Talk:Sushi/Archive 1

message: This page renders poorly in Mozilla Firefox and the images don't look great. Can anything be done?
Fire fox works just fine to render this page. Are you using a new/old program? What's wrong with the pics and such? Sveden
:I've had the same problem in Firefox. Specifically, the two [edit] boxes generated by "History" and "Chinese origins" kind of overlap in FF, but look fine in Mozilla 4.7 (same Gecko engine, so far as I know) and IE6. I alleviated the problem (it still looks a bit hincky) by adding a sentence between "History" and "Chinese origins". I've got a screenshot; I'll try to report it over at the Village Pump.
:I suspect that part of the problem is 'more pictures than there are words' (of course, that still makes it a bug). To my tastes, we have more pictures than are warranted; they might do with some culling, or at least re-distribution across the article.
:DanielVonEhren 00:23, 22 Mar 2005 (UTC)
thread_title:  Rendering in Firefox 

message: Can someone who knows more about sushi than I (most people...) say something in the article about sushi which is not only eaten raw but "alive" as well? For instance ebi odori or, "dancing shrimp", is supposedly shrimp which is prepared and served within seconds of being taken from a tank live? How widespread is the practice in Japan?--Deglr6328 02:36, 7 Feb 2005 (UTC)
replies: text: I think you are talking about "Odorigui" which is a recipe to eat very small white fish called, unsurprisingly, "Shira-uo", lit. white fish. "Ebi odori" is, from what I can guess, is an Ikezukuri of ebi (only large species) with a fancy name. It isn't the best way to eat, keeping shrimp in a tank make them lose their taste and it is only done at restaurants with a tank. It isn't widespread largely limited to specialized restaurants because having a tank for fish means permits and extra costs. BTW, I think "Dancing shrimp" is a Chinese dish where live shrimp are drowned in strong liquor. Revth 02:07, 9 Feb 2005 (UTC)
replies: text: I see. Very gross! :o) .--Deglr6328 07:18, 9 Feb 2005 (UTC)
thread_title:  Live sushi? 

message: I'm removing a number of External links in the article:
* Sushi Art 'is a pure commercial catalog, and I don't see any compelling special knowledge that it contains.'
* Step-by-step illustrated sushi rolling guide 'is a non-existent page.'
* Sushi Suki The ultimate guide to Sushi for non-Japanese 'is a blank page.'
* Sushi Secrets The Sushi's Secrets DVD is a fun, easy and entertaining way for you to learn how to make delicious sushi at home. (includes presentation, content, dvd info, screen shots and a trailer) 'is a blank page'
* 'I'm not too crazy about' Sushi recipes 'since it's not about Japanese food, but some Medeterranean/Asian fusion food. I may ice it later.'
DanielVonEhren 00:24, 22 Mar 2005 (UTC)
thread_title:  Removing External links 

message: I've moved the "History of sushi" section to the end of the article. I usually like a history section first, but in this case it was hard to follow the historical sequence without the context of what sushi is today. I made no changes whatsoever to the text in the History secion, just its position in the article.
I also moved some of the pictures around a bit. I'm not really really happy with most of the pictures as they are. They are too dark, and for me they have too much other 'stuff', which would make it hard for a reader with no knowledge of sushi to understand where the sushi ends and the background stuff begins. None the less, I don't have better pictures at this time, so rather than deleting them, I kind of stashed them around the article. But I need to acknowledge that they are still not well placed.
DanielVonEhren 22:03, 23 Mar 2005 (UTC)
thread_title:  Re-arranged the sections 

message: In addition to using avocado and cucumber, I make sushi with carrots, kiwi, mango, asparagus, apple, and other fruits and vegetables as I see fit, and as are available.  I especially like mango and aparagus.  Nroose 01:11, 4 Apr 2005 (UTC)
replies: text: Marks & Specer sushi, which is quite nice, includes peppers, tuna and cucumber in one Californian roll. Nice... Kilo-Lima|(talk) 15:35, 11 April 2006 (UTC)
thread_title:  Other fillings 

message: Someone has added a link to an unwritten article for 'body sushi'. Could you clarify what this means?
OK, I've checked it out. It means nyotai-mori. (Since I was under the impression that nyotai-mori was sashimi, not sushi, shouldn't this be in the sashimi section?)
Bathrobe 08:40, 5 Apr 2005 (UTC)
thread_title:  Body sushi? 

message: I've reverted the last few changes. There is a reference to "Mrs. Galaragga", which wasn't clear. Who is Mrs. Galaragga, what did she say, and where did she say it?
Also removed the phrase "special rice" from the intro.  Sushi is made with regular rice prepared in a specific manner, but I don't understand why it is special.
DanielVonEhren 16:48, 15 May 2005 (UTC)
thread_title:  15MAY05 reversion 

message: I see no mention either of gunkan or of musubi. I will be putting on a demo/talk about sushi at the Esperanto convention in Austin TX next week and when I recover from that I will post on gunkan and musubi if no one beats me to it.
--Haruo 00:06, 5 Jun 2005 (UTC)
thread_title:  5JUNE05 

message: Can anyone tell me if there is anything else besides nori that can be used to wrap the sushi roll in? thank you in advance. Jeri
:Egg is commonly used.  It is beaten, and prepared like a crepe or thin pancake. ManoaChild 23:38, 1 September 2005 (UTC)
replies: text: I've just noticed that this is mentioned in the article under omelette.  However, it is not just used as a pouch, as the article suggests.  It can also be used for futumaki. ManoaChild 00:06, 2 September 2005 (UTC)
thread_title: Nori alternatives?

message: Would suchi rice be the same as sticky rice, or are they different? Also, if that is not the case, why not use sticky rice and turn that into suchi-rice; that way, you can get the best of both worlds -- it'll be even MORE sticky. Maybe this issue should be addressed in the article.
:I believe sticky rice refers to mochigome, a sweet rice that is pounded into mochi rice cakes. It is also used to make sekihan (a traditional food of red adzuki beans and rice) and various rice crackers & sweets.  While the term 'sticky rice' may be ambiguous, mochi rice is generally not used for sushi. --Dforest 01:22, 2 September 2005 (UTC)
thread_title:  Sticky Rice 

message: "Kappamaki" sounds to me to be the same as what I know as "cukemaki".  Is this an alternate name, a similar but different item, or is "cukemaki" a Hawaii-only name? ManoaChild 04:53, 15 December 2005 (UTC)
replies: text: Speaking as someone who's lived both in California and Japan, I've never heard "cukemaki" in either place, only "kappamaki".  It's a cute name, and probably merits a Hawaii-specific mention.  (I've had Hawaiian spam musubi.. mmm!) --Che Fox 05:08, 15 December 2005 (UTC)

text: yes, "cuke" as in cucumber. I'm thinking that it could be just a family thing, or something that I picked up from somebody.  It isn't a word that comes up in normal conversation. ManoaChild 06:18, 15 December 2005 (UTC)
thread_title:  Kappamaki 

message: I changed the category from "Japanese terms" to "Japanese cuisine" as the latter is the more relevant one; most articles on Japanese cuisine are also Japanese terms, and "Japanese cuisine" is more specific and meaningful. Peter 21:47, 6 January 2006 (UTC)
thread_title:  Categories 

message: There's no history of sushi, I know sushi gives me a stomache and it looks nice, but there is no timeline, no history, no nothing about how sushi came about.  That kind of seems more important than everyone talking about what their favorite sushi is. PEACE--M4bwav 19:45, 24 February 2006 (UTC)
replies: text: Why don't you research it and write a section on the history? —Keenan Pepper 03:54, 25 February 2006 (UTC)
replies: text: I really don't care about Sushi that much, but the article is woefully imcomplete without a sushi history.  Seems a shame to have such a beautiful article without real substance.--M4bwav 17:31, 25 February 2006 (UTC)
replies: text: Oh, haha! Did you not see this? —Keenan Pepper 18:01, 25 February 2006 (UTC)
replies: text: Lol, uh no.--M4bwav 18:17, 25 February 2006 (UTC)
replies: text: http://gojapan.about.com/cs/sushilinks1/a/sushi1.htm, http://www.asianartmall.com/originsofsushi.htm, http://homepage3.nifty.com/maryy/eng/sushi_history.htm, http://sushi-master.com/usa/whatis/history.html, http://www.sushiden.net/sushi101.php?table=origin; They all say the same thing in terms of the history of sushi. -- Anonymous 23:02, 08 June 2007 (UTC)
thread_title:  HISTORY OF SUSHI!!! 

message: I added this just as a quick merge per the AfD: Wikipedia:Articles for deletion/Salmon skin rolls. Guess I should have pointed this out in the edit summary. --W.marsh 23:13, 28 June 2006 (UTC)
thread_title:  Salmon skin rolls 

message: I like sushi but I only had sushi once.It was a ball of sticky rice wrapped in black seaweed.--Cute 1 4 u 18:43, 17 July 2006 (UTC)
replies: text: That wasn't sushi, that was probably either omusubi or onigiri. --Umetaro 19:43, 20 July 2006 (UTC)
thread_title: Yummmm... sushi

message: As I understand it the original Japanese term from which the English usage "sushi" is derived is "zushi" (meaning vinegared rice). Please correct my edits of I am wrong. hajhouse 03:08, 2 September 2006 (UTC)
replies: text: As much as I know, sushi is the original and zushi is the derivative and I never heard sushi used be called zushi. This kind of unvoiced to voiced consonant transition known as rendaku (連濁) frequently occurs in Japanese. For example, te (手, hand) + kami (紙, paper) = tegami (手紙, letter), kusa (草, grass) + hana (花, flower) = kusabana (草花). In addition, zushi usually means a small shrine (厨子) or a city in Kanagawa prefecture (逗子).--Jjok 21:37, 2 September 2006 (UTC)
thread_title:  ''Zushi'' vs. "sushi" 

message: In the ingredients section, there's this comment: Sushi is made with white, short-grained, Japanese rice ... It is cooled to body temperature before being used.   Is "body temperature" correct?  It seems odd that the rice would be cooled to 37C rather than the ambient room temperature. Eggytoast 18:53, 14 December 2006 (UTC)
thread_title: Ingredients, sushi rice?

message: I actually came here looking for health and safety information. My problem: I'm an addict. Sushi is available as "fast food" near where I work. But can I eat it three times a week and still not worry about mercury poisoning? I'm figuring I can. Surely, it's better than other types of fast food. A Harvard nutritionist has told me that the benefits of eating the low cal (no mayo, etc.) high protein forms of sushi FAR outweigh any potential dangers. And what IS the danger of food borne illness with raw seafood? I never hear of people getting sick from it, but I get a lot of warnings from co-workers when they see me eating it. 
If anyone knows more about this, could they let me know or make an addition to this article. Thanks!
198.180.131.16 15:35, 3 January 2007 (UTC)
replies: text: It's an interesting question, but you will probably be more noticed if you posted this on the Science Reference Desk. Try to word you question so that you are not seeking medical advice, but for advice on Sushi consumtion. Also tell them that the Sushi article was no help. also, we are not allowed to post email addresses. --Russoc4 15:44, 3 January 2007 (UTC)

text: I ate sushi several times a day and week in Japan and doesn't have any problems. Maybe I have some parasites I am not aware of... However it doesn't seem to be much of a danger. I don't trust sushi outside of Japan both for health issues as Japanese restaurants serves it in the same day it is caught but also because I never liked the taste of any foreign-sushi. Lord Metroid 10:06, 27 February 2007 (UTC)
thread_title:  Safety of Sushi? 

message: (Philadelphia roll, B.C. roll, dynamite roll, spider roll, Funazushi, and Kappamaki)
Reason: I don't think these articles can be expanded beyond stub-level, so they might as well be merged with this one. It would deter the creation of even more possibly-forever-stub articles on sushi, ex: Alaska roll. Carson 04:43, 11 January 2007 (UTC)
thread_title:  Multiple-merge proposal 

message: Someone who is expert on the subject of parasites should add a truthful paragraph about it.  What I read is that it is a huge problem that is being ignored.  And what about wasabi, ginger, and onions?  Isn't part of the reason for their inclusion in the cuisine of raw fish supposedly to kill parasites?  Do they work at all?  I hear that some people in Japan go to a hospital for a week to get rid of fish parasites. The sashimi page at least mentions real concerns, at least as of today.
Dave Yost 04:09, 13 January 2007 (UTC)
replies: text: Chemically, I don't know if there's a substance in those spices that acts as an.. anti-parasitic agent(?), but I would venture a guess that there's definitely a reason why the chosen spices are so powerful, rather than mild or sweet. So yes, I can't confirm it but I believe it's true. Darkwhistle 16:37, 17 January 2007 (UTC)
thread_title:  Parasites in raw fish 

message: I took the liberty of deleting both susi and szusi, which used to be redirects here. For susi, other than being Finnish for "wolf", it only had incoming links about Biblical articles. As a die-hard atheist, I couldn't care less about what "susi" means in Biblical terms, but I do know that Japan is a Buddhist country, and thus there is no way whatsoever it would be related to sushi. As for szusi, there were no incoming links whatsoever, not even unrelated ones. And also, szusi looks like just a Hungarian way of spelling susi. I think I knew a girl named Szusi once. JIP | Talk 20:25, 7 March 2007 (UTC)
replies: text: Susi is an alternate romanization of すしusing the Kunrei-shiki style taught in Japanese schools--it is more regular in nature than the common Hepburn romanization, but cannot be correctly read by most non-Japanese speakers that are unfamiliar with the Japanese syllabary and romanization styles.  As to whether it should link here, well, it IS a valid romanization of the Japanese word for sushi... but most English speakers would probably either know better than to use the unknown-in-English variant.Orinthe 05:02, 2 June 2007 (UTC)
thread_title:  Susi and szusi 

message: Hello, 
Please provide phonetic pronunciations and consider utilizing some form of audio pronunciation of the words listed in the article.  please check out how www.m-w.com pronounces words for you for free!  Also, check out how wordreference.com pronounces most words audibly.  Thanks! 24.205.92.132 00:17, 19 March 2007 (UTC)
replies: text: I think the point that Ross was trying to make is that it is hard to add English phoenetic pronunciation notation to words that are Japanese and potentially pronounced with sounds that do not really exist in the English language.  He was using the "F" in "Fuji" to make that point.  Also, regarding your comment about Japanese having an "R" sound...that's not technically correct.  What we romanize as an "R" is, linguistically speaking, a combination sound somewhere between an "R", an "L", and a "D." -Sarfa 21:18, 29 March 2007 (UTC)
thread_title:  Pronunciations!!! 

message: i think there should be more sushi pictues from other cuntries other than japan... because most of the varities that are shown there, aren't actually sold in some countries, e.g. australia, new zealand. there should some from canada, some from japan, some from australia so then it can be seen how sushi is made or presented in different countres from is original country... just a thoughtAustralian Jezza 00:15, 16 April 2007 (UTC)
thread_title: Pictures

message: chobap(초밥) (meaning sour rice) is the corresponding word for sushi in Korean, but the text reads like there's no such word. I do not know anything about the history of the dish so I did not edit. Anybody knows the origin of the word? And the rolls are called gimbap(김밥) (meaning nori rice) in Korean. 128.227.87.52 20:37, 6 May 2007 (UTC)
replies: text: My recommendation is create an article about chobap and explain what it that, how it is eaten, and the history and the culture. Gimbap is well-known Korean roll which does not use rice vinegar much and instead sesame oil is added that is merely used in Japanese rolls. Jjok 04:44, 7 May 2007 (UTC)
thread_title: Korean?

message: I deleted the Onigiri part. Onigiri is nothing to do with Sushi. And there's already an article Onigiri. In jp.Wiki, 寿司/Sushi and おにぎり/Onigiri are totally different two articles. --Oda Mari 15:36, 10 June 2007 (UTC)
thread_title:  Onigiri 

message: * Sushi Economy and Globalization is knowledge, isn't it? --GreensMEN 01:50, 11 June 2007 (UTC)
thread_title:  [[Sushi]] [[Economy]] and [[Globalization]]