Primitive Funa-Zushi. The Horrid Roots of Modern Sushi
(http://photos.metrojacksonville.com/Dining/Narezushi/primitivesushibanner/925683530_m4iqH-O.jpg)
The dish that we know as Sushi is a brilliantly modernized version of a Japanese Culinary innovation from the 1800s.
Its introduction to world kitchens, particularly American, has transformed it into one of the most successful fusion food forms in the world. Without global influences, Sushi would not be the gorgeous and experimental dish it is today.
But even what we presently think of as traditional Japanese Sushi was a vast improvement of an earlier dish imported from China and prepared for 800 years before the innovations of nameless street vendors in Tokyo less than 200 years ago created what we recognize as 'sushi' today. Join us as we explore the horrid precursor, Funa Zushi.
Full Article
http://www.metrojacksonville.com/article/2010-jul-primitive-funa-zushi-the-horrid-roots-of-modern-sushi
This sounds terrible... but my girlfriend gets queasy when I order sashimi so I can understand the difference in perspective.
I once attended a party help by my friends family that were from the Philippines. After a few drinks they talked me in to their tradition of chasing liquor with a small piece of cow intestine... it was beyond gross.
Quote from: stephendare on July 07, 2010, 12:22:07 PM
Quote from: Shwaz on July 07, 2010, 12:18:19 PM
This sounds terrible... but my girlfriend gets queasy when I order sashimi so I can understand the difference in perspective.
I once attended a party help by my friends family that were from the Philippines. After a few drinks they talked me in to their tradition of chasing liquor with a small piece of cow intestine... it was beyond gross.
seriously? what is this called?
Not sure. I know intestines are very popular in many Filipino dishes and I would guess they found pairing small pieces with whiskey to be tasty.
Was it fried? If so, probably chicaron pituka. Like any intestinal dish, it's all about the prep. I had a bad batch of chitterlings once and I can't do them anymore but the pituka I had was pretty amazing. Any guts are going to have a stronger, more intense flavor just due to the nature of what they are but scrub those bastards out real well and it can be quite the treat.
As for nasty fish stuff- the nurses I work with brought in a bag of dried fish chips- it was literally chunks of air dried fish that were cut into pieces and it was without question the most foul thing I've ever tasted. I ran home in the morning and brushed and gargles and I could still taste that crap the next day. I had to bring two box fans into the office to air it out because the smell was so strong.
I think we're going to try that little korean place next to the asian market on Beach this week. I've tried kimchi before but I honestly didn't like the taste so I don't know if I'm going to like the food or not, but at least I'll say I've tried it.
Quote from: thekillingwax on July 07, 2010, 02:23:08 PM
Was it fried? If so, probably chicaron pituka. Like any intestinal dish, it's all about the prep. I had a bad batch of chitterlings once and I can't do them anymore but the pituka I had was pretty amazing. Any guts are going to have a stronger, more intense flavor just due to the nature of what they are but scrub those bastards out real well and it can be quite the treat.
I'm not sure how it was prepared. It was served in little plastic cups each with a small piece of a white ,spongy, oily intestine. It’s hard to describe the flavor especially since it followed a mouthful of Jim Beam.
At Sake House I was once given salmon eyeballs as a thank you. I was told it was a compliment, so I ate them. Not Tasty.
The only thing weirder than Asian food is Asian porn.
Quote from: Shwaz on July 07, 2010, 02:32:24 PM
The only thing weirder than Asian food is Asian porn.
totally
Balut... another Philippine delicacy...
(http://www.paraisophilippines.com/img/balut.jpg)
http://en.wikipedia.org/wiki/Balut_(egg)
Bi Bim Bap is effing awesome. Koja Sushi at the Landing USED to have the best. Last time I went there the place had really gone down hill though.
Oh....
http://www.jacksonvilleconfidential.com/2008/04/koja-sushi-review.html
How can you not like kimchee? It has garlic! It has to be one of the healthiest foods around. Keep tasting around until you find one you like. It is said that there are as many different recipes for kimchee as there are mother's in Korea. Everyone makes their own.
Driving through downtown Seoul, Korea you will see brown, glazed urns on every apartment balcony fermenting away. If you ride the subway in Seoul in the morning, you had BETTER have eaten kimchee yourself because everyone else in the car has had some for breakfast.
Or you can go ask Russ at Pattya Thai for his mother's kimchee recipe. She may be Thai, but she makes kimchee that includes ginger that is to die for. Lek could even make cows' intestines taste wonderful.
That World Food Market place on Beach Boulevard near Art Museum Drive has some AWESOME KimChee.
http://www.jacksonvilleconfidential.com/2009/04/korean-barbecue-at-world-food-market.html
Great Portlandia skit on pickling/fermentation. I think by hipster standards it's already passé, but the NPR (http://www.npr.org/2012/06/13/154914381/fermentation-when-food-goes-bad-but-stays-good) segment said it's super healthy!
http://www.youtube.com/watch?v=yYey8ntlK_E (http://www.youtube.com/watch?v=yYey8ntlK_E)