Chipotle Sushi

Over the past two weeks I have been reading, eating, and trying to understand "sushi." I use quotations cause the more I try to expose my brain to sushi is the more I am aware of the "sushi" we find everywhere from Walmart deli to a new chic restaurant in the uppity shopping center.

The reality is that phenomenal sushi does not exist in Eugene. Portland is so over saturated with sushi joints it makes finding the best of the best a lifelong exploration. So what is the big deal about overpriced japanese burritos? Here is a brief history about sushi:

Sushi originated in SE Asia as fish stored in rice that is broken down into amino acids (taste=umami) as the rice ferments. This took weeks. They sped up the process in the 14th century by preconditioning the rice with vinegar. At the turn of the 19th century raw and cooked fish from the Tokyo Bay was rolled in a seaweed paper with rice and sold as street food. Then in the 1960's the japanese burrito made it to Los Angeles, CA. Everything that goes through L.A. gets better, right?

Today you can commonly get a roll with these ingredients: Krab, Cream Cheese, Mayonaisse and Avocado. So I decided to say, "Fuck it." This weekend at KE you will find sushi ingredients including: Dungeness Crab in Black Pepper Aioli, Smoked Trout, Smoked Oysters, Scallop Ceviche, and Spicy Tuna.

And for my sweet beerdouchebagmusic, let's rock one with Foie Gras.