sushi

psado@ora.fda.gov
Thu, 4 Feb 99 10:03:56 PST

Like Richard Lord, I won't contest Peter Howgate's well researched replies
concerning raw seafoods etc. used with sushi. I would also like to defend
eating "sushi". I hope everyone is aware that "sushi" refers to the cooked
rice that is flavored with vinegar, sugar, salt, plus family secret
ingredients. There are many books written about "sushi". Not all "sushi"
contains raw seafood ie fish, shrimp, shellfish, etc. There are some "sushi"
dishes that all ingredients are thoroughly cooked and resemble a "rice
casserole". "Sushi" comes in all shapes ie rectangular, triangular,
cylindrical, round (resembling a snowball). Other toppings or fillings for
"sushi" include eggs (raw or cooked) from chickens, quail, or fish, pickled
plums and other raw or cooked vegetables, cooked eel, seaweed, pickled
ginger, wasabi, soy sauce, etc.

I have been eating "sushi" since childhood. LIke Richard Lord, I have never
gotten sick on eating "Sushi". No one in my family has gotten sick either.
My aunts and uncles and parents always stressed that if you use raw seafood
on the vinegared, flavored rice then only very fresh seafoods should be
used. They should also be thoroughly cleaned and refrigerated before use.
The relatives also said DO NOT USE RAW SALMON. (This information has been
passed down from one generation to another. None of my relatives have ever
taken a parasitology course.)

I make "sushi" various kinds for my friends and family.

LIke Richard, I'm aware of the hazards, but I won't stop making or eating
"sushi". This is a part of my cultural heritage and I plan to teach the
younger generation in my family how to make "sushi".

Pat