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Old 02-16-2006, 02:25 PM   #1
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Identify this dish...

Can someone identify this dish for me? I think it's Japanese.


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Old 02-16-2006, 02:36 PM   #2
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Oyster

egg

Flying fish roe

Seaweed

That miso gelatine stuff

Yellow glop .....???

I have never seen it before, but it looks really good to me!!
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Old 02-16-2006, 03:39 PM   #3
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I have no idea what it is; looks like someone's idea of a shi-shi Japanese dish, rather than the authentic thing. There's too much going on for it to be a traditional Japanese dish - IMHO!

And Jenny, lol - I think that 'yellow glop' is uni!
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Old 02-16-2006, 04:44 PM   #4
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Quite frankly...

... it looks dangerous. Someone gimmie a blow torch
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Old 02-16-2006, 07:02 PM   #5
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Raw oyster, raw egg, fish roe, some hot looking red pepper thingy, and maybe scallions? Looks dangerous to me too. I can't identify that glob of brown stuff...perhaps it's some kind of fish sauce.

I love raw oysters, but can't handle raw eggs.
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Old 02-16-2006, 08:59 PM   #6
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I would agree, that looks like uni. Also, those are either some really small egg yolks, or quail egg yolks.
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Old 02-16-2006, 09:33 PM   #7
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raw egg...
raw oyster....
red roe ...
yellow mustard...
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Old 02-16-2006, 10:05 PM   #8
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Quote:
Originally Posted by Constance
Raw oyster, raw egg, fish roe, some hot looking red pepper thingy, and maybe scallions? Looks dangerous to me too. I can't identify that glob of brown stuff...perhaps it's some kind of fish sauce.

I love raw oysters, but can't handle raw eggs.
I can handle raw eggs...but not oysters. I don't even like cooked oysters...never mind raw. It's weird because I love clams and mussels.
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Old 02-16-2006, 11:24 PM   #9
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If I have this right we have oyster, raw egg, sea urchin g'nads, red roe, green stuff (probably seaweed), and gelatinized miso stuff.

Would try it, love oysters but usually just as they are, maybe with a tad of hot sauce.

But folks have gotten us so wary of raw egg that we don't even make our eggnog anymore (it just isn't any good with those pasteurized things). Go with the stuff in cartons from the grocery.

Yes, I know you can get Vibrio vulnificus and fry your liver from the oysters, but some things I just won't give up.
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Old 02-17-2006, 12:26 AM   #10
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Quote:
Originally Posted by cipher
Can someone identify this dish for me? I think it's Japanese.

Looks like:

Oyster, obviously. I can't tell what it is by the shell but it looks like the same size and shape of a Kumamoto oyster. But Kumamoto shells usually have ribbed edges.
Quail Egg yolk
Uni (Sea Urchin) roe
Tobiko (Flying Fish eggs)
Shoyu or some type of seaweed (konbu?) gelee, or perhaps kanten
Green seaweed or maybe scallion? I looks like scallion from the color but not the shape. It has the contours of seaweed.
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