Relay-Version: version B 2.10 5/3/83; site utzoo.UUCP Posting-Version: version B 2.10.2 9/18/84; site decwrl.UUCP Path: utzoo!linus!decvax!decwrl!fujiura@tkov60.DEC (Ichiri Fujiura TKH-Region/Engineering-Tokyo/Japan) From: fujiura@tkov60.DEC (Ichiri Fujiura TKH-Region/Engineering-Tokyo/Japan) Newsgroups: net.cooks,net.med Subject: Re: Re: Sushi (From Japan) Message-ID: <3713@decwrl.UUCP> Date: Sat, 17-Aug-85 05:54:07 EDT Article-I.D.: decwrl.3713 Posted: Sat Aug 17 05:54:07 1985 Date-Received: Mon, 19-Aug-85 21:44:08 EDT Sender: daemon@decwrl.UUCP Organization: Digital Equipment Corporation Lines: 44 Xref: linus net.cooks:3623 net.med:1883 >I, too, have read literature about getting worms (or something) >from sushi and would like to know more. I recently read somewhere that >one can not only catch worms from sushi, but also from other raw seafood, >such as raw oysters. Glleergh. > >Someone told me that the reason sushi-makers place wasabe (horseradish) >on each piece of sushi is to kill such germs/animals/whatever. This >doesn't sound true. > >I recently read the following as well: tons of people in Japan suffer ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ >from this parasitical infection (well said, Will). It doesn't seem to ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ >go away. ~~~~~~~~ Is it true ? I did not know... > One should therefore not frequent sushi restaurants with >questionable habits of cleanliness, etc., since, according to the afore- >mentioned article, people who select fish for these restaurants usually >check them carefully to make sure that they haven't got, er, parasites. >(I took this to mean that sushi makers have some amount of training in >detecting fish problems.) The article seemed to imply that one's chances >of catching this tenacious parasitical problem are in exact proportion >to the amount of sushi he/she eats. > I'm receiving net.cooks since last week. I'm surprising !! I've never hard such problem in Japan. It's restaurant's problem rather than Sushi. Sushi makers are one kind of artisan in Japan, and they must have very long time training more than 10 years such as chef of French restaurant. ( But.. Currently , It's not true for increase large amount of sushi restaurant. I think , especially in US. ) You should make sure quality of restaurant. I wish you enjoying wonderful Japanese foods. Ichiri Fujiura DEC E-NET TKOV60::FUJIURA UUCP {decvax,ucbvax,allegra}!decwrl!dec-rher!dec-tkov60!fujiura ARPA fujiura%tkov60.DEC@decwrl.ARPA Nihon Digital Equipment Corp. Software Services Engineering Div. 3-1-1 Higashi-Ikubukuro Toshima-ku Tokyo, 170 Japan