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08-09-2001, 06:58 PM
this is the taiko version of ikkyo/ikkajo
Turn the speakers up and enjoy.

08-09-2001, 07:02 PM
A bunch of us saw these guys/women tonight at the Edinburgh Fringe/Festival.

Patrik Eng
08-09-2001, 11:42 PM
Woa man! That was cool! I always did like guys and gals beating up drums and screaming... :D

Patrik Eng

PS. They were good, honestly. :)

08-10-2001, 07:30 PM
Hey Mark,

Not many people are posting here (methinks they are off fighting Stuart [themselves?] in another thread), so, I feel I must to help you out a little.

Pretty cool. I also used to beat on skins in another martial life. ;) I guess you could say that mj marches (dances?) to the beat of a different drummer. :D It must be Friday.


08-11-2001, 10:07 AM
Hey Jim :)
It's ok, I didn't expect these Philistines to appreciate me ;)
I also go my first taste of nigiri, miso soup...etc.
Tasty, my wife didn't even want to go in "Raw fish, yeuch!"
She ate more than any of us.
My 13 year old son devoured everything, including the green tea. And it only took him a couple of minutes to use chopsticks. Tasty.
Of course, chinese food tastes MUCH better :D
(All the people who would argue are currently circling Stuart like sharks, so I'll get away with that.)
Spot the pun?

08-11-2001, 10:59 AM
Hey Mark, I made nigiri last night, stuck with shrimp only this time. Boring.

I don't know if you knew, but ... the proper way to dip nigiri into your sauce is to dip the fish side only. Then pop it into your mouth so the fish touches your palate first. It's considered bad manners to dip the rice side, a common mistake.

and ...

If you want to impress your chef, here are some tips:

- Use your hands to eat nigiri and maki (rice and fish rolled in seaweed) sushi, rather than chopsticks.

- The practice of making wasabi soup by adding the green Japanese horseradish to your dish of soya sauce is wrong, although many Japanese do it as well. Nigiri and maki already come with wasabi between the rice and the fish. Too much wasabi will overpower the subtle flavours of the fish and a good chef will have added just the right amount.

- If you need to cut something, it is permissible to use your chopsticks. Hold them in the usual manner, with the tips together, and press down through the food to be cut.

- When taking food from a shared plate use the opposite ends of your chopsticks rather than the ends that go in your mouth.

- It is also rude to take a bite of food and then put the rest back on your plate. Either pop it all in your mouth or hang on to it until done. As well, never pass food to someone using chopsticks (a faux pas also associated with the dead). Instead, offer them the plate.

- And when you're not using your chopsticks place them parallel to the edge of the sushi bar with the tips in the holder provided.

- Ginger is used to cleanse the palate - you can eat some between each piece or whenever you feel the need.

- When eating sashimi (slices of raw fish, no rice), use your chopsticks. And if you want to add wasabi, rub it on the fish with a chopstick, then dip into the soya.

I didn't spot the pun.

Oh, now I get it.


08-11-2001, 12:23 PM
Thanks Jim, I've printed all of that, cos I'll be going back soon.
What rice do you use? I may be wrong but I thought the Japanese didn't export their own rice.

08-11-2001, 12:38 PM
The defining element of sushi is not raw fish as many think, but the rice. Sushi to the Japanese is synonomous with seasoned sticky rice.

You must use a short-grained rice. The rice I use has "Sushi rice" on the package (I can't remember the brand - my wife buys it :D).

It's very easy to make the nigiri type (after the second try).


08-11-2001, 12:39 PM
Mmmmmm. Sushi.....The surest way to my heart. Buy me a plate of maguro and I'll follow you anywhere...
I certainly agree with not overpowering the delicate taste of the fish with too much wasabi: once I went for sushi with two of my instructors, who seemed to be on a show of masculinity phase, each adding more and more wasabi to their food, making the waitress bring a big bowl of it to the table. The most senior of the two made a comment to me about my use, knowing that I like to "prove I can take it." I told him I hate to waste good sushi, rolled up a golf ball sized piece of wasabi and popped it in my mouth (note: we were idiots, children don't try this at home), winning the manhood award and then resuming my sushi. Of course, this was a dojo where we snorted cayenne pepper as well...

08-11-2001, 01:28 PM
Wasabi...HAH it's a children's mustard.
Spicy, I think not!
Some day I'll give you my Vietnamese mince recipe, with birdeye chillies. :)

08-11-2001, 01:49 PM
Serves 4

2 plain lettuce, pulled into leaves
1lb/500grammes lean mince/lamb mince
2/3 limes
nam pla (thai fish) sauce
soy sauce
20/30 fresh coriander leaves
20 or so fresh mint leaves
3/4 birdeye chillies
2/3 cloves garlic
6-8 shallots (spring onions)
(or one normal onion)
Thai sweet chilli sauce

Chop up the shallot/onion and garlic, fry in a little oil on low heat for 5 mins
Add the minced steak/lamb
Add 2/3 tbsp soy sauce
Add 2 tbsp nam pla
Squeeze the limes and add the juice
Keep cooking for 20/25 minutes
Turn off and drain any excess juices.
Allow to cool

Shred the birdeye chillies (very small!)
Put in a dish
Put the mint, mince, and coriander leaves in seperate dishes.


To eat...
Take a lettuce leaf, put in some mince, a couple of leaves, a little birdeye and some sweet chilli sauce.
Fold into a packet and chuck it all in your mouth.

The leaves are best if you keep them in bowls of water in the fridge, and then take them out and dry them (painstaking) just before you serve.

08-11-2001, 01:50 PM
Well, Japanese cooking is better that Vietnamese or even Thai (kickboxing) cooking!

Who cares if your Vietnamese dish is hotter? The food doesn't have to fight your tastebuds.

You just don't get it, do you? You don't understand the subtleties, elegance and harmony of Japanese cooking. ;) Besides what did O-Sensei eat? :D:D:D

Now this will get this thread going. Maybe not. :D


08-11-2001, 01:53 PM
My recipe has soy, anchovy, lime, coriander, chilli (hot), chilli(sweet), garlic, mint and meat...that's not elegant??? :D

08-11-2001, 01:59 PM
OSensei was a gardener!!!
So he probably ate things like...


Anyway...why do you think he spent so much time in China??? The food!

Wow...I just found out you are limited to the number of smilies you use :(

08-11-2001, 02:03 PM
Just make sure you wash the sweat out of you dogi the next day. :D :D :D

I must admit, I like them all. The hotter the better!

My wife wants me to take her out for dinner tonight ... maybe I will. But where? :rolleyes:


08-11-2001, 02:38 PM
mj, I have a very similar receipe, but with shrimp instead of lamb...went over fairly well at the last dojo pot-luck. Jim, how could you not go for sushi after this? or Thai (food, taking the wife out for kickboxing might be counterproductive to an enjoyable evening) :)