*** Quoting George Pope from a message to Carol Shenkenberger ***

CS> GP> You're forgetting nigiri sushi? ;)
CS>
CS> No, just sticking to the more known stuffs.

GP> What? It's only here that the nigiri is the most common item(after Cal
GP> Roll, of course, which isn't even a real Japanese menu item!)

Hehe i see I mis-spelled it.  No biggie, I think we mean the same thing. 
Not a ¨Kyushu common item.  The California Roll is just varied with the
center core, ¨and not all that far off.  Fusion cookery.  Cindy mentions a
tex-mex almost ¨version that sounds pretty good to me!

GP> The salmon teriyaki was likewise incredibly fresh & delicious -- I gue
GP> you it'd be the same all the time, eh?

No, Japanese cookery and shopping took time to get used to.  It is totally
¨seasonal.  So much more so, that it made me think of rural USA before we
had ¨trucks to get produce around.  Sure, they have a few things you can
always get ¨(hothouse tomatos and cabbages etc) but there are things you
just do not find ¨'out of season' at all.  Thats ok.  Once you get used to
it, you try the other ¨things they have that replace it.  Once the Mekans
(mandarin oranges) shift out ¨of season, you hit the summer melons, then
seege to the winter set slowly as ¨apples come in ripe.  Wierd but
wonderful.

Butter melons are starting to show, and later Satsumo Ito (a version of
potato) ¨and we are long past Burdock root season.  Watermelon is in full
flow.

Fish is also seasonal in aspects and it's Gindai time I think (forgot
english ¨name for that one) but there are probably 50 other seafoods I can
get just now ¨at the local market.  Salmon?  Seasonal.  I have to go
special places to get it ¨out of season and it wouldnt be suitable
'sashimi' grade then by standards ¨(suspect frozen, not flopping same day).

GP> The problem here is most of the Japanese restaurants are owned by Chin
GP> Koreans, and they miss important subtleties in managing/cooking/etc. .

Quite possibly!
                                       xxcarol

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