Comments on: Sushi from Homeplus http://mykoreankitchen.com/2006/10/21/sushi-from-homeplus/ A Practical Guide to Korean Food and Korean Fusion Food Tue, 01 May 2012 02:52:23 +0000 hourly 1 http://wordpress.org/?v=3.1.4 By: sue http://mykoreankitchen.com/2006/10/21/sushi-from-homeplus/comment-page-1/#comment-2183 sue Wed, 21 Feb 2007 00:12:43 +0000 http://mykoreankitchen.com/2006/10/21/sushi-from-homeplus/#comment-2183 Neko, Perhaps you don't realize that Homeplus is a supermarket. Of course I realize they are not selling high quality sushi (or whatever you want to call it). It's a cheap way for me to get something tasty and different for less than 50 cents each. I just typed the labels as they were written on the counter where I bought them. Thanks for pointing out that the caviar is not salmon roe. I was just trying to point out a cheap snack to people in Korea. Neko,
Perhaps you don’t realize that Homeplus is a supermarket.
Of course I realize they are not selling high quality sushi (or whatever you want to call it). It’s a cheap way for me to get something tasty and different for less than 50 cents each.

I just typed the labels as they were written on the counter where I bought them.
Thanks for pointing out that the caviar is not salmon roe.
I was just trying to point out a cheap snack to people in Korea.

]]> By: Neko http://mykoreankitchen.com/2006/10/21/sushi-from-homeplus/comment-page-1/#comment-2182 Neko Tue, 20 Feb 2007 23:26:50 +0000 http://mykoreankitchen.com/2006/10/21/sushi-from-homeplus/#comment-2182 The slices of fish being so small/thin and the rice balls so lumpy and dry-looking as well as unnaturally square, I can only surmise that they are machine-made to precise specification to minimise cost and maximise profit. The tiny "salmon roe" photographed here are actually eggs from herring or some other fish, and any self-respecting sushi-bar in Japan would sell them for less than boiled shrimp, which is again one of the cheaper and beginner-proof "neta" (toppings). Any serious sushi eater will appreciate the much fatter and juicy "ikura" (salmon, not herring, roe) and the sweet and succulent "ama-ebi" (sweet raw prawns). Please wait until you know a bit more about sushi - the authentic variety - before you write about it.... Although it is interesting to see that something that isn't sushi is sold openly as such in Korea. The slices of fish being so small/thin and the rice balls so lumpy and dry-looking as well as unnaturally square, I can only surmise that they are machine-made to precise specification to minimise cost and maximise profit. The tiny “salmon roe” photographed here are actually eggs from herring or some other fish, and any self-respecting sushi-bar in Japan would sell them for less than boiled shrimp, which is again one of the cheaper and beginner-proof “neta” (toppings).

Any serious sushi eater will appreciate the much fatter and juicy “ikura” (salmon, not herring, roe) and the sweet and succulent “ama-ebi” (sweet raw prawns).

Please wait until you know a bit more about sushi – the authentic variety – before you write about it…. Although it is interesting to see that something that isn’t sushi is sold openly as such in Korea.

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