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Here’s A Breakdown of Raw Dishes, So You Don’t Feel Like a Noob When Ordering Them

Have you ever been to a restaurant and just stared at the menu in silence wondering what on Earth the strange terms were in front of you? You’re not alone. There seems to be a fancy name for everything these days, but a category of foods where this is extremely apparent is raw fish and meat dishes. It turns out there is a marked difference between tartare, ceviche, and crudo. Who knew?

Here’s a breakdown of some raw dishes you might find, so you can navigate that menu like a pro.


beef carpaccio

Traditional carpaccio is made with either fish or beef, with the most popular renditions using beef sirloin or tuna. However, this dish is increasingly being catered towards vegetarians, employing veggies like zucchini or cucumber. Carnivorous or not, the determining factor of carpaccio is definitely how thin each piece is, so when you see a raw dish with laser thin slices, you’ll know what it is.


steak tartare

Tartare originally gained its namesake for being a dish that used tartar sauce, but after years of modifications, the standard application of this dish no longer uses the notorious sauce. You can find this dish made with fish pretty much anywhere since it’s considered “trendy,” but you should really head to your local French restaurant and get steak tartare served with rye bread because that shit is bomb. Especially because some places will add an egg yolk for that extra yolk porn.


peruvian ceviche

Ceviche is a Latin American-inspired dish guaranteed to be on the menu at your nearest Peruvian restaurant or place that takes great pride in their fresh fish selection. Each piece of raw fish destined for ceviche spends several hours in a nice lemon-lime, citrus juice bath. The fish is then traditionally served with sweet potato or avocado in its own delicious juices, and garnished with onion or chili peppers. The acidity gives the fish an appearance of being cooked, but citrus doesn’t get rid of bacteria so if you’re making this dish at home, be sure to use the freshest seafood possible.


fluke crudo

Crudo is probably the simplest of all these dishes, and literally means “raw” in Italian. Basically all you need for a crudo is raw fish, olive oil, and a splash of lemon. Considering there’s only three ingredients, I kind of feel like this dish can be a hoax, since depending on the place, it can be devastatingly overpriced. However, this dish can be beautiful if the chef likes to take liberties with their plating.



There are few Nordic foods that have become mainstream in Western cuisine, but gravlax is definitely one of them. Gravlax is made by taking the freshest salmon you can find (literally, the dish was created by fishermen, so you have some competition), and curing it with salt, sugar, and dill. After curing for a few days, the fish is typically served atop rye bread with some sort of sauce. Because we like to Americanize everything, gravlax is also commonly eaten with bagels as an alternative to lox.


hawaiian poke

Poke, also known as a raw fish salad, is probably one of the hottest dishes on the menu right now and we have Hawaii to thank. The dish had some pretty humble beginnings, starting out as a simple snack amongst fishermen while they were waiting for the next catch. Today, there are restaurants across the country that focus solely on poke, serving it atop sushi rice with tons of fresh veggies. The fish is typically seasoned fairly simply, with soy sauce and sesame oil as the base.



Sashimi is pretty much sliced, raw fish served on a plate. You can obviously find this at a sushi establishment as an alternative to a roll, but if a restaurant is pretty stoked about a fresh catch, they’ll often let the flavors of the fish do the talking and serve it plain regardless of the cuisine. Sashimi originated in Japan, and is considered one of the highest delicacies, as only the freshest, most quality fish is used.



Nigiri is essentially sashimi, but served over rice in bite-sized pieces. It’s always a mystery to us how they make those little mounds of rice so perfect, but such is the life of a good sushi chef.


The Kind of Sushi You Order Supposedly Reveals How Much Money You Make


Ladies, did you know? You can now figure out how much a guy makes based on the kind of sushi he orders.

Fancy looking clothes can only say so much. If you really want to judge a man’s class and the size of his wallet without being direct, ask him what kind of nigiri (hand-pressed sushi) he likes — apparently, his response will tell you what he’s truly made of. Hold on, guys — we’re about to get real superficial.

RocketNews24 got the expert advice of an “elite businessman” in Japan who went by the alias “Mr. M.” Allegedly, Mr. M spent a month observing sushi diners to form his theory on what the sushi orders of men says about their income; using his theory, he said he can accurately guess a man’s income based on their order within $1000 dollars.


Tuna — $0, No Income


Tuna? Wow. You peasant.” According to Mr. M, poor people can really only afford sushi from supermarkets or convenience stores and the lack of variety there really only means they’ll be eating tuna. This is not the classy choice.


Salmon, Avocado Shrimp — You Make $27,000+


This range is for those who fancy the kind of sushi served on a conveyor-belt — which means a dollar a plate. Mr. M says that the men who order salmon or avocado shrimp tend to order sushi that is geared towards children.


Salt Lemon Squid — You make $45,800+


If this person were a car, they would be a Saab. While this choice highlights the middle-class businessmen, they will still frequent conveyor-belt restaurants, though they can still afford the more expensive places that offer a greater variety of sushi. Apparently, men who choose squid prefer salt as their extra topping of choice.


Boiled Clams, Garden Eel, Conger Eel, Herring — You make $73,000+


These are the respectable yet frugal businessmen. They know good sushi enough to have specific choices and tend to like more traditional forms of sushi. Mr. M surmises that these men tend to be architects and engineers, generally jobs of skill and class.


Sea Urchin, Fatty Tuna — You make $91,000+


I can tell by your taste you are quite generous,” the lady says with a smile. These men pay for other people’s sushi, and by people, we mean women who have expensive taste. The pick-up line that we assume always works for Mr. M is, “I know a good place that has sea urchin.” This choice of sushi will leave her thinking only one thought — “Playaaah.”


All the sushi — You make $100,000+


It turns out that when you enter the six-digit income range, anything goes. This guy makes so much money he gives no f*cks what other people think of him and orders whatever he likes, fatty tuna (oturo), salmon (sake), sea urchin (uni) or otherwise. A good way to spot these men of paper and class really depends on where they eat — usually the best spots in the best cities. Good luck getting in without an invite.

Thus concludes Mr. M’s non-scientific study. While he preferred to remain anonymous, he did wear a nice shirt and jacket to the interview, so we’ll go ahead and assume he was loaded.


So next time you are curious about the size of his wallet but you don’t want to come off sounding like a gold-digger, try this out and ask him what kind of sushi he likes. He could be poor, he could be loaded — the point is you can never really tell.

And for you ladies who really are concerned about income, hopefully you have at least more class than these ladies.

Source: RocketNews24

Originally written by Sebastian Dillon for NextShark


Now You Can Roll Around Giant Bags of Sushi Luggage


It’s summer, which means plenty of people are traveling, and plenty of those people are using all sorts of things to make their bags easier to spot in a crowd. Think luggage tags and colorful ribbons and gaudy butterfly stickers. Still, for anyone who’d rather not look like a Michael’s employee just threw up on their stuff, might we suggest an alternative that’s a little more whimsical and a lot more appetizing?


Starting July 8, Japanese company Omise Parco is selling these snazzy polyester suitcase covers that turn your junk into oversized pieces of egg, tuna, salmon, and shrimp nigiri. Watch as your airport conveyor belt magically transforms into a revolving sushi restaurant as each bag goes round and round.


Each sushi cover is available for about $30 at the Narita International Airport in Japan or online from Parco City. Just try not to mistake anything at the airport for soy sauce okay?

H/T Rocket News


Up Close This Looks Like Normal Sushi, But You Won’t Believe How Tiny It Really Is


It’s hard to argue that sushi is the most filling of dishes, but this is just ridiculous.

According to Reuters, a chef in Tokyo Japan has mastered the delicate art of making miniature sushi out of single grains of rice. And we’re not talking loose bubbles of roe over sloppily shaved seaweed flakes. We mean fully-formed, microscopic egg and tuna filets, cups of seaweed-wrapped sea urchin, and slivers of octopus tentacle, all deftly perched atop rice grain “beds” smaller than the chopsticks you’d eat them with.



The process took chef Hironori Ikeno of Nohachi about 13 years to perfect. “I actually started the whole thing from a joke with a customer whom I served a miniscule sushi to and I started to wonder how tiny could I make it,” Ikeno told Reuters.

Supposedly the little fishies still have a lot of flavor despite their size. Good to know, especially for the next time your Legos are looking for a sweet All-You-Can-Eat.

PicThx Reuters


Today I Learned: Sushi Actually Means ‘Sour Rice,’ Not ‘Raw Fish’


I’ve learned and/or remembered a great many things just by poking through LA Mag’s recent sushi feature this week, such as the proper angle for tilting fish to dip into soy sauce (90 degrees), or the exact number of grains required for the perfect piece of nigiri (247).

But nowhere did I read that “sushi” doesn’t actually mean “fish.”

Apparently the word “sushi” actually derives from a Japanese term for “sour rice,” and refers to the process with which fish would be preserved by wrapping it in, well, sour fermented rice. Once the fish was extracted and eaten, the rice itself would then be thrown away.

Today’s sushi bears little resemblance to its nearly 700 year old forbear, as most “shari” (flavored sushi rice) is now made with vinegar, sugar and salt as opposed to the original method of lacto-fermentation. But the name stuck, and has since been adopted to describe the entire dish  instead of referring solely to the rice.

Well then. Like deciphering the real meaning of “SPAM,” perhaps I should have realized something was up when slices of fish alone were called “sashimi” and fish on top of rice was called “nigiri.” But that’s why the next time I go to the sushi bar, I’ll just defer to the experts and tell the chef “omakase” – “I leave it up to you.”

H/T Mental Floss, Eat-Japan + PicThx Plonq


This Video of Dancing Sushi Is Supposed to Convince You to Eat More Sushi – Yes, Really


Because anthropomorphizing animals has always been an effective food marketing technique, a new line of ads from the Norwegian Seafood Council features some very interpretive dances from The Human Sushi, a performance group literally bent on translating popular sushi recipes into art.

Watch as these shining, smiling pieces of salmon, avocado and shrimp get cut down by enemy chopsticks and curl into the fetal position to await their inevitable transportation from the table to your mouth.

Because some days, you just feel like destroying something beautiful.

H/T Buzzfeed


Pic of the Day: Hairy Sushi