Tuesday, March 02, 2010
shouzan9, Originally uploaded by Kat
Growing up in Hawaii, we would have sashimi only during special occasions. In our family, sashimi and sushi would fall under the category of "gochisoo" or foods for special occasions.
In Japanese, sashimi means sliced raw fish but in our family this meant only one kind of fish, maguro (tuna).
Another thing that we do differently in our family is how we eat it. We didn't eat it with wasabi (Japanese horseradish), we ate our sashimi with mustard. Coleman's mustard.
I remember having to get a jigger, placing some dry mustard in it and then adding some water to get the consistency right. (Though I could never get the consistency right!)
I am not sure why we ate it with mustard and not with wasabi, but I have a feeling, back then, wasabi was expensive and/or hard to get.
Needless to say, I never used the mustard, just shoyu (soy sauce). To this day, I think this is why whenever I eat sashimi I only use the shoyu.
My grandpa used to always buy us sashimi when we visited him on the Big Island. He would go down early to Suisan, where they held the local fish auctions and pick up the freshest piece he could buy. He would come home with the piece wrapped in pink butcher paper, enough to fill a large round platter.
Even during New Years when the price of tuna skyrockets, he would always make sure that we were able to enjoy sashimi.
When I moved to Japan, several friends and family in Japan asked me if I ate sashimi.
I replied "yes" but was shocked when out came a large platter filled with assorted raw sliced fish.
It wasn't just maguro and there was no mustard.
Though you can find sashimi and sushi everyday in the markets here, it is still "gochisoo" to me.
I can't believe 10 years have passed...missing you Grandpa!