That sounds like a good thing-I like spicy in the “lots of flavors” sense, but NOT in the “hot” sense. I hate, hate hate hot foods. I like the taste of Mexican, but super super mild, por favor.
(I have heard though that one should avoid the wasabi).
This week’s issue of Time (Asian edition) has a special feature that includes articles on Japanese eating and kaiseki.
http://www.time.com/time/specials/2007/article/0,28804,1628191_1626317_1631908,00.html
http://www.time.com/time/specials/2007/article/0,28804,1628191_1626317_1626671,00.html
Mmmmm. I was going to mention kaiseki, but that’s not easily found in the US. I’ve only had it in Japan, but it was sooooooooo good!!
Kaiseki can be found in a few cities in the US, including at Silk, in Atlanta. It’s worth the time and price involved. The experience is unique, and be sure to go with a mid-to-high-grade cold sake, like kikusui. The non-filtered and country sakes are a revelation in taste.
Sushi and Sashimi are a bit challenging to the American palate.
Think initially in terms of a few characterisitics:
Cook-i-ness: Raw, Cooked, Cured …
Texture: Squishy, Soft, Firm, Chewy, Smoked …
Heat: Spicy, not-Spicy, kinda-Spicy …
Flavor: Sweet, Savory, Sour, Fishy …
Start with the safest options, initially:
Tamago Nigiri(cooked sweet egg custard on a bit of sushi rice)
Kani (or Kani Kami) Nigiri(cooked crab or imitation crab meat on a bit of sushi rice)
Start with cooked, and then go to … smoked …salmon, that is.
Then go to the raw stuff, but stick to firm raw, and not too fishy.
Then branch out into the more challenging stuff, like squishy/chewy: Roe, Tako(Octopus), Squid, …
And Tuna … try all three cuts: top(Hiro-maguro), middle(Maguro) and bottom(Toro).
The best minimal presentations are Sashimi(just thinly sliced raw fish) and Chirashi(think tossed sushi-rice and sashimi salad).
And get the Osaka-style hako-zushi, which is basically pressed layers of rice and toppings.
My preferred chef will make stuff up for me - things like spicy tuna hakozushi, lobster-mango tempura roll, kani-kiwi-miso salad, lobster ginger hakozushi. The stuff is addictive.
Especially the wasabi. Nothing as cool and refreshing as a big spoonful of wasabi…
Since you mentioned wasabi, that’s one thing that surprised me here in Japan. The sushi places put the wasabi on the sushi, between the rice patty and “meat.” I like it much better that way. It adds just a bit of flavor without being overpowering.
As a newby to Japan, I also noted the distinct lack of “Japanese fantasy steakhouses” like Benihana. I thought they just weren’t around here because we’re far from any major population center (i.e. I’m in Hicksville, Aomoriken). Nope, they weren’t hiding in Sendai or Tokyo with the Mos Burgers. [Japanese Dopers, you may not believe it but the nearest Mos Burger is about a half-hour from here.] And having eaten at a number of restaurants, I would never expect a restaurant like here. The restaurant wants you to enjoy the food and usually minimizes distractions from it.
PS: The sushi chefs will only put wasabi on if you ask. It’s not the default, nor is it so much that your eyes will water.
Well, yeah. The sushi places I’ve been here in Arizona do that too. Just a tiny, tiny amount to act as a glue. Still tastes horrible and ruins the sushi in my taste buds’ opinion.
I miss Mos Burger. 
You cannot get fries like that here.
Eh. When I first moved to Japan, the closest train station was an hour away.
Speaking of Mos Burger, sushi certainly has been Americanized to some extent. However, hamburgers have been Japanized. That’s a miso-flavoured breaded pork cutlet with cabbage in rice patties.
And speaking of kaiseki, I had my wedding reception in one of the best kaiseki restaurants in the area. It was spectacular.
I want to start an All American Teppanyaki Diner/Grill®©۞Ω™. Teppans and Teppan Chefs with all the classic moves preparing American specialties… Hamburgers and Shrimp Burgers, Liver and Onions, and a cool new grill flourish and deboning flair with T-Bones. Make a big production of hand sawing a T-Bone from a hunk o’ backmeat. Maybe have them track the hunk o’meat on a meat hook tram straight from the Kithen to the grill… Have all of the staff trained by Iai Do masters to cut a perfect steak from the hangin’ meat with a single slice from a Katana.
Teppanyaki home fries and Bannana’s Foster.
Worcestershire, with mashed, sweet, EVOO, slow roasted caramelized garlic, and a dash of mustard powder would be our steak dipping sauce. Butter, Yuzu, and Old Bay Seasoning for the seafood dipping sauce.
Update-the food was absolutely delicious-especially their fried rice, and the fried shrimp and onions. I also found chopsticks incredibly easy to use.
I’m sorry, but I think this is terrible advice. I have a very “American palate” (whatever that means).
If Tamago or imitation crab had been my introduction to sushi, I’d have run for the hills. They’re not representative of the deliciousness of sushi at all, in my opinion.
Ahhhh. Mos Burger. I finally got my friends to go there during our vacation. I had the shrimp burger. It was the sweetest little tiniest burger. Cute as a button. And was served with I think no more than 6 french fries.
I agree with Key Lime Guy- That is terrible advice. Tamago and imitation crab meat sushi are lower than sea urchin on my list of sushi popularity.
Nervous about sushi rolls? Try a salmon roll or try a simpel cucumber roll and work your way up.
Uni is ono. :mad:
Uni is oishi. :mad:
Uni is yummy. :mad:
We had an amazing kaiseki New Year’s dinner in San Francisco a few years ago, at…
Damn. I can’t remember the name of the place. I’ll have to get back to you on that. :smack: