"Hybrid Sushi"

[Steve Pope]

A local Nob Hill market is advertising "Hybrid Sushi".

What exactly is this? Does it involve gene-splicing? Say,
a tuna-salmon hybrid?



S.

[Tim May]

Let me Google that for you:

http://lmgtfy.com/?q=%22hybrid+sushi%22



--
Tim May

[sf]

I probably wouldn't eat it then. Philadelphia Roll? No thanks!
<shudder>

--

Knowledge is knowing a tomato is a fruit. Wisdom is not putting it in a fruit salad.

[axlq]

In article <jaa6u5$n65$1...@blue-new.rahul.net>,

I think it's sushi that's been contaminated by western
influences. Any roll that begins with a western name would be an
example: California roll, Philadelphia roll, Chigago roll, etc. If
it includes mayonnaise or any dairy product like cream or cheese,
it qualifies. Possibly also for avocados; I am not sure those are
common in Japan.

-A

[James Silverton]

The "California Roll" refers only to an inside out roll with the seaweed
on the inside, unlike maki-zushi where it is on the outside. There's
nothing wrong with them and all the sushi places that I know serve them.

--


James Silverton, Potomac

I'm *not* not.jim....@verizon.net

[Al Eisner]

Hadn't you heard that California Rolls are now being grown as row crops?
--

Al Eisner
San Mateo Co., CA

[Tim May]

I agree that they are ubiquitous, and not "wrong," but the elements of
avocado, imitation crabmeat, and mayonnaise make them more than just an
"inside out roll."


--
Tim May

[James Silverton]

Well,some *can* be made with mayonnaise but it's not an essential
component and I've no objection to avocado, which I've also seen in
maki-zushi.

[James Silverton]

The Japanese unfortunately *do* use mayo; it's usually involved in
"spicy tuna" rolls.

[Tim May]

No, the ingredients I listed are _COMMONLY_, even _USUALLY_, in
California rolls.

Your attempting to say that these ingredients "can" be in Califonria
rolls is just disingenuous. See any number of entries, histories,
variations, etc. A couple:

""California rolls, consisting of avocado, imitation crabmeat, and
mayonnaise encased in rice with sesame seeds on the outside, are an
excellent example of Japanese American food. The rolls were invented by
Japanese chefs in Los Angeles during the 1970s for Americans who were
squeamish about eating raw fish. California rolls became a popular
addition to Japanese restaurant menus in the United States during the
1980s, and there were eventually exported back to Japan, although many
sushi purists eschew them, as they were not a traditional Japanese
food." ---Oxford Encyclopedia of Food and Drink in America, Andrew F.
Smith editor [Oxfod University Press:New York] 2004, Volume 1 (p. 728)"

"In the 1960s, Los Angeles, California became the entry point for sushi
chefs from Japan seeking to make their fortune in the United States.
The Tokyo Kaikan restaurant then featured one of the first sushi bars
in Los Angeles. Ichiro Mashita, a sushi chef at the Kaikan, began
substituting avocado for toro (fatty tuna), and after further
experimentation, the California roll was born.[2] (The date is often
given as the early 1970s in other sources.)[3][4][5] Mashita realized
the oily texture of avocado was a perfect substitute for toro.[3]
Traditionally sushi rolls are wrapped with nori on the outside. But
Mashita also eventually made the roll "inside-out", i.e. uramaki,
because Americans did not like seeing and chewing the nori on the
outside of the roll.[3]" (Wikipedia)

And so on. Avocado clearly plays a central role in making the
California roll what it was. After all, avocados were not common in
Japan, and aren't today unless imported for, drum roll, the California
roll.



--
Tim May

[Steve Fenwick]

In article <of9ic7103s8eulpcr...@4ax.com>,

sf <s...@geemail.com> wrote:

> On Sat, 19 Nov 2011 23:07:34 -0800, Tim May <tc...@att.net> wrote:
>
> > On 2011-11-19 22:32:37 -0800, Steve Pope said:
> >
> > > A local Nob Hill market is advertising "Hybrid Sushi".
> > >
> > > What exactly is this? Does it involve gene-splicing? Say,
> > > a tuna-salmon hybrid?
> >
> > Let me Google that for you:
> >
> > http://lmgtfy.com/?q=%22hybrid+sushi%22
>
> I probably wouldn't eat it then. Philadelphia Roll? No thanks!
> <shudder>

Why <shudder>? Salmon and cream cheese not to your taste?

Steve

--
steve <at> w0x0f <dot> com
"Life should not be a journey to the grave with the intention of
arriving safely in an attractive and well preserved body, but rather to
skid in sideways, chocolate in one hand, sidecar in the other, body thoroughly
used up, totally worn out and screaming "WOO HOO what a ride!"

[Steve Fenwick]

In article <jabon0$je5$1...@dont-email.me>,

A California Roll is a particular kind of uramaki, containing
(canonically) crab, avocado, and cucumber. Uramaki is the general class
of maki with the nori on the inside and rice on the outside. Referring
to all uramaki as "California Roll" may be a regionalism, the way locals
in some areas call all soft drinks "coke".

[Steve Pope]

Sqwertz <swe...@cluemail.compost> wrote:

>On Sun, 20 Nov 2011 10:13:20 -0600, Sqwertz wrote:

>> AFC supplies many of the grocery stores in the BA (as well as Texass).
>> It's their reguistered trademark. I saw it here at the Randall's (Safeway)
>> recently.

>> http://www.afcsushi.com/index.php?main_page=concept

>And here you can see some of those Hybrid Sushi(tm):

>http://www.afcsushi.com/index.php?main_page=index&cPath=36

Thanks Steve.

I guess I was right about the gene splicing, except that it
was not applied to the fish, but to the people who came up with
this stuff, or their ancestors.

>Eeek.

S.