(Photo from Wiki Media Commons) (From "How I Became A Sushi Chef: From apprentice to the teacher") The following day, my Tamago training started. I finished the necessary prep. Sushi Rice, Snapper, Hirame, Maguro, and Salmon in an hour and a half. We still had thirty minutes to open. I went to the kitchen and informed Toru my required prep for the day was done. "Good, you finished all your prep, right? Come over here, then," Toru told me. He had a small notebook in his hand.

The story of sushi is a combination of real stories at a Sushi school in Los Angles packed with some great information about the history and science behind sushi. The main focus of the book is the owner of the sushi school, the instructor, and the class students, most of who never made sushi before. At the same time, the Author Trevor Carson provides solid information on the science behind sushi-like what happens to fish when it's cured in salt and vinegar like the Shime te

Sushi: Food for the eye, the body & the soul, by Ole G. Mouritsen Probably, you've never heard of Ole G. Mouritsen. I certainly never have, until I stumbled upon his book, at a local library, when I was casually browsing through cookbooks. Mouritsen is not a sushi chef. He is not even a professional chef. He is a professor of biophysics in Denmark, specializing in "statistical mechanics and thermodynamics, computer simulation techniques, phase transitions and critical pheno

We are excited to announce Chef Kaz's second book: "Breakthrough Sushi Cook Book." In this book, Chef Kaz talks about one of the hardest challenges home chefs faced when they decided to make sushi: Getting Ingredients and tools, and where to get them like the rice cooker, knife, and fresh fish. If you ever attended our sushi class, this is an excellent book to have to help you make great sushi just like you did in the class. The book is available on Amazon. #Sushi #Books #Re

Fish Forever: The Definitive Guide to Understanding, Selecting, and Preparing Healthy, Delicious, and Environmentally Sustainable Seafood Paul Johnson Paul Johnson is the owner of Monterey Fish Market. His story is very inspiring. From a humble start of supplying fresh fish to the local vendors like Alice Waters. After thirty years in the business, Monterey Fish has grown to serve many top-rated restaurants and chefs in San Francisco Bay Area including Thomas Keller, and Mich

Chef's Kaz's New Book: "All the answers you always wanted to hear from your sushi chef." Now Available online. To purchase, click here. #Books #News