Comments on: Matsuri da! (84): The iron chefs live! http://ampontan.wordpress.com/2008/05/10/matsuri-da-83-the-iron-chefs-live/ Japan from the inside out Sun, 20 Dec 2009 22:32:13 +0000 http://wordpress.com/ hourly 1 By: Skye http://ampontan.wordpress.com/2008/05/10/matsuri-da-83-the-iron-chefs-live/#comment-14593 Skye Sun, 25 May 2008 01:49:48 +0000 http://ampontan.wordpress.com/?p=894#comment-14593 I believe that this is the original kind of sushi, developed long before the modern kind we're more familiar with. I've always wanted to try it, but I have never had the opportunity. I guess it's time for a trip to Shiga... I believe that this is the original kind of sushi, developed long before the modern kind we’re more familiar with. I’ve always wanted to try it, but I have never had the opportunity. I guess it’s time for a trip to Shiga…

]]> By: ampontan http://ampontan.wordpress.com/2008/05/10/matsuri-da-83-the-iron-chefs-live/#comment-14466 ampontan Sat, 10 May 2008 15:21:56 +0000 http://ampontan.wordpress.com/?p=894#comment-14466 Bender: You're right, that's what it is, and they mentioned it had a distinctive odor, but I couldn't figure out why they were calling it sushi if it was fermented. I thought it was safer to leave that part out. Thanks to your note I was able to figure that out and add another paragraph! I've never had it, but I'll try anything once. Bender: You’re right, that’s what it is, and they mentioned it had a distinctive odor, but I couldn’t figure out why they were calling it sushi if it was fermented. I thought it was safer to leave that part out. Thanks to your note I was able to figure that out and add another paragraph!

I’ve never had it, but I’ll try anything once.

]]> By: Bender http://ampontan.wordpress.com/2008/05/10/matsuri-da-83-the-iron-chefs-live/#comment-14464 Bender Sat, 10 May 2008 14:33:45 +0000 http://ampontan.wordpress.com/?p=894#comment-14464 Bill: Have you tried <em>funa-zushi</em> before? It's fermented <em>funa</em>, and Shiga is famous for it. I think they're cutting up <em>funa-zushi</em> here. I myself never have, but I want to despite the fact that the most closest relative to <em>funa</em> is goldfish...goldfish is, basically a red-pigmented <em>funa></em>...doesn't sound appetizing, does it? Bill:

Have you tried funa-zushi before? It’s fermented funa, and Shiga is famous for it. I think they’re cutting up funa-zushi here.

I myself never have, but I want to despite the fact that the most closest relative to funa is goldfish…goldfish is, basically a red-pigmented funa>…doesn’t sound appetizing, does it?

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