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Volume 3, Issue 10
STYLESUSHI STYLE
Tired of ultra conventional and conservative cocktail parties? Weary of keg beer guzzling gatherings? Want to throw a summer gala and leave those dull and clichéd backyard jamborees in the dust? Then hop on board the sushi train, this season's distinctive bash that has vaulted into the newest urban rage. We have summoned some of Denver's finest to help transform you into the Martha Stuart of sushi style. FIRST STOP: PACIFIC MERCANTILE COMPANY "We have all the ingredients to make your sushi," said Jolie Noguchi of Pacific Mercantile Company, "from Nori sheets, daily fresh fish, rice vinegar, and even fresh Wasabi by special order." The Asian specialty food market is located at 1925 Lawrence St., next to the Buddhist Temple in Lodo, and was originally opened in 1944 by George Inai. This 30-year-old location is now a downtown landmark in Sakura Square and is being discovered by a whole new generation of Asian food and sushi seekers. "We are a family-run business," said Noguchi, granddaughter of Inai, "and our main focus is always working on the needs of the customer." 
Pacific Mercantile also stocks sushi recipe books, rolling mats, sushi molds, sushi knives, and even a sushi kit, which has all the necessities under one lid. But the shining star of the Asian foods and gifts store might just be Mochizuki, who you will find diligently working away behind the fresh squid, octopus, and seaweed salads in the deli case. Mochizuki can offer his expertise on the intricacies of sushi rolling and he has also been known to share his secret tantalizing recipes of Poki (a raw tuna dish) and Green Mussels (a broiled appetizer). Noguchi suggests the intimate twist of throwing a "roll your own" sushi event. A big pot of vinegar rice, prepared Nori, and a few platters of precut assorted fish and meats is all you need to have an interactive rolling party with all of your hippest friends. "I have had a couple of these parties," said Noguchi, "and they are a lot of fun. Just be sure to have plenty of rolling mats." Jolie Noguchi and the rest of the Nagai family at Pacific Mercantile Company might just be the absolute essential link for a truly successful sushi party. SECOND STOP: SUSHI REDI If microwave popcorn is the extent of your cooking forte, perhaps the preparation should be left to the experts at Sushi Redi. Available at Albertson's, King Soopers, Safeway, and Whole Foods, Sushi Redi puts conven-ience into sushi take away. The Sushi Redi chefs hand roll their pedigreed fingers over 1,800 trays of sushi each night to assure fresh sushi every day. Sushi Redi offers a huge variety on their menu of wholesome express meals, with party trays available for special order just one day in advance. "Sushi makes any party more festive," said Jane Hartgrove of Sushi Redi. "It's healthy, convenient, and quick." The California roll (a Surimi crab meat, avocado, and cucumber combination), according to Sushi Redi, is the most popular dish and is a nice mild entrance into sushi dining. However, Sushi Redi also offers the popular Nigiri trays of salmon, shrimp, tuna, and barbequed eel. The equally popular vegetarian alternative is a tasty roll of avocado, cucumber and carrots. "Sushi is healthy and delicious," Hartgrove said. "Like pizza, it is an ethnic food that is here to stay." THIRD STOP: SAKE, WASABI, AND ORIGAMI Japanese cuisine is heavily influenced by Buddhism, and incorporates the inherent harmony of three elements ... the proper serving pieces, an inspired taste, and artistic representation. The creative ingredient can be as individual as the creative host, but we offer these minute morsels for your consideration. Sake, to many, is the quintessential beverage to a sushi meal. Genshu sake is the least expensive, and also the most abrasive brew. Taruzake is a spicier mix that is aged in wood, and is best served with boldly flavored sushi accompaniments. Nigori is filtered through a coarse cloth, and is mildly sweet, allowing it to be a smoother swill. The premium blend is called Dai Ginjo. It is a luxury combination and very difficult to find, but if you have a Tsu (a sake connoisseur) at your table, then serve this sake cold to impress. Sake can be found at select metro area liquor stores and Asian liquor suppliers. Etiquette is exceptionally important to Japanese culture, and dipping the wrong end of your California Roll into the wasabi, eating the wrong roll with a set of Hashi (chopsticks), or even leaving rice on your tray can result in the most evil of Asian frowns. For a listing of proper etiquette and other sushi tips and tidbits, try www.eatsushi.com and its affiliates online. Artsy origami invites could be the final push to sushi stardom. Imagine if your invitations were hand-delivered origami swans or puffy Japanese paper stars. There are hundreds of origami instructional sites online-- one of the most popular is www.origami4you.com If paper folding is not your bag, then there is a site just for you at www.asahi-jc.com/sushi.html This site allows you to pick from several different E-graphics of sushi, build your own virtual menu, and list your invited guests ... the rest is taken care of by Internet magic. Soon your invitees will receive handsome sushi invitations via their home computers. Itadakimasu! --Kity Ironton
Photos by Sean Hartgrove |