Now Closed
15 Dec 2008

Fat Fish – Los Angeles (Koreatown)

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To truly enjoy conveyor belt sushi, one must be in the proper mindset. The ideal time is right after work, when one’s brain is too fried to place a proper order and one’s belly is growling for sustenance. It is imperative that conveyor belt sushi be reserved for these times when the conditions are just right, otherwise, disappointment will likely ensue. Furthermore, all those seeking a traditional sushi experience should make plans to eat elsewhere, because these types of places are anything but traditional.

Conveyor belt sushi was invented by Yoshiaki Shiraishi (1914-2001), who had problems staffing his small sushi restaurant and had difficulties managing the restaurant by himself. He got the idea of a conveyor belt sushi after watching beer bottles on a conveyor belt in an Asahi brewery. After 5 years of development, including the design of the conveyor belt and the speed of operations, Mr. Shiraishi opened the first conveyor belt sushi Mawaru Genroku Sushi in Osaka in 1958, quickly creating a chain of 240 restaurants all over Japan, however the number of restaurants was down to 11 in 2001. Mr. Shiraishi also invented a robotic sushi, served by robots, but this idea has not had commercial success.

The Astronomer and I dined at Fat Fish in Koreatown on a random weeknight after work. I was mentally exhausted, and my body and pockets were running on empty—the conditions were optimal for conveyor belt sushi.

Fat Fish’s modern space is well-appointed and staffed by friendly people. The crowd was predominantly Asian, which wasn’t a surprise since the eatery is located in the heart of Koreatown. What was surprising was the number of business-suit-types partaking in the sushi-on-the-cheap experience. I guess the down economy is hurting everyone.

We were seated promptly upon arrival along the conveyor belt’s path and were served complimentary miso soup to start.

The first plate to catch my eye featured salmon cubes placed atop half an avocado ($3). In between the fish and the buttery avocado was a layer of crispy rice. This creation, along with the bulk of the rolls we sampled this evening, was totally different than any sushi I’ve ever eaten. For an avocado-lover like myself, I found it highly enjoyable.

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Los Angeles
14 Dec 2008

Vegetation Profile: Royal Riviera Pears

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The Comice pear has long been enjoyed by European nobility for its smooth, creamy texture and exquisite flavor. Grown in only a few places in the world, the pear has found the perfect home in Southern Oregon’s Rogue Valley, where in 1934 brothers Harry and David Holmes launched their famous gourmet gift business with the premium fruit.

Since the start of Harry and David nearly 70 years ago, millions of Americans have continued to send and receive Harry and David’s pears, called Royal Riviera Pears by the brothers, as holiday gifts. Their rich, creamy texture, succulent juiciness (so juicy you can eat them with a spoon) and large, pound-apiece size make Royal Riviera Pears the ultimate holiday gift.

The Astronomer’s family has been eating Royal Riviera Pears from Harry and David ever since he can remember. Back when we first started dating, he mailed me a box of pears as a gift. I was initially appalled that he shelled out thirty bucks for eight measly pears, but after one bite, it was clear that these pears were really something special. Pears at the grocery store never dribble sweet juices down one’s chin.

The Astronomer’s parents recently mailed us a box of Royal Rivera pears for the holidays, and boy am I glad they did. Consuming five-a-day has been so difficult after the bounty of Vietnam, but these pears make it a little bit easier. And stickier.

Recipe
12 Dec 2008

Apple Crisp

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After a year of eating mangosteens, sugar apples, papayas and pineapples to my heart’s content in Vietnam, the fruits I grew up with have lost their appeal. Over a week ago, I bought a few pounds of apples with the intention of consuming them raw, but found myself avoiding them everyday. Apples go down a lot easier when they’re covered in a sugary and buttery crumble. Problem solved.

For topping

  • 6 tablespoons all-purpose or whole wheat flour
  • 1/4 cup packed brown sugar
  • 1/4 granulated sugar
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 5 tablespoons unsalted butter, cut into 1/2-inch pieces and softened
  • 3/4 cup finely chopped walnuts or pecans

For filling

  • 3 pounds Granny Smith and Braeburn apples (6 to 8), cored and cut into 1-inch chunks (peel optional)
  • 1/4 cup granulated sugar
  • 1 1/2 teaspoons fresh lemon juice
  • 1/2 teaspoon grated lemon zest

Make topping

Mix the flour, brown sugar, granulated sugar, cinnamon, and salt together. Add the butter and toss to coat. Pinch the butter chunks and dry mixture between your fingertips until the mixture looks like crumbly wet sand. Add the nuts and toss to incorporate. Refrigerate the topping for at least 15 minutes before baking.

Make filling

Adjust an oven rack to the lower-middle position and heat the oven to 375 degrees. Mix the apples, sugar, lemon juice, and lemon zest together and place in an 8-inch-square (2 quart) glass or ceramic baking dish or 9-inch deep-dish pie plate. Distribute the chilled topping evenly over the fruit.

Bake until the fruit is bubbling and the topping is deep golden brown, about 40 minutes. Let cool on a wire rack for 10 minutes before serving. Serve with whipped cream or vanilla ice cream.

Serves 4 to 6.

Adapted from The America’s Test Kitchen Family Cookbook

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