About Japanese Food
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Our scrupulously fresh chilled sushi and
sashimi dinner. (The only fish that's fresher is still in the ocean.) |
First off, Japanese
food is much more than “sushi.” At Ran Zan, we offer a spectrum of
Japanese dishes including soups, a variety of vegetable, meat, and seafood
Tempura, teriyaki, and much more. All of them make for outstanding dining.
See our menu for all
the details and some pictures of our most popular dishes.
Now -- about sushi
and sashimi.
You might wonder, why
would anyone in their right mind eat raw fish?
If you’ve never tried
it, you may be a bit perplexed. We felt the same way before we tried it
years ago in Japan.
Sushi
is entirely different from the mental image you may have of “raw fish.”
In fact, the definition
of “sushi” has nothing at all to do with fish - - cooked or raw.
“Sushi” literally means
flavored rice, though many people use the term when referring to
any Japanese seafood delicacy. “Sashimi” is raw fish.
What’s it like?
Sashimi differs from
ordinary fish in many ways. First, the sashimi-grade fish used for “sushi”
is not at all similar to a supermarket fillet. Everything about its
journey from the hook to your plate is different, and fisherman are paid
handsomely for their hard work caring for the fish and rushing it to
market. A 600-pound bluefin tuna for example, prized as sashimi, may sell
for $40,000 per fish at auction.
There’s no fish smell
because truly fresh fish do not smell. The flavored sushi rice has
a pleasant fragrance, as does the low-salt soy sauce traditionally served
with it. Our condiment “wasabe,” or horseradish paste, served in small
quantities with most fish selections, hits you quickly then goes away. We
apply it lightly. For those who want more, just ask!
The taste is fresh and
absolutely delicious. Atkins' dieters love sashimi for its taste, its high
protein, and its high nutrition.
Try it once - -
you’ll be hooked.
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