New York Times - 6/25/07International restrictions on tuna fishing have created a shortage in Japan's sushi restaurants so dire that chefs are considering substitutes such as sushi prepared with raw horse or deer meat. While that would outrage many Japanese diners, some restaurateurs believe the plan feasible, according to a June New York Times dispatch from Tokyo. Said one: "We tasted it, and horse sushi was pretty good. It was soft, easy to bite off, had no smell."
1 comment:
Aloha again,
I'll comment on this one because I LOVE horse meat sashimi! To these taste buds raw horse and raw chicken breast (remember, these are not Tyson frozen chickens with a million siblings in the barn ...) are treats that can't be beat! When I'm in Osaka I always try to get to a restaurant where raw beef liver is the specialty. Not likely to show up on the menu at Olive Garden but one does find it at the private luaus in Hawaii.
Dan in Japan
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