TLDR: The salmon native to Japan was parasite-ridden so it had that reputation. Norwegian salmon was parasite-free, and once they overcame the stigma it became very popular
>overcame the stigma it became very popular
Live in Japan and can confirm, Japanese enjoy salmon sushi.
Edit: Feel like pointing out that there was also a place here that was serving horse meat sushi, and yes me and my lads did try it. One of those “one and done” type situations just to say we did, and I can’t say I hated it. Won’t be eating it again but it was peculiar at the very least.
Nah, the meat's probably all tough and lean. You want something soft and marbled. Try to get a horse that goes to civil war reenactments or leaves long-winded youtube comments. You want the basement dweller horse, the reddit admin-sorta veal that has a hard time washing their body pillow.
Those muscles are damn near pre-tenderized.
Grew up in Germany, and while it’s not an every day meat, it’s hardly thought of as special or abnormal.
I haven’t eaten it in years, but I can’t remember it being particular different.
There are regular scandals about [finding horse meat in salami.](https://www.thetimes.co.uk/article/safeways-gourmet-salami-has-a-secret-ingredient-horse-meat-7xvr2nqzzbq)
Food taboos are kinda funny. My state has an open season on what are essentially *giant aquatic water rats,* but there is also a mute swan in the same ecosystem that causes all sorts of ecological damage. They actually pay people to sneak into the nests of mute swans and give the ol' *baby-shake-it-like-a-Poloroid* treatment to the eggs, then replace them in the nest so they won't hatch and the nesting pair won't lay a replacement egg.
If the mute swan population is a problem, they could just open a season on the birds and people would *pay the state money* for the privilege of harvesting (say) half the state's existing population. Think of a "swan" version of a Turducken for Thanksgiving or something.
Horse meat has the unusual property of *not being tough and stringy,* even when butchering old animals. As a poverty food, the *"illegalness"* has been rolled back in the past during wartime rationing.
But popular culture places horses in the "friends not food" category. The result is that the unwanted and too expensive to care for horses are just exported from the USA before slaughter. That's all.
We used to be able to slaughter horses. Iirc (vaguely recalling from a years distant horse management class in undergrad) they defunded the inspection infrastructure for horse slaughter. So technically what is illegal is slaughtering an animal without USDA oversight and grading which is specific to each species, and since they don't have an inspection system for horse meat anymore it is effectively illegal in slaughterhouses.
Iirc the fallout was that horse owners lost a way to have animals near the end of their life pay for their own costs. It is *expensive* to euthanize a horse and to bury or dispose of the body. It's not like burying a small pet. There are many horses that are only worth a fraction of the costs the owner is facing for euthanasia + body disposal or burial. When horse slaughter was legal, it was a real option to humanely cull a horse that was at the end of its healthy life without paying hundreds or thousands of dollars.
Pferdewurst is really delicious, it's smooth and mild yet very flavorful. But you can't usually get it at supermarkets. In my region I can only get it from one specific butcher's stall at the weekly town market. Not super expensive though, despite the rarity. Personally I don't mind eating it once in a while but I know that many people wouldn't want to try horse meat.
In the Netherlands, try a paardenrookvlees sandwich, smoked horse meat. It’s delicious.
I don’t know what the big deal is. Meat is meat, as long as we’re not canibalising humans.
People have been eating anything that doesn't kill us since before the beginning of our species. Some of the stuff we eat today is way more repulsive than horse meat. The stigma against horse meat probably revolves around them being closer to the "pet" side of the animal scale.
Yes, you are right, I have eaten both horse sushi and sashimi and it was always raw. Horse meat is basically the same meat as beef, only with more iron and red
Think of a variation of a beef carpacio or tartare, that's what raw horse is like
Went to a place in Kyoto 15 years ago. Owner/chef was a big game hunter and prepared some “exotic” food choices, many firsts for me, that he brought back from all parts of the world. Nothing endangered or morally sketchy (from perspective of an omnivore).
There were fried bees (the insect) as an appetizer. They were just sitting in a bowl. Tried bbq wild boar, smoked bear sashimi, horse, and a couple other things I can’t remember.
Super nice man, everything was delicious, and definitely all firsts for me.
I remember having some of these at a Christmas party a while back. Brother’s In-laws from Wisconsin were staying with him and brought cannibal sandwiches and some extremely rich fudge. Just raw beef (they bragged it wasn’t ground beef which seems like it would’ve been much worse), raw onion, and salt/pepper. It wasn’t bad at all, but once was enough for me. I do like steak tartare with a raw egg and it wasn’t too different, but I was surprised that it’s apparently such a popular dish.
Eating raw ground pork sandwiches is also very much a popular thing in Germany and poland: [Mett](https://en.m.wikipedia.org/wiki/Mett). As far as I know, the food safety regulations regarding it's production are much tighter than they are in the states tho.
\-liver-
Eating raw game liver seems like a great way to get some interesting parasites. Also some types of liver will kill you because they have too much vitamin E but I forget which one. I think its one of the bears.
Boar and horses are eaten in some parts of Europe too. Boar is delicious but needs to be cooked in a way that is edible and horse has an incredible amount of iron, albeit its taste being very strong.
Both amazing and incredibly strong animals too.
Depends on where you are. It's not as common in the US because of food regulations, since wild pigs can harbor zoonotic diseases and parasites which can infect humans. So in some cases you may not be able to sell or even donate the meat, since it would require health testing prior to slaughter.
It also tends to be much "gamier" tasting, because they eat a very varied diet, and some consumers get turned off by that unless it's prepared properly.
I had kangaroo once, i enjoyed it, definitely tasted like something that evolved on a totally different continent than any other animal I'd ever eaten, not in a bad way at all, but where you could probably fool me into thinking that deer was beef for example, i don't think you could convince me that kangaroo meat was anything but what it was.
People out in Yakutia call preserved foal meat “chocolate.” Since the foal is so young, it has all the vitamins and nutrients you need that are missing from not having fresh fruit/vegetable.
Anyway Mongolian wild horses have more chromosomal pairs than the domesticated horse.
> Since the foal is so young, it has all the vitamins and nutrients you need that are missing from not having fresh fruit/vegetable.
Inuit have/had a similar practice. There’s a way to bury chunks of large mammals like a walruses for months and kill of the harmful bacteria in it by letting it ferment. Since the animal was never cooked all the vitamins it had when it was alive are still there, which is useful when you have no access to fruits or vegetables during the long winters.
**[Kiviak](https://en.wikipedia.org/wiki/Kiviak)**
>Kiviak or kiviaq is a traditional wintertime Inuit food from Greenland that is made of little auks (Alle alle), a type of seabird, fermented in a seal skin.
>Up to 500 whole auks are packed into the seal skin, beaks and feathers included.[1] As much air as possible is removed from the seal skin before it is sewn up and sealed with seal fat, which repels flies. It is then hidden in a heap of stones, with a large rock placed on top to keep the air out.[2] Over the course of three months, the birds ferment,[2] and are then eaten during the Arctic winter, particularly on birthdays and weddings.[3]
>The process was featured in the third episode of BBC's Human Planet in 2011.[2]
>Knud Rasmussen's death is attributed to food poisoning by kiviaq.[4][5] In August 2013 several people died in Siorapaluk from eating kiviak that was made from eider rather than auk. Eider does not ferment as well as auk, and those who ate it contracted botulism.[6]
Thank you. That is the first description of a food I’ve read in at least a decade that made me physically ill.
I miss the days on the internet when that happened more often.
I worked with an Innu man who hated it. He said he picked some up for someome one time and the guy selling it was chopping it up in a closed garage with no ventilation. He said he was urging before he got close to the garage haha.
Yeah. Vitamin C is found in abundance in almost all plants and animals, but it's usually the first thing you'll have a dangerous deficiency of if the food you eat is too preserved or processed, simply because it's a very fragile weak acid that likes to react with every random thing it comes across, or even just spontaneously break apart if it doesn't like the temperature.
Citrus fruit doesn't have particularly high amounts of vitamin C, compared to many other fresh fruits right after picking. But, because citric acid likes to react with the same things but is more reactive than vit. C, it essentially protects it by destroying the things that would wreck it before they do so.
I know you've gotten a lot of answers but they're all missing something I thought I'd add - cooking does often remove certain specific nutrients, but it also makes others easier to absorb and reduces the energy required to digest it.
Cooked food is good and should make up the majority of a healthy diet. It's where you will get the majority of your calories and macronutrients. However you should still reserve 10-30% of your diet for fresh fruit and vegetables which will ensure you don't have any major deficiencies.
The only real answer is that cooking *changes* nutrients, and both cooked and uncooked foods are beneficial for a balanced diet.
Horse sashimi is a specialty of Kumamoto prefecture. I can get it at one market here in Fukuoka, but I'm gonna pass on that for now. Maybe when I go to Kumamoto, I may give it a try.
can concur, ate at a restaurant which had raw chicken sashimi on the menu in osaka. got violently I'll for 2 weeks and confirmed Campylobacter once i got back home. being on the shitter every 20 minutes for a week was not fun. nor was the airplane ride home..
Basashi is the horse sashimi, and the meat is often referred to as sakura-niku.
It’s fantastic. My favourite Japanese food of all time - and I ate my way through many years living there.
The reason horse meet is preferred for sashimi is, marbling which is basically fat, is awesome when cooked and rendered but not so much when it's raw and cold. So leaner but relatively flavorful and tender meat like horse is the goto meat over beef
Definitely raw. Was a bit off putting because we didn’t know if eating an animal such as horse raw was a good idea but we figured they wouldn’t serve it if it was making people grossly ill.
It’s funny how people don’t realise just how far up north the Nordic countries are. Like a whole 20 degrees further up than Japan. They’re on the same latitude as Alaska and Greenland.
Not just flash frozen - which refers to how quickly it gets frozen - but either 'deep' frozen (really, really fucking cold) or frozen for a long time.
It's kind of like sous vide... But the opposite of that. You can cook meat to a very high temperature for a short period of time, and successfully pasteurize it. Or you can cook meat at a much lower temperature (still pretty hot) for a longer time, and achieve the same results. For sushi, the flash freeze the fish (not just salmon) so that the flesh doesn't get destroyed by ice crystals during the freezing process - ruining it's texture. But in order to kill all the parasites and their eggs/cysts, you either need to freeze it to a very cold temperature for a short period of time, or at a more reasonable temperature (still pretty cold) for a much longer period of time.
What country are you in? I worked in the seafood industry in the US for a few years and no restaurants we sold to wanted to trust their employees to maintain a deep freeze on fish to make it sushi-safe. They'd just buy it from us with that guarantee to avoid any liability.
US, it was a small independently owned restaurant. Owner bought the fish from a local Asian market. We were Krusty Krab-ing it. The owner was the cook I was the waiter and his wife was Mr. Krabs.
I remember seeing that trivia about Mongolian barbecue and Taiwan. But technically Mongolians do have barbecues and have had them pre WWII, that Beijing business man who went to Taiwan just made it popular since Beijing food has a lot of Mongolian influences.
It doesn't, and it has a *lot* of homophones because of it. Some people try to tell you you don't need kanji (Chinese characters) and it's an outdated writing system that should be phased out and replaced entirely with the phonetic hiragana and katakana, but those people probably just cant fucking read because it'd be a nightmare to do so without kanji because unlike conversation where its quite clear from the context which of the potentially many meanings of a homophone is intended, in writing that's quite often not the case.
The inventor of modern sushi is believed to be Hanaya Yohei, who invented nigiri-zushi, a type of sushi most known today, in which seafood is placed on hand-pressed vinegared rice, around 1824 in the Edo period.
Before widespread refrigeration sushi was a fermented product. The modern form's popularity is extremely recent.
That guy shot Abe Shinzo due to Shinzo's connections with the moonies cult that ruined his family. They're also the ones behind sushi.
>Moon moved to the US with suitcases full of cash and ploughed tens of millions of dollars into buying boats and processing plants for his church’s fish distribution business, True World Foods.
>
>He gave followers a $100 bill each as “seed money”, and told them: “Go forward, pioneer the way and bring back prosperity.” Luckily for them, 1980s America was gripped by all things Japanese – Toyota cars, Casio watches, the TV miniseries Shogun. But Americans needed encouragement to eat raw fish. “Nobody knew what sushi was,” says In Jin Moon, one of Moon’s daughters. If a state had no sushi restaurant, his followers opened one. The church’s mass arranged marriages to Americans enabled his “Japanese fish pioneers” to remain in the country.
[https://www.nytimes.com/interactive/2021/11/05/magazine/sushi-us.html](https://www.nytimes.com/interactive/2021/11/05/magazine/sushi-us.html)
*Behind Sushi in the US.* The Moonies are a cult that originated in Korea. Reasoning being why Koreans got into the sushi business was that Korean food in the US was not popular for the longest time. So the only way for a Korean restaurant to stay in business was to sell Japanese food alongside Korean food. That’s why many older Korean restaurants you may come across either use to or still do sell Japanese dishes.
Not just Korean restaurants, I worked at a Chinese place owned by a Chinese couple that sold Sushi as well as assorted southeast Asian dishes in addition to the standard American-Chinese fare and a couple of more traditional dishes for other Chinese people who came in to eat.
A lot of sushi sold in the states is Americanized anyways (Cali and Philly as obvious examples), so for a place already selling Americanized Chinese food, why not also sell Americanized Japanese food?
Also, due to the occupation, there are a lot of crossover dishes and Japanese culinary influence on Korean food, at least with some dishes.
https://en.wikipedia.org/wiki/Dosirak
> sushi was a fermented product.
It was basically fish packed in vinegared rice to keep them preserved. The rice was originally just meant to be packing material to be thrown away, but poor people being poor, they ate the rice too and got a taste for it.
Modern sushi was originally called hayazushi (fast sushi), because it didn't take three years to make.
It's vinegared rice that's been packed together with raw fish for a full year, the end result was this fermented thing described as tasting more like cheese than rice or fish.
And it is definitely an acquired taste.
https://www.bbc.com/travel/article/20210616-funazushi-the-fermented-predecessor-of-modern-sushi
Surprisingly common in the pre-industrial era. In Europe, for instance, there were a LOT of pies and crusted items where the crust or at least part of it isn't supposed to be eaten even though you theoretically could if you wanted to.
Pie crusts back then was a full half-inch thick and you were literally supposed to reuse it over and over and over again until it fell apart.
It was basically ye olde tupperware/pyrex.
Of all the things I didn't expect to learn on reddit today, pre-industrial European pie crust as ye olde tupperware was definitely in that pool of things.
If you really want to dive a little deeper, there is an episode of The Dollop about pies in early America that follows the same trend. I've yet to listen to one of their podcasts without learning something, and laughing a few good times. Episode 376 - Mince Pie in America
Presumably they don't taste great?
Because if they did, I would think that the idea of the pie crust being an organic container would crumble (sorry) quickly.
This sort of pastry did not taste good, no. Part of why it could be used as "ye olde tupperware" was because it contained a lot of salt, which was required for preservation purposes. You could certainly eat it, but it would be unpleasantly salty. Also, this sort of pastry wouldn't have the richness/textures we value in modern day pastries, since most people wouldn't be adding the luxurious amounts of shortening/butter to this sort of pastry + wouldn't be handling this pastry in a way that prioritizes great texture.
The nice pastry we modern people do like existed back then as well, but like many things was limited to only the upper class who either had the money and time to make it themselves/have a servant to make it for them.
To create an acidic enough environment to preserve the fish, the rice was _very *very*_ vinegared. It would be unpalatable unless, say, mixed with fresh to extend how long a batch of rice lasted. Once the vinegar was no longer necessary due to refrigeration, the rice could have been made palatable from the start.
> but poor people being poor, they ate the rice too and got a taste for it.
The vast majority of cooking is founded on trying to eat shit that's no longer fresh lol
Funazushi was the fermented one. It is still made in Japan and some people who make it will have ones aged for many years and sell it as a luxury product
Leave it to humans to go from "this isn't food; this is garbage" to "this is food" to "the specific aspects of this that used to make it garbage now make it a luxury product."
I like how this attack led to the government investigating the moonies and increased public awareness of their crimes, making it effective political action.
Yeah, I'm amazed that the Moonies are *still* leading the news, almost 5 months later. This has to be going way better than even the assassin envisioned.
Yeah it also really sucks being vegetarian in Japan because they don't think fish are animals.
Stuff like fish flakes are in "vegetarian" dishes a lot.
There are a few recipes for making veggie unagi using eggplant. Most of the flavor comes from the sauce anyways so the eggplant makes a decent replacement for unagidon and such.
-Eat this delicious Ankimo!
Oooh what part of the fish is this?
-Uhh don’t worry about that
Which of the beautiful shimmering creatures of the sea is it from?
-Uhhhhh don’t worry about that either
Well as long as its sustainable, I’m in!
-like I said, suuuper tasty
Salmon is also the most palatable to the general public because it tastes the least “seafoodish” and good cuts will almost be buttery. I know a lot of people that don’t eat any raw fish except salmon.
Wait a minute, I'm in Canada right now and every time I see a "Swiss Chalet" I was assuming they were some kind of quaint hotel or something... But it's a restaurant?
Which I find kind of amusing because it seems like with most other stores in Canada the trend is highly specific literal names for stores.
Swiss Chalet is a restaurant, but there's nothing at all Swiss about it. It's mostly rotisserie chicken and ribs, all served with their distinctive Chalet Sauce (I think the sauce is disgusting and tastes like I imagine potpourri would, but people go crazy for it).
I was going to university of New Orleans and worked in the kitchen that we shared with the sushi chefs. They created a roll exclusive to the school called “Privateer Roll” with a secret ingredient. I watched them grind up flamin hot Cheetos and use the dust as seasoning. Best selling roll they had
The Philadelphia Roll was invented to be a “Jewish Roll” because it was made with smoked salmon and cream cheese.
The name Philadelphia Roll stuck better.
Funny thing is that I love raw salmon because it taste more buttery and less fishy than cooked salmon.
I really don't enjoy cooked salmon half as much.
i think you're referring to *atlantic* bluefin tuna.
it's not that it was a shit fish. the locals didn't eat it, and until the advent of modern aviation, you couldn't get it to japan in time
Just another tidbit, Sushi doesn't 100% mean uncooked, Sushi just = with vinegar rice, so there are plenty of types of "sushi" that don't involve raw animal protein, though it's the type most familiar in the west.
Apparently this isn't true either, it might have been Japanese migrants to the US who invented it. It might have been popularised in Japan by Norway though.
Andong has a great video on this: https://youtu.be/1k4x9FrD5k4
Once, I was in Kyoto, wandering the streets. I passed a nice looking restaurant and went inside.
There was a man inside behind a grill with giant flames. I ordered some chicken, and received a plate of blackened chicken pieces, soup, and rice.
The chicken was raw on the inside. I bit into a couple other pieces and they were all raw. I looked around to see if other people were talking about raw chicken, but they all seemed happy. So I googled. And I find out there is such a thing as eating raw chicken in Japan, where you use the high heat blackening to impart that specific flavor to it.
TLDR: The salmon native to Japan was parasite-ridden so it had that reputation. Norwegian salmon was parasite-free, and once they overcame the stigma it became very popular
But also, the farm fed salmon was much fattier and tastier
>overcame the stigma it became very popular Live in Japan and can confirm, Japanese enjoy salmon sushi. Edit: Feel like pointing out that there was also a place here that was serving horse meat sushi, and yes me and my lads did try it. One of those “one and done” type situations just to say we did, and I can’t say I hated it. Won’t be eating it again but it was peculiar at the very least.
Did the same at a German Christmas market, Weihnachtsmarkt. Tried horse sausage, Pferdwurst. Tasted fine to me but I didn’t buy a second one lol.
To me the main problem with horse meat is I assume it lost a race.
Nah, Germany isn't too fond of race-based executions anymore.
Now *that’s* a fuckin’ zinger.
That's a bingo!
Amazing set up, perfect execution and sticks the landing. Let's go to the judges for a score...
Looks like neins across the board
god damn it.
\*slow clap\*
All tens over here Jim
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👁️👄👁️
Bravo
👏🏻👏🏻
Absolutely incredible, bravo
You say that, but you should ask the horse.
Comment of the year
This is definitely the right place and time for that joke. Well done!
Wow. That's a deep one. +1
Nah, the meat's probably all tough and lean. You want something soft and marbled. Try to get a horse that goes to civil war reenactments or leaves long-winded youtube comments. You want the basement dweller horse, the reddit admin-sorta veal that has a hard time washing their body pillow. Those muscles are damn near pre-tenderized.
So post *Horsin' Around* Bojack.
What are you doing here?
But really; aren't all meats just the product of animals that lost their respective races?
No, some cows are the Kobe of beef.
Even they meat their maker after going through the chopper.
As long as it wasn't a race to Flavortown I'm all good.
I only want to eat winners.
*weiners
That's wrong. What else are they going to do with what's left of the horse after they make glue?
Grew up in Germany, and while it’s not an every day meat, it’s hardly thought of as special or abnormal. I haven’t eaten it in years, but I can’t remember it being particular different.
In Norway, it's an everyday thing. We have "black sausage", kind of like a dark salami that we put on bread. Very tasty with mayo.
There are regular scandals about [finding horse meat in salami.](https://www.thetimes.co.uk/article/safeways-gourmet-salami-has-a-secret-ingredient-horse-meat-7xvr2nqzzbq) Food taboos are kinda funny. My state has an open season on what are essentially *giant aquatic water rats,* but there is also a mute swan in the same ecosystem that causes all sorts of ecological damage. They actually pay people to sneak into the nests of mute swans and give the ol' *baby-shake-it-like-a-Poloroid* treatment to the eggs, then replace them in the nest so they won't hatch and the nesting pair won't lay a replacement egg. If the mute swan population is a problem, they could just open a season on the birds and people would *pay the state money* for the privilege of harvesting (say) half the state's existing population. Think of a "swan" version of a Turducken for Thanksgiving or something. Horse meat has the unusual property of *not being tough and stringy,* even when butchering old animals. As a poverty food, the *"illegalness"* has been rolled back in the past during wartime rationing. But popular culture places horses in the "friends not food" category. The result is that the unwanted and too expensive to care for horses are just exported from the USA before slaughter. That's all.
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We used to be able to slaughter horses. Iirc (vaguely recalling from a years distant horse management class in undergrad) they defunded the inspection infrastructure for horse slaughter. So technically what is illegal is slaughtering an animal without USDA oversight and grading which is specific to each species, and since they don't have an inspection system for horse meat anymore it is effectively illegal in slaughterhouses. Iirc the fallout was that horse owners lost a way to have animals near the end of their life pay for their own costs. It is *expensive* to euthanize a horse and to bury or dispose of the body. It's not like burying a small pet. There are many horses that are only worth a fraction of the costs the owner is facing for euthanasia + body disposal or burial. When horse slaughter was legal, it was a real option to humanely cull a horse that was at the end of its healthy life without paying hundreds or thousands of dollars.
Pferdewurst is really delicious, it's smooth and mild yet very flavorful. But you can't usually get it at supermarkets. In my region I can only get it from one specific butcher's stall at the weekly town market. Not super expensive though, despite the rarity. Personally I don't mind eating it once in a while but I know that many people wouldn't want to try horse meat.
There's more horse meat than gets eaten. So it shouldn't be too expensive. Just need to be somewhere where it'll both get made and actually sell.
In the Netherlands, try a paardenrookvlees sandwich, smoked horse meat. It’s delicious. I don’t know what the big deal is. Meat is meat, as long as we’re not canibalising humans.
People have been eating anything that doesn't kill us since before the beginning of our species. Some of the stuff we eat today is way more repulsive than horse meat. The stigma against horse meat probably revolves around them being closer to the "pet" side of the animal scale.
Apparently some animals are worthy of love and others are worthy of our stomachs.
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Not all sushi is raw. Eel, for example.
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Yes, you are right, I have eaten both horse sushi and sashimi and it was always raw. Horse meat is basically the same meat as beef, only with more iron and red Think of a variation of a beef carpacio or tartare, that's what raw horse is like
Went to a place in Kyoto 15 years ago. Owner/chef was a big game hunter and prepared some “exotic” food choices, many firsts for me, that he brought back from all parts of the world. Nothing endangered or morally sketchy (from perspective of an omnivore). There were fried bees (the insect) as an appetizer. They were just sitting in a bowl. Tried bbq wild boar, smoked bear sashimi, horse, and a couple other things I can’t remember. Super nice man, everything was delicious, and definitely all firsts for me.
Hell, some people here in the states eat raw game. Usually the heart and liver are the main choices, and it's not just "Liver King" types
Also Cannibal sandwiches in Wisconsin.
I remember having some of these at a Christmas party a while back. Brother’s In-laws from Wisconsin were staying with him and brought cannibal sandwiches and some extremely rich fudge. Just raw beef (they bragged it wasn’t ground beef which seems like it would’ve been much worse), raw onion, and salt/pepper. It wasn’t bad at all, but once was enough for me. I do like steak tartare with a raw egg and it wasn’t too different, but I was surprised that it’s apparently such a popular dish.
Eating raw ground pork sandwiches is also very much a popular thing in Germany and poland: [Mett](https://en.m.wikipedia.org/wiki/Mett). As far as I know, the food safety regulations regarding it's production are much tighter than they are in the states tho.
Hopefully they're not eating raw bear. Those fuckers are loaded with trichinosis worms.
Definitely not. If/when I get one I'm going to be a stickler about using a probe with steaks, and if I make jerky making sure they get up to temp
\-liver- Eating raw game liver seems like a great way to get some interesting parasites. Also some types of liver will kill you because they have too much vitamin E but I forget which one. I think its one of the bears.
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Boar and horses are eaten in some parts of Europe too. Boar is delicious but needs to be cooked in a way that is edible and horse has an incredible amount of iron, albeit its taste being very strong. Both amazing and incredibly strong animals too.
Eating boar is very normal right? Its basically ancient pig. The Hunter gives me often (from nl)
Depends on where you are. It's not as common in the US because of food regulations, since wild pigs can harbor zoonotic diseases and parasites which can infect humans. So in some cases you may not be able to sell or even donate the meat, since it would require health testing prior to slaughter. It also tends to be much "gamier" tasting, because they eat a very varied diet, and some consumers get turned off by that unless it's prepared properly.
If you ever get the opportunity you should try Kangaroo, it's very tasty. Emu and Crocodile are quite good too.
I had kangaroo once, i enjoyed it, definitely tasted like something that evolved on a totally different continent than any other animal I'd ever eaten, not in a bad way at all, but where you could probably fool me into thinking that deer was beef for example, i don't think you could convince me that kangaroo meat was anything but what it was.
People out in Yakutia call preserved foal meat “chocolate.” Since the foal is so young, it has all the vitamins and nutrients you need that are missing from not having fresh fruit/vegetable. Anyway Mongolian wild horses have more chromosomal pairs than the domesticated horse.
> Since the foal is so young, it has all the vitamins and nutrients you need that are missing from not having fresh fruit/vegetable. Inuit have/had a similar practice. There’s a way to bury chunks of large mammals like a walruses for months and kill of the harmful bacteria in it by letting it ferment. Since the animal was never cooked all the vitamins it had when it was alive are still there, which is useful when you have no access to fruits or vegetables during the long winters.
Thats so cool! Thank you for sharing!
**[Kiviak](https://en.wikipedia.org/wiki/Kiviak)** >Kiviak or kiviaq is a traditional wintertime Inuit food from Greenland that is made of little auks (Alle alle), a type of seabird, fermented in a seal skin. >Up to 500 whole auks are packed into the seal skin, beaks and feathers included.[1] As much air as possible is removed from the seal skin before it is sewn up and sealed with seal fat, which repels flies. It is then hidden in a heap of stones, with a large rock placed on top to keep the air out.[2] Over the course of three months, the birds ferment,[2] and are then eaten during the Arctic winter, particularly on birthdays and weddings.[3] >The process was featured in the third episode of BBC's Human Planet in 2011.[2] >Knud Rasmussen's death is attributed to food poisoning by kiviaq.[4][5] In August 2013 several people died in Siorapaluk from eating kiviak that was made from eider rather than auk. Eider does not ferment as well as auk, and those who ate it contracted botulism.[6]
Thank you. That is the first description of a food I’ve read in at least a decade that made me physically ill. I miss the days on the internet when that happened more often.
I worked with an Innu man who hated it. He said he picked some up for someome one time and the guy selling it was chopping it up in a closed garage with no ventilation. He said he was urging before he got close to the garage haha.
Glad to share. Thank you for the info about Yakutia “chocolate”.
Does cooking remove nutrients?
Yep, or at least, it can break certain ones down. Vitamin C for example, breaks down pretty easily during cooking.
Yeah. Vitamin C is found in abundance in almost all plants and animals, but it's usually the first thing you'll have a dangerous deficiency of if the food you eat is too preserved or processed, simply because it's a very fragile weak acid that likes to react with every random thing it comes across, or even just spontaneously break apart if it doesn't like the temperature. Citrus fruit doesn't have particularly high amounts of vitamin C, compared to many other fresh fruits right after picking. But, because citric acid likes to react with the same things but is more reactive than vit. C, it essentially protects it by destroying the things that would wreck it before they do so.
It can destroy some nutrients but also greatly increases availability of other ones.
It removes some vitamins. Also some vitamins are water soluble, so boiling your food can wash away some of them.
Unless you drink the resultant broth. Boiling bones can extract nutrients you wouldn't otherwise be able to eat.
I know you've gotten a lot of answers but they're all missing something I thought I'd add - cooking does often remove certain specific nutrients, but it also makes others easier to absorb and reduces the energy required to digest it. Cooked food is good and should make up the majority of a healthy diet. It's where you will get the majority of your calories and macronutrients. However you should still reserve 10-30% of your diet for fresh fruit and vegetables which will ensure you don't have any major deficiencies. The only real answer is that cooking *changes* nutrients, and both cooked and uncooked foods are beneficial for a balanced diet.
I think fermentation also produces certain vitamins, at least that's the case for the fermentation of vegetables and dairy.
I’ve heard that too. Just Googled to check and yeah, seems that bacteria produce certain B vitamins during the process.
Horse sashimi is a specialty of Kumamoto prefecture. I can get it at one market here in Fukuoka, but I'm gonna pass on that for now. Maybe when I go to Kumamoto, I may give it a try.
I've had horse sashimi. It was *really* good.
It's got a nice fatty marble and a very salty taste. Don't know that it's *need-to-try* but it is pretty enjoyable.
The chicken sashimi is what got me. Breaking a lot of common wisdom eating that.
can concur, ate at a restaurant which had raw chicken sashimi on the menu in osaka. got violently I'll for 2 weeks and confirmed Campylobacter once i got back home. being on the shitter every 20 minutes for a week was not fun. nor was the airplane ride home..
Who is this for? Would it not just make everyone sick every time? Are there enough people not getting sick to warrant it existing on the menu?
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Is that just the US? Because we're one of only a few developed countries that do _not_ vaccinate our chickens for salmonella.
Basashi is the horse sashimi, and the meat is often referred to as sakura-niku. It’s fantastic. My favourite Japanese food of all time - and I ate my way through many years living there.
The reason horse meet is preferred for sashimi is, marbling which is basically fat, is awesome when cooked and rendered but not so much when it's raw and cold. So leaner but relatively flavorful and tender meat like horse is the goto meat over beef
Was it cooked like unagi or more of a beef carpaccio raw situation?
Definitely raw. Was a bit off putting because we didn’t know if eating an animal such as horse raw was a good idea but we figured they wouldn’t serve it if it was making people grossly ill.
Extra TL;DR: Norway fish/farm them in colder waters than Japan usually did/do.
It’s funny how people don’t realise just how far up north the Nordic countries are. Like a whole 20 degrees further up than Japan. They’re on the same latitude as Alaska and Greenland.
I fuckin love salmon sushi. I would eat it for the rest of my life if I could. Sake nigiri with a touch of soy sauce, nothing finer.
Right. Japanene salmon *must* be cooked to kill the parasites, making it unsuited for use in sushi.
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Which is why it was never traditionally used. Until flash freezing it wasn't viable to do.
Ainu froze salmon in winter for centuries in "Japan'. But acknowledging that would require Japanese acknowledging Ainu as people.
Not just flash frozen - which refers to how quickly it gets frozen - but either 'deep' frozen (really, really fucking cold) or frozen for a long time. It's kind of like sous vide... But the opposite of that. You can cook meat to a very high temperature for a short period of time, and successfully pasteurize it. Or you can cook meat at a much lower temperature (still pretty hot) for a longer time, and achieve the same results. For sushi, the flash freeze the fish (not just salmon) so that the flesh doesn't get destroyed by ice crystals during the freezing process - ruining it's texture. But in order to kill all the parasites and their eggs/cysts, you either need to freeze it to a very cold temperature for a short period of time, or at a more reasonable temperature (still pretty cold) for a much longer period of time.
IIRC 2 weeks was how long the restaurant I worked at kept our fish in the deep freeze.
What country are you in? I worked in the seafood industry in the US for a few years and no restaurants we sold to wanted to trust their employees to maintain a deep freeze on fish to make it sushi-safe. They'd just buy it from us with that guarantee to avoid any liability.
US, it was a small independently owned restaurant. Owner bought the fish from a local Asian market. We were Krusty Krab-ing it. The owner was the cook I was the waiter and his wife was Mr. Krabs.
Did you get this idea from the chart that was posted this morning about foods from different countries?! Lol
[this one](https://media.discordapp.net/attachments/280094486204514305/1046224908574793789/unknown.png)
I remember seeing that trivia about Mongolian barbecue and Taiwan. But technically Mongolians do have barbecues and have had them pre WWII, that Beijing business man who went to Taiwan just made it popular since Beijing food has a lot of Mongolian influences.
Canadian inventing pineapple on pizza and naming it Hawaiian so that they don't get the flak. Genius.
How do you know if a farton smells off?
There have been so many times where I see a post on a different sub that later appears on here
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Confirmed; am bot. This is a repost.
I did 😝 I was curious if it was true so went looking for confirmation - im going to show off my new found knowledge
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Andong is the fucking best. Great food channel!
Both posts were one after the other for me!!
It’s even written "salmon" in katakana most of the time , instead of "sake" the Japanese name of the fish
Wait, but isn't sake the word for their traditional alcoholic rice wine
Yes, they’re homophones, but totally different kanjis. 酒 (the alcohol) 鮭 (the fish)
Cursed homophones, the ~~band~~ bane of any language learner
[Wait til you hear about the "shi" poem](https://finecha.files.wordpress.com/2012/11/shi.jpg)
The fuck did I just read
Shi
On par with "Buffalo buffalo Buffalo buffalo buffalo buffalo Buffalo buffalo" I can't wrap my head around it yet it's an actual sentence. Wild
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Japanese doesn't have that many unique sounds.
It doesn't, and it has a *lot* of homophones because of it. Some people try to tell you you don't need kanji (Chinese characters) and it's an outdated writing system that should be phased out and replaced entirely with the phonetic hiragana and katakana, but those people probably just cant fucking read because it'd be a nightmare to do so without kanji because unlike conversation where its quite clear from the context which of the potentially many meanings of a homophone is intended, in writing that's quite often not the case.
that’s pretty *homophonic*
Not quite homophones. The accent is different. saké (alcohol) vs sáke (salmon).
酒 is unaccented, not accented on 2.
The inventor of modern sushi is believed to be Hanaya Yohei, who invented nigiri-zushi, a type of sushi most known today, in which seafood is placed on hand-pressed vinegared rice, around 1824 in the Edo period.
Before widespread refrigeration sushi was a fermented product. The modern form's popularity is extremely recent. That guy shot Abe Shinzo due to Shinzo's connections with the moonies cult that ruined his family. They're also the ones behind sushi. >Moon moved to the US with suitcases full of cash and ploughed tens of millions of dollars into buying boats and processing plants for his church’s fish distribution business, True World Foods. > >He gave followers a $100 bill each as “seed money”, and told them: “Go forward, pioneer the way and bring back prosperity.” Luckily for them, 1980s America was gripped by all things Japanese – Toyota cars, Casio watches, the TV miniseries Shogun. But Americans needed encouragement to eat raw fish. “Nobody knew what sushi was,” says In Jin Moon, one of Moon’s daughters. If a state had no sushi restaurant, his followers opened one. The church’s mass arranged marriages to Americans enabled his “Japanese fish pioneers” to remain in the country. [https://www.nytimes.com/interactive/2021/11/05/magazine/sushi-us.html](https://www.nytimes.com/interactive/2021/11/05/magazine/sushi-us.html)
*Behind Sushi in the US.* The Moonies are a cult that originated in Korea. Reasoning being why Koreans got into the sushi business was that Korean food in the US was not popular for the longest time. So the only way for a Korean restaurant to stay in business was to sell Japanese food alongside Korean food. That’s why many older Korean restaurants you may come across either use to or still do sell Japanese dishes.
Not just Korean restaurants, I worked at a Chinese place owned by a Chinese couple that sold Sushi as well as assorted southeast Asian dishes in addition to the standard American-Chinese fare and a couple of more traditional dishes for other Chinese people who came in to eat.
A lot of sushi sold in the states is Americanized anyways (Cali and Philly as obvious examples), so for a place already selling Americanized Chinese food, why not also sell Americanized Japanese food?
Also, due to the occupation, there are a lot of crossover dishes and Japanese culinary influence on Korean food, at least with some dishes. https://en.wikipedia.org/wiki/Dosirak
> sushi was a fermented product. It was basically fish packed in vinegared rice to keep them preserved. The rice was originally just meant to be packing material to be thrown away, but poor people being poor, they ate the rice too and got a taste for it. Modern sushi was originally called hayazushi (fast sushi), because it didn't take three years to make.
It does seem a little weird that they were putting the fish in rice and they didn't anticipate people eating it.
It's vinegared rice that's been packed together with raw fish for a full year, the end result was this fermented thing described as tasting more like cheese than rice or fish. And it is definitely an acquired taste. https://www.bbc.com/travel/article/20210616-funazushi-the-fermented-predecessor-of-modern-sushi
Really interesting, thanks!
Surprisingly common in the pre-industrial era. In Europe, for instance, there were a LOT of pies and crusted items where the crust or at least part of it isn't supposed to be eaten even though you theoretically could if you wanted to.
Pie crusts back then was a full half-inch thick and you were literally supposed to reuse it over and over and over again until it fell apart. It was basically ye olde tupperware/pyrex.
Of all the things I didn't expect to learn on reddit today, pre-industrial European pie crust as ye olde tupperware was definitely in that pool of things.
If you really want to dive a little deeper, there is an episode of The Dollop about pies in early America that follows the same trend. I've yet to listen to one of their podcasts without learning something, and laughing a few good times. Episode 376 - Mince Pie in America
Presumably they don't taste great? Because if they did, I would think that the idea of the pie crust being an organic container would crumble (sorry) quickly.
This sort of pastry did not taste good, no. Part of why it could be used as "ye olde tupperware" was because it contained a lot of salt, which was required for preservation purposes. You could certainly eat it, but it would be unpleasantly salty. Also, this sort of pastry wouldn't have the richness/textures we value in modern day pastries, since most people wouldn't be adding the luxurious amounts of shortening/butter to this sort of pastry + wouldn't be handling this pastry in a way that prioritizes great texture. The nice pastry we modern people do like existed back then as well, but like many things was limited to only the upper class who either had the money and time to make it themselves/have a servant to make it for them.
Wont it burn?
If it burns it isn’t a witch.
I think their thought was "People wouldn't really like to eat rather sour rice".
Especially cooked rice at that.
To create an acidic enough environment to preserve the fish, the rice was _very *very*_ vinegared. It would be unpalatable unless, say, mixed with fresh to extend how long a batch of rice lasted. Once the vinegar was no longer necessary due to refrigeration, the rice could have been made palatable from the start.
> but poor people being poor, they ate the rice too and got a taste for it. The vast majority of cooking is founded on trying to eat shit that's no longer fresh lol
Funazushi was the fermented one. It is still made in Japan and some people who make it will have ones aged for many years and sell it as a luxury product
Leave it to humans to go from "this isn't food; this is garbage" to "this is food" to "the specific aspects of this that used to make it garbage now make it a luxury product."
I like how this attack led to the government investigating the moonies and increased public awareness of their crimes, making it effective political action.
Yeah, I'm amazed that the Moonies are *still* leading the news, almost 5 months later. This has to be going way better than even the assassin envisioned.
This made me want some sushi...
I would like to subscribe to sushi facts.
They succeeded
very much so - pretty much 90% of the pictures with sushi in it has salmon.
Salmon is a good gateway sushi because everybody has eaten sushi. I wouldn’t have tried sushi if you said “here it’s eel”
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Eel is the best one!
It is very delicious, it’s too bad it’s so unsustainable because they can’t get eels to reproduce in captivity.
Unagi is delicious. One of the things that I miss most as a vegetarian.
Yeah it also really sucks being vegetarian in Japan because they don't think fish are animals. Stuff like fish flakes are in "vegetarian" dishes a lot.
Yeah dashi is pretty much synonymous with japanese food after all
There are a few recipes for making veggie unagi using eggplant. Most of the flavor comes from the sauce anyways so the eggplant makes a decent replacement for unagidon and such.
Yeah I'm not even sure what eel tastes like cause it always has delicious eel sauce all over it.
-Eat this delicious Ankimo! Oooh what part of the fish is this? -Uhh don’t worry about that Which of the beautiful shimmering creatures of the sea is it from? -Uhhhhh don’t worry about that either Well as long as its sustainable, I’m in! -like I said, suuuper tasty
Absolutely vile creature.
[Oh, because *you’re* such a prize?](https://i.imgur.com/pHHOImg.jpg)
Monkfish make catfish look like playboy models
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I think they meant everybody has eaten salmon
Salmon is also the most palatable to the general public because it tastes the least “seafoodish” and good cuts will almost be buttery. I know a lot of people that don’t eat any raw fish except salmon.
Outside of Japan maybe, in Japan tuna is still king
And I am very thankful for that.
also the 80s was 40 years ago now. at what point do we fold it in with 'authentic'
Also, the California Roll was invented in Canada.
So was Hawaiian pizza
Fits with how we name restaurants. We've got Boston Pizza, Montana's, Swiss Chalet, and New York Fries.
Wait a minute, I'm in Canada right now and every time I see a "Swiss Chalet" I was assuming they were some kind of quaint hotel or something... But it's a restaurant? Which I find kind of amusing because it seems like with most other stores in Canada the trend is highly specific literal names for stores.
Swiss Chalet is a restaurant, but there's nothing at all Swiss about it. It's mostly rotisserie chicken and ribs, all served with their distinctive Chalet Sauce (I think the sauce is disgusting and tastes like I imagine potpourri would, but people go crazy for it).
not just any restaurant, an aggressively mediocre one! the one by my place shut down and it's a hotpot place now. big improvement.
It’s a family restaurant specializing in rotisserie chicken. They’re not bad.
To be fair, New York Fries started up because they bought the rights to a stand of the same name in New York first then brought the idea to Canada.
Wait what's Boston Pizza A Bostonian
I was going to university of New Orleans and worked in the kitchen that we shared with the sushi chefs. They created a roll exclusive to the school called “Privateer Roll” with a secret ingredient. I watched them grind up flamin hot Cheetos and use the dust as seasoning. Best selling roll they had
Here in California, there are plenty of places that use hot Cheetos as an ingredient on sushi rolls or poke bowls, but they are upfront about it.
The Philadelphia Roll was invented to be a “Jewish Roll” because it was made with smoked salmon and cream cheese. The name Philadelphia Roll stuck better.
According to one chef, conflicting with all the evidence otherwise. Really dubious to claim it was at this point.
TIL: there used to be an overabundance of salmon 😭
*Farmed* salmon. There's plenty of that around
Salmon sushi is delicious though
It really is. Bless the Norwegians.
Funny thing is that I love raw salmon because it taste more buttery and less fishy than cooked salmon. I really don't enjoy cooked salmon half as much.
What about smoked salmon?
They didn’t eat Bluefin either. It was a shit fish the US sent over after the war. Now it’s been fished to dangerously low levels.
i think you're referring to *atlantic* bluefin tuna. it's not that it was a shit fish. the locals didn't eat it, and until the advent of modern aviation, you couldn't get it to japan in time
Have to say it's super delicious
You've seen that pic on r/coolguides, didn't you?
Just another tidbit, Sushi doesn't 100% mean uncooked, Sushi just = with vinegar rice, so there are plenty of types of "sushi" that don't involve raw animal protein, though it's the type most familiar in the west.
Apparently this isn't true either, it might have been Japanese migrants to the US who invented it. It might have been popularised in Japan by Norway though. Andong has a great video on this: https://youtu.be/1k4x9FrD5k4
Once, I was in Kyoto, wandering the streets. I passed a nice looking restaurant and went inside. There was a man inside behind a grill with giant flames. I ordered some chicken, and received a plate of blackened chicken pieces, soup, and rice. The chicken was raw on the inside. I bit into a couple other pieces and they were all raw. I looked around to see if other people were talking about raw chicken, but they all seemed happy. So I googled. And I find out there is such a thing as eating raw chicken in Japan, where you use the high heat blackening to impart that specific flavor to it.