My birthday is coming up in a few days and my wife asked me what I wanted to serve when my family comes over to celebrate. That’s easy… “Sushi.” Well, my family is pretty picky when it comes to food, which I can understand in my father’s case, but my mother, who ran a catering service for untold years, you would think, would have a more diverse interest in foods. I guess not. So, of the 12 or so folks who will be coming over, about 6 of them actually would eat sushi. So, we’re also getting some shrimp and they can have those and pretend.

I always knew that sushi wasn’t for everyone. Some folks are turned off by the rawness factor, some just because they don’t think they like the critter (ewww…. eel! I’ve been told). But one day I’d like to do a poll to see what it actually is that turns those people off. You eat tuna from a tin but you won’t eat it with rice? And it seems like some folks drown the piece in shoyu so they don’t have to taste anything. Weird. I understand the though of eating raw meat might be off-putting to some people, and I don’t think that’s weird, but I guess what I don’t understand is when someone simply refuses to at least give it a try. When I was younger, someone told me to try something three times and after the third time, I’ll either like the food or hate it. It worked with olives (which I love but used to dislike) and ever since then it has been my strategy (although these days I can’t think of any food that I don’t like, really).

I’m not disparaging people who don’t like sushi, I understand that not everyone likes everything, but just making the point that is this many people like it, it’s got to mean something. If you haven’t at least tried it, test out something simple, like maguro-maki (tuna roll) or even a cooked item like a shrimp tempura roll to get in the groove, so to speak. Remember.. Mikey didn’t really die from eating pop rocks and drinking coke, and as long you don’t go to a dive of a sushi-ya in a nasty part of town, neither will you.

The Sushi Guy

Warren Ransom

I have always been fascinated by the creation and culture of different foods, particularly sushi and sashimi in the modern era of Japanese cuisine. I am a classically trained chef and sushi connoisseur, also having operated a food service company and enjoy investigating and experimenting with food around the world.

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