About Japanese Food
First off, Japanese food is much more than “sushi.” At Ran Zan, we offer a spectrum of Japanese dishes including soups, a variety of vegetable, meat, and seafood Tempura, teriyaki, and much more. All of them make for outstanding dining.
See our menu for all the details and some pictures of our most popular dishes.
Now — about sushi and sashimi.
You might wonder, why would anyone in their right mind eat raw fish?
If you’ve never tried it, you may be a bit perplexed. We felt the same way before we tried it years ago in Japan.
Sushi is entirely different from the mental image you may have of “raw fish.”
In fact, the definition of “sushi” has nothing at all to do with fish – – cooked or raw.
“Sushi” literally means flavored rice, though many people use the term when referring to any Japanese seafood delicacy. “Sashimi” is raw fish.
What’s it like?
Sashimi differs from ordinary fish in many ways. First, the sashimi-grade fish used for “sushi” is not at all similar to a supermarket fillet. Everything about its journey from the hook to your plate is different, and fisherman are paid handsomely for their hard work caring for the fish and rushing it to market. A 600-pound bluefin tuna for example, prized as sashimi, may sell for $40,000 per fish at auction.
There’s no fish smell because truly fresh fish do not smell. The flavored sushi rice has a pleasant fragrance, as does the low-salt soy sauce traditionally served with it. Our condiment “wasabe,” or horseradish paste, served in small quantities with most fish selections, hits you quickly then goes away. We apply it lightly. For those who want more, just ask!
The taste is fresh and absolutely delicious. Atkins’ dieters love sashimi for its taste, its high protein, and its high nutrition.
Try it once – – you’ll be hooked.