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Abstract

nger on the side; even if I choose the miso soup and edamame as the appetizer, I’ll still order a dynamite roll or yellowtail, measured by its freshness and culinary color.</p><p id="2cf6">© 2022 <a href="undefined">Mark Tulin</a></p><div id="9b04" class="link-block"> <a href="https://mftulin.medium.com/membership"> <div> <div> <h2>Join Medium with my referral link - Mark Tulin</h2> <div><h3>undefined</h3></div> <div><p>undefined</p></div> </div> <div> <div style="background-image: url(https://miro.readmedium.com/v2/resize:fit:320/0*Z

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A Student of the Sushi Menu

Sashimi, sushi, and hand rolls

Photo by the author, Mark Tulin

I used to study box scores, now I open a sushi menu and contemplate my next sashimi, decide what I value more, the hand rolls or the tempura; if I want to try a poke bowl or a sushi combo — deep-fried or baked, topped with mango sauce

It’s a dietary win-win situation, a fish craving wrapped in seaweed or rice, wasabi and ginger on the side; even if I choose the miso soup and edamame as the appetizer, I’ll still order a dynamite roll or yellowtail, measured by its freshness and culinary color.

© 2022 Mark Tulin

Poetry
Food
Sushi
The Brain Is A Noodle
Humor
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