Japan Woodworker/Sushi Books

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Originally Posted by adjustme69

Cool Larry. Thanks. I might end up testing the North Mountain Kityama 12K, but if I get the Shapton, it will be the Pro 12K. On the Sushi end, I like some rolls but way more a fan of the sashimi. Toro anyone??

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Lynn - If you decide on the Kitayama, I am selling one on eBay right now. I bought two by mistake a while ago.

http://cgi.ebay.com/ws/eBayISAPI.dll...MESE%3AIT&rd=1

Prof,

If you and the fam ever get down toward Destin for a beach weekend, let me know a few days beforehand. We'd love to have you over for feasting and imbibery on your way down. I'm in Crestview, about 30 min North of Destin. .....Jeff

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Originally Posted by adjustme69

On the Sushi end, I like some rolls but way more a fan of the sashimi. Toro anyone??

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I usually go with the maguro (regular tuna). The toro is nice treat, a much different flavor imparted by the higher fat content. The unagi (eel) is another one of my favorites. Tako (octopus) is a little too chewy and has a really light flavor.

Since it's cold, a big bowl of sukiyaki, an order of gyoza, a side of maguro sashimi, a large sake & a large Sapporo make a good evening.

Hataraki Larry ko-nie sunagashi, kinsuji uchinoke inazuma. Chikei ashi hamon that hada unokubi Japanese zukuri hira Nippon shobu stone.

Hai

Nenad-san

Larry, How do you like the Kitayama?? Thanks. Lynn

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Originally Posted by sensei_kyle

Since it's cold, a big bowl of sukiyaki, an order of gyoza, a side of maguro sashimi, a large sake & a large Sapporo make a good evening.

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Take away the sashimi and the sake, make it 7 Sapporos and you're talkin'

..............Jeff

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Originally Posted by superfly

Hataraki Larry ko-nie sunagashi, kinsuji uchinoke inazuma. Chikei ashi hamon that hada unokubi Japanese zukuri hira Nippon shobu stone.
Hai Nenad-san

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Nenad, you better lay off the Sake for a while. :)

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Originally Posted by Korndog

Nenad, you better lay off the Sake for a while. :)

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If you look realy close at my post, you will see "Larry, I realy wanted that Japanese stone" .Well, parts of it:)

As far as Japanese food, I haven't tryed anything yet except eating with chopsticks...

Nenad

p.s. the text was copy/paste sword terms from my Japanese Sword saved page.

Hey, I just noticed, my post looks neat with the little japanese guy in my avatar!

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Originally Posted by superfly

p.s. the text was copy/paste sword terms from my Japanese Sword saved page.

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Funny, I did recognize Hamon. That's the line near the edge of the sword or knive where the cooling mud stops during the forge/quench process of Honyaki construction. BTW, some of those Honyaki knives go for thousands of dollars.