I read somewhere that in Japan, avocado is unheard of as an ingredient in sushi. That's really a surprise given how ubiquitous avocado is here in Japanese restaurants.
Is this true, and how did avocado wind up in the cuisine here? Curious and scratching my head wondering.
Right now I'm thinking about a wind deserted coastal region off the shores of Japan where sea algae floats in thick batches on the ridges of incoming tides, and a small family owned and run shop by a cliffside that is well known but difficult to reach, serving good sushi, without avocado, only with ingredients hand caught directly from the ocean by the shop owners. And I'm standing on the sand, my shoes off, my toes digging into the freshly wetted ground, sea algae in ringlets spreading for great distances down the fog misted stretch. Does this exist? Give me the address for my next visit.
Tags: sea algae, secret restaurant off coast in japan, sushi without avocado
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