Sushi

Here is an article from the NYT talking about the shortages of tuna in Japan. Some of their chefs are now coming to America to learn from our techniques. Oh how the times have changed. Anyone have any cream cheese for my roll?

http://www.nytimes.com/2007/06/25/business/worldbusiness/25sushi.html?hp

I assume it's in the article, but I didn't read it, but on CNN this morning they mentioned that the Japanese chefs are considering deer and horse meat as replacements for the tuna. Raw horse meat, I believe.

I saw that too. I think alot of tuna is coming from the West Coast, so maybe this is why they're coming here. I get alot of my tuna from Honolulu. I love the Blue Marlin (kajiki) and Striped Marlin (nairagi) too. The texture is like butter or aspic. It's amazing!