Text 6827, 56 rader
Skriven 2006-10-21 22:42:00 av JIM WELLER (1:123/140)
     Kommentar till en text av HAP NEWSOM
Ärende: Sushi fusion
====================
 -=> Quoting Hap Newsom to Michael Loo <=-

 HN> "Surprise crunchy
 HN> spicy tuna" which was spicy tuna  (raw of course) Piled high in the
 HN> center of the plate (maybe 6-8oz) with some sort of leaf that had been
 HN> tempura fried layered in the stack...

It might have be shiso....

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: About Shiso
 Categories: Japanese, Herb, Info, Sushi
      Yield: 1 info file
 
      1    Text file
 
  Shiso is perilla leaf, aka beefsteak leaf.  It's a pretty little green
  leaf, used in sashimi, sushi, and especially tasty in a roll with
  fermented plum paste.  Minty, a little bitter, refreshing.
  
  From: chilipep@ix.netcom.com (Lori Lee)
  
  Ask for a leaf the next time you're in a sushi bar--any sushi bar.  I
  think you'll recognize the taste if you've eaten sushi much.  It's
  pretty frequently laid out with daikon on a plate of sashimi and
  included in a number of different rolls.
  
  From: speak@primenet.com (Gerry Scott-Moore)
  
  shiso [SHEE-soh] Aromatic green, jagged-edged leaf from the perilla
  (or beefsteak) plant, which is part of the mint and basil family. The
  versatile green shiso is used in salads, SUSHI and SASHIMI, cooked
  dishes like TEMPURA and as a garnish. Green shiso is available fresh
  from summer to fall in Asian markets. It's also called perilla  and
  Japanese basil.  The less common and less aromatic red shiso is from a
  different plant species and is more likely to be found pickled than
  fresh.
  
  http://www.epicurious.com/db/dictionary
  
  Chuck Demas Needham, Mass.
 
MMMMM

Cheers

Jim, in Yellowknife




... Trailer Park Sushi: rolled-up fishsticks.
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