Читать книгу Incredible Japan - Charles Tuttle - Страница 9

SUSHI

THE WELCOME-to-Japan itinerary includes a stop at a sushi bar, where the wife is introduced to one of Japan’s most delicious foods. If she’s an inlander she may never acquire the taste, since the main element is some sort of raw sea-food. The other chief ingredient is boiled rice. The third necessity is a dark, thin, salty soy sauce called shoyu. The rice and sea-food are skillfully put together by the sushi man, who has probably taken years to acquire the knack. The customer himself dips the two-bite-size morsels, which might be called rice sandwiches, in the shoyu. Between bites he often sharpens his taste buds by munching a flake of pickled ginger. Included on the average sushi bill of fare are squid, abalone, clam, shrimp, scallop, tuna, sea-weed, cucumber and egg, to name but a few—all raw of course.

It is not for the better-known sukiyaki or tempura that the average Japanese or foreign resident of Japan longs when abroad, but rather for a good session at his favorite sushi bar.

‘I told you it was fresh. See it wiggle?”