WEBVTT - SYSK Selects: How Sushi Works 0:00:01.040 --> 0:00:04.400 Good morning everyone, Happy Saturday. We're gonna take you back 0:00:04.400 --> 0:00:08.840 in time this week to July fourteen, the little episode 0:00:09.000 --> 0:00:12.239 that we like to call How Sushi Works. This is 0:00:12.440 --> 0:00:14.720 making me hungry just thinking about it, and I remember 0:00:14.720 --> 0:00:17.759 eating sushi for probably like three or four days straight 0:00:17.760 --> 0:00:20.239 after we recorded this one. It's a good one because 0:00:20.280 --> 0:00:22.439 Josh and I are both big at sushi fans, and 0:00:22.440 --> 0:00:24.200 it was really cool to learn the history and sort 0:00:24.200 --> 0:00:26.400 of the ins and outs of how sushi works. So 0:00:26.480 --> 0:00:35.280 here we go everyone with How Sushi Works. Welcome to 0:00:35.280 --> 0:00:37.920 Stuff you should know, a production of My Heart Radios 0:00:37.960 --> 0:00:47.040 How Stuff Works. Hey, welcome to the podcast. I'm Josh 0:00:47.080 --> 0:00:50.280 Clark with me as always is the dour Charles w 0:00:50.520 --> 0:00:55.920 Chuck Bryant, and Jerry, who's snortling over there, which is 0:00:56.040 --> 0:00:59.840 kind of like a like a laughing through your nose. Yeah, 0:01:00.040 --> 0:01:01.720 what I thought that were? I thought it meant like 0:01:01.760 --> 0:01:05.679 I'm gloomy or something. Yeah, you seem a little gloomy today. No, 0:01:06.200 --> 0:01:10.640 do you think the smile is fake? Yeah? That one 0:01:11.120 --> 0:01:13.280 man always I had a picture of that. We can 0:01:13.360 --> 0:01:16.440 put that on a T shirt and then I could 0:01:16.560 --> 0:01:20.160 wear that T shirt and then you could get a 0:01:20.160 --> 0:01:22.240 picture of me wearing that T shirt and put that 0:01:22.319 --> 0:01:24.440 on a T shirt and wear that T shirt and 0:01:24.480 --> 0:01:26.319 so on and so forth. It would be like Ryan 0:01:26.400 --> 0:01:32.440 Gosling and um, yeah, who do you do that? Mcaulay culkin, right, yep, 0:01:33.040 --> 0:01:38.240 that's get to McAuley culkin this time though. This time. Yeah, alright, alright, 0:01:38.319 --> 0:01:43.800 you're always making me be Ryan Gosling. Who wants that? Nobody? 0:01:44.840 --> 0:01:47.280 How are you? I'm good man, I gotta tell you. So, 0:01:47.319 --> 0:01:49.160 we're about to do sushi. By the way, this thing 0:01:49.200 --> 0:01:52.080 made me really hungry. Oh my god. I want sushi 0:01:52.240 --> 0:01:56.480 so bad now and have for days now. Just remember 0:01:56.520 --> 0:01:59.520 the Yawning episode and people are like, oh, I listen 0:01:59.560 --> 0:02:01.640 to this and I you all in the entire time. Yeah, well, 0:02:01.640 --> 0:02:04.200 prepared to want sushi everybody. Even if you don't like 0:02:04.280 --> 0:02:07.600 sushi or never had sushi, I guarantee you you will 0:02:07.720 --> 0:02:10.000 want sushi by the end of this or we will 0:02:10.000 --> 0:02:12.160 give you your money back for this episode. That's right. 0:02:13.080 --> 0:02:15.720 So you've had sushi? Yeah, I mean it's one. It's 0:02:15.800 --> 0:02:17.960 one of my favorite foods. I could live in Japan 0:02:18.000 --> 0:02:21.200 and eat sushi every day. Yes, I'm going to Japan 0:02:21.280 --> 0:02:23.400 next year and I plan on eating sushi every day 0:02:23.480 --> 0:02:26.359 I would have I would not get sick of it. No, No, 0:02:26.480 --> 0:02:29.359 it'd be really tough to Yeah, especially with the variety 0:02:29.360 --> 0:02:33.840 of Sure. Do you know everybody thinks sushi is basically like, um, 0:02:33.880 --> 0:02:37.040 a little bite of rice with a bunch of ingredients 0:02:37.080 --> 0:02:39.320 tucked in it or on top of it. Yeah, or 0:02:39.400 --> 0:02:41.920 maybe it's like a little little lump of rice with 0:02:42.000 --> 0:02:44.240 some you know, fish on it or something. There's a 0:02:44.280 --> 0:02:47.280 whole galaxy of sushi out there, especially when you go 0:02:47.320 --> 0:02:50.160 to Japan. I mean, just prepared to have your mind blown. 0:02:50.200 --> 0:02:52.000 I mean you've had it before. But yeah, my buddy 0:02:52.080 --> 0:02:53.880 Jason lives up it there, and it's like, it's not 0:02:53.919 --> 0:02:56.639 like sushi Avenue here, Indicator Georgia. Does he ever mail 0:02:56.680 --> 0:03:01.280 you sushi? It probably wouldn't stay very well. Um, but 0:03:01.639 --> 0:03:04.000 if you figured out a way to stick it into 0:03:04.040 --> 0:03:08.840 one of those live organ courier things, it would be great. Uh. 0:03:09.800 --> 0:03:12.480 I don't think so well. You know, if you eat 0:03:13.440 --> 0:03:17.680 raw sushi here, with the exception of tuna, and by 0:03:17.720 --> 0:03:21.919 here I mean the United States, Um, it's not fresh. 0:03:22.040 --> 0:03:26.079 It's been frozen by law, except for tuna. And I 0:03:26.120 --> 0:03:29.160 couldn't find out why tuna was the only exception, but 0:03:29.440 --> 0:03:32.600 all fish that's intended to be served raw has to 0:03:32.639 --> 0:03:35.720 be frozen. Flash frozen is fine, and then of course 0:03:35.760 --> 0:03:38.720 thought back out. But it can't just be from the 0:03:38.760 --> 0:03:42.480 ocean to your plate. Yeah, and before the pedantic ones 0:03:42.840 --> 0:03:46.080 among you start emailing, Josh said sushi when he was 0:03:46.080 --> 0:03:49.200 talking about raw fish and infects. Sushi is rice and 0:03:49.240 --> 0:03:56.280 that is sushimi using the colloquial Exactly when people say, hey, 0:03:56.360 --> 0:04:00.440 let's go out for sushi, it's like a h a 0:04:00.520 --> 0:04:02.960 genre of food, like hey, let's go out for Italian 0:04:03.560 --> 0:04:05.640 and you don't go and they say, actually, that's a 0:04:05.680 --> 0:04:10.400 Sicilian item of food. Yeah. If this is ringing true 0:04:10.400 --> 0:04:13.720 to you and it's reminding you of yourself, take a take. 0:04:14.000 --> 0:04:17.039 You need to do some personality changes. If this is 0:04:17.080 --> 0:04:20.480 your friend, then you should surround yourself with higher quality 0:04:20.480 --> 0:04:22.599 people in that. Yeah, I mean go out for sushi. 0:04:22.640 --> 0:04:24.560 That means you can have me so soup, and that 0:04:24.560 --> 0:04:27.359 means going out for sushi and you can have uh 0:04:27.680 --> 0:04:30.240 like at a mamma and a seaweed salad. And that's 0:04:30.279 --> 0:04:33.240 all part of the experience that's going out for sushi. Yes, 0:04:33.360 --> 0:04:36.760 in this country, it basically is shorthand for Japanese. You're 0:04:36.800 --> 0:04:40.520 going out for Japanese, Yes, sort of, but not habach 0:04:41.400 --> 0:04:46.320 Habachi is not Japanese. Is strictly a Rocky Aoki American 0:04:46.640 --> 0:04:48.719 Oh is it? Yes? I mean they do have habaschi 0:04:48.760 --> 0:04:51.400 girls and stuff like that, but they experience the benni 0:04:51.480 --> 0:04:55.160 hana version. Totally American invention. I've never been to one 0:04:55.160 --> 0:04:57.560 of those places. Oh yeah, I mean it's like there's 0:04:57.560 --> 0:05:00.760 a guy like chopping and cooking and toss and stuff 0:05:00.800 --> 0:05:06.360 into his hat and everything. Alright, So chuck um, thank 0:05:06.400 --> 0:05:08.080 you for pointing out the sushi thing, because I am 0:05:08.080 --> 0:05:10.200 going to do that a lot. Yeah, and we should 0:05:10.200 --> 0:05:13.760 say when if you are specifically talking about sushi in Japan, 0:05:14.560 --> 0:05:18.960 you're talking about um. Vinegard rice is roughly what the 0:05:19.040 --> 0:05:22.479 word means, medium or short grain good rice. The stuff 0:05:22.520 --> 0:05:26.240 that's on top um the neta, which is a fish 0:05:26.480 --> 0:05:31.160 seafood topping that you put on sushi is actually that 0:05:31.320 --> 0:05:34.600 raw fish is called sushimi. Like you said, Yeah, you 0:05:34.640 --> 0:05:36.960 can eat that by itself as well. If it's fried stuff, 0:05:37.000 --> 0:05:40.839 it's called tempura. Yeah. Different types of sushi have different 0:05:40.920 --> 0:05:44.680 kinds of names. But um, let's get into this, shall we. 0:05:44.800 --> 0:05:46.960 Let's let's talk about the history, because this whole thing 0:05:46.960 --> 0:05:50.520 didn't even start in Japan. Yeah, it's pretty interesting, uh. 0:05:50.560 --> 0:05:52.279 I mean, if you look at sushi, there's a lot 0:05:52.279 --> 0:05:55.840 of folklore surrounding it, um, a lot of mysterious origins. Um. 0:05:55.880 --> 0:05:58.560 One of the old wives tales from Japan is that fine, 0:05:58.760 --> 0:06:02.119 it just appeared out of no wear one day mysteriously. 0:06:02.720 --> 0:06:04.720 Uh No, it just means it can't been there. Now, 0:06:04.839 --> 0:06:08.679 I'm just teasing. You're joshing, I am joshing the chuck. 0:06:08.760 --> 0:06:11.880 That's right. Uh. There's an old Japanese wive style about 0:06:11.920 --> 0:06:14.880 an elderly lady who would hide her rice from thieves 0:06:14.960 --> 0:06:18.280 and osprey nests, and she would forget where they were, 0:06:18.360 --> 0:06:20.240 and they would ferment the rice wood and then the 0:06:20.800 --> 0:06:23.159 seafood that the osprey would eat would fall down in 0:06:23.160 --> 0:06:26.640 there and waila, that was the first sushi. Yes, it's 0:06:26.640 --> 0:06:29.000 a great story, but but it's a lie. Not necessarily 0:06:29.000 --> 0:06:31.800 it's no, it's not a lies folklore wi her lies. 0:06:32.760 --> 0:06:35.080 I guess it's told by old ladies. Very harsh way 0:06:35.080 --> 0:06:40.560 to say it. Um. So there's the the earliest sushi 0:06:40.839 --> 0:06:46.000 supposedly was around in in Southeast Asia in I don't 0:06:46.000 --> 0:06:51.120 know years ago. They were taking cooked rice which does ferment, 0:06:51.680 --> 0:06:54.440 and packing fish in it, and then the fermentation of 0:06:54.480 --> 0:06:58.520 the rice, yeah, I kept it long before refrigeration, but 0:06:58.560 --> 0:07:01.359 it also kind of pickled the fish. But then once 0:07:01.440 --> 0:07:04.080 the fish was pickled over the course of like weeks, 0:07:04.080 --> 0:07:05.880 and they would place it under like a heavy stone 0:07:06.000 --> 0:07:09.880 or something like that to basically compress it. And once 0:07:09.920 --> 0:07:12.080 the once the fish was pickled, they throw the rice 0:07:12.120 --> 0:07:14.440 out and to seat the fish. Yes, and in fact, 0:07:14.640 --> 0:07:17.640 a sushi kitchen can be called a suki bar or 0:07:17.680 --> 0:07:22.600 a pickling place. Yeah, that's bam. The original version of 0:07:22.640 --> 0:07:26.040 sushi was basically fermented fish that was fermented with rice, 0:07:26.080 --> 0:07:30.120 pickled fish fermented with rice. Then they threw the rice out. 0:07:30.120 --> 0:07:32.000 Somebody said, well, wait a minute, does this rice taste like, 0:07:33.120 --> 0:07:36.120 Oh my god, this is delicious. And what would it 0:07:36.160 --> 0:07:39.200 taste like if I put this fermented fish on the rice? 0:07:39.280 --> 0:07:41.120 And they went, oh my god, this is even better. 0:07:41.200 --> 0:07:43.320 So they said, well, let's try this a different way. 0:07:43.360 --> 0:07:45.400 If we're not gonna throw the fish or throw the 0:07:45.480 --> 0:07:48.640 rice out, let's actually gut the fish. And this is 0:07:48.680 --> 0:07:51.400 the tenth century, by the way, and by now this 0:07:51.480 --> 0:07:54.600 is in Japan. Um let's get the fish, soak it 0:07:54.640 --> 0:07:58.360 in saki, which is Japanese rice wine, and then pack 0:07:58.480 --> 0:08:02.520 that thing full of rice and like that from it. 0:08:03.160 --> 0:08:05.880 And then after a few weeks we'll just slice it 0:08:06.640 --> 0:08:09.120 and then eat that. Yeah, And each each of these 0:08:09.120 --> 0:08:12.480 steps basically is speeding the process up a lot. Like 0:08:12.560 --> 0:08:14.760 the very first process took about a year and a half, 0:08:15.200 --> 0:08:17.640 did it And it was only for like the uber wealthy. 0:08:17.760 --> 0:08:20.360 Once they added sake though, that speeded that up. That 0:08:20.480 --> 0:08:22.560 speeded that up, and that stuff still around. It's called 0:08:22.640 --> 0:08:27.080 nara sushi or rice sushi. Yeah, I'm sorry, ripe sushi, 0:08:27.280 --> 0:08:28.920 and apparently you can still get that. And it's a 0:08:28.960 --> 0:08:31.480 little like for your American taste buds, it might taste 0:08:31.480 --> 0:08:33.520 a little funny, but I'll bet once you get used 0:08:33.520 --> 0:08:35.360 to it, you're like, this is I have to have 0:08:35.440 --> 0:08:38.280 us all the time. Probably so uh So. Then in 0:08:38.320 --> 0:08:42.400 the sixteen hundreds, early sixteen hundreds of Japanese military leader 0:08:42.480 --> 0:08:46.599 name Tokugawa a Yasu. We're gonna do our best with 0:08:46.640 --> 0:08:50.600 these Japanese pronunciations. Yes, give us a break. Uh He 0:08:50.679 --> 0:08:53.719 moved the capitol from Kyoto to Itto, which would later 0:08:53.720 --> 0:08:56.640 become Tokyo, and by the nineteenth century it was a 0:08:56.720 --> 0:09:00.680 Hoppin city, and in the mid seventeen undreds they sped 0:09:00.760 --> 0:09:04.679 up that process a little bit more by skipping the 0:09:04.720 --> 0:09:08.240 saki and using rice vinegar, yeah, which made it like 0:09:08.360 --> 0:09:10.920 a matter of days after that, uh, for just a 0:09:11.000 --> 0:09:13.959 couple of hours, right, which was what I was following 0:09:14.040 --> 0:09:16.200 up with, Yeah, which is I mean that's super quick. 0:09:16.280 --> 0:09:18.880 And then you would slice it into pieces and uh 0:09:18.960 --> 0:09:22.120 again just cutting that preparation time. Yeah. And then in 0:09:22.360 --> 0:09:27.160 um Kyoto, which was the former UH seat of power 0:09:27.280 --> 0:09:30.120 in Japan before it was moved to Ato or Tokyo, 0:09:30.800 --> 0:09:34.680 um they would take that vinegar and some ingredients, maybe 0:09:34.679 --> 0:09:36.960 a little cucumber, a little dried seaweed which is known 0:09:37.000 --> 0:09:39.160 as nori, and they put it in a box and 0:09:39.280 --> 0:09:42.560 press it together, and you'd have oshi sushi, which is 0:09:42.760 --> 0:09:47.199 osaka style sushi. It's it's like a square of sushi. Right. 0:09:48.000 --> 0:09:51.120 And there was a guy who lived in Ato in 0:09:51.160 --> 0:09:55.679 Tokyo in the eight twenties, and his name was Yohi Hanaya, 0:09:56.240 --> 0:09:58.360 and he had a little cart where he was making 0:09:58.360 --> 0:10:00.880 oshi sushi and everybody he liked it and all that. 0:10:00.920 --> 0:10:04.280 But apparently, as the story goes, some of his customers 0:10:04.320 --> 0:10:06.560 were like I'm very busy and important, and I don't 0:10:06.559 --> 0:10:08.440 have time for you to press this into a Box's 0:10:08.480 --> 0:10:11.000 hurry up, make it snappy. So he took some of 0:10:11.040 --> 0:10:13.640 that rice, that vinegar flavored rice, and rolled it up 0:10:13.640 --> 0:10:15.200 in his hand a little bit, and then he would 0:10:15.240 --> 0:10:18.280 take some fish that was taken out of Tokyo bay 0:10:18.400 --> 0:10:20.480 or Edo may I mean he was set up right 0:10:20.520 --> 0:10:22.679 there on the water exactly, and he cut off a 0:10:22.720 --> 0:10:25.120 little bit of slice and put it in there, maybe 0:10:25.160 --> 0:10:26.880 with the streak of was sabi, and handed it to 0:10:26.920 --> 0:10:28.920 the He said, here, jerk, is that fast enough? That 0:10:28.960 --> 0:10:31.360 took me like three minutes exactly. And they said, well, 0:10:31.400 --> 0:10:34.800 by god, this is Japanese street food. That is fast 0:10:34.840 --> 0:10:37.839 food that we can use our hands for and eating 0:10:37.920 --> 0:10:42.240 two bites and nigiri sushi. Uh, what a lot of 0:10:42.280 --> 0:10:45.480 people think of as sushi was born. The modern sushi 0:10:45.559 --> 0:10:47.840 was born right there in that food stall, that's right. 0:10:48.080 --> 0:10:51.560 And then the Great Canto earthquake hit Tokyo and land 0:10:51.559 --> 0:10:53.400 prices went down, and all of a sudden there was 0:10:53.440 --> 0:10:57.480 a lot of retail space, and so the sushi cart said, hey, 0:10:57.679 --> 0:10:59.959 maybe we should move these things inside and start a 0:11:00.240 --> 0:11:03.080 legit restaurant. And it happened all over the place, and 0:11:03.080 --> 0:11:06.840 by the nineteen fifties it was the sushi restaurant was 0:11:07.280 --> 0:11:11.040 where it was at. Yes, basically in the nineteen thirties, 0:11:11.240 --> 0:11:15.320 next to refrigeration, you could chip fish. By the seventies 0:11:15.320 --> 0:11:18.920 and the post war economy, people were loving the stuff. Yeah, 0:11:19.160 --> 0:11:21.439 So it started to boom in other like all over 0:11:21.520 --> 0:11:23.199 Japan and then started to spread to other parts of 0:11:23.240 --> 0:11:25.120 the world. It did, and in the United States it 0:11:25.200 --> 0:11:29.280 was first adopted in the sixties in Los Angeles. Of 0:11:29.320 --> 0:11:31.600 course it was Los Angeles. There was a place called 0:11:31.840 --> 0:11:36.720 Kawa Fuku and that was the first big American embraced 0:11:37.080 --> 0:11:41.679 um sushi restaurant in the United States. And and then 0:11:41.679 --> 0:11:45.760 the yuppies came and you think, like eighties in sushi, right, 0:11:46.880 --> 0:11:49.880 do you? I do? I always have, Yeah, But apparently 0:11:50.200 --> 0:11:53.079 it wasn't until like the nineties that sushi really hit 0:11:53.200 --> 0:11:57.120 New York And it was because of a unknown man 0:11:57.600 --> 0:12:01.440 named Robert de Niro who who talked this the chef 0:12:01.480 --> 0:12:08.280 of Nobu, whose name is uh Nobu Yuki Matsu. I'm 0:12:08.280 --> 0:12:10.200 going to be in so much trouble when I get home. 0:12:11.080 --> 0:12:17.240 So de Niro talked the chef of Nobu Nobu Yuki Matsushisa. 0:12:17.720 --> 0:12:20.160 I think that's it. Yeah, it's really close, if not 0:12:20.320 --> 0:12:23.360 to open Nobu, which was already in l a Icon 0:12:23.800 --> 0:12:27.240 in New York in So apparently sushi didn't hit New 0:12:27.280 --> 0:12:29.240 York big time until the nineties, even though I think 0:12:29.280 --> 0:12:33.120 of it as like total American psycho fodder. Yeah, I 0:12:33.160 --> 0:12:35.480 mean it was around. I think it probably the explosion 0:12:35.520 --> 0:12:38.400 didn't hit. I mean it was very much a California thing. Um, 0:12:38.440 --> 0:12:40.440 that first restaurant was in Little Tokyo in l A 0:12:41.040 --> 0:12:43.680 And then in the seventies they opened one in Hollywood 0:12:44.120 --> 0:12:48.200 called Oshow in nineteen seventy and that was you know, 0:12:48.280 --> 0:12:51.400 that was when the celebrity started going and they was like, oh, 0:12:51.440 --> 0:12:53.640 oh my god, this is so exotic and delicious and 0:12:53.960 --> 0:12:57.160 I could eat it every day. And um, something really 0:12:57.200 --> 0:13:01.640 really big happened in nineteen seventy three. Um, there was 0:13:01.800 --> 0:13:06.400 a place in Los Angeles, uh, and there was a 0:13:06.440 --> 0:13:10.760 sushi chef there. His name was Manashita, and Manashita created 0:13:10.880 --> 0:13:13.960 an inside out roll a maki, which is maki sushi 0:13:14.080 --> 0:13:16.640 is a hand roll or no, it's a role that 0:13:16.760 --> 0:13:18.560 use a bamboo mat for We'll get into it. So 0:13:18.800 --> 0:13:21.640 was it inside out, a regular inside out maki roll 0:13:22.960 --> 0:13:28.280 with avocado, crab and cucumber. That's right, yes, okay, And 0:13:28.320 --> 0:13:31.920 he made the California role and that became the entree. 0:13:32.000 --> 0:13:34.200 Like that's the gateway drug to sushi for a lot 0:13:34.240 --> 0:13:36.440 of Americans. Yeah, because it doesn't have the raw fish 0:13:36.440 --> 0:13:38.400 in there. If you're creeped out by that, it's you 0:13:38.400 --> 0:13:40.280 can start on the California roll and be like, oh, 0:13:40.320 --> 0:13:41.800 this is just sort of like a salad, all right, 0:13:41.840 --> 0:13:44.640 and then once you go and eat California rolls enough times, 0:13:44.679 --> 0:13:47.120 you're like, well, maybe I will try a bite of that, 0:13:47.200 --> 0:13:51.680 and once you do, you're never going back. It's like 0:13:51.720 --> 0:13:54.520 I can still eat a California roll, like a bite 0:13:54.520 --> 0:13:56.560 of it or something like that. But I'm more like, 0:13:56.880 --> 0:13:59.000 that's a waste of sushi, Like I want I want 0:13:59.280 --> 0:14:01.959 good nagiri here. Yeah, if I've got that, I'll put 0:14:02.000 --> 0:14:05.240 that six dollars towards something else in the h but 0:14:05.280 --> 0:14:07.400 I'll make a California roll at home because it's uh, 0:14:07.720 --> 0:14:10.520 oh you make it my home. Yeah. Nice, And well 0:14:10.559 --> 0:14:12.480 we'll get it. We'll get to all that. So Chuck, 0:14:12.559 --> 0:14:19.760 that's the history of sushi up to right now. Now, Um, yeah, 0:14:20.200 --> 0:14:23.200 Let's let's talk about fish in a second. Let's take 0:14:23.200 --> 0:14:41.119 a message break first. Okay, so we're talking about fish. 0:14:41.240 --> 0:14:43.760 Raw Fish is a common ingredient when you go to 0:14:43.760 --> 0:14:46.000 a sushi restaurant. But if you're not into that, there 0:14:46.000 --> 0:14:49.160 are plenty of other offerings. You've talked about tempora, We 0:14:49.200 --> 0:14:52.880 talked about the California California roll You can there can 0:14:52.920 --> 0:14:55.960 be uh, you can use veggies. This article says virtually 0:14:56.000 --> 0:15:00.200 any type of vegetable, but I completely disagree with that. Yeah, Like, 0:15:00.200 --> 0:15:03.160 you're not gonna roll up broccoli or cauliflower and sushi, 0:15:03.200 --> 0:15:07.240 are you? No? But man, I am crazy for ground 0:15:07.320 --> 0:15:10.960 up cauliflower as like a rice substitute or something like that, 0:15:11.080 --> 0:15:15.760 or like mashed potatoes substue, like collie tatos like purede 0:15:15.800 --> 0:15:19.720 califlowers so good. Yeah. I've been making collie tatoes for years, dude. 0:15:19.720 --> 0:15:22.600 I spend my entire life up until like a couple 0:15:22.600 --> 0:15:25.880 of months ago, hating cauliflower. I never told you about 0:15:25.880 --> 0:15:28.960 collie tatos. No, I've heard of it before. I just 0:15:29.000 --> 0:15:30.680 never really tried it. But you mean, and I like 0:15:30.720 --> 0:15:33.680 started making it, and I'm like, wow, this is good. Yeah, 0:15:33.760 --> 0:15:35.440 and it's you know, I hate it when people say 0:15:35.440 --> 0:15:39.120 it tastes just like something. It doesn't taste just but 0:15:39.240 --> 0:15:43.680 it it's got its consistency, then it's good. Right. It 0:15:43.680 --> 0:15:47.000 mimics the consistency, not the taste. Yeah, but the taste 0:15:47.040 --> 0:15:51.040 isn't too far off. I mean, yeah, it doesn't taste 0:15:51.040 --> 0:15:54.240 like rotted horsemeat compared to like mashed potatoes or something. 0:15:54.280 --> 0:15:56.600 But I think it's like it's its own distinct thing. 0:15:56.960 --> 0:16:00.000 It is. So that's my treatise on cauliflower. You won't 0:16:00.280 --> 0:16:03.400 put cauliflower in your sushi, though, but you can find 0:16:03.440 --> 0:16:08.120 asparagus and sushi fairly frequently. Yeah, cucumber. Uh, well, I 0:16:08.160 --> 0:16:12.600 guess that's it. No, there's some more stuff. Mushrooms. Oh yeah, mushrooms. 0:16:12.640 --> 0:16:14.360 It's a big staple of a lot of sushi. That 0:16:14.440 --> 0:16:17.280 was the third one. Yeah, it's some nice shitakis boom. 0:16:17.360 --> 0:16:21.440 Have you been to Umi Sushi yet? Uh? Now, it 0:16:21.600 --> 0:16:24.480 is amazing. Yeah. The one I've been on lately is 0:16:24.640 --> 0:16:28.920 um shoot. I can't think of the name of it now. Uh. 0:16:30.120 --> 0:16:32.240 Mis I think is the name of it in the 0:16:32.280 --> 0:16:34.880 old fourth ward And it's good, little pricey, but you know, 0:16:34.920 --> 0:16:37.560 oh yeah Misosakaya. Yeah yeah, yeah, it's supposed to be 0:16:37.560 --> 0:16:39.680 really good. It's good stuff. It's more um, it's like 0:16:40.120 --> 0:16:43.720 now vou sushi, which I guess Umi sushi is kind of. 0:16:43.760 --> 0:16:46.160 But they have like a like an old traditional sushi 0:16:46.200 --> 0:16:49.360 chef running the place there. Yeah, yeah, yeah, I mean 0:16:49.400 --> 0:16:51.880 in America, you're gonna find some variations. And in fact, 0:16:51.920 --> 0:16:56.000 the inside out roll apparently is a totally American thing, 0:16:56.560 --> 0:16:58.840 even though it has now since found its way over 0:16:58.880 --> 0:17:02.600 to Japan. But it did not originate in Japan, right, No, 0:17:03.200 --> 0:17:05.520 the reverse roll or inside out it was like an 0:17:05.520 --> 0:17:09.000 echo that came back by storm. And if you don't 0:17:09.000 --> 0:17:10.480 know what we're talking about, that's when the rice is 0:17:10.520 --> 0:17:12.639 on the outside of the roll and the nori is 0:17:12.640 --> 0:17:14.520 on the inside instead of the other way around. Yes, 0:17:15.160 --> 0:17:17.480 all right, so Chuck, if you arguing use fish or 0:17:17.480 --> 0:17:21.119 you're ordering out of a sushi place, the most of 0:17:21.119 --> 0:17:25.880 the fish you're gonna see is um saltwater see see fish? 0:17:25.960 --> 0:17:28.280 Yeah you do. You don't want to trout roll? No, 0:17:28.400 --> 0:17:31.600 And the reason why it is because freshwater fish are 0:17:31.760 --> 0:17:35.440 much more prone to parasites the saltwater fish. Parasites don't 0:17:35.440 --> 0:17:40.199 like salt as much, right, yeah, um, But occasionally you 0:17:40.240 --> 0:17:44.040 will see a freshwater seafood. There's like a type of 0:17:44.040 --> 0:17:47.200 eel that's really good that's fresh water. Yeah, I love 0:17:47.200 --> 0:17:51.040 the eel. What is that? Always get the two eels confused, 0:17:51.240 --> 0:17:53.359 and I always get like, after all these years, I 0:17:53.400 --> 0:17:56.480 still can't commit it to memory, and about every third 0:17:56.560 --> 0:17:58.840 time order the wrong one. Oh really, I don't think 0:17:58.880 --> 0:18:00.960 I've ever had the saltwater eel. Yeah, I mean it's 0:18:00.960 --> 0:18:02.720 not bad, of course, but I like the like the 0:18:02.760 --> 0:18:05.080 freshwater more. Yeah, yeah, I do too. And you can 0:18:05.080 --> 0:18:06.359 buy I make that's one of the ones that make 0:18:06.400 --> 0:18:08.600 at home. You can there's a great Japanese market over 0:18:08.600 --> 0:18:10.879 by the cab Farmer's market and you can buy it 0:18:10.960 --> 0:18:13.480 and the refrigerator and they make it in the oven. 0:18:13.520 --> 0:18:15.560 And yeah, because that's the thing. If you order the 0:18:15.560 --> 0:18:18.439 freshwater eel like it does, it doesn't come raw like 0:18:18.480 --> 0:18:21.760 it's seared or something like that. Seared then like a 0:18:21.840 --> 0:18:27.119 karyaki sauce. So delicious it is. Man, you know what's okay? 0:18:27.119 --> 0:18:31.280 So you're gonna have freshwater fish um or freshwater seafood 0:18:31.320 --> 0:18:34.480 most of the time. Saltwater saltwater, thank you, man, and 0:18:34.680 --> 0:18:40.080 um one of the most highly prized seafood that you're 0:18:40.160 --> 0:18:43.719 going to find in sushi of any type is tuna. 0:18:44.200 --> 0:18:47.320 So and there's different types of tuna. Um. They they'll 0:18:47.359 --> 0:18:51.439 they'll use a yellow fin, big guy, blue fine, and 0:18:51.520 --> 0:18:54.480 blue fin is the most expensive one. Yeah, And apparently 0:18:54.480 --> 0:18:56.720 it wasn't until the fifties that the Japanese came to 0:18:56.800 --> 0:18:59.160 prize blue fin, like before they used it for calf food. 0:18:59.160 --> 0:19:01.119 Like they wouldn't even eat that stuff. Yeah, that's what 0:19:01.200 --> 0:19:04.400 I heard, Like the belly is was originally and now 0:19:04.440 --> 0:19:06.640 it's like the prize and the belly now or used 0:19:06.680 --> 0:19:08.920 to be, like they wouldn't eat it. Yeah. The actually 0:19:08.960 --> 0:19:13.240 the record for the highest priced fish ever sold I 0:19:13.320 --> 0:19:16.520 believe anywhere um was sold at the Tokyo Fish Market 0:19:16.920 --> 0:19:20.159 last year. It was a four ninety pound blue fin tuna. 0:19:20.280 --> 0:19:23.760 How much at one point eight million dollars toly crap 0:19:24.119 --> 0:19:27.960 for just that tuna, and I guarantee they made their money. 0:19:28.040 --> 0:19:30.840 And then some man, yeah it's a big tuna. I 0:19:30.840 --> 0:19:32.200 feel kind of bad for that guy, even though I 0:19:32.280 --> 0:19:34.960 love to eat him so much. The tuna, you know, well, 0:19:34.960 --> 0:19:37.800 there's definitely a moral thread that runs through tuna or 0:19:37.880 --> 0:19:42.000 not sushi, like apparently yellow fin tuna, farm raised tuna 0:19:42.040 --> 0:19:44.160 or raised a lot like veal and fatten until their 0:19:44.200 --> 0:19:48.960 muscles deteriorate alive um and and then of course there's 0:19:49.000 --> 0:19:53.320 the have you seen the raw or live frog video? 0:19:54.280 --> 0:19:58.439 There is a type of sushi that is it's called 0:19:58.640 --> 0:20:04.240 um iki zukuri, which is live sushi. And there's an 0:20:04.240 --> 0:20:09.040 iki zukuri video. And if you have a light stomach 0:20:09.080 --> 0:20:12.359 at all or anything like that, are bothered by animals 0:20:12.760 --> 0:20:15.639 being killed, like you should not watch this. But the 0:20:15.680 --> 0:20:20.520 point is you eat the thing while it's basically part 0:20:20.600 --> 0:20:22.800 of it is still alive on the plate looking at you, 0:20:23.320 --> 0:20:26.200 like this frog is sitting there blinking. It's a frog. 0:20:26.520 --> 0:20:28.480 There's a frog, and I can't remember what the other 0:20:28.480 --> 0:20:31.640 one is, but there's They showed two things being prepared. 0:20:31.680 --> 0:20:34.160 It's not have you have you seen Old Boy the original? 0:20:34.840 --> 0:20:38.679 Remember he eats that squid live. That's a that's live sushi. 0:20:39.160 --> 0:20:43.320 Like that was real? Yeah, not for me. Yeah, you 0:20:43.359 --> 0:20:46.800 get pretty adventurous. That would you do that? Probably just 0:20:46.880 --> 0:20:49.679 to try it? Yeah, I mean, it's just like, I 0:20:49.760 --> 0:20:53.760 know everything is killed that we eat, but it's just like, 0:20:54.200 --> 0:20:57.320 I don't know, being confronted with it, who knows that. 0:20:57.640 --> 0:20:59.280 I can imagine some of the people who are into 0:20:59.320 --> 0:21:01.320 like that slow food movement are like, well, yeah, that's 0:21:01.320 --> 0:21:03.159 the way you should do it. You should have to 0:21:03.160 --> 0:21:05.879 confront the death while you eat. No. I mean a 0:21:05.880 --> 0:21:08.000 lot of people would say it's hypocritical to not do that, 0:21:08.040 --> 0:21:10.680 you know, right, but a lot of but a hypocrite, 0:21:11.200 --> 0:21:13.160 A lot of people are comfortable with that. Emily won't 0:21:13.160 --> 0:21:14.960 eat anything that reminds her of an animal, Like she 0:21:15.000 --> 0:21:18.200 didn't even like bones in her chicken. Yeah. Uh. And 0:21:18.680 --> 0:21:20.640 like if someone served her a fish with a head 0:21:20.680 --> 0:21:23.920 on it, like fully cooked, she would just be like, no, no, no, no, 0:21:24.320 --> 0:21:27.160 that fish is looking at me. It's like the duck 0:21:27.320 --> 0:21:34.280 and a Christmas story. Yeah, he's smiling. Uh. Okay, So 0:21:34.359 --> 0:21:37.760 we're talking about tuna. Tuna is delicious, Salmon is delicious, 0:21:37.960 --> 0:21:42.639 yellowtail and hamachi and surf clam, and there's all sorts 0:21:42.680 --> 0:21:45.920 of delicious seafood that you can get on your sushi 0:21:46.040 --> 0:21:48.520 or in your rolls, and then you just spread out 0:21:48.520 --> 0:21:50.600 from there. If there's a fried chicken in there, it 0:21:50.680 --> 0:21:54.199 might be a little too americanized, Although if that's what 0:21:54.200 --> 0:21:57.119 you're into, then great, well they'd be considered temporal chicken 0:21:57.119 --> 0:22:01.399 in that case. Yeah. But if there's fried chicken and 0:22:01.480 --> 0:22:04.280 mayonnaise rolled up in rice. Then this sounds kind of good. 0:22:04.520 --> 0:22:08.800