Quote:
Originally Posted by Nyororin
You can actually find a lot more "cut while still living" stuff in the country, along the coast. I can`t even begin to count how many "live" Aji (I don`t know what they`re called in English) I`ve had sliced up before my eyes. Grandmother walks down to the dock and buys them, then brings them home still flopping around in a bucket.
I`ve never actually had any twitch IN my mouth though.
Anyway, very very fresh sashimi is not just the territory of "secret" sushi bars hidden on back streets.
Chicken sashimi is kind of flavorless on it`s own. It`s REALLY good if you get it lightly grilled. Just enough that the outside it white, but the inside is still pink.
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I'd be surprised if you didn't. I mean they cut up live eels in both the UK and France and eat live oysters, purchase live crabs and lobsters, and we're supposedly pretty squeamish about such things.
Hell, even in Hirakata our local supermarket had a tanks by the fishmongers with a suspiciously high turnover. I'm pretty sure that was a 'pick it out and we'll prep it' deal.
Is that like a kind of chicken tatake?