Shuukan – September 30, 2014

Among the various stages of my life,  I was a Shiatsu student (and therapist) which was when I first came into contact with Zen in a big way.  I naturally passed through a period when I ate vegetarian and macrobiotic, because I never do anything by halves.  Here’s an excerpt from a site called Sushi Zen that talks about the various condiments one uses when you eat sushi:

The Condiments
The thinly sliced pink ginger on your plate is called gari. Eat just a slice between pieces of sushi to re-enliven your palate. The shredded white radish, called daikon, is for cleansing your palate between different orders. Wasabi is the little green chunk of horseradish paste that some often mix with shoyu as a sauce for dipping sushi. If you aren’t used to eating wasabi, be forewarned: when eaten full strength, it has an electric effect on the sinuses that can make a strong man weep openly.
from Sushi Zen

Sometimes I still make vegetarian meals and I love to make and eat rolled rice sushi in nori algae.  I don’t make wasabi, but I can find it at my local biological food store … and at the “all you can eat” chinese restaurant that specializes in various types of sushi.

http://www.shecooksmacro.com/wp-content/uploads/2012/11/wsnori1(pp_w695_h482).jpg

rolled black sushi
veggies and rice in nori
hot wasabi paste

(for macrobiotic sushi recipes go here there are some lovely illustrations to help you learn how to roll rice sushi ( photos came from this great blog site) )

Written for Carpe Diem Shuukan