# What's the new sushi? **URL:** \ **Category:** Cafe Society\ **Created:** [July 26, 2011, 2:48pm UTC](https://boards.straightdope.com/t/whats-the-new-sushi/590386 "2011-07-26T14:48:05Z")\ **Posts on this page:** 20\ **Page:** 2
**Author:** ![pulykamell](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/pulykamell/32/3166_2.png) [@pulykamell](https://boards.straightdope.com/u/pulykamell)\ **Post date:** [July 26, 2011, 6:47pm UTC](https://boards.straightdope.com/t/whats-the-new-sushi/590386/21 "2011-07-26T18:47:24Z")
[Related article](http://www.straightdope.com/columns/read/2219/whats-the-big-deal-about-aged-beef-and-angus-beef) by Cecil on Angus beef. Actually, I’d say it’s Wagyu and Kobe (which usually is “American Kobe” or Wagyu) is more filtering down into the mainstream. Angus has been mainstream for quite awhile. (Black Angus is one of the most popular breeds of beef cattle in the US.) Several pubs around here advertise their “Wagyu” or “Kobe” (which is really “Kobe-style”) burgers. The available of dry-aging also seems to be on the upswing. ---
**Author:** ![Omega\_Glory](https://avatars.discourse-cdn.com/v4/letter/o/7c8e57/32.png) [@Omega\_Glory](https://boards.straightdope.com/u/Omega_Glory)\ **Post date:** [July 26, 2011, 6:51pm UTC](https://boards.straightdope.com/t/whats-the-new-sushi/590386/22 "2011-07-26T18:51:37Z")
> [@pancakes3](#): > > sushi? between sushi and now there was tofu, soy milk, hummus, green tea, herbal tea, green tea again, and kabobs. in fact, i think kabobs is still going on… > > ethiopian food had a false start, and it seems to be making a comeback but… fool me once and all that jazz. I could buy tofu or soy milk, but the teas? I’ve never heard of anyone feeling proud/smug/adventurous because they or their kids like tea, or kabobs for that matter. ---
**Author:** ![kushiel](https://avatars.discourse-cdn.com/v4/letter/k/bbce88/32.png) [@kushiel](https://boards.straightdope.com/u/kushiel)\ **Post date:** [July 26, 2011, 7:03pm UTC](https://boards.straightdope.com/t/whats-the-new-sushi/590386/23 "2011-07-26T19:03:00Z")
It isn’t in the ‘brand new exotic!’ category, but in the ‘this has been here all along?!’ category: Vietnamese subs (Bánh mì). ---
**Author:** ![Steken](https://avatars.discourse-cdn.com/v4/letter/s/e274bd/32.png) [@Steken](https://boards.straightdope.com/u/Steken)\ **Post date:** [July 26, 2011, 7:09pm UTC](https://boards.straightdope.com/t/whats-the-new-sushi/590386/24 "2011-07-26T19:09:30Z")
> [@kushiel](#): > > It isn’t in the ‘brand new exotic!’ category, but in the ‘this has been here all along?!’ category: Vietnamese subs (Bánh mì). Yeeeeah… About that. I visited New York a while back, and – having heard the hype and all – headed down to what I had heard was a “legendary” bánh mi place somewhere on the Lower East Side. I really, really, _really_ wanted to be impressed, but was, in the end, quite disappointed. I’m sure there are better places for it, though, so who knows. ---
**Author:** ![pulykamell](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/pulykamell/32/3166_2.png) [@pulykamell](https://boards.straightdope.com/u/pulykamell)\ **Post date:** [July 26, 2011, 7:13pm UTC](https://boards.straightdope.com/t/whats-the-new-sushi/590386/25 "2011-07-26T19:13:27Z")
> [@kushiel](#): > > It isn’t in the ‘brand new exotic!’ category, but in the ‘this has been here all along?!’ category: Vietnamese subs (Bánh mì). Oh, yeah, banh mis rock. If you get them with subpar bread, they suck, but a fresh French-style baguette made with rice and white. Holy crap. The success or failure of that sandwich depends on that bread (which, really, is true of most types of sandwich. Mediocre bread, mediocre sandwich.) ---
**Author:** ![Claire\_Beauchamp](https://avatars.discourse-cdn.com/v4/letter/c/ec9cab/32.png) [@Claire\_Beauchamp](https://boards.straightdope.com/u/Claire_Beauchamp)\ **Post date:** [July 26, 2011, 7:19pm UTC](https://boards.straightdope.com/t/whats-the-new-sushi/590386/26 "2011-07-26T19:19:04Z")
Vietnamese in general, but yes, especially bahn mi and pho. ---
**Author:** ![pulykamell](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/pulykamell/32/3166_2.png) [@pulykamell](https://boards.straightdope.com/u/pulykamell)\ **Post date:** [July 26, 2011, 7:23pm UTC](https://boards.straightdope.com/t/whats-the-new-sushi/590386/27 "2011-07-26T19:23:07Z")
> [@pulykamell](#): > > Oh, yeah, banh mis rock. If you get them with subpar bread, they suck, but a fresh French-style baguette made with rice and white. “White” should be “wheat” there. Oops. ---
**Author:** ![Steken](https://avatars.discourse-cdn.com/v4/letter/s/e274bd/32.png) [@Steken](https://boards.straightdope.com/u/Steken)\ **Post date:** [July 26, 2011, 7:24pm UTC](https://boards.straightdope.com/t/whats-the-new-sushi/590386/28 "2011-07-26T19:24:04Z")
> [@pulykamell](#): > > [Here’s a local eatery](http://thepurplepigchicago.com/menu.html), the Purple Pig, focusing on pork, that has some examples of what I’m talking about. It’s not really organ-meat heavy, but it contains pig ears, pig tails, blood sausage (morcilla), sweet & sour tongue, crostini with lard, pork liver pate, tripe, and pork belly, for example. > > The winner of one of those food network shows started up a restaurant called [Girl and the Goat](http://www.girlandthegoat.com/menu.html) here. You’ll see roasted pig face on the menu, along with lamb tartare, skewered beef heart, beef tongue, goat carpaccio, goat liver pate, pork fat donuts, and the like. So that one actually combines both the goat trend with the “everything but the oink/moo/bleat” trend. Sweet Jesus, this sounds amazing! A: “Hey, so… This was nice, right? You had fun…?” B: “Yeah. Guess I did…! _nervous giggle_” A: “So… Yeah, I was thinking… _clears throat_ Would you like to have dinner with me sometime? This weekend, maybe…?” B: “Sure, why not! You seem like a nice guy and all… What are we having?” A: “Face.” B: “…” ---
**Author:** ![pulykamell](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/pulykamell/32/3166_2.png) [@pulykamell](https://boards.straightdope.com/u/pulykamell)\ **Post date:** [July 26, 2011, 7:36pm UTC](https://boards.straightdope.com/t/whats-the-new-sushi/590386/29 "2011-07-26T19:36:23Z")
Yeah, I love the fact that the don’t try to gussy it up by calling it something like _visage du cochon_ or something like that. 🙂 There are also taquerias around specializing in _tacos de cabeza_ (“head tacos”) where you can get your choice of cheek meat (_cachete_), tongue (_lengua_), brains (_sesos_), snout (_trompa_), ear (_oreja_) and even occasionally eyeballs (_ojos_) folded in a warm corn tortilla. Some of those items are fairly standard at your average taqueria, too (like tongue and brain). ---
**Author:** ![The\_Hamster\_King](https://avatars.discourse-cdn.com/v4/letter/t/8edcca/32.png) [@The\_Hamster\_King](https://boards.straightdope.com/u/The_Hamster_King)\ **Post date:** [July 26, 2011, 7:45pm UTC](https://boards.straightdope.com/t/whats-the-new-sushi/590386/30 "2011-07-26T19:45:26Z")
> [@blondebear](#): > > Korean Tacos (or similar “foodie” roach-coach offerings) The food truck wave has crested in LA. For a while you could be sure than any truck that looked “foodie” would be serving something amazing, but the imitators caught on and now there are a lot of mediocre trucks on the street. Nom Nom (banh mi), Kogi (korean fusion), India Jones (curries and frankies) are still excellent, but there’s a lot of crap out there too. I wish the next big thing would be Japanese curry. But it doesn’t show any sign of spreading. ---
**Author:** ![Munch](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/munch/32/5281_2.png) [@Munch](https://boards.straightdope.com/u/Munch)\ **Post date:** [July 26, 2011, 8:12pm UTC](https://boards.straightdope.com/t/whats-the-new-sushi/590386/31 "2011-07-26T20:12:08Z")
There are a couple Korean BBQ joints in Indy that are getting quite a bit more business, and I see a kimchi revolution coming. In fact, someone posted a picture of a kimchi hotdog on facebook recently, and now I’ve been craving doing brats with kimchi instead of kraut since I saw it. ---
**Author:** ![With\_Rye](https://avatars.discourse-cdn.com/v4/letter/w/838e76/32.png) [@With\_Rye](https://boards.straightdope.com/u/With_Rye)\ **Post date:** [July 26, 2011, 8:33pm UTC](https://boards.straightdope.com/t/whats-the-new-sushi/590386/32 "2011-07-26T20:33:47Z")
> [@Machine\_Elf](#): > > Hákarl. I just looked that up :eek: ---
**Author:** ![blondebear](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/blondebear/32/1022_2.png) [@blondebear](https://boards.straightdope.com/u/blondebear)\ **Post date:** [July 26, 2011, 9:01pm UTC](https://boards.straightdope.com/t/whats-the-new-sushi/590386/33 "2011-07-26T21:01:43Z")
> [@Munch](#): > > …I see a kimchi revolution coming…someone posted a picture of a kimchi hotdog on facebook recently… I don’t know how long it’s been around, but the Kimchi Burrito is a big seller at several places in San Francisco. ---
**Author:** ![jackdavinci](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/jackdavinci/32/3259_2.png) [@jackdavinci](https://boards.straightdope.com/u/jackdavinci)\ **Post date:** [July 27, 2011, 1:27am UTC](https://boards.straightdope.com/t/whats-the-new-sushi/590386/34 "2011-07-27T01:27:30Z")
> [@Revtim](#): > > I would have said Indian was mainstream before sushi, but I guess that’s just my experience. I agree. Indian was mainstream for me 35 years ago. Sushi only came into my awareness twenty years ago and I only got into it personally 5 years ago. My vote is for raw/living. It’s getting pretty big in urban and bohemian areas. ---
**Author:** ![mac\_bolan00](https://avatars.discourse-cdn.com/v4/letter/m/b3f665/32.png) [@mac\_bolan00](https://boards.straightdope.com/u/mac_bolan00)\ **Post date:** [July 27, 2011, 2:07am UTC](https://boards.straightdope.com/t/whats-the-new-sushi/590386/35 "2011-07-27T02:07:03Z")
haggis? blood pudding? ok, oxtail! ---
**Author:** ![pulykamell](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/pulykamell/32/3166_2.png) [@pulykamell](https://boards.straightdope.com/u/pulykamell)\ **Post date:** [July 27, 2011, 2:14am UTC](https://boards.straightdope.com/t/whats-the-new-sushi/590386/36 "2011-07-27T02:14:19Z")
> [@mac\_bolan00](#): > > haggis? blood pudding? ok, oxtail! Oxtails have actually gotten pretty damned expensive around here–they’re more expensive than chuck, short ribs, and briskets. Sure, they’re not quite steak prices, but they’re among the pricier of stewing or braising meat, so somebody is eating them. Never quite understood why oxtails are considered an “off cut.” It’s just bone and meat, just like short ribs or any other bony part of the cow. (And both those cuts are tasty.) ---
**Author:** ![mac\_bolan00](https://avatars.discourse-cdn.com/v4/letter/m/b3f665/32.png) [@mac\_bolan00](https://boards.straightdope.com/u/mac_bolan00)\ **Post date:** [July 27, 2011, 3:06am UTC](https://boards.straightdope.com/t/whats-the-new-sushi/590386/37 "2011-07-27T03:06:57Z")
because you stew them to the consistency of mucilage and that will result in a really hearty stew. no other part of the cow produces the same effect. and don’t make the mistake of adding ox tripe or intestines or cow cheek. just the tail. ---
**Author:** ![kayaker](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/kayaker/32/441_2.png) [@kayaker](https://boards.straightdope.com/u/kayaker)\ **Post date:** [July 27, 2011, 11:34am UTC](https://boards.straightdope.com/t/whats-the-new-sushi/590386/38 "2011-07-27T11:34:57Z")
> [@mac\_bolan00](#): > > because you stew them to the consistency of mucilage and that will result in a really hearty stew. no other part of the cow produces the same effect. and don’t make the mistake of adding ox tripe or intestines or cow cheek. just the tail. My gf made oxtail soup recently. It was heavenly, but took days to do (soaking, braising, etc). ---
**Author:** ![Smapti](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/smapti/32/17938_2.png) [@Smapti](https://boards.straightdope.com/u/Smapti)\ **Post date:** [July 27, 2011, 11:45am UTC](https://boards.straightdope.com/t/whats-the-new-sushi/590386/39 "2011-07-27T11:45:59Z")
I am eagerly awaiting the nationwide debut of the McLudefisk. ---
**Author:** ![lemontree11](https://avatars.discourse-cdn.com/v4/letter/l/96bed5/32.png) [@lemontree11](https://boards.straightdope.com/u/lemontree11)\ **Post date:** [July 28, 2011, 2:18am UTC](https://boards.straightdope.com/t/whats-the-new-sushi/590386/40 "2011-07-28T02:18:00Z")
Japanese food? One of my friends recommended Japanese Sushi, however, I haven’t tried to eat it. [Previous page](https://boards.straightdope.com/t/whats-the-new-sushi/590386.md?page=1) [Next page](https://boards.straightdope.com/t/whats-the-new-sushi/590386.md?page=3)