker 1: in Georgia. Uh we sabi. I don't do the wasabi

520
00:28:15,960 --> 00:28:19,919
Speaker 1: just because I don't like the taste. Um. I know,

521
00:28:20,000 --> 00:28:21,840
Speaker 1: most people like to put it in their soy sauce

522
00:28:21,840 --> 00:28:25,240
Speaker 1: and mix it up. Apparently that is an insult as well. Uh,

523
00:28:25,280 --> 00:28:28,679
Speaker 1: it's it's abnormal. That's what Yumi does though. Yea, she

524
00:28:28,720 --> 00:28:30,560
Speaker 1: puts in his soy sauce, puts a lot of it

525
00:28:30,600 --> 00:28:32,639
Speaker 1: in there. Yeah, so does Emily. She loves that stuff.

526
00:28:32,720 --> 00:28:35,000
Speaker 1: But the thing is is most sushi is going to

527
00:28:35,080 --> 00:28:37,879
Speaker 1: already have a little streak of wasabi on top of

528
00:28:37,920 --> 00:28:41,960
Speaker 1: the rice, beneath the topping, so you don't necessarily need any.

529
00:28:42,200 --> 00:28:44,680
Speaker 1: And if you've ever wondered why your nostrils are suddenly

530
00:28:44,960 --> 00:28:47,840
Speaker 1: clear and you're breathing very easily even though you didn't

531
00:28:47,880 --> 00:28:50,400
Speaker 1: use any with sabi, it's because it was already on there. Yeah.

532
00:28:50,440 --> 00:28:52,880
Speaker 1: And here in the United States, you're not eating with

533
00:28:52,960 --> 00:28:57,120
Speaker 1: sabi anyway. Nope, although you can get it at Umi Sushi,

534
00:28:57,240 --> 00:28:59,880
Speaker 1: oh really, but it's gonna cost you. Yeah. So that's

535
00:29:00,000 --> 00:29:01,840
Speaker 1: the fact of the podcast. For me. What you're eating

536
00:29:02,000 --> 00:29:06,920
Speaker 1: is horse radish and mustard paste. That's dyed green, and

537
00:29:07,320 --> 00:29:09,920
Speaker 1: they call it was sabi was sabi. When people say

538
00:29:09,960 --> 00:29:13,600
Speaker 1: it's Japanese horse radish, it actually isn't even horse radish.

539
00:29:13,640 --> 00:29:15,400
Speaker 1: It's it's in that fan. It's like a cousin of

540
00:29:15,400 --> 00:29:18,040
Speaker 1: horse radish. And it is expensive. It goes by the

541
00:29:18,160 --> 00:29:20,680
Speaker 1: river and you're eating the root. It lives in a

542
00:29:20,760 --> 00:29:24,080
Speaker 1: van down by the river. But uh, yeah, apparently it's

543
00:29:24,080 --> 00:29:27,240
Speaker 1: so pricey. Like you, you're you've probably never had real

544
00:29:27,240 --> 00:29:29,360
Speaker 1: was sabi unless you're like high salutin like you and

545
00:29:29,440 --> 00:29:32,800
Speaker 1: go to fancy sushi places. Yes, I'm sure noboo has

546
00:29:32,800 --> 00:29:35,360
Speaker 1: real with sabi. Just like a little gentleman, I wear

547
00:29:35,520 --> 00:29:40,280
Speaker 1: a velvet jacket and velvet shorts with knee socks, which

548
00:29:40,360 --> 00:29:44,200
Speaker 1: is a little hat, and they sing, well they served me,

549
00:29:44,920 --> 00:29:47,840
Speaker 1: it's wonderful. Well, that's funny that you mentioned that, because

550
00:29:47,920 --> 00:29:52,040
Speaker 1: being a sushi chef in Japan you're also supposed to

551
00:29:52,040 --> 00:29:55,320
Speaker 1: be kind of part performer. It's very social thing to

552
00:29:55,320 --> 00:29:57,840
Speaker 1: sit at the sushi bar. Yeah, you're you're not necessarily

553
00:29:57,880 --> 00:30:00,840
Speaker 1: performing like at a habachi play. It's not like that.

554
00:30:00,960 --> 00:30:05,920
Speaker 1: You're performing, not a clown, You're you're you're just you're friendly. Yeah,

555
00:30:06,000 --> 00:30:08,840
Speaker 1: you're helpful. You want the person to feel like they

556
00:30:08,920 --> 00:30:12,680
Speaker 1: are welcome and that they they are being led in

557
00:30:12,760 --> 00:30:15,440
Speaker 1: on your expertise. Yeah, like ask if you've never been

558
00:30:15,480 --> 00:30:16,920
Speaker 1: and you want to try it out, sit at the

559
00:30:16,920 --> 00:30:19,840
Speaker 1: sushi bar and ask I like it anyway, just because

560
00:30:19,840 --> 00:30:22,320
Speaker 1: I like to watch it. But um asked the chef, like,

561
00:30:22,360 --> 00:30:26,640
Speaker 1: hey man, what's what's good today? And I say, hey man,

562
00:30:26,680 --> 00:30:31,120
Speaker 1: because there's still a lot of discrimination, um in Japan,

563
00:30:31,200 --> 00:30:35,240
Speaker 1: even with women becoming sushi chefs. Oh yeah, it's still

564
00:30:35,240 --> 00:30:38,480
Speaker 1: a thing. Yes, it is, chuck, Yeah, which is no good. Um.

565
00:30:38,960 --> 00:30:43,560
Speaker 1: And apparently regardless of your gender, if you're a sushi chef, um,

566
00:30:43,800 --> 00:30:47,800
Speaker 1: you are required to work at least two years if

567
00:30:47,800 --> 00:30:50,240
Speaker 1: you're working at a decent sushi place. Yeah. It sounds

568
00:30:50,280 --> 00:30:52,840
Speaker 1: like a lot, but it used to be ten. Yeah, well,

569
00:30:53,400 --> 00:30:55,560
Speaker 1: two years just to learn to make the rice and

570
00:30:55,560 --> 00:30:58,640
Speaker 1: then another year of training with a knife. Yes, and

571
00:30:58,680 --> 00:31:01,200
Speaker 1: that's in Japan. Here in America they're turning them out

572
00:31:01,200 --> 00:31:03,680
Speaker 1: because there's just such a need. Right. But once you're

573
00:31:03,680 --> 00:31:07,520
Speaker 1: a trained sushi chef, like you can become a journeyman

574
00:31:07,600 --> 00:31:10,400
Speaker 1: and like, go anywhere in the world these days and

575
00:31:10,720 --> 00:31:15,600
Speaker 1: open your own place. Man, I'm sorry. Um, have you

576
00:31:15,600 --> 00:31:20,440
Speaker 1: seen Gero Dreams of Sushi. Yeah, yeah, yeah, that's highly recommended.

577
00:31:20,480 --> 00:31:23,920
Speaker 1: I think that's streaming on Netflix too. Is um and

578
00:31:23,960 --> 00:31:26,840
Speaker 1: you recommended that, I think to me for the first time. Yeah,

579
00:31:26,880 --> 00:31:28,600
Speaker 1: we went and saw in the theaters. It was good. Yeah,

580
00:31:28,600 --> 00:31:31,920
Speaker 1: it was really good. I mean this it's about wanting sushi. Yeah,

581
00:31:31,920 --> 00:31:33,560
Speaker 1: and you don't have to like sushi. If you just

582
00:31:33,600 --> 00:31:37,000
Speaker 1: appreciate art and craftsmanship and being the best at something,

583
00:31:37,080 --> 00:31:40,040
Speaker 1: you should written that movie. And family too. It's cute

584
00:31:40,120 --> 00:31:42,600
Speaker 1: like it's it's the man and his two sons. I

585
00:31:42,640 --> 00:31:45,360
Speaker 1: think Giro has been making sushi for like seventy years

586
00:31:45,440 --> 00:31:48,520
Speaker 1: or something like that, and his two sons are following

587
00:31:48,520 --> 00:31:54,280
Speaker 1: in his footsteps. And it's really um uh intimate documentary

588
00:31:54,280 --> 00:31:57,440
Speaker 1: about that family totally. Uh So we talked a little

589
00:31:57,440 --> 00:32:01,320
Speaker 1: bit or I mentioned drinking a nice cold supporto. Um people,

590
00:32:01,400 --> 00:32:04,720
Speaker 1: I don't like sak myself. Um, I just don't dig

591
00:32:04,760 --> 00:32:07,960
Speaker 1: the rice wine. But that is a big thing for

592
00:32:08,000 --> 00:32:09,680
Speaker 1: a lot of people when they go out to eat sushi,

593
00:32:09,760 --> 00:32:12,960
Speaker 1: is to drink sake. But apparently because it is rice

594
00:32:13,000 --> 00:32:15,600
Speaker 1: basted and that your sushi is rice based, it doesn't

595
00:32:16,040 --> 00:32:19,760
Speaker 1: compliment one another. So you technically shouldn't be drinking sake

596
00:32:20,000 --> 00:32:21,960
Speaker 1: as you eat the sushi. I think it's a lot

597
00:32:22,000 --> 00:32:24,960
Speaker 1: like putting with sabi in the soy sauce. What like,

598
00:32:25,040 --> 00:32:27,280
Speaker 1: just do what you want. Yeah, well, all this stuff is,

599
00:32:27,320 --> 00:32:29,920
Speaker 1: of course, as long as you're not insulting the sushi

600
00:32:30,000 --> 00:32:33,920
Speaker 1: chef overtly yea and calling him things like sense and

601
00:32:33,960 --> 00:32:37,280
Speaker 1: stuff like that, really buttering them up. I think you're doing. Okay,

602
00:32:37,480 --> 00:32:40,560
Speaker 1: do people do that? I'm sure they do. I haven't yet,

603
00:32:40,560 --> 00:32:44,840
Speaker 1: but it's probably a good idea. All right. Um, they

604
00:32:44,880 --> 00:32:49,240
Speaker 1: recommend like green tea, light beer, even water, but again,

605
00:32:50,120 --> 00:32:53,280
Speaker 1: drink whatever you want. But if you're drinking sake, supposedly

606
00:32:53,320 --> 00:32:54,880
Speaker 1: you're not supposed to pour your own. You're supposed to

607
00:32:54,920 --> 00:32:57,560
Speaker 1: pour your buddies and then they pour yours. Yeah, and

608
00:32:57,600 --> 00:32:59,000
Speaker 1: this is if you're going, you know, if you want

609
00:32:59,040 --> 00:33:02,080
Speaker 1: to be traditional. Sure, but it makes saki for sharing

610
00:33:02,120 --> 00:33:07,520
Speaker 1: by definition, by that um one more a oh yeah yeah,

611
00:33:07,680 --> 00:33:10,479
Speaker 1: Like if you can't pour your own sake, you're up

612
00:33:10,480 --> 00:33:13,240
Speaker 1: the creek. If you're just drinking it by yourself, what

613
00:33:13,280 --> 00:33:15,920
Speaker 1: are you gonna ask like a stranger? Sure, make a buddy,

614
00:33:16,040 --> 00:33:21,160
Speaker 1: make a new friend on Japan now, all right, we're

615
00:33:21,200 --> 00:33:23,280
Speaker 1: gonna talk a little bit about how to make sushi

616
00:33:23,400 --> 00:33:39,840
Speaker 1: right after this message break. All right, so you've never

617
00:33:39,880 --> 00:33:42,360
Speaker 1: made sushi, I'm surprised you guys haven't tried it. I've

618
00:33:42,400 --> 00:33:45,120
Speaker 1: never made sushi. No, well I have, I haven't done

619
00:33:45,120 --> 00:33:47,200
Speaker 1: it in a while. But you can get your norri

620
00:33:47,320 --> 00:33:50,800
Speaker 1: sheets and grocery stores. I eat that stuff like a snack. Yeah,

621
00:33:50,880 --> 00:33:54,960
Speaker 1: of course. Uh, you can find your little crabsticks and cucumber.

622
00:33:55,120 --> 00:33:58,800
Speaker 1: And where it gets a little tricky is um is

623
00:33:58,840 --> 00:34:02,520
Speaker 1: the fish itself. Like, if you live in a big city,

624
00:34:02,760 --> 00:34:05,000
Speaker 1: there's probably a place where you can get sushi grade fish.

625
00:34:05,040 --> 00:34:06,400
Speaker 1: If you live out in the sticks, you might have

626
00:34:06,440 --> 00:34:08,880
Speaker 1: a harder time. Um, But you definitely want to get

627
00:34:08,960 --> 00:34:12,319
Speaker 1: sushi or sashimi grade fish. Um, and ask if it

628
00:34:12,440 --> 00:34:17,279
Speaker 1: is sashimi grade um. Like we said, no fresh water.

629
00:34:17,360 --> 00:34:19,480
Speaker 1: You don't want to trout roll No. And you want

630
00:34:19,520 --> 00:34:22,520
Speaker 1: it to be nice and vibrant color. Yeah. You don't

631
00:34:22,520 --> 00:34:26,719
Speaker 1: want there to be any weird like dark or soft spots, No,

632
00:34:27,160 --> 00:34:30,200
Speaker 1: that's rot. Yeah. The tuna should be like really bright

633
00:34:30,239 --> 00:34:35,120
Speaker 1: red um or pink yeah, like dark pink. Yeah. I

634
00:34:35,120 --> 00:34:36,680
Speaker 1: mean you can if you know how to spot it.

635
00:34:36,719 --> 00:34:38,960
Speaker 1: You know the difference like if you get a little practice. Yeah,

636
00:34:39,000 --> 00:34:41,360
Speaker 1: and if you're not like Emily and you're buying the

637
00:34:41,360 --> 00:34:44,680
Speaker 1: whole fish, you want the eyes to be like not

638
00:34:44,840 --> 00:34:46,759
Speaker 1: sunken in. You want them to be like still just

639
00:34:46,840 --> 00:34:49,440
Speaker 1: kind of popping out, like, oh my gosh, I'm I

640
00:34:49,440 --> 00:34:53,359
Speaker 1: can't believe this is happening kind of eyes, you know. Yeah,

641
00:34:53,520 --> 00:34:56,040
Speaker 1: it shouldn't smell too fishy either. If it smells super fishy,

642
00:34:56,080 --> 00:34:59,800
Speaker 1: that means it's probably not super fresh. But once you

643
00:34:59,880 --> 00:35:02,839
Speaker 1: have have your fish and you bought your nori, you

644
00:35:02,880 --> 00:35:06,200
Speaker 1: want to buy your rice. That's the first key ingredient

645
00:35:06,239 --> 00:35:08,920
Speaker 1: you need to master. And like we said, in Japan,

646
00:35:08,960 --> 00:35:11,520
Speaker 1: they spent two years learning how to make the rice properly.

647
00:35:12,040 --> 00:35:14,879
Speaker 1: So don't beat yourself up if it doesn't go well

648
00:35:14,920 --> 00:35:19,239
Speaker 1: at first. No, um, but the the the rice you're making,

649
00:35:19,280 --> 00:35:21,080
Speaker 1: you want to start with sushi rice, which is a

650
00:35:21,480 --> 00:35:23,360
Speaker 1: short or medium grain rice. And if you go to

651
00:35:23,400 --> 00:35:24,960
Speaker 1: the store to buy rice, like you go to a

652
00:35:25,400 --> 00:35:28,120
Speaker 1: um Asian food market or something like that, they're gonna

653
00:35:28,160 --> 00:35:31,080
Speaker 1: have rice that says sushi rice, and it's gonna come

654
00:35:31,120 --> 00:35:34,240
Speaker 1: out like like you want it. You're gonna be clumpy,

655
00:35:34,320 --> 00:35:37,080
Speaker 1: it's not gonna be like mushy. It's gonna be nice

656
00:35:37,080 --> 00:35:40,000
Speaker 1: and sticky white rice. Well, if you make it right right,

657
00:35:40,160 --> 00:35:43,240
Speaker 1: you can mess it up pretty bad. And I've learned, Um,

658
00:35:43,360 --> 00:35:45,479
Speaker 1: I use cal Rose. That's something here in the United States.

659
00:35:45,520 --> 00:35:47,440
Speaker 1: You can look for that stuff. Yeah, it's a real

660
00:35:47,480 --> 00:35:51,080
Speaker 1: popular I think that started in California. Um it's another

661
00:35:51,120 --> 00:35:54,880
Speaker 1: one when we eat all the time, is I think, um, oh,

662
00:35:54,960 --> 00:35:59,480
Speaker 1: it's like nishe I believe. Is that like the bread brand? Yeah,

663
00:35:59,520 --> 00:36:02,520
Speaker 1: cal Rose is a variety, so it may be a Calrow. Still, oh,

664
00:36:02,560 --> 00:36:04,040
Speaker 1: it's not a brand. I thought it was a brand.

665
00:36:04,120 --> 00:36:07,960
Speaker 1: Now that's a rice variety, medium rain, medium range, medium grain.

666
00:36:09,719 --> 00:36:12,399
Speaker 1: So the key here when you're making the rice, there's

667
00:36:12,440 --> 00:36:14,440
Speaker 1: a lot of keys, but the first big key is

668
00:36:14,719 --> 00:36:16,560
Speaker 1: you don't just throw it in the pot and cook it.

669
00:36:16,600 --> 00:36:19,640
Speaker 1: You have to rinse it. And what I do what

670
00:36:19,800 --> 00:36:24,000
Speaker 1: my friend John, you know, chef John he um, he

671
00:36:24,040 --> 00:36:26,640
Speaker 1: taught me to just put the rice, the dry uncooked

672
00:36:26,719 --> 00:36:30,440
Speaker 1: rice in a pot and start just a cold water,

673
00:36:31,000 --> 00:36:35,839
Speaker 1: like a slow cold water, um run and just let

674
00:36:35,880 --> 00:36:38,600
Speaker 1: it go like walk away, and the rice will kind

675
00:36:38,600 --> 00:36:40,520
Speaker 1: of stay at the bottom and the water will just

676
00:36:40,560 --> 00:36:43,719
Speaker 1: kind of overflow, but it'll that continuous water movement and

677
00:36:43,719 --> 00:36:45,319
Speaker 1: it's a little bit wasteful, you know, if you don't

678
00:36:45,320 --> 00:36:47,560
Speaker 1: like to leave your sink running or your water running.

679
00:36:47,560 --> 00:36:49,480
Speaker 1: But what you want to do is just rinse the

680
00:36:49,560 --> 00:36:53,000
Speaker 1: rice until the water is almost clear. Um, and you'll

681
00:36:53,000 --> 00:36:55,280
Speaker 1: see it. It's real, real cloudy and kind of grainy.

682
00:36:55,880 --> 00:36:59,080
Speaker 1: And as you keep washing it, it'll clear up. And

683
00:37:00,000 --> 00:37:01,200
Speaker 1: you want to do it with your hands and be

684
00:37:01,320 --> 00:37:02,960
Speaker 1: gentle with it. You don't want to mash it up.

685
00:37:03,360 --> 00:37:05,360
Speaker 1: Don't use a strainer because that can beat up the

686
00:37:05,440 --> 00:37:09,040
Speaker 1: rice pretty bad. Just treat it, treat it respectfully and

687
00:37:09,440 --> 00:37:11,080
Speaker 1: sort of wash it with your hands until the water

688
00:37:11,200 --> 00:37:13,960
Speaker 1: is clear. So that's step one. Then you got to

689
00:37:14,000 --> 00:37:16,600
Speaker 1: soak it for an additional half an hour in cold water.

690
00:37:17,200 --> 00:37:20,200
Speaker 1: Just walk away and leave it there. Then you're gonna

691
00:37:20,239 --> 00:37:24,040
Speaker 1: add uh half hours elapsed. Okay, we should just sit

692
00:37:24,080 --> 00:37:27,560
Speaker 1: here for half hour. Um. After the half hour has elapse,

693
00:37:27,680 --> 00:37:29,319
Speaker 1: you if you want, you can add a little sake

694
00:37:29,440 --> 00:37:31,080
Speaker 1: to it. If you want, you can add something called

695
00:37:31,160 --> 00:37:35,000
Speaker 1: dashi kanbu. It's a dried kelp. I've never done that,

696
00:37:36,120 --> 00:37:40,600
Speaker 1: but you can. It makes it pop, doesn't sure? Okay? Uh.

697
00:37:40,640 --> 00:37:42,600
Speaker 1: Then you're gonna cook you know, I mean they will

698
00:37:42,600 --> 00:37:44,279
Speaker 1: probably say on the package, but then you're gonna cook

699
00:37:44,280 --> 00:37:47,680
Speaker 1: it a lot like traditional rice. You boil it, cook

700
00:37:47,719 --> 00:37:49,320
Speaker 1: it on a medium heat with a pot on for

701
00:37:49,360 --> 00:37:52,000
Speaker 1: about fifteen minutes, then simmer for about twenty minutes over

702
00:37:52,040 --> 00:37:56,239
Speaker 1: low heat. And then they recommend here I've never heard

703
00:37:56,239 --> 00:37:58,239
Speaker 1: of this, to turn the heat up too high for

704
00:37:58,280 --> 00:38:00,600
Speaker 1: a few seconds at the end. I'm not sure what

705
00:38:00,640 --> 00:38:03,279
Speaker 1: that does. I think it maybe just like burns off

706
00:38:03,640 --> 00:38:06,640
Speaker 1: any excess moisture. That's what I would guess it does,

707
00:38:07,000 --> 00:38:09,480
Speaker 1: all right, And then leave the lid on and let

708
00:38:09,480 --> 00:38:12,279
Speaker 1: it sit for about fifteen minutes, completely off the heat

709
00:38:12,760 --> 00:38:15,920
Speaker 1: after that. All right, So now the vinegar, right, you

710
00:38:16,000 --> 00:38:19,640
Speaker 1: want to start with rice vinegar. That's the kind you

711
00:38:19,680 --> 00:38:23,640
Speaker 1: have to use. Is rice vinegar appropriately enough, and no

712
00:38:23,760 --> 00:38:25,839
Speaker 1: other don't think like, oh, can you use apple cider

713
00:38:25,960 --> 00:38:28,959
Speaker 1: vinegar or white vinegar. You could use sushi vinegar, which

714
00:38:29,000 --> 00:38:32,680
Speaker 1: is prepared rice vinegar, but it's gotta be rice vinegar, right,

715
00:38:32,680 --> 00:38:34,239
Speaker 1: But if you want to make it yourself, you use

716
00:38:34,320 --> 00:38:38,279
Speaker 1: a little rice vinegar um about a quarter cup to

717
00:38:38,640 --> 00:38:40,799
Speaker 1: a table spoon of sugar and one and a half

718
00:38:40,840 --> 00:38:44,120
Speaker 1: teaspoons of salt. Yeah, and that's for five cups of rice, right,

719
00:38:44,200 --> 00:38:47,640
Speaker 1: and you mix all that stuff up until the mixture

720
00:38:47,719 --> 00:38:50,800
Speaker 1: is clear and you've got yourself some homemade sushi vinegar.

721
00:38:51,840 --> 00:38:57,200
Speaker 1: Once you're um, your rice is is ready, you want

722
00:38:57,200 --> 00:38:59,800
Speaker 1: to turn it out into a bowl. Is what it's called.

723
00:39:00,400 --> 00:39:03,120
Speaker 1: You dump it out into a bowl. Yeah, And what

724
00:39:03,160 --> 00:39:05,879
Speaker 1: you should get is and you probably bought if you're

725
00:39:05,920 --> 00:39:07,680
Speaker 1: trying to make sushi, probably bought a couple of things

726
00:39:07,719 --> 00:39:10,280
Speaker 1: like your little bamboo rolling mat and a little wooden

727
00:39:10,320 --> 00:39:12,920
Speaker 1: paddle they call it. It's, you know, basically a big

728
00:39:12,920 --> 00:39:16,399
Speaker 1: flat spoon, and that is what you use to turn it,

729
00:39:16,520 --> 00:39:19,680
Speaker 1: um traditionally into a wooden bowl. You can use anything

730
00:39:19,760 --> 00:39:22,560
Speaker 1: but metal. Don't use metal, no, because it'll react with

731
00:39:22,600 --> 00:39:25,200
Speaker 1: the vinegar. Yeah, that's no good. You turn it out

732
00:39:25,239 --> 00:39:28,239
Speaker 1: with this sushi paddle or rice padal which, by the way,

733
00:39:28,280 --> 00:39:30,400
Speaker 1: you me and I have seen the world's largest rice paddle.

734
00:39:30,480 --> 00:39:33,799
Speaker 1: How big was it? It was big, bigger than me, uh,

735
00:39:34,320 --> 00:39:36,160
Speaker 1: like as big as this table. No, it was like

736
00:39:36,200 --> 00:39:40,279
Speaker 1: the size of like a long canoe. Oh, I said,

737
00:39:40,280 --> 00:39:42,520
Speaker 1: the world's biggest rice paddle. Well I didn't that, Like

738
00:39:42,560 --> 00:39:44,759
Speaker 1: I was trying to the flat part was it as

739
00:39:44,760 --> 00:39:49,040
Speaker 1: big as this table easily? Okay, in which for everybody

740
00:39:49,040 --> 00:39:52,239
Speaker 1: who's not in the room with us right now, the

741
00:39:52,320 --> 00:39:57,600
Speaker 1: table is probably about three across three in diameter. Well

742
00:39:57,640 --> 00:39:59,640
Speaker 1: did they use the thing? I don't see how you could.

743
00:39:59,840 --> 00:40:02,200
Speaker 1: Was just one of the silly things, like the world's

744
00:40:02,200 --> 00:40:06,440
Speaker 1: biggest batchel of it it was. It was far from silly,

745
00:40:06,640 --> 00:40:09,920
Speaker 1: but it was big. It was on Miajima, which is

746
00:40:09,960 --> 00:40:12,480
Speaker 1: a neat little island off of Hiroshima, and they have

747
00:40:12,560 --> 00:40:17,000
Speaker 1: the world's largest rice paddle on display. So you're gonna

748
00:40:17,040 --> 00:40:18,719
Speaker 1: use that rice paddle to pry the rice out of

749
00:40:18,719 --> 00:40:22,040
Speaker 1: the pot into your wooden bowl. Uh, and you know

750
00:40:22,040 --> 00:40:23,600
Speaker 1: it will come out kind of like a like a

751
00:40:23,640 --> 00:40:27,000
Speaker 1: cake almost before you, you know, start messing with it.

752
00:40:27,880 --> 00:40:30,360
Speaker 1: And then here's the thing. You don't just dump this

753
00:40:30,719 --> 00:40:33,080
Speaker 1: the vinegar that you've made all over the rice. You

754
00:40:33,080 --> 00:40:36,720
Speaker 1: want to pour it over the paddle and then spread

755
00:40:36,760 --> 00:40:38,880
Speaker 1: the paddle around over the rice so it sort of

756
00:40:38,920 --> 00:40:42,080
Speaker 1: gently falls and distributes evenly. And then you want to

757
00:40:42,120 --> 00:40:44,960
Speaker 1: fold it in and mix it together gently again, make

758
00:40:45,000 --> 00:40:48,640
Speaker 1: sure everything's coated pretty well, and then cool it down

759
00:40:48,719 --> 00:40:50,640
Speaker 1: to you're supposed to be fanning it while you're doing

760
00:40:50,680 --> 00:40:52,840
Speaker 1: this and then cool it down to room temperature and

761
00:40:52,840 --> 00:40:54,919
Speaker 1: then you're all set to go. And then you want

762
00:40:54,920 --> 00:41:00,440
Speaker 1: to take your hands and rinse them in vinegar to

763
00:41:00,480 --> 00:41:03,160
Speaker 1: prevent the rice from sticking, just kind of lightly. Yeah,

764
00:41:03,200 --> 00:41:05,520
Speaker 1: you should have the paddle as well. Um, when you're

765
00:41:05,520 --> 00:41:07,920
Speaker 1: spreading it, you you need to soak that as well.

766
00:41:08,080 --> 00:41:11,480
Speaker 1: Really it works well, right um. And then you're ready

767
00:41:11,520 --> 00:41:13,960
Speaker 1: to start making the geri sushi, which is the easiest

768
00:41:13,960 --> 00:41:17,920
Speaker 1: sushi to make. Um, it's just basically finger sushi. You

769
00:41:17,960 --> 00:41:21,160
Speaker 1: take a little lump of rice and just kind of

770
00:41:21,280 --> 00:41:25,520
Speaker 1: roll it into an oblong shape in your hand. Uh,

771
00:41:25,640 --> 00:41:28,200
Speaker 1: press down one side on one side with the finger,

772
00:41:28,480 --> 00:41:30,200
Speaker 1: and that's the side that's going to be the bottom.

773
00:41:30,360 --> 00:41:32,719
Speaker 1: So basically you're adding stability. Yeah, and you don't want

774
00:41:32,719 --> 00:41:35,440
Speaker 1: it super firm, um, but you don't want it falling

775
00:41:35,480 --> 00:41:38,759
Speaker 1: apart either, right uh. And then um, you take a

776
00:41:38,760 --> 00:41:41,120
Speaker 1: little bit of a save, smear it on the top,

777
00:41:41,360 --> 00:41:47,200
Speaker 1: and then top it with whatever ingredients you want, say tuna, yum.

778
00:41:47,239 --> 00:41:48,759
Speaker 1: And they have little molds by the way, if you

779
00:41:48,800 --> 00:41:51,120
Speaker 1: don't feel like you should try and make it in

780
00:41:51,160 --> 00:41:52,800
Speaker 1: the palm of your hand, but they do have little

781
00:41:52,840 --> 00:41:56,000
Speaker 1: prefab molds. That you spoon the rice into and like

782
00:41:56,160 --> 00:41:58,000
Speaker 1: you press a little thing on top and then pop

783
00:41:58,040 --> 00:42:01,120
Speaker 1: them out, which would make it basically oshi sushi that

784
00:42:01,160 --> 00:42:05,080
Speaker 1: Osaka style. Remember they have the press mold. Oh is

785
00:42:05,120 --> 00:42:07,480
Speaker 1: that what that is? Yeah, but there's a strictly like

786
00:42:07,520 --> 00:42:12,080
Speaker 1: a box. Yeah. Yeah, this is like eight little individual compartments. Yeah.

787
00:42:12,080 --> 00:42:14,520
Speaker 1: There's shaped like flowers and hearts and stuff like that too.

788
00:42:14,760 --> 00:42:17,960
Speaker 1: I haven't seen that. Oh yeah, oh yeah, mine's just rectangular.

789
00:42:17,960 --> 00:42:19,360
Speaker 1: But I don't use it. I did it first, and

790
00:42:19,360 --> 00:42:21,319
Speaker 1: then I was like, no, I'm gonna try in the

791
00:42:21,320 --> 00:42:24,040
Speaker 1: palm of the hand. Have you ever made a nigii

792
00:42:24,160 --> 00:42:26,360
Speaker 1: um sushi with like that? You were just like, this

793
00:42:26,400 --> 00:42:30,120
Speaker 1: is perfect? No, no, yeah, I guess it's just practice

794
00:42:30,320 --> 00:42:33,080
Speaker 1: ten years at least. Yeah. I mean it tastes fine,

795
00:42:33,120 --> 00:42:35,120
Speaker 1: and they even point out on this article it'll take

796
00:42:35,160 --> 00:42:37,080
Speaker 1: some practice before it looks as good as it tastes.

797
00:42:37,600 --> 00:42:39,879
Speaker 1: The taste will be there, but it's not what you're

798
00:42:39,920 --> 00:42:46,120
Speaker 1: seeing the restaurant properly. You know, those guys are prosy um.

799
00:42:46,320 --> 00:42:49,120
Speaker 1: That was Nigeri sushi. I just mentioned the little hand

800
00:42:49,520 --> 00:42:52,600
Speaker 1: hand rolled finger sized pieces and sushi. Yes, you can

801
00:42:52,640 --> 00:42:56,080
Speaker 1: also make maki, yeah, and that's when you take the

802
00:42:56,080 --> 00:42:57,880
Speaker 1: full that's a sushi roll. That's when you have the

803
00:42:57,880 --> 00:43:01,359
Speaker 1: full sheet. Uh, you want to spread about a third

804
00:43:01,440 --> 00:43:04,759
Speaker 1: of it with a thin coating of rice, and you

805
00:43:04,800 --> 00:43:08,319
Speaker 1: want the nori shiny side down onto the mat, the

806
00:43:08,320 --> 00:43:10,520
Speaker 1: bamboo mat. Yeah, And so you spread your rice. You

807
00:43:10,560 --> 00:43:13,600
Speaker 1: don't want it super thick, yeah, on top of the

808
00:43:13,600 --> 00:43:15,600
Speaker 1: north And you know this is a little bit of

809
00:43:15,760 --> 00:43:17,680
Speaker 1: h if it's your first time, there'll be some trial

810
00:43:17,719 --> 00:43:20,359
Speaker 1: and air involved, you know, Like I put way too

811
00:43:20,400 --> 00:43:22,200
Speaker 1: much rice at first, and then it was hard to

812
00:43:22,320 --> 00:43:26,080
Speaker 1: roll and it looked like this big burrito essentially, So

813
00:43:26,120 --> 00:43:27,719
Speaker 1: you're gonna want the rice a little thinner than you

814
00:43:27,719 --> 00:43:31,440
Speaker 1: think even And then you uh put it on the sheet.

815
00:43:31,680 --> 00:43:34,440
Speaker 1: It's on the mat, and you put your toppings across,

816
00:43:34,920 --> 00:43:37,160
Speaker 1: kind of like you're making a burrito, and then you

817
00:43:37,160 --> 00:43:39,920
Speaker 1: fold the bamboo mat over. You roll the nori into

818
00:43:39,920 --> 00:43:46,080
Speaker 1: the toppings. Um And this description feels a little convoluted.

819
00:43:46,560 --> 00:43:49,680
Speaker 1: You basically just want to roll it in the mat

820
00:43:50,040 --> 00:43:51,640
Speaker 1: and I give it a good squeeze at the end

821
00:43:51,680 --> 00:43:53,600
Speaker 1: to make sure it's all together and to let it

822
00:43:53,640 --> 00:43:58,120
Speaker 1: know it's loved exactly. And you want to I imagine

823
00:43:58,160 --> 00:44:00,160
Speaker 1: this is another thing that comes out with practice. You

824
00:44:00,200 --> 00:44:02,920
Speaker 1: said it first it looks like a burrito. Um, but

825
00:44:03,080 --> 00:44:05,200
Speaker 1: if you roll it, and I would guess your hands

826
00:44:05,239 --> 00:44:09,960
Speaker 1: need to be kind of away from the center so

827
00:44:10,000 --> 00:44:12,799
Speaker 1: that you're putting an equal amount of pressure around the roll,

828
00:44:13,360 --> 00:44:15,600
Speaker 1: and you're lightly rolling it, being careful not to let

829
00:44:15,600 --> 00:44:18,120
Speaker 1: the mat get rolled up into the sushi. Yeah, I've

830
00:44:18,120 --> 00:44:20,200
Speaker 1: done that, just rolling it over the top. But you're

831
00:44:20,239 --> 00:44:22,680
Speaker 1: rolling the role together. And then you got a low

832
00:44:22,800 --> 00:44:25,600
Speaker 1: roll squeezed at the end, as per chuck. And then

833
00:44:25,640 --> 00:44:28,560
Speaker 1: you take a really sharp knife right and cut it

834
00:44:28,719 --> 00:44:31,439
Speaker 1: in half. Then you cut that in half and so

835
00:44:31,520 --> 00:44:34,080
Speaker 1: on until you have eight pieces and my friend, you

836
00:44:34,120 --> 00:44:37,799
Speaker 1: have a moki sushi maki. Yeah, And like I said,

837
00:44:37,840 --> 00:44:39,920
Speaker 1: it's a little hard to describe. The best way to

838
00:44:39,960 --> 00:44:41,400
Speaker 1: do it is just to throw yourself in there and

839
00:44:41,760 --> 00:44:44,600
Speaker 1: try it. And if you've ever seen sushi rolls, then

840
00:44:44,960 --> 00:44:46,880
Speaker 1: your instinct will kind of tell you how to do

841
00:44:46,920 --> 00:44:49,160
Speaker 1: it and just mess around. It's fun. Like, don't put

842
00:44:49,200 --> 00:44:52,040
Speaker 1: pressure on yourself to don't plan a big sushi dinner

843
00:44:52,080 --> 00:44:54,799
Speaker 1: party on your first dry Yeah, that's probably a good idea,

844
00:44:54,880 --> 00:44:57,000
Speaker 1: you know, Just try it out yourself and then sorry,

845
00:44:57,000 --> 00:44:59,720
Speaker 1: what we just described was footo maki. If you wanted

846
00:44:59,760 --> 00:45:01,960
Speaker 1: to make an inside out roll like a California roll,

847
00:45:02,040 --> 00:45:05,520
Speaker 1: you would be making what's called uromaki. And basically you

848
00:45:05,560 --> 00:45:08,560
Speaker 1: follow the same steps but just reversed. You start with

849
00:45:08,600 --> 00:45:12,040
Speaker 1: the rice and then you put the nori. You start

850
00:45:12,080 --> 00:45:14,480
Speaker 1: with the bamboo mat, then put the rice on that,

851
00:45:14,960 --> 00:45:17,440
Speaker 1: then nori, then your toppings, and then you roll that up.

852
00:45:17,800 --> 00:45:20,120
Speaker 1: And did you say it was covered in plastic? Oh? Yeah,

853
00:45:20,200 --> 00:45:25,319
Speaker 1: you want to put the the bamboo has plastic on it,

854
00:45:25,560 --> 00:45:27,680
Speaker 1: and then the rice goes on the plastic like suran

855
00:45:27,719 --> 00:45:29,920
Speaker 1: wrap or something. Yeah. Basically you just take suran wrap

856
00:45:29,960 --> 00:45:33,879
Speaker 1: and and just cover both sides of your bamboo mat

857
00:45:33,920 --> 00:45:37,399
Speaker 1: with that. Uh. And then of course there's the one

858
00:45:37,440 --> 00:45:39,480
Speaker 1: of my favorite things to eat a sushi places is

859
00:45:39,480 --> 00:45:41,800
Speaker 1: the hand roll. Yeah, the tim aki. It's like a

860
00:45:41,880 --> 00:45:44,279
Speaker 1: nice cream cone of sushi. Yeah, and you can make those.

861
00:45:44,320 --> 00:45:46,320
Speaker 1: I've never had a lot of success with making those.

862
00:45:46,520 --> 00:45:49,759
Speaker 1: Um does seem like the easiest, aren't they not? For me?

863
00:45:50,320 --> 00:45:52,520
Speaker 1: I never got it to come out right. But you

864
00:45:52,560 --> 00:45:54,040
Speaker 1: make it in your hand. That's why it's called a

865
00:45:54,040 --> 00:45:55,800
Speaker 1: hand roll. You hold the nori and you spread the

866
00:45:55,880 --> 00:45:58,120
Speaker 1: ice on one end. Cover about a third of it,

867
00:45:58,440 --> 00:46:01,799
Speaker 1: and then you put your topping diagonally. You're gonna fold

868
00:46:01,800 --> 00:46:03,960
Speaker 1: your bottom corner up over the toppings and then roll

869
00:46:04,040 --> 00:46:07,000
Speaker 1: it in the same direction. And just picture a waffle

870
00:46:07,040 --> 00:46:10,399
Speaker 1: cone and that's what you're trying to emulate. And stick

871
00:46:10,440 --> 00:46:14,560
Speaker 1: some soft shell crab in that mug and chow down.

872
00:46:15,440 --> 00:46:17,640
Speaker 1: I want some sushi so bad? Do you like seft

873
00:46:17,640 --> 00:46:20,560
Speaker 1: shell crab? You ever had that? I don't think so.

874
00:46:20,640 --> 00:46:23,160
Speaker 1: I like crab. I mean that's when it's the whole

875
00:46:23,200 --> 00:46:26,480
Speaker 1: crab is just fried shell and all. Oh no, I've

876
00:46:26,520 --> 00:46:29,000
Speaker 1: not had that. Yeah, it's good. In fact, when I

877
00:46:29,000 --> 00:46:32,759
Speaker 1: was in d C, I went to uh a little

878
00:46:32,760 --> 00:46:34,839
Speaker 1: far that farmer's market at eight then I they'll tell

879
00:46:34,920 --> 00:46:37,120
Speaker 1: you about And they had this place that was someun

880
00:46:37,239 --> 00:46:40,839
Speaker 1: like crab cakes and soft shell crabs, which is so good?

881
00:46:41,360 --> 00:46:44,520
Speaker 1: Is it crab season now? I don't know it's crab

882
00:46:44,560 --> 00:46:48,439
Speaker 1: season that day for me. I got one more thing

883
00:46:49,480 --> 00:46:51,840
Speaker 1: from the book The Story of Sushi by Trevor Corson,

884
00:46:52,680 --> 00:46:56,480
Speaker 1: just some surprising sushi facts. I think most of these

885
00:46:56,520 --> 00:47:00,520
Speaker 1: we actually covered. Uh they said in Japan they eat

886
00:47:00,560 --> 00:47:03,440
Speaker 1: me so at the end of the meal to aid digestions.

887
00:47:03,440 --> 00:47:06,359
Speaker 1: They have an appetizer, the soup. Yeah, I've never knew that.

888
00:47:07,080 --> 00:47:10,279
Speaker 1: I like the miso soup though. Yeah, that's good stuff. Um.

889
00:47:10,320 --> 00:47:13,520
Speaker 1: And it says American chefs have probably never eaten a

890
00:47:13,520 --> 00:47:17,760
Speaker 1: proper nagiri because sushi chef's packet too tightly on purpose,

891
00:47:17,800 --> 00:47:20,800
Speaker 1: because Americans like it that way. Apparently it's a looser.

892
00:47:20,800 --> 00:47:24,120
Speaker 1: And have you ever did you experience that was a

893
00:47:24,200 --> 00:47:29,279
Speaker 1: looser in Japan? Um? I've had a looser here? Oh yeah,

894
00:47:29,640 --> 00:47:32,200
Speaker 1: like the nice places. I mean, you can you can

895
00:47:32,200 --> 00:47:34,759
Speaker 1: tell this by look. It's not you would never point

896
00:47:34,800 --> 00:47:36,919
Speaker 1: to it and be like, that's a dense lump of rice,

897
00:47:37,760 --> 00:47:40,040
Speaker 1: Like you can see like a few of the individual grain.

898
00:47:40,160 --> 00:47:42,480
Speaker 1: You can see the detail in the rice a little more.

899
00:47:42,560 --> 00:47:45,280
Speaker 1: You can find it here. Yeah. Uh. And his final

900
00:47:45,320 --> 00:47:48,520
Speaker 1: little fact, he said that the knives used by sushi

901
00:47:48,560 --> 00:47:52,880
Speaker 1: chefs are direct descendants of samurai swords A k A Katana.

902
00:47:53,320 --> 00:47:55,719
Speaker 1: Did not know that. I didn't know that either. There's

903
00:47:55,760 --> 00:47:58,239
Speaker 1: one more fact in there I thought was interesting. Of

904
00:47:58,280 --> 00:48:00,319
Speaker 1: all of the blue fin tuna caught in the world

905
00:48:00,360 --> 00:48:04,200
Speaker 1: is used for sushi, oh really yes? And the other

906
00:48:04,360 --> 00:48:07,120
Speaker 1: is grilled rare and not on a salad. I don't

907
00:48:07,160 --> 00:48:11,640
Speaker 1: know what they do with the other two million dollars

908
00:48:11,800 --> 00:48:15,480
Speaker 1: per man, that's a lot per pound. Yeah, was it that?

909
00:48:15,680 --> 00:48:17,239
Speaker 1: It had to have been the size of the fish

910
00:48:17,280 --> 00:48:20,120
Speaker 1: and the quality of that fish too, I would guess yeah, yeah,

911
00:48:20,160 --> 00:48:23,240
Speaker 1: because I mean, the guys at the Tokyo fish market

912
00:48:23,440 --> 00:48:25,920
Speaker 1: know what they're doing when it comes to fish, you know.

913
00:48:26,160 --> 00:48:29,080
Speaker 1: I would imagine they don't just look at some aged

914
00:48:29,239 --> 00:48:33,080
Speaker 1: rickety um tuna and say, like, how much do you

915
00:48:33,080 --> 00:48:36,279
Speaker 1: want for that? You know what I mean? Yeah, So

916
00:48:36,480 --> 00:48:39,440
Speaker 1: let's figure this out real quick, Chuck, are you dividing it? Yeah?

917
00:48:39,719 --> 00:48:45,520
Speaker 1: So one point eight million dollars, yeah, divided by four

918
00:48:46,040 --> 00:48:48,560
Speaker 1: ninety pounds. Is that what you said? I remember, that's

919
00:48:48,640 --> 00:48:52,080
Speaker 1: three thousands, six hundred and seventy three dollars and rounding

920
00:48:52,160 --> 00:48:56,680
Speaker 1: up forty seven cents a pound, that must have been

921
00:48:56,880 --> 00:48:59,600
Speaker 1: one special tuna. Yeah. Man, at the very least, he

922
00:48:59,640 --> 00:49:04,239
Speaker 1: felt Ussel when they're crazy cut him up. I got

923
00:49:04,239 --> 00:49:06,479
Speaker 1: nothing else. Well, we could probably sit here for five

924
00:49:06,600 --> 00:49:09,160
Speaker 1: six hours and talk about this, but we're not going to. Instead,

925
00:49:09,480 --> 00:49:11,520
Speaker 1: if you want to learn more about sushi, you can

926
00:49:11,560 --> 00:49:13,600
Speaker 1: type that into the search bar at how stuff works

927
00:49:13,640 --> 00:49:16,080
Speaker 1: dot com. And I said, search parts means it's time

928
00:49:16,080 --> 00:49:22,520
Speaker 1: for listener mail. I'm gonna call this amputation feedback. Hey, guys,

929
00:49:22,520 --> 00:49:24,399
Speaker 1: I was interested in how amputation works and I thought

930
00:49:24,440 --> 00:49:26,840
Speaker 1: i'd share an offshoot topic and one of my classes

931
00:49:26,880 --> 00:49:30,160
Speaker 1: we studied a procedure called rotation plasty, which is an

932
00:49:30,160 --> 00:49:33,280
Speaker 1: infrequent operation occurs when only part of the limb requires amputation,

933
00:49:33,719 --> 00:49:35,520
Speaker 1: like a bone tumor in the lower part of the

934
00:49:35,560 --> 00:49:39,439
Speaker 1: femur or upper fibia tibia excuse me. Traditionally it's done

935
00:49:39,440 --> 00:49:42,200
Speaker 1: on lower extremities, although a few upper extremity cases exist.

936
00:49:43,000 --> 00:49:45,359
Speaker 1: The operation consists of removing a portion of the leg,

937
00:49:45,800 --> 00:49:48,680
Speaker 1: ranging anywhere along the femur into the tibia fibular region,

938
00:49:49,120 --> 00:49:52,480
Speaker 1: ultimately removing the knee. Uh. The ankle joint is still functional,

939
00:49:52,520 --> 00:49:55,880
Speaker 1: so the surgeon removes all the muscle and bone, keeping

940
00:49:55,880 --> 00:49:58,200
Speaker 1: the nerves that connect the two regions intact. The foot

941
00:49:58,239 --> 00:50:02,080
Speaker 1: and ankle are then turned around face backwards and reattached

942
00:50:02,080 --> 00:50:04,239
Speaker 1: along the femur. I feel like we talked about that.

943
00:50:04,320 --> 00:50:06,239
Speaker 1: I do too. Yeah, it may not have been in

944
00:50:06,280 --> 00:50:09,040
Speaker 1: that one, or maybe maybe it was. But the reason

945
00:50:09,080 --> 00:50:12,319
Speaker 1: the foots place backwards is because it didn't have the

946
00:50:12,400 --> 00:50:15,720
Speaker 1: stability for it to be it adds more stability. Now,

947
00:50:15,840 --> 00:50:17,720
Speaker 1: is that what it is? Yeah, she said, the ankle

948
00:50:18,239 --> 00:50:20,279
Speaker 1: becomes the new knee joint and results in a high

949
00:50:20,360 --> 00:50:23,480
Speaker 1: range of movement, which helps many patients continue active lifestyles. Yeah,

950
00:50:23,520 --> 00:50:26,279
Speaker 1: we definitely talked about that. Well, this isn't news to

951
00:50:26,360 --> 00:50:29,600
Speaker 1: us then. Uh. The end result is it looks really

952
00:50:29,600 --> 00:50:32,319
Speaker 1: strange but gives a huge opportunity for the patient at

953
00:50:32,360 --> 00:50:35,880
Speaker 1: least check out some of the crazy images. So Kelly

954
00:50:36,120 --> 00:50:42,239
Speaker 1: Kravitz of the Colorado School of Minds go forty nine

955
00:50:42,280 --> 00:50:45,359
Speaker 1: or apparently we we discussed that, but at any rate,

956
00:50:45,400 --> 00:50:48,800
Speaker 1: it's still interesting. Yeah, thanks a lot, Kelly, Yeah, Kelly,

957
00:50:48,880 --> 00:50:52,800
Speaker 1: thanks Kelly. If you want to describe in greater details

958
00:50:52,800 --> 00:50:56,000
Speaker 1: something we mentioned briefly, we are always happy for that

959
00:50:56,080 --> 00:50:58,759
Speaker 1: kind of thing. Indeed, you can tweet to us at

960
00:50:58,920 --> 00:51:00,719
Speaker 1: s Y s K podcast, so you can join us

961
00:51:00,719 --> 00:51:03,000
Speaker 1: on Facebook dot com slash Stuff you Should Know. You

962
00:51:03,040 --> 00:51:05,440
Speaker 1: can send us an email to Stuff Podcast at how

963
00:51:05,520 --> 00:51:09,000
Speaker 1: Stuff Works dot com and join us at our beautiful

964
00:51:09,000 --> 00:51:14,239
Speaker 1: home on the web. Stuff you Should Know dot com.

965
00:51:14,320 --> 00:51:16,440
Speaker 1: Stuff you Should Know is a production of iHeart Radio's

966
00:51:16,440 --> 00:51:19,040
Speaker 1: How Stuff Works. For more podcasts for my Heart Radio,

967
00:51:19,120 --> 00:51:21,799
Speaker 1: visit the iHeart radio, app, Apple podcasts, or wherever you

968
00:51:21,800 --> 00:51:26,160
Speaker 1: listen to your favorite shows. H