#loveinthetimeofcontagion
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Shunji’s food looks delicious!
With that being said and I really don’t want to induce too much thread drift, but is anyone that is currently eating sushi concerned about food borne transmission of Covid from sushi prep?
I am still eating uncooked foods but very selective in the places and things we are choosing to eat uncooked. However, with sushi and other assorted dishes being offered by itamaes in LA I feel that there is a lot of hand to food contact which is a major concern for me.
Anyone have thoughts, care to share how their opinion? I ask because I really want to eat sushi lol.
kenji doesn’t think so
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All the science points to NO transmission through food itself. I would suggest: picking up the sushi, removing it from all packaging and putting it on a clean/sterilized plate, washing your hands thoroughly, then eating.
http://www.sactownmag.com/Whats-Cooking/2020/takeout-safety-Q&A/
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pre-bang carmakase
the king crab and i - king crab chirashi, ikura, tamago, japanese cucumber
Devoured this on my way to picking up my next bang, pretty good.
@Chowseeker1999, @TheCookie, @attran99, @JeetKuneBao, @Omotesando, @J_L, @NYCtoLA
Me as I watch a piece of ikura bounce off my lap and roll into the black hole that is the space between the center console and my car seat, never to be seen again.
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You might smell it eventually, though.
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True, but sad…
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Me in a couple days
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#funkadelic
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Hmmn, “pretty good,” why do I feel you are damning this with faint praise? I haven’t gotten mine yet, but now I am fearing it is “Instagramable” food – looks really pretty with all the colors, but . . .
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Not at all, i really enjoyed it, and there’s nothing wrong with it for what it is and was one of the better ones I’ve had in la. And I know this is an unfair comparison, but sushi sho’s chirashi bowl has ruined all other chirashi bowls for me.
I hope you enjoy yours please report back.
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I’ll report back, but I’m now doubting those tiny pieces of cut-up tamago. I think tamago is one of the greatest culinary dishes ever, it is apparently incredibly difficult to make and I once heard that when you walk into a sushi bar, you should first try the tamago which will give you an indication of the overall quality of the place. Even if this is the best tamago ever, I’m wondering if the little bitty pieces can really communicate the skill of the dish and do anything other than offer visual contrast to the plate. We shall see . . .
this morning i realized there was a container of kanimiso at the bottom of my bag and has been sitting out overnight unrefrigerated. i just ate it. it was nice knowing y’all.
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Stir-fry that into a fried rice next time.
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Or make pasta with it 
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I will up @PorkyBelly’s “pretty good” with a not bad. A little too high on the rice to fish ratio at this price point. Also, as I suspected, the tamago, while extremely well executed, was lost in the little bite-sized pieces. I’m not a steak eater myself, but it was as if the best most tender steak was served via a few scatterings of purse dog size morsels. More visual than anything. I often feel like I miss out on things – or order the wrong thing – and I’m sorry I missed the earlier iterations of Shunji chirashi.
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Love nodoguro