“Sushi made with deer meat, anyone? How about a slice of raw horse on that rice?” This morning Martin Fackler wrote an article for the New York Times (Waiter, ThereÃ¢â‚¬â„¢s Deer in My Sushi) concerning the shortage of the high quality tuna used for sushi. As the popularity of sushi rises worldwide, the depletion of bluefin tuna is rising, and it doesn’t look like it will stop. This is driving tuna prices up, and forcing Japanese sushi chefs to look for other alternatives. Some are considering using deer or horse meat as substitutes. Other sushi chefs even look to American restaurants for inspiration, bringing back smoked duck or sea urchin sushi ideas. Perhaps some will even look to SushiDay for ideas!
As an aside, if anyone is ever in the Los Angeles/Santa Monica area, you should definitely visit The Counter! It’s the best burger place I have ever been to… Son and I stopped by there last Friday and shared a 2/3 pound burger with grilled onions, sauteed mushrooms, scallions, bacon, cheddar cheese and honey mustard sauce, with some sweet potato fries on the side. The place was packed so we ate in the car, but it was so good! I didn’t have a camera with me so I couldn’t get any pictures, but I promise you next time we will get pictures! Hehe I know, it’s not sushi, but still! Hehe I’m allowed to digress every now and then, aren’t I?
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