The restaurant’s owner, Shigekazu Ozoe, 56, said the current situation reminded him of the last time he had no tuna to sell — in 1973, during a scare over mercury poisoning in oceans when customers refused to buy it. At that time, he tried to find other red-colored substitutes like smoked deer meat and raw horse, a local delicacy in some parts of Japan.
“We tasted it, and horse sushi was pretty good,” he recalled. “It was soft, easy to bite off, had no smell.”
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I hate tuna sushi. Give me yellowtail or salmon.
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