Original British Sushi

[Mulboyne]

The Original Sushi Competition 2005

Since it began in 2001, the annual Original Sushi Competition has been generating a revolutionary new fusion cuisine - British Sushi. Be part of this exciting process and enter the Original Sushi Competition 2005, in which contestants of all ages stand to win great prizes including a pair of flights to Japan! Entrants must come up with original sushi dishes using any ingredients they like as long as their dish(es) include sushi rice.

2004 Final

[sillygirl]

Hmmm. Shepherds Pie sushi with chips? Toad in the hole? Jellied eels?

[Taro Toporific]

That looks 101% Japanese it me. :P

[GomiGirl]

Hmmm. Shepherds Pie sushi with chips? Toad in the hole? Jellied eels?

Spotted dick, black pudding or fish and chips (in newspaper of course)

[sillygirl]

Hmmm. Shepherds Pie sushi with chips? Toad in the hole? Jellied eels?

Spotted dick, black pudding or fish and chips (in newspaper of course)

Faggots .....!

[Charles]

Haggizushi.
Bangers and sushi.
Sushi kebab.
Curried sushi.
Treacle tart sushi.
Steak and kidney sushi.
Sushi Rarebit.

[sillygirl]

Haggizushi.
Bangers and sushi.
Sushi kebab.
Curried sushi.
Treacle tart sushi.
Steak and kidney sushi.
Sushi Rarebit.

Nice!!

But you forgot mushy pea sushi....

[Taro Toporific]

Haggizushi.
Bangers and sushi.
Sushi kebab.
Curried sushi.
Treacle tart sushi.
Steak and kidney sushi.
Sushi Rarebit.

But you forgot mushy pea sushi....

Damn. You put me off my hospital breakfast: Cucumis sativus swimming lukewarm 3-day-old mayo, asbestos-tainted white rice, natto, with raw egg on top. Yum.

[sillygirl]

Awww, Taro......shall I send you some mushy peas? Nice with mint sauce....

[Samurai_Jerk]

Here's my contribution.

[Taro Toporific]

[nullpointer]

[Taro Toporific]

[sillygirl]

Mmmmm........British food........

[Tsuru]

What does that smell like? Didn't see that when I was in Blighty

[sillygirl]

What does that smell like? Didn't see that when I was in Blighty

Smells as it looks.... mushy peas are eaten more 'oop north'...

....want me to send you some?

[Tsuru]

What does that smell like? Didn't see that when I was in Blighty

Smells as it looks.... mushy peas are eaten more 'oop north'...

....want me to send you some?

Thank you but don't bother, it'll never pass customs anyway

[GomiGirl]

I prefer my chips with gravy - Aussie style. But my pies I like with mushy peas and/or mashed potato.

Being as my family were gypsies from the "West Country" and the land of Pishkies I do love my pasties. Yummy...

[sillygirl]

Being as my family were gypsies from the "West Country" and the land of Pishkies I do love my pasties. Yummy...

Ah, a Cornish lass, eh?

[amdg]

Being as my family were gypsies from the "West Country" and the land of Pishkies I do love my pasties. Yummy...

ooohh, on my last trip home I ate nothing but bakery fresh pasties and sausage rolls for two weeks. Further proof to my family that Japan has driven me insane.

[sillygirl]

Have developed an addiction to (gulp) cheese and onion pasties....

[Mulboyne]

The 2006 Competition was held the other day. The Mainichi reports:

It may sound like a culinary contradiction, but "fish and chips sushi" has just become a gastronomic reality. Composed of white fish tempura in the centre of a maki roll, the sushi is topped with a sprig of green onion and served with a tartar-style sauce. Inspired by the classic British dish of battered cod and fries, "fish and chips sushi" was created by Noriake Yasutate, chef at Perry's restaurant in Washington D.C. It was just one of a feast of original sushi concoctions specially created for London's Sushi Awards 2006...The winner was American Jeff Ramsay, sushi chef at the Mandarin Oriental Tokyo restaurant in Japan, with his "Electric eel" nigiri sushi, combining sweet-flavored eel with roasted pineapple.

Ramsay was actually the winner of the Seven Sushi Samurai competition which pitted professional chefs against each other in a promotional event. The Original Sushi Competition was won by a Thai chef this year.

[Mulboyne]

A Japanese chef assesses British sushi bentos:

Bloomberg: Sushi Master Judges Takeout, Finds Most Inedible

...For much of the tasting, Endo was silent, looking reluctant even to stand near the food. Here are the chefs' comments:

WASABI, seafood salad, with tuna and salmon sashimi and salmon sushi (5 pounds/$10.13): Endo: ``I've never seen such sushi.'' Shonhan: ``There's a lot of rice for the amount of fish. This has been standing in a fridge. The texture of rice firms up when cold. Judging by the discoloring, it's been sitting with these pickles for a while. It's not super-fresh.''

ITSU tuna and salmon sushi (5.95 pounds): Shonhan: ``It's a lot of rice. The quality of the fish is the same. Most of these are made with machines. The quality is similar to the last one. I don't see much difference.'' Endo gingerly took a bite. ``Very good?'' Shonhan asked. ``Very bad,'' Endo said and spat it out, as he did with almost everything. ``Can we stop this please?''...more...

[Oradea]

I`m British, and I wouldn`t eat British sushi, american or any other for that matter

[Mulboyne]

Kyodo: Sushi chefs in Britain slam EU fish freezing law

Japanese chefs in Britain who serve up raw fish are criticizing a law which requires them to deep-freeze their produce before they prepare their dishes, claiming the procedure reduces the quality of the end product. They also say the regulations, which are designed to ensure diners are not exposed to the risk of poisoning from roundworm larvae and parasites, are ineffectual because the freezing process does not kill off all the potential bugs. The chefs claim they have been well trained in Japan to prepare the freshest raw food and are able to spot fish which is not up to scratch. They have made their case to Japanese officials in the European Union about the "unreasonable" rules -- pointing out that no such legislation exists in Japan or the United States -- but it is unlikely Brussels will make an exception for sushi chefs.

Since January 2006, it has been obligatory for all restaurants in the European Union to freeze fish which is going to be used for sushi and sashimi (sliced raw fish fillets) for a minimum of 24 hours at a temperature of at least minus 20 C. Food hygiene inspectors have visited several Japanese eateries in London to check if chefs were keeping to the rules. Many were unaware of the regulations but have adhered to the new law once informed and there have been no prosecutions. The law affects most fish found in Britain, such as cod, sea bream, mackerel and salmon, but does not cover shellfish, much to the dismay of the chefs who see this as a blatant contradiction. Ichiro Kubota, the Michelin-starred chef who runs Umu, said the freezing to at least minus 20 C does not guarantee that all germs and bacteria will die during this freezing process...

...One top sushi chef in London, who did not wish to be named, told Kyodo News the regulations should only apply to the cheaper, "Japanese" restaurants, which often operate as part of a large chain, because their staff are not as well trained as those at more traditional outlets. "I don't think British food officials know proper sushi. They must go to Japan and study how sushi chefs are trained and how they secure the quality of raw fish. They should distinguish between the proper and imitation Japanese restaurants. The problem is that there are so many sushi restaurants which are outwardly respectable in this country following the boom in sushi," he said.

Kubota believes well-trained sushi chefs should be exempt from the regulations to deep-freeze the fish and he proposes setting up a licensing system for top chefs. Supporting Kubota's certification plan, Nobuyuki Kosaka, director of the agriculture and food division of the Japan External Trade Organization, a Japanese government-related trade promotion body, in London, said, "The Japanese chefs in Europe and, particularly in France, think that this regulation is unreasonable." "Sushi chefs in Japan have to obtain a certificate before they can practice, which involves a lot of training in health and safety. In Britain, anyone can prepare sushi without qualifications, and untrained chefs handling raw fish could be dangerous," Kosaka said...more...

[Taro Toporific]

Kyodo: Sushi chefs in Britain slam EU fish freezing law
....Ichiro Kubota, the Michelin-starred chef who runs Umu, said the freezing to at least minus 20 C does not guarantee that all germs and bacteria will die during this freezing process....

[floatr][/floatr]

Chef Kubota is devious fuckwad...Freezing to minus 20 C kills parasites, which is the main problem with sushi rather than bacteria. In addition, nearly all of sushi made of tuna and shrimp sold in Japan has been frozen.