Skip to comments.Grab Your Chopsticks and Geiger Counters
Posted on 04/12/2011 7:39:53 AM PDT by TigerLikesRooster
April 8, 2011, 2:53 PM HKT
Grab Your Chopsticks and Geiger Counters
At Gyotaku, a Japanese restaurant in Hong Kong, business is bad and money is tight. But that didnt stop owner John Liang from splurging on a new tool last week: a Geiger counter, for 10,000 Hong Kong dollars (about US$1,300).
Since the March 11 earthquake and tsunami set off Japans nuclear crisis, many diners in Hong Kong have steered clear of sushi restaurants for fear of radiation poisoning from food, particularly fish, thats come from Japan. As business spirals down, some Hong Kong eateries have chosen to stay the course and use fish from Japan. But others have switched to suppliers from other countries or turned creative.
(Excerpt) Read more at blogs.wsj.com ...
I always thought the idea of eating sushi sort of negated the idiom “fish or cut bait.”
Good new for Northeast Bluefin prices this season.......once you’ve bought fuel.
Just dim the lights in the restaurant.
It’s romantic eating by the soft glow of the sushi................
I eat sushi, occasionally.
That way you can FISH AND CUT BAIT at the same time!............
Exactly.....there’s no difference.
$1300 for a Geiger counter???
He was robbed.
I like sushi especially tuna sushi and sashimi but it’s the biggest overprices restaurant scam going. It is raw fish (sometimes cooked fish and shrimp) on top of vinegared rice that a pinch of sugar has been added to. White rice is used even though brown is superior. Ingredients are cheap enough. It is fairly labor intensive but you can get Mexicans making it like the sushi buffet near me does. Sushi is 80% rice filler. Eat sashimi instead which is the plain raw fish that you eat a morsel of along with the pickled ginger and wasabi. In fact I do that at home. I buy good quality frozen tuna and eat it that way with soy dipping sauce too.
Perhaps I can drop in when I am in your neighborhood.:-)
Come over anytime. :) We can eat sushi made by Mexicans or my own home made
Here is the epitome of the ultra-snobby sushi place http://www.kevineats.com/2010/08/matsuhisa-beverly-hills-ca.html Pure snobism. You get to brag to friends that, “I sat at the sushi bar and the Japanese sushi master made sushi just for me” Americans are suckers for this overpriced jive
Of course in America we have snobby ridiculous restaurants of all kinds. Not just sushi
Your folks are from Korea? I love kim chee. A local K store makes their own and I buy the half gallon size and it has just the right spice. Not too much or too little.
At home some raw tuna with their kim chee and some brown rice is very nice