Cultural appropriation?

31 thoughts on “Cultural appropriation?”

1. I have a Japanese friend to whom I’m going to send this immediately….

   b&

2. Soya sauce in the red packet

   1. I am hoping for enchilada sauce. Why stop at appropriating two cultures?
      Actually, that sounds kind of good…

      1. I eat a fair amount of this kind of cheap sushi…what could possibly go wrong

         1. I and others in Japan like this sort of sushi roll just fine. There’s an ‘avocado boom’ here now in all of the local cuisine. I haven’t heard of any local gefilte fish boom as yet, though. 🙂

   2. “Over 300 years of excellence” is a slogan used by Kikkoman.

3. I just surfed over to the Wikipedia page for Gefilte fish and found this referenced in the “See also” section:

   https://en.wikipedia.org/wiki/Kamaboko

   …so that might actually make this a bit more legit. Still…I’m thinking there’s some great opportunities for some fusion Yiddish / Japanese cuisine….

   b&

4. What cultural appropriation? The fillings of a maki roll have about as many degrees of freedom as do pizza toppings. Just remember that one of the most popular types of maki worldwide is the California roll (which btw. originates from Canada.)

5. Sub

6. It appears to be sushi? So soy sauce or ginger? I could also send to someone…

   1. Gefilte fish should not be considered as sushi because it is cooked.

      I know there are other cooked items in sushi but the fish shouldn’t be, otherwise it is a “roll”.

      1. Not exactly true. Some types of fish in sushi are always cooked, e.g. eel (unagi).

         And to repeat, it is perfectly fine to wrap pretty much anything in a maki. The Japanese do it themselves.

      2. IIRC, “sushi” just means “with rice”.

7. The red packet contains nothing but the salty tears of marginalized Japanese students, you cruel monsters.

8. This battle is lost already. I invite all of you to join me in fighting the lutefisk roll.

   1. I wouldn’t be surprised at all. You can find all kinds of very creative sushi creations in Norwegian sushi restaurants. If you ever find yourself in Bergen, I recommend Nama – try their deep fried unagi roll (the whole roll is deep fried) with cream cheese and chilli mayonnaise.

9. The comment that went with this when I saw it was Jewshi…

10. The only tragedy here is that the avocado is sitting where the “chrain” (horseradish) rightly belongs.

    1. Chrain and wasabi together would be a bit too much allyl isothiocyanate to bear 😉

       1. Ties in well with the skunk discussion a few posts back. Thiols provide the heat in mustard and horseradish, and the blinding irritation of skunk spray.

          1. Always nice to see some chemistry in the discussions!

11. If He had made the sushi kosher
    Without wasabi and the shoyu
    Dayenu dayenu!

12. Anyone ever catch a gefilte?

    1. Years ago (decades ago) when I used to work in NYC, TV Ch 2 evening newscast did a spoof report on gefilte fish. The story was set in a fish market where they were having a big sale on fresh caught “gefilte fish” (it was on one of the Jewish holidays). The salesman was expounding on the superior quality of his product. On his apron he had a huge badge labeled FISH OFFICIAL. The reporter was duly impressed.

       1. No doubt near the place where Italians harvest from spaghetti trees.

          (I saw this as a spoof once.)

    2. I once caught a glimpse of a gefilte-feeder.

13. Oh I’m going to look for this now!

    1. Ok Diane,
       we won’t be hearing from you until next
       Shavous!

14. Gawd, I hope they don’t use the jellied stuff from a jar.

    1. Isn’t meat/fish jelly, along with mayonnaise, the basis of 50’s food horror?

15. It’s not “appropriation”, it’s “fusion”. There’s a difference.
    No, really, there is.

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