Listen to this 'Talk of the Nation' topic
I will admit readily that I eat a lot of weird stuff. If it's a gizzard, an entrail, a sweetbread: I'm ON it (or, I suppose, it's on me). If it somehow makes a noise in your mouth, or has a texture like a science project, I want it. There's nothing I like better then food that is served as it was originally created, which I suppose is why sushi appeals to me so much. It appeals to me on all levels; texture, aesthetics, and flavor. I love the presentation (see above for the feast I had last night — Sarah and I are apparently on the same food schedule), but I also love the salty, fishy taste. As long as my eyes are watering from an unexpected burst of wasabi, I'm a happy gal. Today, we're talking about sushi zen... with not one, but two authors of new sushi tomes. So send in your q's and I bet they'll have a's. On another note, the esteemed Setsuko Sato, who worked here for many years (until she had the temerity to fall in love and travel the globe!), used to make these wonderful little origami chopstick stands out of the paper that the chopsticks come in. I've never been able to replicate it — will someone please, please either post instructions, or give me a link so I can practice? I don't want to fail Setsuko. Also, please let me know what you think about eating nigiri sushi with your fingers. It's tastier I find, but I've spent most of my adult life learning to use chopsticks to lift the sushi to my mouth. Thoughts?