For the life of me, I cannot recall when I first started eating raw fish aka sushi.
It could very well be something which followed closely my interest in the yesteryear Manga (the days of Domu, Akira, Lone Wolf and Cub etc).
Fortunately, this dish is now easily found in the country, thanks to Sushi King and other outlets without you having to frequent posh so-called Japanese restaurant for a taste.
I had a go at the real deal during my trip to Japan sometime ago. As a layman (as opposed to a true blue food connoisseur, I suppose) I could not really tell the difference between that and those I usually take in Malaysia anyway.
Aside from the authenticity factor, a sushi is as good as the sticky rice that goes with it. And, according to my tastebud, the tuna is also not half bad too as sushi ingredient. Add a dash of wasabi and you’re good to go.
Once I read this piece of news about a US396,000 342-kg blue fin tuna, my mind started racing as to how many sushi pieces this giant would be able to make.
At home, we are so used to cooking fish whole. This is so unlike the Western style of filleting and boning the fish, or the Japanese fine art-ish, sushi-pieces slicing act.
The years of intermingling of the racial/cultural cooking pot however, have certainly blurred this culinary divide, and nowadays, even Mat Sallehs can be found digging into Nyonya-style, fish head curry.
You just have to love the democratization of eating habits, don’t you?
Don’t bother looking into symbolism as this posting is nothing more than a rambling.
Now, if only there is a sushi outlet I can short-drop-by on the way home...