Word: chef
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...dictated by the all-powerful edicts of Miss Manners: the ubiquitous "no elbows on the table," the less common, unwieldy knife switch-over between cutting and chewing and the taboo against soup-slurping. But etiquette in American dining is about propriety and little more. According to the owner and chef of Cafe Japonaise, things are different in Japan. Sushi neophytes need more than a willingness to embrace the strangeness of raw fish. Eating sushi is a matter of taste and technique...
...bell by accidental over-indulgence in wasabi. I have even been so gauche as to try to remove the seaweed from one roll so as to taste it plain. However, the art of properly eating sushi extends far beyond overcoming these trifling blunders. For instance, as our chef explained, most people attempt to differentiate good from bad sushi by the quality of the fish, a distinction that can be misleading because most well-reputed Boston sushi houses are serviced by the same supplier...
...resident chef of Cafe Japonaise has a point. A soy bath drowns out the nutty taste of more delicate fish like suzuki (sea bass) or yellowtail. Crab sticks ($3) are supported by thin strips of cucumber and held together by a ribbon of seaweed on top of a gently formed and richly textured ball of rice. Velvety tuna is pounded into the texture of tartar and mixed with scallions in the Tuna and Scallion Roll ($4.50). Iridescent slabs of yellowtail arrive on a platter ($16.50) with translucent pink tuna slices, striated salmon, and a seaweed purse brimming with giant...
...never the most bustling) and the lights are turned up just a tad too bright. In fact, Cafe Japonaise just re-opened two weeks before our visit, offering only its delectable sushi rather than the full Japanese menu that was available prior to its closing. The restaurant's chef is on a mission to create an entirely new menu, however, which will include both sushi and a more international, French-Japanese fusion cuisine fit for the new millennium. She plans to move to a location that serves more than the occasional walk-in or rowdy B.U. student and translate...
...part of this new protocol, HDS Executive Chef Michael Miller and Pam Diamond from the Food Bank will train the workers at University Lutheran Shelter in proper food preparation and sanitary kitchen procedures...