Friday, March 30, 2007

Musha @ Torrance

Several months ago, the Japanese government wanted to establish a "sushi patrol" to root out rice-packing poseurs passing off mayo-drenched hand-rolls as the real deal. Well, that's yet to happen, and so as I began taking it upon myself to decipher the blurred line between real and fake, the thought occurred, "Should authenticity really be the mark of a good meal?"

And does Japan have any right to criticize others when the country itself is a major perpetrator of food bastardization?

Some of the country's best eats are so culturally-disassociated that you just sorta end up calling it Japanese food. Pizza-la, for example, has this great "Bomber" pizza topped in segmented quarters with tomatoes and scrambled eggs; seafood; teriyaki chicken and asparagus; and potatoes and bacon. (Hey, don't knock it 'til you try it!) So how would you classify this unique combo? Italian? American? I'd say it's uniquely Japanese.

To generalize a bit, it's the older Japanese generation, mostly males, who prefer the more "authentic" fare. Shio-kara (salted and fermented cuttlefish) comes to mind. I can't stand it but old men love it with their Asahi beer.

And then there's food for the 18-35 demographic, which they serve to no end at Torrance's Musha. I headed there the other night with Rameniac, who'd heard the place gets lively with young, hot Japanese people on the weekends. Well, they were no where to be found, but at least the food was good:



Here lies a Japanese/Korean hybrid. Yes, for the first time in modern history, the two nations amicably unite to bring you
buta kimuchi, a medley of soy sauce-flavored pork, mushrooms, onions, and spicy, pickled cabbage. It's accompanied by Japanese Kewpie mayo in case you can't handle the heat of solidarity. (4 out of 5 stars)

Takotama is Musha's signature dish. Filled with
octopus, onion, shiitake and layers of scrambled egg, some might call it a noodle pie. Others describe it as egg foo yung. I thought it was an okonomiyaki. It might as well be called a U.F.O., unidentified funky omelette. Drenched in mayo and homemade soy-based sauce, it's on the sweet side but I still found it addicting. (4 out of 5)


Musha's Fried Chicken (M.F.C. for short) is one of those dishes that'll make you do the happy dance in your seat, 'nuff said.

The Japanese word for this dish is chikin katsu, or chicken cutlet. According to Wikipedia, cutlet was introduced to Japan during the turn-of-the-century Meiji period, in a Western cuisine restaurant in the ultra fashionable Ginza district of Tokyo. Yet another uniquely non-authentic dish. (4.5 out of 5)

These yuba rolls stuffed with cucumber and crab were a great refreshment to my oiled and greased palate, though it doesn't pack much punch. Definitely skipable.

Yuba is the byproduct of boiled soy milk. Soy is native to both Japan and China, but these most likely came from the latter cause imports are cheaper. During the anti-carb craze, yuba-wrapped sushi gained popularity at Los Angeles roll factories as the low-calorie alternative. So again, not authentically Japanese. (2 out of 5)

And finally there's the tanshio (cow tongue), which most likely came from Australia or, dare I say, the U.S. ("E-coli on the side, please!") Though according to an authentic Japanese person, this dish is definitely an old man's beer companion.

I enjoyed it. It's lightly seasoned and comes with a buttery dipping sauce. Oh and yes, you cook it yourself on a mini tabletop grill. Ooh~ It's always nice to have an extra hot tongue in your mouth. (^_<) (3 out of 5)

Musha
1725 W Carson St
Torrance, CA 90501
(310) 787-7344

Musha on Urbanspoon

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19 comments:

Jeni said...

Muuuuuuuusha!!! I love it for so many reasons. Loooove their MFC! Can't wait for the reunion!

henrychan888 said...

this stuff looks awesome! especially that "UFO".. i'll have to give it a shot.

henry

Pirikara said...

Hey Jeni -- yup, we must order many many plates of MFC!

Hey Henry, the takotama was a personal favorite but I realize it might be a totally foreign taste to others. Definitely try it though.

Clare said...

I've heard great things about this place but had no idea they served food like this. I hate American mayo but love me some Kewpie, so I'm fully down with the mayo-laden foods of Muscha. They do carry regular sushi, though, no?

Smokeydoke said...

I just found your blog through Urbanspoons. It's funny. Just like Mikey, my boy is the hardest critic ever, so I'm curious to read more about what Mikey likes.

Thinking of trying Musha in SM soon. Thanks for the post!

Pirikara said...

Thanks for visiting, Smokey! I tried commenting on your site but was having technical difficulties. I wonder what's going on with blogger.

Smokeydoke said...

Oh, thanks for visiting my site! I don't know what's wrong, no one can comment, I think something's faulty with my html. If you know any html wiz, please send them my way!

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those look very scrumptious! i really love that mix of ingredients and the crispiness of the sushi patrol!
don't think my husband likes sushi patrol :( hmm i know, do you recommend anything else?

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wow great i have read many articles about this topic and everytime i learn something new i dont think it will ever stop always new info , Thanks for all of your hard work!

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