Yea Adrian, its damn good, just leave out the Eel and Mushrooms and Im good to go...
So you dont like eel eh...i could have eel for breakfast, lunch, supper and dinner 7 days a week until the end of my times.
Really, when it comes to food i do not get tired of saying Japanese is my citizenship; Chirashi is my favorite
zushi dish but also
Agemono is an unbearable temptation...but back to Chirashi-zushi, it is so easy to prepare, and once you have gathered the necessary ingredients your dish can be ready in less than 10 minutes. If you have a japanese knifew it gets even better, i have 3 japanese knifes...two for sashimi (yanagiba-bocho) and one for filetting (deba-bocho).
It makes my mouth water...to have that large japanese bowl filled with rice topped with no less than 6 types of fish, plus eel, octopus, clams, crab, salmon roe -ikura-, tamago, sea urchin -natural viagra as jap zushi chefs call it-, shrimp, lobster, so many colors and flavours.
There is another thing i must say regarding sea food...although of different cooking methods and styles, very few places on earth will match the way mexicans prepare and cook sea food, especially in the Northwest -the Baja Californias-...you name it they got it over there.
Matt...ok i do not think i understood you but did you notice you did not answer any of my questions?
