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Show MARCH :;qAY, 8, 2006 they're brimming with Bui lust because you una cooked instead , wiggling doesn't a can t enjoy the sushi They're hip, - hey're little a secret: Up to are bright and you get to play with cner What's not to like? .ad just the Japanese chef Tony chi. of Sushi Katsu in Ohio "Now the local jpport me. It's an an food now." aid food many still haven't tried, ahv we went searching hi that even sushi-hater- s ,ve We found a ton of is a aus along with ad tips on to tip, and that blob of jaste on your plate. the green paste: It's order, how do with . and it's is the grated and cot of a type of horse-dant- . it It Real wasabi is so in this couni- Derisive, many sushi horseradish is even in Japan a substitute. You are pour some soy dish provid-- i with your chopsticks ome of the wasabi p each piece of sushi in :e before eating it. Go fu st on the wasabi or cs will water from the ci heat. Start with a blob no bigger than a pencil eraser. Near the wasabi on your jolate will be a mound of joale--pin- k pickled ginger. The thin slices are for nibbling on between bites, to cleanse your t and palate. They're addictive. time the By you get your plate with wasabi and pickled will have already ginger, you ordered. This can be a confusing process in a sushi bar Although the chef is right in front of you, customers are usually expected to order from the server who takes your drink order. Do so, unless the chef hands you a small paper menu and a pencil At some sushi bars, and in others at busy times, diners merely mark their choices on the sour-swee- menu items in most os contain not a shred ,h The food is health-cavoi'- S :e :st DIXIE SUN - 15 sushi bar rage doesnt require eating raw fish ining - LIFESTYLES to rto the tiny paper menu and hand it back to the chef. If you'd like to speak to the server anyway, just say so. Consulting with the server or the chef is a good idea for first-timer- Ask for recommen- dations of nortraw sushi The server and chef will be glad to help, although in some sushi bars you'll have to rely on the server alone because the chef doesn't speak much English That's a shame, because the banter between the sushi chef and his customers is an integral part of the experience. In Japan, the sushi chef is expected to be both dignified and often leads to interaction among' the diners, especially when the sushi chef has as big a personality as Chai Pung at Golden Dragon in Cuyahoga Falls, Ohio. Pung shouts, laughs and jollies his customers through their meals Regulars keep their personal chopsticks on a rack behind the sushi bar, like the personalized beer rnugs at some taverns. But back to the food. On the menu you will find a bewildering array of soups, appetizers, sashimi, sushi, maki, bento and combination plates. Sashimi is raw fish alone. Sushi is raw or cooked seafood and perhaps other ingredients with gently salted and vinegared rice. Bento is a compartmentalized box that holds a number of different items Skip to the maki rolls, where most of the nonraw choices can be found. Maki are sushi roils wrapped in thin sheets of dried seaweed, called nori. The seaweed is practically flavorless. It helps hold the ingredients together. Each maki roll is cut into about five to seven slices by the chef. Ono or two maki rolls should fill you up. Another good cho ce would be a hand roll, which is a maki roll shaped into a cone for easier eating out of hand. Most local sushi bars serve several items that are similar from restaurant convivial. Dining at a sushi bar is a social occasion. The interaction between customers and chef to California roll topped with spicy crawfish, a scorpion roll, and tempura shrimp with spicy sauce. is sushi rice and nori wrapped Just remember to eat each around avocado, crab meat and cucumber. Here are some other non- raw choices: Philadelphia roll, the name usually means a filling of smoked salmon and cream cheese. Tempura shrimp roll, batter-frieshrimp and perhaps vegetable slivers are encased m d rice. Spicy crawfish or shrimp. Cooked shellfish in a mildly spicy mayonnaise sauce is rolled into the sushi. Volcano roll or crazy roll Grilled shrimp or crawfish in a slightly spicy sauce is poured over a California roll. Alaska roll, smoked salmon and avocado are tucked inside. You may eat the sushi with your fingers, too, or with the chopsticks that are provided. restaurant. Among these favorites are a few nonraw choices. Try a spider roll, which is sushi rice and crab. nori encasing Or try a California roil, which soft-she- EDUimiS .SILJFJ. about daily drink specials! Like to 'day: Ladies Night - Karaoke Inesday: Pool and Dart Tournaments 7pm "sdajr - Jay: Opening up for Dewormer is Strange Candy Karaoke Sports (NASCAR) "jay: day: a cover witli college I.D. 1476 West Sunset Boulevard Utah St. " I' .11;George, 5 674-445- . (c) 2006, Akron Beacon Distributed by Knight RidderTribune Information Services Classifieds 599 Twin mattress set Brand New, still in original wrapper free 3ueen Mattress Set!$i29' New' Mever used! In plastic1 Can deliver oday1 You e might be a perfect fit for the Dixi 2006-200- 7 Piece Dining Set! Solid Wood! Perfect apartment sized. Still in 5 $u n. Positions are available for scool yor. the dox. Many positions available The Dixie Sun is looking for staff members and editors, ochoarships available. Contact or Thiannon Bent 652-781- Dentdixie.edu For at information contact more , Rhiannon Dent dixie.edu or bent 6 652-781- Deadline: March lO - - experience photography or art? Want a scholarship? , bars are about delivery to campus proxnnily with Quark, Have 10pm DJ Johnny UTAH Live Metal Show: : write? piece in a single bite. Trying to daintily mbble a piece of sushi can be hilariously messy. Sushi can be expensive, especially if you like the less filling raw selections. The heartier maki rolls cost about $5 to S10 each, though, so dinner can be had for less than S20. At the end of the meal, ask the server for the bill and tip 20 percent. The server and the chef will split the tip. Or if you're paying with cash, leave the server's tip on the tray with the bill and place the chefs tip in the jar that is found on every sushi bar. One last bit of instruction: Have fun. That's what sushi - -r Placing an ad in the Dixie Sun s easy and inexpensive! Call or send an js at amail to dixiesunadsdixie.edu i |