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May 08, 2002
A new approach to shrimp
Yeah, go figure, I'm going to talk about food, one of my favourite topics. Last night, as I was coming home, I walked by Kodama Sushi on 8th Avenue and got a hankering for some sushi. Alright, it's not hard for me to get a hankering for sushi, but I was resisting in the interests of my wallet. Anyway, I broke down and went in. Rather than go nuts on a platter, ordered a few rolls instead: California, negihama (yellowtail and scallions), and spicy tuna. That was a pretty decent meal and I was happy with it, but when I was done, I happened to glance at the specials board and they had something called botan ebi (large sweet shrimp). Well, it looked awfully tempting since I love ama ebi (sweet shrimp) and so I figured I'd drop the extra $3 for it. It was fantastic. The raw shrimp nigiri was blissfully sweet and not as pasty in texture as ama ebi can be. The kicker, though, was that the nigiri wasn't all there was too it. The nigiri was made from the shrimp's tail as most shrimp sushi is, but they also lightly battered up the torso of the shrimp and fried it up. Man, that was good. It was sorta like soft shell crab in taste and texture, though a little crunchier than the crab. All in all, I'd do it again in a heartbeat.
Posted by KinCross at May 8, 2002 06:45 AM