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From: chai@utflis.UUCP (Henry Chai)
Newsgroups: net.cooks
Subject: Re: Only in California(actually Sushi)
Message-ID: <246@utflis.UUCP>
Date: Thu, 22-Aug-85 22:04:33 EDT
Article-I.D.: utflis.246
Posted: Thu Aug 22 22:04:33 1985
Date-Received: Fri, 23-Aug-85 00:42:39 EDT
References: <433@ttidcb.UUCP>
Reply-To: chai@utflis.UUCP (Henry Chai)
Organization: FLIS, University of Toronto
Lines: 32
Summary: 

In article <433@ttidcb.UUCP> bellas@ttidcb.UUCP (Pete Bellas) writes:
>
>It is a japanese restraunt, when I entered I was supprised  to	see  an
>entire construction crew, complete with tool belts, seated at the sushi
>bar, eating sushi and drinking sake!  When I worked in	construction we
>wouldn't be caught dead eating sushi, it was strictly burgers and beer!
>Well so much for tradition.

Well, I'm glad to hear that there are construction workers who are not so 
obsessed about their "real men" image as to deny themselves the 
pleasure of "finer" foods!

Back to sushi.....
I make my own.  Not with raw fish of course, (smoked salmon is the closest
I got to the "real thing"), but sushi needn't always be made with raw fish.
I also make them with marinated cucumber; eggs and/or shiitake mushrooms
(black oriental mushrooms; available dried in CHinese grocery stores).
For the seaweed (nori) I got packages of the stuff, about 10 sheets for ~$3.
The seasoning for the rice also comes in packages and can be found in Japanese
stores.
With a bit of imagination, you can enjoy the multitudenous (sp?) variations
of sushi at home, at a fraction of the cost!

some suggestions:
cooked crab; cooked FRESH shrimp, avocado;
smoked eel (don't bother with smoked cod)
blanched octopus/squid
caviar (?)
-- 
Henry Chai 
Faculty of Library and Information Science, U of Toronto
{watmath,ihnp4,allegra}!utzoo!utflis!chai