Thread: Japan Woodworker/Sushi Books

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??

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

Originally Posted by adjustme69

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

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

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.

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

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

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

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

Originally Posted by Korndog

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

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!

Originally Posted by superfly

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

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.