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Speaker 1: Welcome to stuff you should know Frondhouse stuff works dot com. Hey,

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Speaker 1: welcome to the podcast. I'm Josh Clark. With me as

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Speaker 1: always is the dour Charles w Chuck Bryant and Jerry,

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Speaker 1: who's snortling over there, which is kind of like a

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Speaker 1: like a laughing through your nose. What I thought, dour?

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Speaker 1: I thought it meant like a gloomy or something. Yeah,

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Speaker 1: you seem a little bluemy today. No, do you think

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Speaker 1: the smile is space? Yeah? That one, man. I wish

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Speaker 1: I had a picture of that. We could put that

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

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Speaker 1: T shirt, and then you could get a picture of

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Speaker 1: me wearing that T shirt and put that on a

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

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

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Speaker 1: mcaul yep. That to Beau this time though? This time? Yeah, alright, alright,

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Speaker 1: you're always making me be Ryan Gossly. 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 yawn 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. So you've

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Speaker 1: had sushi, yeah, I mean it's one. It's one of

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Speaker 1: my favorite foods. I could live in Japan and eat

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Speaker 1: sushi every day. Yes, I'm going to Japan next year

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Speaker 1: and I plan on eating sushi every day. I would

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

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

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Speaker 1: 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 under something. There's a whole

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Speaker 1: galaxy of sushi out there, especially when you go to Japan.

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

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Speaker 1: you've had it before, but yeah, my buddy Jason lives

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

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Speaker 1: Avenue here, Indicator Georgia, does he ever mail you sushi?

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

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Speaker 1: figured out a way to stick it into one of

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Speaker 1: 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. US 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 a genre

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

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

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Speaker 1: item of food. Yeah, if this is ringing true to

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Speaker 1: 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 mammy and a seaweed salad. And that's

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

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Speaker 1: yah and this country it basically is shorthand for Japanese.

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Speaker 1: You're going out for Japanese, yes, sort of, but not hibachi.

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

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Speaker 1: I mean they do have habaski girls and stuff like that,

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Speaker 1: but the experience, the benni hana version totally American invention.

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Speaker 1: I've never been to one of those places. Oh yeah,

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Speaker 1: I mean it's like there's a guy like chopping and

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Speaker 1: cooking and and like tossing stuff into his hat and everything. Alright,

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Speaker 1: So chuck Um, thank you for pointing out the sushi thing,

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Speaker 1: because I am going to do that a lot. And

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Speaker 1: we should say when if you are specifically talking about

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Speaker 1: sushi in Japan. You're talking about. Um. Vinegard rice is

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Speaker 1: roughly what the word means, medium or short grain. The

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Speaker 1: stuff that's on top, Um, the neta, which is a

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

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Speaker 1: that raw fish is called sashimi like you said it. Yeah,

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Speaker 1: you can eat that by itself as well. If it's

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Speaker 1: fried stuff, it's called tempura. Yeah. Different types of sushi

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Speaker 1: have different kinds of names. But UM, let's get into this,

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Speaker 1: shall we. Let's let's talk about the history, because this

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Speaker 1: whole thing 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

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Speaker 1: funny It just appeared out of nowhere one day, mysteriously.

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Speaker 1: Uh No, it just means it can't be there now,

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

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Speaker 1: That's right. Uh. There's an old Japanese wives tale about

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Speaker 1: an elderly lady who would hide her rights 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 there,

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

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Speaker 1: great story. But it's a lie. Yeah, not necessarily, it's not.

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Speaker 1: It's not a lies folklore, which are lies. I guess

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Speaker 1: it's told by old ladies. Very harsh way to say it. Um.

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Speaker 1: So there's the The earliest sushi supposedly was around in

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Speaker 1: in Southeast Asia, in I don't know, years ago. They

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Speaker 1: were taking cooked rice which does ferment, and packing fish

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Speaker 1: in it, and then the fermentation of the rice, yeah,

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Speaker 1: I kept it long before refrigeration, but it also kind

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Speaker 1: of pickled the fish. But then once the fish was

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Speaker 1: pickled over the course of like weeks, and they would

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Speaker 1: place it under like a heavy stone or something like

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Speaker 1: that to basically compress it. And once the once the

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Speaker 1: fish was pickled, they throw the rice out and to

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Speaker 1: seat the fish. Yes, and in fact, a sushi kitchen

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Speaker 1: can be called a suki bar or a pickling place.

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Speaker 1: That's bam. The original version of sushi was basically fermented

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Speaker 1: fish that was fermented with rice. Pickled fish fermented with rice.

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Speaker 1: Then they threw the rice out. Somebody said, well, wait

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Speaker 1: a minute, does this rice taste like, Oh my god,

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Speaker 1: this is delicious, And what would it taste like if

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Speaker 1: I put this fermentued fish on the rice? And they went,

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Speaker 1: oh my god, this is even better. So they said, well,

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Speaker 1: let's try this a different way. If we're not gonna

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Speaker 1: throw the fish or throw the rice out, let's actually

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Speaker 1: gut the fish. And this is the tenth century, by

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Speaker 1: the way, and by now this is in Japan. Um,

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Speaker 1: let's get the fish, soak it in saki, which is

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Speaker 1: Japanese rice wine, and then pack that thing full of

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Speaker 1: rice and let that ferment and then after a few

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Speaker 1: weeks we'll just slice it and then eat that. Yeah,

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Speaker 1: And each each of these steps basically is speeding the

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Speaker 1: process up a lot. Like the very first process took

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Speaker 1: about a year and a half, did it And it

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Speaker 1: was only for like the uber wealthy. Once they added sake, though,

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Speaker 1: that speeded that up. That speeded that up, and that

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Speaker 1: stuff still around. It's called nara sushi or rice sushi. Yeah,

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Speaker 1: I'm sorry, ripe sushi, and apparently you can still get that.

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Speaker 1: And it's a little like for your American taste buds.

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Speaker 1: It might taste a little funny, but I'll bet once

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

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Speaker 1: to have us all the time. Probably so. Uh So.

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Speaker 1: Then in the sixteen hundreds, early sixteen hundreds of Japanese

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Speaker 1: military leader name Tokugawa Aye Yasu. We're gonna do our

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

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Speaker 1: He moved the capital from Kyoto to Ito, which would

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

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Speaker 1: a hoppin city. And in the mid seventeen hundreds they

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

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

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Speaker 1: like a matter of days after that for a couple hours, right, yeah,

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Speaker 1: which is what I was following up with, Yeah, which

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Speaker 1: is I mean that's super quick, and then you would

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Speaker 1: fly set into pieces and uh again just cutting that

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Speaker 1: preparation time. Yeah. And then in um Kyoto, which was

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Speaker 1: the former uh seat of power in Japan before it

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Speaker 1: was moved to Ato or Tokyo, um they would take

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Speaker 1: that vinegar and in some ingredients maybe a little cucumber,

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Speaker 1: a little dried seaweed, which is known as nori, and

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Speaker 1: they put it in a box and press it together

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Speaker 1: and you'd have oshi sushi, which is Osaka style sushi.

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Speaker 1: It's it's like a square of sushi, right. And there

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Speaker 1: was a guy who lived in Ato in Tokyo in

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Speaker 1: the eighteen twenties, and his name was Yohei Hanaya, and

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

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Speaker 1: sushi and everybody liked it and all that. But apparently,

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Speaker 1: as the story goes, some of his customers were like,

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Speaker 1: I'm very busy and important and I don't have time

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Speaker 1: for you to press this into a box. That's hurry up.

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Speaker 1: Make it snappy. So he took some of that rice,

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

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Speaker 1: hand a little bit, and then he would take some

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Speaker 1: fish that was taken out of Tokyo bay or Edo.

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Speaker 1: May I mean. He was set up right there on

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Speaker 1: the water exactly, and he cut off a little bit

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Speaker 1: of slice and put it in there, maybe with the

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Speaker 1: streak of a sabi, and handed it to the He said, here, jerk,

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Speaker 1: is that fast enough? That took me like three minutes exactly,

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Speaker 1: And they said, well, by god, this is Japanese street food.

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Speaker 1: That is fast food that we can use our hands

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Speaker 1: for and eating two bites and nigiri sushi. Uh, what

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Speaker 1: a lot of people think of as sushi was born.

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Speaker 1: The modern sushi was born right there in that food stall,

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Speaker 1: that's right. And then the Great Canto earthquake hit Tokyo

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

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Speaker 1: there was a lot of retail space, and so the

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Speaker 1: sushi car said, hey, maybe we should move these things

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Speaker 1: inside and started a legit restaurant. And it happened all

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Speaker 1: over the place, and by the nineteen fifties it was

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Speaker 1: the sushi restaurant was where it was at. Yes, basically

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Speaker 1: in the nineteen thirties, yes, to refrigeration, you could chip fish.

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Speaker 1: By the seventies and the post war economy, people were

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Speaker 1: loving the stuff. So it started to boom in other

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Speaker 1: like all over Japan, and then started to spread to

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Speaker 1: other parts of the world. It did, and in the

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Speaker 1: United States it was first adopted in the sixties in

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Speaker 1: Los Angeles. Of course it was Los Angeles. There was

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Speaker 1: a place called Kawa Fuku and that was the first

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Speaker 1: big American embraced um sushi restaurant in the United States.

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Speaker 1: And and then the yuppies came, and you think, like

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Speaker 1: eighties in sushi, right, I do, I always have, Yeah,

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Speaker 1: But apparently it wasn't until like the nineties that sushi

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Speaker 1: really hit New York. And it was because of a

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Speaker 1: unknown man named Robert de Niro who who talked the

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Speaker 1: chef of Nobu, whose name is uh Nobu Yuki Matsu.

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Speaker 1: I'm gonna 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. It's really close, if not to

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Speaker 1: open Nobu, which was already an l A icon in

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

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

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

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Speaker 1: was a sound I think it probably the explosion didn't.

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Speaker 1: I mean, it was very much a California thing. Um.

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Speaker 1: That first restaurant was a 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: used 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 like

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Speaker 1: you 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 lead 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 or yeah, if I've got that, I'll put

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Speaker 1: that six dollars towards something else. Yeah, but I'll make

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Speaker 1: a California roll at home because it's uh, oh you

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Speaker 1: making my home. Yeah, And well we'll get we'll get

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Speaker 1: to all that. So Chuck, that's the history of sushi

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Speaker 1: up to right now. Now, um, yeah, let's let's talk

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Speaker 1: about fish in a second. Let's take a message break first. Okay,

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Speaker 1: so we're talking about fish. Raw Fish is a common

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Speaker 1: ingredient when you go to a sushi restaurant. But if

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Speaker 1: you're not into that, there are plenty of other offerings.

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Speaker 1: You've talked about tempora, We talked about the California California roll.

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Speaker 1: You can that can be uh, you can use veggies.

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Speaker 1: This article says virtually any type of vegetable, but completely

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Speaker 1: disagree with that. Yeah, Like you're not gonna roll up

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Speaker 1: broccoli or cauliflower and sushi, are you? No? But man,

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Speaker 1: I am crazy for ground up cauliflower as like a

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Speaker 1: rice substitute or something like that, or like massed potato

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Speaker 1: substude like collie taters, like puade califlower so good. Yeah.

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Speaker 1: I've been making collie taters for years, dude. I spend

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Speaker 1: my entire life up until like a couple of months ago,

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Speaker 1: hating cauliflower. I never told you about collie taters. No,

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Speaker 1: I've heard of it before. I just never really tried it.

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Speaker 1: But you mean, and I like started making it, and

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Speaker 1: I'm like, wow, this is good. Yeah, and it's you know,

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Speaker 1: I hate it when people say he's just like something.

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Speaker 1: It doesn't taste just thing, but it's it's got its consistency,

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Speaker 1: then it's good. Right. It mimics the consistency, not the taste. Yeah,

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Speaker 1: but the taste isn't too far off. I mean, yeah,

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Speaker 1: it doesn't taste like rotted horsemeat compared to like mashed

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Speaker 1: potatoes or something. But I think it's like it's its

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Speaker 1: own distinct thing it is. So that's my treatise on cauliflower. Yeah.

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Speaker 1: You won't put cauliflower in your sushi though, but you

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Speaker 1: can find asparagus and sushi fairly frequently. YEA cucumber, Uh, well,

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

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Speaker 1: Oh yeah, mushrooms it's a big staple of a lot

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Speaker 1: of sushi. That was the third one. Yeah, it's some

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Speaker 1: nice shitakis boom. Have you been to Umi Sushi yet? Uh? Now,

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

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Speaker 1: is um shoot. I can't think of the name of

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Speaker 1: it now, uh me so I think is the name

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Speaker 1: of it in the old fourth word. And it's good,

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Speaker 1: little pricey but you know, oh yeah, Misosakaya. Yeah yeah, yeah,

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Speaker 1: it's supposed to be real good. It's good stuff. It's

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Speaker 1: more um it's like new veau sushi, which I guess

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Speaker 1: Umi Sushi is kind of. But they have like a

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Speaker 1: like an old traditional sushi chef running the place there.

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Speaker 1: Yeah yeah, yeah, I mean in America, you're gonna find

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Speaker 1: some variations. And in fact, the inside out roll apparently

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Speaker 1: is a totally American thing, even though it has now

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Speaker 1: since found its way over to Japan. But it did

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Speaker 1: not originate in Japan, right, No, the reverse roll or

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Speaker 1: inside out it was like an echo that came back

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Speaker 1: by storm. And if you don't know what we're talking about,

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Speaker 1: that's when the rice is on the outside of the

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Speaker 1: roll and the nori is on the inside instead of

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Speaker 1: the other way around. Yes, alright, so Chuck, if you argue,

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Speaker 1: use fish or you're ordering at a a sushi place.

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Speaker 1: The most of the fish are gonna see is um

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Speaker 1: salt water see see fish. Yeah, you don't want to

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Speaker 1: trout roll No. And the reason why it is because

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Speaker 1: freshwater fish are much more prone to parasites. The saltwater fish.

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Speaker 1: Parasites don't like salt as much. Right, yeah. Um, But

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Speaker 1: occasionally you will see a freshwater seafood. There's like a

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Speaker 1: type of eel that's really good, that's fresh water. Yeah,

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Speaker 1: I love the eel. Is 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, I do too. And you can buy

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Speaker 1: I make that's one of the ones that make at home.

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Speaker 1: You can there's a great Japanese market over by the

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Speaker 1: farmer's market and you can buy it and the refrigerator

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Speaker 1: and they make it in the oven. And yeah, because

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Speaker 1: that's the thing. If you order the freshwater eel like

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Speaker 1: it does. It doesn't come raw like it's seared or

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Speaker 1: something like that. Yeah, it's like a seared then like

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Speaker 1: a karyaki sauce. So delicious it is. Man, you know

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Speaker 1: it's okay. So you're gonna have freshwater fish, yeah, um

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Speaker 1: or freshwater seafood most of the time, saltwater saltwater, thank

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Speaker 1: you man and um. One of the most highly prized

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Speaker 1: seafood that you're going to find in sushi of any

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Speaker 1: type is tuna. And there's different types of tuna. Um.

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Speaker 1: They they'll they'll use a yellow finn, big guy, blue

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Speaker 1: fine and blue finn is the most expensive one. And

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

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Speaker 1: to prize bluefin. Like before they used it for caffood.

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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. Actually, the

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

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Speaker 1: anywhere um was sold at the Tokyo Fish Market last year.

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

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Speaker 1: much at one point eight million dollars, Holy crap for

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Speaker 1: just that tuna. And I guarantee they made their money.

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Speaker 1: And then something man, yeah, that'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, well, there's

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Speaker 1: definitely a moral thread that runs through tuna or not sushi,

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Speaker 1: like apparently yellow fin tuna. Farm raised tuna or raised

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Speaker 1: a lot like veal and fatten until their muscles deteriorate

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Speaker 1: alive um and and then of course there's the have

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

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Speaker 1: a type of sushi that is it's called um iki zukuri,

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Speaker 1: which is live sushi, and there's an iki zukuri video.

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Speaker 1: And if you have a light stomach at all or

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Speaker 1: anything like that, are bothered by animals being killed, like

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Speaker 1: you should not watch this. But the point is you

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

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Speaker 1: still alive on the plate looking at you like this

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

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Speaker 1: And I can't remember what the other one is, but

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Speaker 1: there's they showed two things being prepared. It's not. Have

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Speaker 1: you have you seen Old Boy the original? Remember he

358
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Speaker 1: eats that squid live, that's a that's live sushi. Wow,

359
00:20:00,720 --> 00:20:04,520
Speaker 1: Like that was real. Yeah, not for me, And yeah

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

361
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Speaker 1: just to try it? Yeah, I mean it's just like,

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Speaker 1: I know everything is killed that we eat, right, but

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Speaker 1: it's just like, I don't know being confronted with it.

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Speaker 1: Who knows that. I can imagine some of the people

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Speaker 1: who are into like that slow food movement are like, well, yeah,

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Speaker 1: that's the way you should do it. You should have

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

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Speaker 1: a lot of people would say it's hypocritical to not

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Speaker 1: do that, you know, right, but a lot of butte

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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 surved 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: in 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

378
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Speaker 1: yellow tail and hamachi and surf clam, and there's all

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00:21:03,920 --> 00:21:07,040
Speaker 1: sorts of delicious seafood that you can get on your

380
00:21:07,040 --> 00:21:09,880
Speaker 1: sushi or in your rolls, and then you just spread

381
00:21:09,880 --> 00:21:11,960
Speaker 1: out from there. If there's a fried chicken in there,

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00:21:12,119 --> 00:21:15,760
Speaker 1: it might be a little too Americanized, although that's what

383
00:21:15,760 --> 00:21:18,320
Speaker 1: you're into, then great, well it would be considered temporal

384
00:21:18,440 --> 00:21:22,239
Speaker 1: chicken in that case. Yeah, but yeah, come on, if

385
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Speaker 1: there's fried chicken and mayonnaise rolled up in rice, then

386
00:21:25,040 --> 00:21:27,000
Speaker 1: that sounds kind of good. Well, I know, but it's

387
00:21:27,160 --> 00:21:32,199
Speaker 1: is it sushi? Well, Rogers Roasters. I feel like there's

388
00:21:32,280 --> 00:21:34,920
Speaker 1: been kind of you know, there's definitely a traditional thread

389
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Speaker 1: of sushi, right, yeah, I don't know, mind mixing it

390
00:21:37,320 --> 00:21:40,639
Speaker 1: up a little bit, and there's like traditional preparations and

391
00:21:40,640 --> 00:21:43,560
Speaker 1: then there's traditional ingredients. But then it's like you said,

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Speaker 1: you know, in the seventies, when the California role was

393
00:21:46,240 --> 00:21:48,800
Speaker 1: made here in America, it was sent back and now

394
00:21:48,840 --> 00:21:51,439
Speaker 1: you can get a California role pretty much anywhere in Japan,

395
00:21:52,359 --> 00:21:56,200
Speaker 1: and it's expanded from there. So I think, yeah, I

396
00:21:56,200 --> 00:21:58,680
Speaker 1: think sushi is kind of this evolving thing. I've seen

397
00:21:58,760 --> 00:22:01,399
Speaker 1: cereals added have you seen that like corn flakes or

398
00:22:01,440 --> 00:22:04,200
Speaker 1: rice crispies on top. Yeah, I'm not into that either

399
00:22:04,359 --> 00:22:07,159
Speaker 1: for crunch, yeah, or or or squirting a bunch of

400
00:22:07,200 --> 00:22:10,399
Speaker 1: sauce on top. I'm not a big fan of that either. Yeah. Well,

401
00:22:10,440 --> 00:22:12,639
Speaker 1: that's another thing that we'll talk about when we talk

402
00:22:12,680 --> 00:22:15,680
Speaker 1: about how to eat sushi. But really there's a lot

403
00:22:15,720 --> 00:22:17,960
Speaker 1: of sushi that's prepared that you're not supposed to do

404
00:22:18,040 --> 00:22:23,359
Speaker 1: anything to except eat. Yeah. So I guess we should

405
00:22:23,400 --> 00:22:26,119
Speaker 1: finish what can be in sushi thing by mentioning uh

406
00:22:26,760 --> 00:22:30,399
Speaker 1: row and tomago row is the fish eggs like a

407
00:22:30,440 --> 00:22:35,080
Speaker 1: little delicious orange. It's almost like caviar. Yeah, And there

408
00:22:35,080 --> 00:22:37,640
Speaker 1: can be little tiny ones and larger ones. I'm sure

409
00:22:37,680 --> 00:22:39,399
Speaker 1: there's a difference in the name. Do you know I

410
00:22:39,400 --> 00:22:42,680
Speaker 1: didn't look that up. No, Cherry's nodding. Is there a

411
00:22:42,720 --> 00:22:45,240
Speaker 1: difference in the name. I'm sure it's not necessarily by size,

412
00:22:45,240 --> 00:22:48,040
Speaker 1: but probably by fish. Yeah. I think the smelt row

413
00:22:48,160 --> 00:22:51,080
Speaker 1: is the smaller m I think so, Yeah, the little

414
00:22:51,240 --> 00:22:54,000
Speaker 1: little tiny beads. Yeah, and that's usually added with a

415
00:22:54,119 --> 00:22:56,240
Speaker 1: roll or on top of something, and the other larger ones.

416
00:22:56,400 --> 00:22:57,960
Speaker 1: A lot of times that's just wrapped in the nori

417
00:22:58,040 --> 00:22:59,879
Speaker 1: and that's all you're eating. Yeah, Or there's just like

418
00:23:00,119 --> 00:23:02,080
Speaker 1: one on top of the thing. Oh yeah, like a

419
00:23:02,080 --> 00:23:05,160
Speaker 1: little bead huh for presentation. Yeah, I want to say,

420
00:23:05,320 --> 00:23:11,320
Speaker 1: a coil egg on top of legs. Yesterday this was raw.

421
00:23:12,000 --> 00:23:14,399
Speaker 1: I didn't realize it was gonna be raw. I ate

422
00:23:14,440 --> 00:23:17,080
Speaker 1: it anyway, Like you said, I'm adventurous, but man, I

423
00:23:17,119 --> 00:23:21,040
Speaker 1: was like, I'm never ordering that again. No, I'm not

424
00:23:21,160 --> 00:23:25,960
Speaker 1: too big on raw eggs um except strangely in like

425
00:23:26,000 --> 00:23:31,160
Speaker 1: a tataki or um carpaccio or something like that. Yeah. Yeah,

426
00:23:31,240 --> 00:23:34,479
Speaker 1: I that's weird. I guess I guess I'll just have

427
00:23:34,560 --> 00:23:37,639
Speaker 1: to keep ordering it them, whether I like it or not. Alright,

428
00:23:37,680 --> 00:23:41,280
Speaker 1: Tomago is egg in sushi. But it is cooked and

429
00:23:41,320 --> 00:23:44,160
Speaker 1: it's like it's an it's an omelet. It's it's it's

430
00:23:44,200 --> 00:23:46,879
Speaker 1: made by adding little layers of egg. I've seen some

431
00:23:46,920 --> 00:23:48,679
Speaker 1: people like bake it in a pan. It's probably the

432
00:23:48,680 --> 00:23:52,080
Speaker 1: shortcut method. There's probably more traditional method. But um it's

433
00:23:52,119 --> 00:23:55,840
Speaker 1: almost like because it's sweet umlet, it's almost like a

434
00:23:55,840 --> 00:23:58,880
Speaker 1: dessert sushi. Yeah. And that's it's like an inch stick

435
00:23:58,880 --> 00:24:01,760
Speaker 1: and a slice and you put it on some sushi

436
00:24:01,840 --> 00:24:04,359
Speaker 1: rice with a little band of nori tied around it,

437
00:24:04,359 --> 00:24:08,480
Speaker 1: and that's delicious as well. Half avocado, so you say

438
00:24:08,520 --> 00:24:13,359
Speaker 1: it avocado? Uh, that is very popular, and that means

439
00:24:13,400 --> 00:24:16,040
Speaker 1: tuna of the land in Japan. Yeah, that's the the

440
00:24:16,320 --> 00:24:19,320
Speaker 1: word for avocado means tuna of the land. It's pretty cool. Yeah,

441
00:24:19,480 --> 00:24:22,679
Speaker 1: avocado is like a great addition to anything. Yeah, I agree,

442
00:24:22,920 --> 00:24:25,280
Speaker 1: and very good for you too. It really is the

443
00:24:25,320 --> 00:24:29,359
Speaker 1: good fat, yes, yeah, good for your heart and your brain. Um.

444
00:24:29,560 --> 00:24:31,879
Speaker 1: What else goes along with sushi? The soy sauce to

445
00:24:32,040 --> 00:24:34,920
Speaker 1: show you. Yeah, it's the type of soy sauce, and

446
00:24:36,280 --> 00:24:39,320
Speaker 1: like you can. You can dip your sushi and soy

447
00:24:39,320 --> 00:24:41,080
Speaker 1: sauce if you prefer, But you're supposed to use it

448
00:24:41,160 --> 00:24:43,920
Speaker 1: very sparingly. Yea. And supposedly you're not supposed to dip

449
00:24:43,920 --> 00:24:47,760
Speaker 1: the rice either. No, I drown it. I'm just you

450
00:24:47,760 --> 00:24:52,800
Speaker 1: want to talk about how to eat sushi the propper way? Uh? Sure, Okay,

451
00:24:53,040 --> 00:24:55,600
Speaker 1: I don't do it, that's fine. Yeah, a lot of

452
00:24:55,600 --> 00:24:58,800
Speaker 1: people eat with chopsticks. Yeah. Supposedly it's an insult to

453
00:24:58,880 --> 00:25:05,840
Speaker 1: the sushi chef to drown your sushi and rice. Yes, um,

454
00:25:05,960 --> 00:25:08,720
Speaker 1: And where would I be without you? Just staying wrong

455
00:25:08,760 --> 00:25:12,200
Speaker 1: stuff here and there. Um. So basically, let's say you

456
00:25:12,280 --> 00:25:14,200
Speaker 1: have a piece of naguri, which is just a little

457
00:25:14,280 --> 00:25:18,239
Speaker 1: lump of sushi with um like some some topping on it,

458
00:25:18,640 --> 00:25:24,640
Speaker 1: say tuna. Uh, you kind of lightly grabbed the nagii

459
00:25:24,880 --> 00:25:27,720
Speaker 1: on one side, on both sides with your fingers. Yes,

460
00:25:27,760 --> 00:25:30,240
Speaker 1: you don't need to use chopsticks. Sushi was originally a

461
00:25:30,280 --> 00:25:33,240
Speaker 1: finger food and um, you can feel free to eat

462
00:25:33,280 --> 00:25:37,119
Speaker 1: it the traditional way using your hands. Um. So you

463
00:25:37,160 --> 00:25:39,879
Speaker 1: grab the sides kind of lightly but firmly, you tilt

464
00:25:39,920 --> 00:25:43,680
Speaker 1: it over. You tilt this out, You tilt the naguri over,

465
00:25:43,760 --> 00:25:46,000
Speaker 1: and then you just basically have it. So you're grabbing,

466
00:25:46,040 --> 00:25:48,880
Speaker 1: you're holding onto the tuna and holding it almost like

467
00:25:49,400 --> 00:25:51,480
Speaker 1: a basket, so the rice is on top and the

468
00:25:51,480 --> 00:25:54,160
Speaker 1: tuna is on the bottom. You just flipped your sushi over.

469
00:25:54,960 --> 00:25:57,119
Speaker 1: If you want a little bit to show you, you

470
00:25:57,160 --> 00:26:01,119
Speaker 1: can just kinda just barely like pass it through to

471
00:26:01,160 --> 00:26:04,240
Speaker 1: show you the soy sauce, just the tip, yes, yeah,

472
00:26:04,600 --> 00:26:07,480
Speaker 1: of just the seafood. Yeah, you're not supposed touch the

473
00:26:07,560 --> 00:26:10,000
Speaker 1: rice to it. Yeah, that's what I hear. You take

474
00:26:10,200 --> 00:26:13,280
Speaker 1: um one bite, depending on the size you can put

475
00:26:13,320 --> 00:26:14,919
Speaker 1: the whole thing in your mouth and eat it. But

476
00:26:15,000 --> 00:26:18,320
Speaker 1: you want to put it the topping side down, and

477
00:26:18,359 --> 00:26:21,280
Speaker 1: then if it's a big piece of nigiri, then um,

478
00:26:21,359 --> 00:26:23,840
Speaker 1: you can bite it and then eat it in two pieces.

479
00:26:24,480 --> 00:26:28,439
Speaker 1: All right, here's Chuck's method. I take it and I

480
00:26:28,520 --> 00:26:30,919
Speaker 1: dump the entire thing and a big bowl of soy sauce,

481
00:26:31,400 --> 00:26:33,320
Speaker 1: and then I pull it out and I stick it

482
00:26:33,320 --> 00:26:34,879
Speaker 1: in my mouth and chew it up and eat it

483
00:26:34,880 --> 00:26:38,160
Speaker 1: all and then I wash it down with the supporo.

484
00:26:39,000 --> 00:26:42,480
Speaker 1: Well that's customary. I'm a happy guy. You would probably

485
00:26:42,560 --> 00:26:46,280
Speaker 1: like chio rashi sushi, which is basically a bowl of

486
00:26:46,400 --> 00:26:49,199
Speaker 1: rice with sushi toppings. Yeah, I could. I could be

487
00:26:49,280 --> 00:26:51,360
Speaker 1: down with that. Is there the nori in there? Though?

488
00:26:51,359 --> 00:26:53,359
Speaker 1: Because I love the nori? I think everything you want

489
00:26:53,480 --> 00:26:55,919
Speaker 1: in there, whatever kind of sushi you want, it's just

490
00:26:56,000 --> 00:26:59,520
Speaker 1: like in a bowl. It's just like a KFC bowl.

491
00:27:00,359 --> 00:27:03,720
Speaker 1: But yeah, or oh man, what are those awful beef

492
00:27:03,720 --> 00:27:08,080
Speaker 1: bull places out west Yoshi Naki or something beef bull

493
00:27:08,480 --> 00:27:10,280
Speaker 1: like in the shopping malls. Yeah, I know what you're

494
00:27:10,280 --> 00:27:11,840
Speaker 1: talking about. I can't remember the name of them. Are

495
00:27:11,840 --> 00:27:15,639
Speaker 1: they not good? Well? I mean, you get you tell me,

496
00:27:15,760 --> 00:27:18,120
Speaker 1: you get like a three pound beef and rice bowl

497
00:27:18,160 --> 00:27:20,720
Speaker 1: for like three dollars. Oh, that sounds good. I don't

498
00:27:20,720 --> 00:27:24,080
Speaker 1: think it's They're known for their high quality meats. So

499
00:27:24,200 --> 00:27:27,639
Speaker 1: by beef, I mean cat yoshin nori. What is it called.

500
00:27:28,200 --> 00:27:31,480
Speaker 1: It's a chain. They're all over l A. Yeah, I

501
00:27:31,480 --> 00:27:33,040
Speaker 1: know you don't talking about I don't think they have

502
00:27:33,080 --> 00:27:36,439
Speaker 1: them here in Georgia. Uh, well, sabi. I don't do

503
00:27:36,480 --> 00:27:41,199
Speaker 1: the wasabi just because I don't like the taste. Um.

504
00:27:41,240 --> 00:27:42,880
Speaker 1: I know most people like to put it in their

505
00:27:42,880 --> 00:27:44,840
Speaker 1: soy sauce and mix it up. Apparently that is an

506
00:27:44,840 --> 00:27:49,280
Speaker 1: insult as well. Uh, it's it's abnormal. That's what Yumi

507
00:27:49,320 --> 00:27:51,679
Speaker 1: does though. Yeah, she puts in the sauce, puts a

508
00:27:51,720 --> 00:27:53,439
Speaker 1: lot of it in there. Yeah, so does Emily. She

509
00:27:53,520 --> 00:27:56,040
Speaker 1: loves that stuff. But the thing is is most sushi

510
00:27:56,320 --> 00:27:58,399
Speaker 1: is going to already have a little streak of wasabi

511
00:27:59,000 --> 00:28:02,239
Speaker 1: on top of the rice, beneath the topping. Yeah, so

512
00:28:02,280 --> 00:28:04,639
Speaker 1: you don't necessarily need any. And if you've ever wondered

513
00:28:04,640 --> 00:28:08,000
Speaker 1: why your nostrils are suddenly clear and you're breathing very

514
00:28:08,040 --> 00:28:10,400
Speaker 1: easily even though you didn't use any with sabby, it's

515
00:28:10,400 --> 00:28:13,119
Speaker 1: because it was already on there. Yeah. And here in

516
00:28:13,160 --> 00:28:15,760
Speaker 1: the United States, you're not eating with sabi anyway. Nope,

517
00:28:16,640 --> 00:28:19,560
Speaker 1: although you can get it at Umi sushi really, but

518
00:28:19,680 --> 00:28:21,960
Speaker 1: it's gonna cost you. Yeah, So that's the fact of

519
00:28:21,960 --> 00:28:25,280
Speaker 1: the podcast. For me. What you're eating is horse radish

520
00:28:25,600 --> 00:28:29,320
Speaker 1: and mustard paste that's dyed green, and they call it

521
00:28:29,320 --> 00:28:32,800
Speaker 1: was saby was sabi. When people say it's Japanese horse radish,

522
00:28:32,960 --> 00:28:36,119
Speaker 1: it actually isn't even horse radish. It's it's in that fan.

523
00:28:36,200 --> 00:28:38,520
Speaker 1: It's like a cousin of horse radish. And it is

524
00:28:38,560 --> 00:28:41,560
Speaker 1: expensive that goes by the river and you're eating the root.

525
00:28:41,720 --> 00:28:44,080
Speaker 1: It lives in a van down by the river. But

526
00:28:44,320 --> 00:28:47,720
Speaker 1: uh yeah, apparently it's so pricey. Like you're you're you've

527
00:28:47,720 --> 00:28:50,160
Speaker 1: probably never had real was sabi unless you're like high

528
00:28:50,200 --> 00:28:53,320
Speaker 1: falutin like you and go to fancy sushi places. Yes,

529
00:28:53,480 --> 00:28:55,640
Speaker 1: I'm sure noboo has real with saby. I just like

530
00:28:55,680 --> 00:29:00,000
Speaker 1: a little gentleman. I wear a velvet jacket and velvet

531
00:29:00,200 --> 00:29:03,760
Speaker 1: shorts with knee socks, which is a little hack, and

532
00:29:03,800 --> 00:29:08,200
Speaker 1: they saying, well, they served me it's wonderful. Well, that's

533
00:29:08,200 --> 00:29:10,920
Speaker 1: funny that you mentioned that, because being a sushi chef

534
00:29:11,080 --> 00:29:14,840
Speaker 1: in Japan, you're also supposed to be kind of part performer.

535
00:29:15,160 --> 00:29:18,240
Speaker 1: It's very social thing to sit at the sushi bar. Yeah,

536
00:29:18,280 --> 00:29:21,640
Speaker 1: you're you're not necessarily performing like at a habachi place.

537
00:29:21,680 --> 00:29:24,480
Speaker 1: It's not like that you're performing at a clown. You're

538
00:29:25,520 --> 00:29:29,040
Speaker 1: you're you're just you're friendly. Yeah, you're helpful. You want

539
00:29:29,080 --> 00:29:32,480
Speaker 1: the person to feel like they are welcome and that

540
00:29:32,560 --> 00:29:35,840
Speaker 1: they they are being led in on your expertise. Yeah,

541
00:29:35,880 --> 00:29:37,440
Speaker 1: like ask if you've never been and you want to

542
00:29:37,440 --> 00:29:40,080
Speaker 1: try it out, sit at the sushi bar and ask.

543
00:29:40,360 --> 00:29:42,120
Speaker 1: I like it anyway, just because I like to watch it.

544
00:29:42,520 --> 00:29:44,680
Speaker 1: But um asked the chef like, hey man, what's what's

545
00:29:44,720 --> 00:29:49,160
Speaker 1: good today? And I say, hey man, Because there's still

546
00:29:49,200 --> 00:29:53,760
Speaker 1: a lot of discrimination, um in Japan, even with women

547
00:29:53,800 --> 00:29:57,680
Speaker 1: becoming sushi chefs. Oh yeah, it's still a thing. Yes,

548
00:29:57,720 --> 00:30:01,200
Speaker 1: it is, chuck, Yeah, which is no good. Um. And apparently,

549
00:30:01,360 --> 00:30:05,160
Speaker 1: regardless of your gender, if you're a sushi chef, UM,

550
00:30:05,360 --> 00:30:09,360
Speaker 1: you are required to work at least two years if

551
00:30:09,360 --> 00:30:11,800
Speaker 1: you're working at a decent sushi place. Yeah. It sounds

552
00:30:11,840 --> 00:30:14,120
Speaker 1: like a lot, but it used to be ten. Yeah,

553
00:30:14,200 --> 00:30:16,440
Speaker 1: but well, two years just to learn to make the rice,

554
00:30:17,040 --> 00:30:20,040
Speaker 1: and then another year of training with a knife. Yes, okay,

555
00:30:20,120 --> 00:30:22,560
Speaker 1: and that's in Japan. Here in America they're turning them

556
00:30:22,600 --> 00:30:25,080
Speaker 1: out because there's just such a need, right. But once

557
00:30:25,080 --> 00:30:28,440
Speaker 1: you're a trained sushi chef, like you can become a

558
00:30:28,520 --> 00:30:31,560
Speaker 1: journeyman and like go anywhere in the world these days

559
00:30:31,600 --> 00:30:37,000
Speaker 1: and open your own place. Man. I'm so um have

560
00:30:37,080 --> 00:30:41,160
Speaker 1: you seen Zero Dreams of Sushi? Yeah? Yeah, yeah, that's

561
00:30:41,240 --> 00:30:45,320
Speaker 1: highly recommended. I think that's streaming on Netflix too. Um.

562
00:30:45,400 --> 00:30:47,760
Speaker 1: And you recommended that, I think to me for the

563
00:30:47,760 --> 00:30:49,440
Speaker 1: first time. Yeah. We went and saw in the theaters.

564
00:30:49,440 --> 00:30:51,160
Speaker 1: It was good. Yeah, it was really good. I mean

565
00:30:51,200 --> 00:30:54,040
Speaker 1: it's it's about wanting sushi. Yeah, And you don't have

566
00:30:54,080 --> 00:30:56,680
Speaker 1: to like sushi. If you just appreciate art and craftsmanship

567
00:30:56,720 --> 00:30:59,760
Speaker 1: and being the best at something, you should written that movie.

568
00:31:00,000 --> 00:31:03,320
Speaker 1: And family too. It's kid like. It's it's the man

569
00:31:03,360 --> 00:31:05,480
Speaker 1: and his two sons. I think Giro has been making

570
00:31:05,480 --> 00:31:08,600
Speaker 1: sushi for like seventy years or something like that, and

571
00:31:08,880 --> 00:31:12,000
Speaker 1: his two sons are following in his footsteps. And it's

572
00:31:12,120 --> 00:31:18,320
Speaker 1: really um uh intimate documentary about that family totally. So

573
00:31:18,360 --> 00:31:20,280
Speaker 1: we talked a little bit or I mentioned drinking a

574
00:31:20,360 --> 00:31:25,440
Speaker 1: nice cold sapporo. Um. People, I don't like sak myself. Um,

575
00:31:25,480 --> 00:31:28,440
Speaker 1: I just don't dig the rice wine. But that is

576
00:31:28,480 --> 00:31:30,360
Speaker 1: a big thing for a lot of people when they

577
00:31:30,360 --> 00:31:32,320
Speaker 1: go out to eat sushi is to drink sake. But

578
00:31:32,360 --> 00:31:35,760
Speaker 1: apparently because it is rice based and that your sushi

579
00:31:35,800 --> 00:31:38,880
Speaker 1: is rice based, it doesn't compliment one another. So you

580
00:31:39,480 --> 00:31:42,600
Speaker 1: technically shouldn't be drinking sake as you eat the sushi.

581
00:31:42,760 --> 00:31:44,760
Speaker 1: I think it's a lot like putting with sabi in

582
00:31:44,800 --> 00:31:48,200
Speaker 1: the soy sauce. Just do what you want. Yeah, well,

583
00:31:48,240 --> 00:31:50,000
Speaker 1: all this stuff is, of course, as long as you're

584
00:31:50,160 --> 00:31:54,760
Speaker 1: not insulting the sushi chef overtly and calling him things

585
00:31:54,800 --> 00:31:57,200
Speaker 1: like sense and stuff like that, really buttering him up,

586
00:31:57,600 --> 00:32:00,240
Speaker 1: I think you're doing. Okay, did people do that? I'm

587
00:32:00,280 --> 00:32:02,920
Speaker 1: sure they do. I haven't yet, but it's probably a

588
00:32:02,920 --> 00:32:07,720
Speaker 1: good idea. All right. Um, they recommend like green tea,

589
00:32:08,280 --> 00:32:12,640
Speaker 1: light beer, even water. But again, drink whatever you want.

590
00:32:13,360 --> 00:32:15,440
Speaker 1: But if you're drinking sake, supposedly you're not supposed to

591
00:32:15,480 --> 00:32:17,480
Speaker 1: pour your own. You're supposed to pour your buddies and

592
00:32:17,480 --> 00:32:19,760
Speaker 1: then they pour yours. Yeah, and this is if you're

593
00:32:19,800 --> 00:32:22,320
Speaker 1: going you know, you want to be traditional, sure, but

594
00:32:22,400 --> 00:32:25,640
Speaker 1: it makes saki for sharing by definition, by that um

595
00:32:25,720 --> 00:32:30,160
Speaker 1: one more a oh yeah, yeah, Like if you can't

596
00:32:30,160 --> 00:32:32,880
Speaker 1: pour your own sake, you're up the creek. If you're

597
00:32:33,000 --> 00:32:35,440
Speaker 1: just drinking it by yourself, what are you gonna ask

598
00:32:35,520 --> 00:32:38,000
Speaker 1: like a stranger? Sure, make a buddy, make a new

599
00:32:38,040 --> 00:32:43,200
Speaker 1: friend in Japan. Now, all right, we're gonna talk a

600
00:32:43,240 --> 00:32:54,880
Speaker 1: little bit about how to make sushi right after this message.

601
00:32:56,400 --> 00:32:58,120
Speaker 1: All right, so you've never made sushi. I'm surprised you

602
00:32:58,160 --> 00:33:01,560
Speaker 1: guys haven't tried it. I've never sushi, you know, well

603
00:33:01,600 --> 00:33:03,479
Speaker 1: I have, I haven't done it in a while. But

604
00:33:03,600 --> 00:33:06,200
Speaker 1: you can get your nori sheets and grocery stores. I

605
00:33:06,240 --> 00:33:09,680
Speaker 1: eat that stuff like a snack. Yeah, of course. Uh,

606
00:33:09,760 --> 00:33:13,520
Speaker 1: you can find your little crabsticks and cucumber. And where

607
00:33:13,520 --> 00:33:17,320
Speaker 1: it gets a little tricky is um is the fish itself. Like,

608
00:33:18,600 --> 00:33:20,720
Speaker 1: if you live in a big city, there's probably a

609
00:33:20,720 --> 00:33:22,560
Speaker 1: place where you can get sushi grade fish. If you

610
00:33:22,560 --> 00:33:24,400
Speaker 1: live out in the sticks, you might have a harder time,

611
00:33:25,240 --> 00:33:27,560
Speaker 1: but you definitely want to get sushi or sashimi grade

612
00:33:27,560 --> 00:33:33,160
Speaker 1: fish um and ask if it is sashimi grade um.

613
00:33:33,360 --> 00:33:35,080
Speaker 1: Like we said, no fresh water. You don't want to

614
00:33:35,080 --> 00:33:37,760
Speaker 1: trout roll no, and you want it to be nice

615
00:33:37,760 --> 00:33:40,320
Speaker 1: and vibrant color. Yeah. You don't want there to be

616
00:33:40,360 --> 00:33:45,600
Speaker 1: any weird like dark or soft spots. No, that's rot. Yeah,

617
00:33:45,640 --> 00:33:49,360
Speaker 1: the tuna should be like really bright red um or

618
00:33:49,480 --> 00:33:52,840
Speaker 1: pink yeah, like dark pink. Yeah, I mean you can

619
00:33:53,080 --> 00:33:54,760
Speaker 1: if you know how to spot it. You know the difference,

620
00:33:54,800 --> 00:33:56,600
Speaker 1: like if you get a little practice. Yeah. And if

621
00:33:56,600 --> 00:33:59,680
Speaker 1: you're not like Emily and you're buying the whole fish,

622
00:33:59,760 --> 00:34:02,640
Speaker 1: you want the eyes to be like not sunken in.

623
00:34:02,720 --> 00:34:04,440
Speaker 1: You want them to be like still just kind of

624
00:34:04,480 --> 00:34:07,240
Speaker 1: popping out, like, oh my gosh, I'm I can't believe

625
00:34:07,240 --> 00:34:10,880
Speaker 1: this is happening kind of eyes, you know. Yeah. It

626
00:34:10,880 --> 00:34:13,400
Speaker 1: shouldn't smell too fishy either. If it smells superfishy, that

627
00:34:13,480 --> 00:34:17,319
Speaker 1: means it's probably not super fresh. But once you have

628
00:34:17,440 --> 00:34:20,680
Speaker 1: your fish and you bought your nori, you want to

629
00:34:20,719 --> 00:34:23,799
Speaker 1: buy your rice. That's the first key ingredient you need

630
00:34:23,840 --> 00:34:26,600
Speaker 1: to master. And like we said, in Japan, they spent

631
00:34:26,680 --> 00:34:29,480
Speaker 1: two years learning how to make the rice properly. So

632
00:34:29,600 --> 00:34:34,240
Speaker 1: don't beat yourself up if it doesn't go well at first. No. Um,

633
00:34:34,280 --> 00:34:36,920
Speaker 1: but the the the rice you're making, you want to

634
00:34:36,920 --> 00:34:39,600
Speaker 1: start with sushi rice, which is a short or medium

635
00:34:39,640 --> 00:34:41,120
Speaker 1: grain rice and if you go to the store to

636
00:34:41,160 --> 00:34:43,640
Speaker 1: buy rice, like you go to a um Asian food

637
00:34:43,640 --> 00:34:45,920
Speaker 1: market or something like that, they're gonna have rice that

638
00:34:46,000 --> 00:34:49,719
Speaker 1: says sushi rice. And it's gonna come out like like

639
00:34:49,800 --> 00:34:52,200
Speaker 1: you want it. You're gonna be clumpy, it's not gonna

640
00:34:52,239 --> 00:34:56,040
Speaker 1: be like mushy. It's gonna be nice and sticky white rice. Well,

641
00:34:56,080 --> 00:34:58,080
Speaker 1: if you make it right right, you can mess it

642
00:34:58,200 --> 00:35:01,600
Speaker 1: up pretty bad. And I've learned, Um, I use col Rose.

643
00:35:01,600 --> 00:35:04,359
Speaker 1: That's something here in the United States you can look for. Yeah,

644
00:35:04,360 --> 00:35:07,040
Speaker 1: it's a real popular I think that started in California.

645
00:35:07,600 --> 00:35:09,799
Speaker 1: Um it's another one when we eat all the time,

646
00:35:09,880 --> 00:35:14,360
Speaker 1: is I think, um, oh, it's like Nische I believe.

647
00:35:14,560 --> 00:35:17,400
Speaker 1: Is that like the brand brand? Yeah, cal Rose is

648
00:35:17,400 --> 00:35:19,799
Speaker 1: a variety, so it may be a cal Rows. Still, Oh,

649
00:35:19,840 --> 00:35:21,360
Speaker 1: it's not a brand. I thought it was a brand.

650
00:35:21,600 --> 00:35:25,239
Speaker 1: That's a rice variety, a medium rain, medium range, medium grain.

651
00:35:27,040 --> 00:35:29,719
Speaker 1: So the key here when you're making the rice, there's

652
00:35:29,719 --> 00:35:31,759
Speaker 1: a lot of keys, but the first big key is

653
00:35:32,000 --> 00:35:33,840
Speaker 1: you don't just throw it in the pot and cook it.

654
00:35:33,880 --> 00:35:36,960
Speaker 1: You have to rinse it. And what I do what

655
00:35:37,080 --> 00:35:41,319
Speaker 1: my friend John, you know, chef John he Um, he

656
00:35:41,360 --> 00:35:43,920
Speaker 1: taught me to just put the rice, the dry uncooked

657
00:35:44,040 --> 00:35:47,760
Speaker 1: rice in a pot and start just a cold water,

658
00:35:48,320 --> 00:35:53,160
Speaker 1: like a slow cold water um run and just let

659
00:35:53,160 --> 00:35:55,920
Speaker 1: it go like walk away and the rice will kind

660
00:35:55,920 --> 00:35:57,800
Speaker 1: of stay at the bottom and the water will just

661
00:35:57,880 --> 00:36:00,560
Speaker 1: kind of overflow, but it'll that continuous walk our movement

662
00:36:00,920 --> 00:36:02,440
Speaker 1: and it's a little bit wasteful, you know, if you

663
00:36:02,440 --> 00:36:04,840
Speaker 1: don't like to leave your sink running or your water running.

664
00:36:04,880 --> 00:36:06,719
Speaker 1: But what you want to do is just rent to

665
00:36:06,719 --> 00:36:10,080
Speaker 1: the rice until the water is almost clear um and

666
00:36:10,120 --> 00:36:12,560
Speaker 1: you'll see it. It's real, real cloudy and kind of grainy,

667
00:36:13,200 --> 00:36:16,400
Speaker 1: and as you keep washing it, it'll clear up. And

668
00:36:17,200 --> 00:36:18,920
Speaker 1: you want to do with your hands and be gentle

669
00:36:18,960 --> 00:36:20,879
Speaker 1: with it. You don't want to mash it up. Don't

670
00:36:20,960 --> 00:36:22,920
Speaker 1: use a strainer because that can beat up the rice

671
00:36:22,960 --> 00:36:26,919
Speaker 1: pretty bad. Just treat it, treat it respectfully and sort

672
00:36:26,920 --> 00:36:28,799
Speaker 1: of wash it with your hands until the water is clear.

673
00:36:29,880 --> 00:36:31,799
Speaker 1: So that's step one. Then you got to soak it

674
00:36:31,880 --> 00:36:34,560
Speaker 1: for an additional half an hour in cold water. Just

675
00:36:34,600 --> 00:36:37,800
Speaker 1: walk away and leave it there. Then you're gonna add

676
00:36:38,000 --> 00:36:41,520
Speaker 1: uh half hours elapse. Okay, you should just sit here

677
00:36:41,560 --> 00:36:45,120
Speaker 1: for half um. After the half hour has elapsed, you

678
00:36:45,360 --> 00:36:46,800
Speaker 1: if you want, you can add a little sake to

679
00:36:46,880 --> 00:36:49,600
Speaker 1: it if you want. You can add something called dashi kanbu.

680
00:36:49,760 --> 00:36:53,960
Speaker 1: It's a dried kelp. I've never done that, but you can.

681
00:36:54,480 --> 00:36:58,239
Speaker 1: It makes it pop, does it? Okay? Uh? Then you're

682
00:36:58,239 --> 00:37:00,480
Speaker 1: gonna cook you know, I mean they'll probably say on

683
00:37:00,480 --> 00:37:01,920
Speaker 1: the package, but then you're gonna cook it a lot

684
00:37:01,920 --> 00:37:05,319
Speaker 1: like traditional rice. You boil it, cook it on a

685
00:37:05,400 --> 00:37:07,560
Speaker 1: medium heat with a pot on for about fifteen minutes,

686
00:37:07,600 --> 00:37:10,600
Speaker 1: then simmer for about twenty minutes over low heat. And

687
00:37:10,640 --> 00:37:13,840
Speaker 1: then they recommend here I've never heard of this, to

688
00:37:13,880 --> 00:37:16,200
Speaker 1: turn the heat up too high for a few seconds

689
00:37:16,239 --> 00:37:18,680
Speaker 1: at the end. I'm not sure what that does. I

690
00:37:18,719 --> 00:37:22,400
Speaker 1: think it maybe just like burns off any excess moisture.

691
00:37:22,719 --> 00:37:24,759
Speaker 1: That's what I would guess it does, all right, And

692
00:37:24,800 --> 00:37:27,160
Speaker 1: then leave the lid on and let it sit for

693
00:37:27,200 --> 00:37:31,440
Speaker 1: about fifteen minutes completely off the heat after that. All right,

694
00:37:31,480 --> 00:37:34,000
Speaker 1: So now the vinegar, right, you want to start with

695
00:37:34,719 --> 00:37:37,600
Speaker 1: rice vinegar. That's the kind you have to use, is

696
00:37:37,680 --> 00:37:41,279
Speaker 1: rice vinegar? Yeah? Appropriately enough? And you had no other

697
00:37:41,360 --> 00:37:43,600
Speaker 1: don't think like, oh, can you use apple cider vinegar

698
00:37:43,680 --> 00:37:46,400
Speaker 1: or white vinegar? You could use sushi vinegar, which is

699
00:37:46,520 --> 00:37:50,000
Speaker 1: prepared rice vinegar. But it's gotta be rice vinegar, right,

700
00:37:50,000 --> 00:37:51,560
Speaker 1: But if you want to make it yourself, you use

701
00:37:51,600 --> 00:37:55,560
Speaker 1: a little rice vinegar um about a quarter cup to

702
00:37:55,960 --> 00:37:58,120
Speaker 1: a table spoon of sugar and one and a half

703
00:37:58,160 --> 00:38:01,440
Speaker 1: teaspoons of salt. Yeah, and that's for five cups of rice. Right,

704
00:38:01,520 --> 00:38:04,960
Speaker 1: And you mix all that stuff up until the mixture

705
00:38:05,040 --> 00:38:08,160
Speaker 1: is clear, and you've got yourself some homemade sushi vinegar.

706
00:38:09,120 --> 00:38:14,319
Speaker 1: Once you're um, your rice is is ready. Yeah, you

707
00:38:14,320 --> 00:38:16,600
Speaker 1: want to turn it out into a bowl, is what

708
00:38:16,640 --> 00:38:19,839
Speaker 1: it's called. You dump it out into a bowl. Yeah,

709
00:38:19,880 --> 00:38:22,879
Speaker 1: And what you should get is and you probably bought

710
00:38:22,880 --> 00:38:24,719
Speaker 1: if you're trying to make sushi, probably bought a couple

711
00:38:24,760 --> 00:38:26,640
Speaker 1: of things like your little bamboo rolling mat and a

712
00:38:26,680 --> 00:38:29,520
Speaker 1: little wooden paddle they call it. And it's, you know,

713
00:38:29,560 --> 00:38:32,400
Speaker 1: basically a big flat spoon, and that is what you

714
00:38:32,520 --> 00:38:35,880
Speaker 1: use to turn it, um traditionally into a wooden bowl.

715
00:38:36,200 --> 00:38:38,800
Speaker 1: You can use anything but metal. Don't use metal, no,

716
00:38:38,920 --> 00:38:41,319
Speaker 1: because it will react with the vinegar. Yeah, that's no good.

717
00:38:41,880 --> 00:38:45,160
Speaker 1: You turn it out with the sushi paddle rice paddle, which,

718
00:38:45,160 --> 00:38:46,440
Speaker 1: by the way, you me and I have seen the

719
00:38:46,440 --> 00:38:49,280
Speaker 1: world's largest rice paddle. How big was it was big,

720
00:38:49,680 --> 00:38:53,000
Speaker 1: bigger than me. Uh, like as big as this table. No,

721
00:38:53,160 --> 00:38:57,040
Speaker 1: it was like the size of like a long canoe. Oh,

722
00:38:57,200 --> 00:38:59,680
Speaker 1: I said, the world's biggest rice paddle. Well I didn't that,

723
00:38:59,719 --> 00:39:01,920
Speaker 1: like I was trying to the flat part. Was it

724
00:39:01,920 --> 00:39:05,880
Speaker 1: as big as this table? Easily? Okay? In which for

725
00:39:05,920 --> 00:39:08,640
Speaker 1: everybody who's not in the room with us right now,

726
00:39:09,480 --> 00:39:14,879
Speaker 1: the table is probably about three three in diameter. Well

727
00:39:14,920 --> 00:39:16,959
Speaker 1: did they use the thing? I don't see how you could.

728
00:39:17,040 --> 00:39:18,640
Speaker 1: Or was it just one of the silly things, like

729
00:39:19,120 --> 00:39:22,400
Speaker 1: the world's biggest batchel? Of it? It was. It was

730
00:39:22,920 --> 00:39:25,600
Speaker 1: far from silly, but it was big. It was on

731
00:39:26,160 --> 00:39:28,239
Speaker 1: me and GiMA, which is a neat little island off

732
00:39:28,239 --> 00:39:32,320
Speaker 1: of Hiroshima, and they have the world's largest rice paddle display.

733
00:39:33,640 --> 00:39:35,520
Speaker 1: So you're gonna use that rice paddle to pry the

734
00:39:35,600 --> 00:39:38,760
Speaker 1: rice out of the pot into your wooden bowl. Uh,

735
00:39:38,800 --> 00:39:40,320
Speaker 1: and you know will come out kind of like a

736
00:39:40,680 --> 00:39:44,040
Speaker 1: like a cake almost before you, you know, start messing

737
00:39:44,080 --> 00:39:47,200
Speaker 1: with it. And then here's the thing. You don't just

738
00:39:47,280 --> 00:39:50,200
Speaker 1: dump this the vinegar that you've made all over the rice.

739
00:39:50,280 --> 00:39:53,160
Speaker 1: You want to pour it over the paddle and then

740
00:39:53,680 --> 00:39:56,080
Speaker 1: spread the paddle around over the rice. So it sort

741
00:39:56,080 --> 00:39:59,319
Speaker 1: of gently falls and distributes evenly, and then you want

742
00:39:59,320 --> 00:40:01,600
Speaker 1: to fold it in and then mix it together gently again,

743
00:40:02,120 --> 00:40:05,640
Speaker 1: make sure everything's coated pretty well, and then cool it

744
00:40:05,680 --> 00:40:07,759
Speaker 1: down to you're supposed to be fanning it while you're

745
00:40:07,760 --> 00:40:10,040
Speaker 1: doing this, and then cool it down to room temperature.

746
00:40:10,080 --> 00:40:12,000
Speaker 1: And then you're all set to go. And then you

747
00:40:12,040 --> 00:40:16,600
Speaker 1: want to take your hands and rinse them in vinegar

748
00:40:17,600 --> 00:40:20,480
Speaker 1: to prevent the rice from sticking just kind of lightly. Yeah,

749
00:40:20,520 --> 00:40:22,799
Speaker 1: you should have the paddle as well. Um, when you're

750
00:40:22,840 --> 00:40:25,200
Speaker 1: spreading it, you you need to soak that as well.

751
00:40:25,360 --> 00:40:28,800
Speaker 1: Really it works well, right um. And then you're ready

752
00:40:28,800 --> 00:40:31,680
Speaker 1: to start making nagari sushi, which is the easiest sushi

753
00:40:31,719 --> 00:40:35,400
Speaker 1: to make. Um, it's just basically finger sushi. You take

754
00:40:35,440 --> 00:40:38,759
Speaker 1: a little lump of rice and just kind of roll

755
00:40:38,840 --> 00:40:43,240
Speaker 1: it into an oblong shape in your hand. Uh, press

756
00:40:43,320 --> 00:40:45,880
Speaker 1: down one side on one side with a finger, and

757
00:40:45,920 --> 00:40:47,759
Speaker 1: that's the side that's going to be the bottom. So

758
00:40:47,760 --> 00:40:51,800
Speaker 1: basically you're adding stability and you don't want it super firm, um,

759
00:40:51,840 --> 00:40:54,600
Speaker 1: but you don't want it falling apart either, right Uh.

760
00:40:54,680 --> 00:40:56,640
Speaker 1: And then um, you take a little bit of a

761
00:40:56,640 --> 00:40:59,480
Speaker 1: save smear it on the top and then top it

762
00:40:59,520 --> 00:41:04,840
Speaker 1: with whatever ingredients you want, say, yeah, and they have

763
00:41:04,920 --> 00:41:07,359
Speaker 1: little molds by the way, if you don't feel like

764
00:41:07,560 --> 00:41:08,800
Speaker 1: you should try and make it in the palm of

765
00:41:08,840 --> 00:41:11,120
Speaker 1: your hand. But they do have little prefab molds that

766
00:41:11,200 --> 00:41:13,920
Speaker 1: you spoon the rice into and like you press a

767
00:41:13,920 --> 00:41:15,960
Speaker 1: little thing on top and then pop them out, which

768
00:41:16,000 --> 00:41:19,920
Speaker 1: would make it basically oshi sushi that osaka style. Remember

769
00:41:19,960 --> 00:41:23,520
Speaker 1: they have the press mold. Oh is that what it is? Yeah,

770
00:41:23,600 --> 00:41:27,080
Speaker 1: but there's a strictly like a box. Yeah. Yeah, this

771
00:41:27,160 --> 00:41:29,960
Speaker 1: is like eight little individual compartments. Yeah. There's shaped like

772
00:41:29,960 --> 00:41:32,399
Speaker 1: flowers and hearts and stuff like that too. I haven't

773
00:41:32,440 --> 00:41:35,320
Speaker 1: seen that. Oh yeah, oh yeah, mine's just rectangular. But

774
00:41:35,360 --> 00:41:36,799
Speaker 1: I don't use it. I did it first and then

775
00:41:36,840 --> 00:41:38,839
Speaker 1: I was like, no, I'm gonna try in the palm

776
00:41:38,840 --> 00:41:41,680
Speaker 1: of the hand. Have you ever made a nigiri um

777
00:41:41,719 --> 00:41:46,359
Speaker 1: sushi with like that? You were just like, this is perfect? No, No, yeah,

778
00:41:46,400 --> 00:41:48,920
Speaker 1: I guess it's just practice ten years at least. Yeah.

779
00:41:48,920 --> 00:41:51,400
Speaker 1: I mean it tastes fine, and they even point out

780
00:41:51,440 --> 00:41:53,640
Speaker 1: this article, it'll take some practice before it looks as

781
00:41:53,680 --> 00:41:55,920
Speaker 1: good as it tastes. The taste will be there, but

782
00:41:56,280 --> 00:41:59,120
Speaker 1: it's not what you're seeing the restaurant properly. You know

783
00:41:59,200 --> 00:42:04,720
Speaker 1: those guys are pros Yeah. Um, that was Nigeri sushi.

784
00:42:04,760 --> 00:42:08,480
Speaker 1: I just mentioned the little hand hand rolled fingerside pieces

785
00:42:08,480 --> 00:42:12,719
Speaker 1: and sushi. Yes, you can also make mokey yeah. And

786
00:42:12,719 --> 00:42:14,560
Speaker 1: that's when you take the full that's a sushi roll.

787
00:42:14,600 --> 00:42:17,319
Speaker 1: That's when you have the full sheet. Uh, you want

788
00:42:17,360 --> 00:42:19,640
Speaker 1: to spread about a third of it with a thin

789
00:42:20,360 --> 00:42:23,479
Speaker 1: coating of rice. And you want the norri shiny side

790
00:42:23,520 --> 00:42:27,040
Speaker 1: down onto the mat, the bamboo mat. Yeah. And so

791
00:42:27,080 --> 00:42:30,359
Speaker 1: you spread your rice. You don't want it super thick, yeah,

792
00:42:30,400 --> 00:42:32,279
Speaker 1: on top of the norri. And you know this is

793
00:42:32,280 --> 00:42:34,279
Speaker 1: a little bit of h if it's your first time,

794
00:42:34,320 --> 00:42:36,920
Speaker 1: there'll be some trial and air involved, you know, Like

795
00:42:37,000 --> 00:42:38,960
Speaker 1: I put way too much rice at first, and then

796
00:42:39,000 --> 00:42:40,520
Speaker 1: it was hard to roll and it looked like this

797
00:42:40,600 --> 00:42:44,279
Speaker 1: big burrito essentially, So you're gonna want the rice a

798
00:42:44,280 --> 00:42:47,680
Speaker 1: little thinner than you think even and then you uh

799
00:42:47,880 --> 00:42:50,359
Speaker 1: put it on the sheet. It's on the mat, and

800
00:42:50,440 --> 00:42:52,960
Speaker 1: you put your toppings across, kind of like you're making

801
00:42:52,960 --> 00:42:55,640
Speaker 1: a burrito, and then you fold the bamboo mat over

802
00:42:56,080 --> 00:43:01,680
Speaker 1: you roll the nori into the toppings. Um. And this

803
00:43:01,760 --> 00:43:04,800
Speaker 1: description feels a little convoluted. You basically just want to

804
00:43:04,920 --> 00:43:07,920
Speaker 1: roll it in the mat and I give it a

805
00:43:07,920 --> 00:43:09,759
Speaker 1: good squeeze at the end to make sure it's all

806
00:43:09,760 --> 00:43:14,239
Speaker 1: together and to let it know it's loved exactly. And

807
00:43:14,280 --> 00:43:16,360
Speaker 1: you want to I imagine this is another thing that

808
00:43:16,400 --> 00:43:18,040
Speaker 1: comes out with practice. Like you said, it first it

809
00:43:18,080 --> 00:43:21,360
Speaker 1: looks like a burrito. Um, but if you roll it,

810
00:43:21,440 --> 00:43:24,080
Speaker 1: and I would guess your hands need to be kind

811
00:43:24,080 --> 00:43:28,600
Speaker 1: of away from the center so that you're putting an

812
00:43:28,600 --> 00:43:31,279
Speaker 1: equal amount of pressure on the roll, and you're lightly

813
00:43:31,400 --> 00:43:33,439
Speaker 1: rolling it, being careful not to let the mat get

814
00:43:33,560 --> 00:43:35,920
Speaker 1: rolled up into the succi. Yeah, I've done that, just

815
00:43:36,120 --> 00:43:38,120
Speaker 1: rolling it over the top. But you're rolling the roll

816
00:43:38,200 --> 00:43:41,040
Speaker 1: together and then you got a little roll squeezed at

817
00:43:41,040 --> 00:43:43,440
Speaker 1: the end as per chuck. And then you take a

818
00:43:43,480 --> 00:43:47,359
Speaker 1: really sharp knife right and cut it in half. Then

819
00:43:47,400 --> 00:43:49,680
Speaker 1: you cut that in half and so on until you

820
00:43:49,680 --> 00:43:52,000
Speaker 1: have eight pieces, and my friend, you have a moki

821
00:43:52,760 --> 00:43:55,600
Speaker 1: sushi moki. Yeah. And like I said, it's a little

822
00:43:55,600 --> 00:43:57,560
Speaker 1: hard to describe. The best way to do it is

823
00:43:57,600 --> 00:44:00,080
Speaker 1: just to throw yourself in there and try it. And

824
00:44:00,080 --> 00:44:03,080
Speaker 1: if you've ever seen sushi rolls, then you're instinct will

825
00:44:03,120 --> 00:44:05,000
Speaker 1: kind of tell you how to do it and just

826
00:44:05,000 --> 00:44:07,360
Speaker 1: mess around. It's fun. Like, don't put pressure on yourself

827
00:44:07,360 --> 00:44:10,239
Speaker 1: to don't plan a big sushi dinner party on your

828
00:44:10,239 --> 00:44:12,360
Speaker 1: first dry Yeah, that's probably a good idea, you know,

829
00:44:12,400 --> 00:44:14,520
Speaker 1: just try it out yourself and then sorry. What we

830
00:44:14,640 --> 00:44:17,279
Speaker 1: just described was foodo maki. If you wanted to make

831
00:44:17,320 --> 00:44:19,640
Speaker 1: an inside out roll like a California roll, you would

832
00:44:19,680 --> 00:44:23,239
Speaker 1: be making what's called uromaki. And basically you follow the

833
00:44:23,280 --> 00:44:26,319
Speaker 1: same steps but just reversed. You start with the rice

834
00:44:27,360 --> 00:44:29,520
Speaker 1: and then you put the nori. You start with the

835
00:44:29,560 --> 00:44:32,719
Speaker 1: bamboo mat, then put the rice on that, then nori,

836
00:44:32,880 --> 00:44:35,359
Speaker 1: then your toppings, and then you roll that up. Did

837
00:44:35,360 --> 00:44:37,560
Speaker 1: you say it was covered in plastic? Oh? Yeah, you

838
00:44:37,600 --> 00:44:42,600
Speaker 1: want to put the the bamboo has plastic on it,

839
00:44:42,840 --> 00:44:44,960
Speaker 1: and then the rice goes on the plastic like suran

840
00:44:45,080 --> 00:44:47,240
Speaker 1: rapp or something. Yeah. Basically you just take suran wrap

841
00:44:47,280 --> 00:44:51,160
Speaker 1: and and just cover both sides of your bamboo mat

842
00:44:51,200 --> 00:44:54,719
Speaker 1: with that. Uh. And then of course there's the One

843
00:44:54,719 --> 00:44:56,759
Speaker 1: of my favorite things to eat at sushi places is

844
00:44:56,800 --> 00:44:59,120
Speaker 1: the hand roll. Yeah, the tim aki. It's like a

845
00:44:59,160 --> 00:45:01,600
Speaker 1: nice cream cone of sushi. Yeah, and you can make those.

846
00:45:01,600 --> 00:45:04,080
Speaker 1: I've never had a lot of success with making those, Um,

847
00:45:04,160 --> 00:45:07,080
Speaker 1: it does seem like the easiest, aren't they Not? For me.

848
00:45:07,640 --> 00:45:09,840
Speaker 1: I never got it to come out right. But you

849
00:45:09,880 --> 00:45:11,320
Speaker 1: make it in your hand. That's why it's called a

850
00:45:11,360 --> 00:45:13,120
Speaker 1: hand roll. You hold the norri and you spread the

851
00:45:13,160 --> 00:45:15,440
Speaker 1: rice on one end, cover about a third of it,

852
00:45:15,760 --> 00:45:19,120
Speaker 1: and then you put your toppings diagonally. You're gonna fold

853
00:45:19,120 --> 00:45:21,279
Speaker 1: your bottom corner up over the toppings and then roll

854
00:45:21,360 --> 00:45:24,320
Speaker 1: it in the same direction. And just picture a waffle

855
00:45:24,320 --> 00:45:27,680
Speaker 1: cone and that's what you're trying to emulate. And stick

856
00:45:27,760 --> 00:45:31,319
Speaker 1: some soft shell crab in that mug and chow down.

857
00:45:32,880 --> 00:45:36,239
Speaker 1: Wants Do you like set shell crab? You ever had that?

858
00:45:37,000 --> 00:45:39,520
Speaker 1: I don't think so. I like crab. I mean that's

859
00:45:39,520 --> 00:45:43,040
Speaker 1: when it's the whole crab is just fried shell and all.

860
00:45:43,239 --> 00:45:46,040
Speaker 1: Oh no, I've not had that. Yeah, it's good. In fact,

861
00:45:46,040 --> 00:45:49,680
Speaker 1: when I was in d C, I went to uh

862
00:45:49,719 --> 00:45:52,000
Speaker 1: a little that farmer's market at eighth and I they'll

863
00:45:52,000 --> 00:45:54,360
Speaker 1: tell you about, and they had this place of some

864
00:45:54,520 --> 00:45:58,120
Speaker 1: like crab cakes and soft shell crabs. Tich, so good

865
00:45:58,680 --> 00:46:02,160
Speaker 1: is the crab season? Now? I don't know it's crab season.

866
00:46:02,200 --> 00:46:06,960
Speaker 1: That day for me, I got one more thing from

867
00:46:07,000 --> 00:46:10,120
Speaker 1: the book The Story of Sushi by Trevor Corson just

868
00:46:10,160 --> 00:46:13,920
Speaker 1: some surprising sushi facts. I think most of these we

869
00:46:13,960 --> 00:46:17,960
Speaker 1: actually covered. Uh. They said in Japan they eat me

870
00:46:18,040 --> 00:46:20,719
Speaker 1: so at the end of the meal to aid digestions

871
00:46:20,800 --> 00:46:23,640
Speaker 1: and have an appetizer soup. Yeah, I've never knew that.

872
00:46:24,400 --> 00:46:27,560
Speaker 1: I like the miso soup though. Yeah, that's good stuff. Um.

873
00:46:27,640 --> 00:46:30,800
Speaker 1: And it says American chefs have probably never eaten a

874
00:46:30,840 --> 00:46:35,040
Speaker 1: proper nagiri because sushi chef's packet too tightly on purpose,

875
00:46:35,080 --> 00:46:38,160
Speaker 1: because Americans like it that way. Apparently it's looser. And

876
00:46:39,680 --> 00:46:41,800
Speaker 1: have you ever did you experience that was a looser

877
00:46:41,800 --> 00:46:46,600
Speaker 1: in Japan? Um, I've had a looser here? Oh yeah,

878
00:46:46,960 --> 00:46:49,480
Speaker 1: like the nice places. I mean you can you can

879
00:46:49,520 --> 00:46:52,080
Speaker 1: tell us by look it's not You would never point

880
00:46:52,080 --> 00:46:54,880
Speaker 1: to it and be like, that's a dense lump of rice, right,

881
00:46:55,080 --> 00:46:57,359
Speaker 1: Like you can see like a few of the individual grain.

882
00:46:57,480 --> 00:46:59,759
Speaker 1: You can see the detail in the rice a little more.

883
00:46:59,840 --> 00:47:02,200
Speaker 1: You can find it here. Yeah yeah. Uh. And his

884
00:47:02,320 --> 00:47:05,480
Speaker 1: final little fact, he said that the knives used by

885
00:47:05,520 --> 00:47:09,360
Speaker 1: sushi chefs are direct descendants of samurai swords a k

886
00:47:09,480 --> 00:47:12,520
Speaker 1: A katana. Did not know that. I didn't know that either.

887
00:47:12,800 --> 00:47:14,640
Speaker 1: There's one more fact in there I thought was interesting.

888
00:47:15,480 --> 00:47:17,560
Speaker 1: Of all of the bluefin tuna caught in the world,

889
00:47:17,680 --> 00:47:21,520
Speaker 1: is used for sushi. Oh really, yes, And the other

890
00:47:21,680 --> 00:47:24,520
Speaker 1: is grilled rare, not on a salad. I don't know

891
00:47:24,560 --> 00:47:29,960
Speaker 1: what they do with the other. Two million dollars per man.

892
00:47:30,280 --> 00:47:33,120
Speaker 1: That's a lot per pound, Yeah, was it that? It

893
00:47:33,160 --> 00:47:34,640
Speaker 1: had to have been the size of the fish and

894
00:47:34,680 --> 00:47:37,440
Speaker 1: the quality of that fish too, I would guess y, yeah,

895
00:47:37,480 --> 00:47:40,520
Speaker 1: because I mean, the guys at the Tokyo fish market

896
00:47:40,760 --> 00:47:43,200
Speaker 1: know what they're doing when it comes to fish, you know.

897
00:47:43,480 --> 00:47:46,400
Speaker 1: I would imagine they don't just look at some aged

898
00:47:46,520 --> 00:47:50,320
Speaker 1: rickety um tuna and say, like, how much do you

899
00:47:50,400 --> 00:47:53,560
Speaker 1: want for that? You know what I mean? Yeah, So

900
00:47:53,760 --> 00:47:56,720
Speaker 1: let's figure this out real quick, Chuck. Are you're dividing it? Yeah?

901
00:47:57,000 --> 00:48:02,319
Speaker 1: So one point eight million dollars yeah, yeah, divided by

902
00:48:02,640 --> 00:48:05,879
Speaker 1: four ninety pounds. Is that what you said? Remember that's

903
00:48:05,960 --> 00:48:09,400
Speaker 1: three thousands, six hundred and seventy three dollars in rounding

904
00:48:09,480 --> 00:48:13,759
Speaker 1: up forty seven cents a pound. Wow, that must have

905
00:48:13,800 --> 00:48:16,839
Speaker 1: been one special tuna. Yeah. Man, at the very least

906
00:48:16,840 --> 00:48:22,440
Speaker 1: he felt special when cut him up. I got nothing else. Well,

907
00:48:22,480 --> 00:48:24,600
Speaker 1: we could probably sit here for five six hours and

908
00:48:24,600 --> 00:48:26,920
Speaker 1: talk about this, but we're not going to. Instead, if

909
00:48:26,960 --> 00:48:29,120
Speaker 1: you want to learn more about sushi, you can type

910
00:48:29,160 --> 00:48:31,640
Speaker 1: that into the search bar at how stuff works dot com.

911
00:48:31,680 --> 00:48:34,080
Speaker 1: And I said, search parts means it's time for listener man.

912
00:48:36,160 --> 00:48:40,040
Speaker 1: I'm gonna call this amputation feedback. Hey, guys, I was

913
00:48:40,080 --> 00:48:42,120
Speaker 1: interested in how amputation works, and I thought i'd share

914
00:48:42,120 --> 00:48:44,600
Speaker 1: an offshoot topic and one of my classes we studied

915
00:48:44,600 --> 00:48:48,360
Speaker 1: a procedure called rotation plasty, which is an infrequent operation

916
00:48:48,360 --> 00:48:51,120
Speaker 1: occurs when only part of the limb requires amputation, like

917
00:48:51,160 --> 00:48:53,200
Speaker 1: a bone tumor in the lower part of the femur

918
00:48:53,280 --> 00:48:56,799
Speaker 1: or upper tibia tibia excuse me. Traditionally, it's done on

919
00:48:56,840 --> 00:49:00,279
Speaker 1: lower extremities, although a few upper extremity cases exist UH.

920
00:49:00,320 --> 00:49:02,640
Speaker 1: The operation consists of removing a portion of the leg,

921
00:49:03,120 --> 00:49:06,000
Speaker 1: ranging anywhere along the femur into the tibia fibular region,

922
00:49:06,440 --> 00:49:09,800
Speaker 1: ultimately removing the knee. The ankle joint is still functional,

923
00:49:09,840 --> 00:49:13,160
Speaker 1: so the surgeon removes all the muscle and bone, keeping

924
00:49:13,160 --> 00:49:15,479
Speaker 1: the nerves that connect the two regions intact. The foot

925
00:49:15,520 --> 00:49:18,719
Speaker 1: and ankle are then turned around to face backwards and

926
00:49:18,800 --> 00:49:21,560
Speaker 1: reattached along the femur. I feel like we talked about that.

927
00:49:21,640 --> 00:49:23,879
Speaker 1: I do too. It may not have been in that one,

928
00:49:24,080 --> 00:49:26,840
Speaker 1: or maybe maybe it was. But the reason the foots

929
00:49:26,840 --> 00:49:30,480
Speaker 1: placed backwards is because it didn't have the stability for

930
00:49:30,520 --> 00:49:33,319
Speaker 1: it to be. It adds more stability, now, is that

931
00:49:33,360 --> 00:49:36,040
Speaker 1: what it is? Yeah, she said the ankle becomes the

932
00:49:36,040 --> 00:49:38,160
Speaker 1: new knee joint and results in a high range of movement,

933
00:49:38,160 --> 00:49:41,240
Speaker 1: which helps many patients continue active lifestyles. Yeah, we definitely

934
00:49:41,239 --> 00:49:45,600
Speaker 1: talked about that. Well, this isn't news to us then. Uh.

935
00:49:45,600 --> 00:49:47,520
Speaker 1: The end result is it looks really strange but gives

936
00:49:47,520 --> 00:49:50,200
Speaker 1: a huge opportunity for the patient at least. Check out

937
00:49:50,239 --> 00:49:55,560
Speaker 1: some of the crazy images. So Kelly Crabbits of the

938
00:49:55,600 --> 00:50:01,640
Speaker 1: Colorado School of Minds go forty niners. Apparently we discussed that,

939
00:50:01,719 --> 00:50:06,120
Speaker 1: but at any rate, it's still interesting. Yeah, thanks a lot, Kelly, Kelly.

940
00:50:06,160 --> 00:50:10,120
Speaker 1: Thanks Kelly. If you want to describe in greater details

941
00:50:10,120 --> 00:50:13,319
Speaker 1: something we mentioned briefly, we are always happy for that

942
00:50:13,400 --> 00:50:16,239
Speaker 1: kind of thing. You can tweet to us at s

943
00:50:16,360 --> 00:50:18,560
Speaker 1: Y s K podcast. You can join us on Facebook

944
00:50:18,600 --> 00:50:20,680
Speaker 1: dot com slash stuff you should know. You can send

945
00:50:20,719 --> 00:50:23,400
Speaker 1: us an email to Stuff Podcast at how Stuff Works

946
00:50:23,400 --> 00:50:26,600
Speaker 1: dot com and join us at our beautiful home on

947
00:50:26,640 --> 00:50:34,359
Speaker 1: the web. Stuff you Should Know dot com for more

948
00:50:34,400 --> 00:50:36,680
Speaker 1: on this and thousands of other topics. Is it How

949
00:50:36,719 --> 00:50:44,920
Speaker 1: stuff Works? Dot com