I love sushi, and couldn’t pick a favorite, because each restaurant here has their own varieties. I do not like sea urchin, though. I especially like smoked salmon, peppered tuna, and shrimp tempura in my rolls. I also like when there is mango or kiwi in them that adds a different texture or flavor.
I love seaweed salad, and like it as an ingredient. There have been dishes I’ve tried where the seaweed flavor was too strong relative to the other flavors. Goya is one of my favorite foods of all time. I like the shumai dumplings, too.
I don’t drink anymore; but when I tried saki years ago, I didn’t like it.
We tried making seaweed back in the early 90s and were unsuccessful. We couldn’t get the rice to the right texture.