All Things in Moderation

Hi all,

I’m going to try to make a weekly food post to the group. This one involves, well, raw fish. I remember my first experience with sushi. The only thing that I really liked was the shrimp. I later learned that’s because it was cooked. The first time I really enjoyed sushi was my third crack at it, when I got together with a grad student from an old group and we were at a sushi place in San Francisco. It’s slowly grown on me, but came on with a vengeance.

My first experience with raw oysters was during the week that I interviewed for a job in Boston. The interview had gone well and I was out with my best friend from college. I tried the oysters on a whim and loved them. This is odd as my previous experience with oysters had been negative (oyster stew). As Men on Film would say, Hated It.

Many years later, I was down in Costa Rica at a pricey Italian restaurant. I ordered fish carpaccio and loved it. In essence, very thinly sliced raw fish  that is marinated in olive oil and citrus. Add in some capers, parsley, pepper and such. I loved it on its own, but it was a bit much for my wife. Then inspiration hit.

One can order Chirashi at a sushi place. Literally, it means scattered rice. The dish consists of a bed of sushi rice with pieces of sashimi placed on top. It’s a household staple as one need not do any complicated rolling. In this case, I prepare the carpaccio and then serve it over a bed of rice. The sauce from the carpaccio (olive oil, citrus, and a few flavors) seeps into the rice. The starch of the rice balances out the fish. Japan meets Italy. It’s a good combination.

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