RE: raw liver - superfood, tastes sweet(evolution?), eaten in Japan today

[Guest guest]

In Japan beef liver and a variety of other meats - chicken, pork,

horse, etc are eaten sashimi(raw) style. It is not only seafood that

is eaten raw. My wife grew up eating this way. However, vegetables

are rarely eaten just raw. They are usually either cooked or

fermented or otherwise preserved some way. Took her a while to get

used to raw salad:) I've recently begun to eat beef liver raw, just

plain and cut in strips, a faux sashimi strip like tuna or whatever

would be in a sushi bar. First time I was a little queasy, but then

I felt fine and haven't felt queasy or anything since, so I think it

was just a psychological reaction the first time. To me the liver

(grass fed) is rather sweet which makes me wonder if this may be why

humans have such a sweet tooth? I've never been satisfied with other

reasons I've seen to explain why we have such a taste for sweets.

Never mind refined sweets not existing - even fruit wasn't as sweet

as it's been bred to be now. Breast milk is sweet of course, but

that is the only other readily available food I can think of that

would have played a role in the evolution of the sweet taste. BTW,

is everyone freezing the meat for two weeks like SF says in TF

cookbook?

[Guest guest]

> Hey, with enough wasabi, you won't taste a thing!

Yeah - wasabi would work, but for some reason my Japanese wife won't

allow it; it's only for fish:) It has to be garlic or ginger and soy

sauce on liver.

>

>

>

>

> Thank you for the idea!

Glad you liked the idea. It has really made a difference for my

energy to have about 1/4 to 1/3 lb every week or ten days. I've now

gotten the butcher to cut, wrap and freeze the liver in several small

packages so I have less work to do at home.

>I may now eventually try some raw liver. It will

> get rinsed though; I can't stomach the thought of that raw me...

The trick is that I think I'm going to do it as part of a faux sushi

roll. I can do fish sashimi or raw meat, but liver's going to have

to get hidden someplace. Since I'm really sensitive to abnormal

textures and flavors in juice...I dislike most freshly juiced

vegetables, I think a solid such as sushi would be better than liver

pureed into a juice. I'm thinking I'll do a standard rolled sushi:

nori sheet, rice, julienne veggies, and liver strips all rolled up.

>

This sounds good too.

>