Our fish suppliers have informed us the start of (long waited) Albacore season. West Coast Albacore from Oregon is rated as "The best choice" for Seafood watch guide. In my opinion, it is best when fresh. Since the season is limited, I recommend getting it while you can. Where can you (as a consumer) get this Fresh Albacore? Try Monterey Fish Market in Berkeley. #SustainableFish #Ingredients
Making Sushi Rice is one of the most important steps when making sushi.
To make Sushi Rice, you need to add Sushi Vinegar to cooked rice.
So, what exactly is Sushi Vinegar?
A standard recipe calls for Rice Vinegar, Sugar and Salt.
We use Marukan Organic Rice vinegar, Organic Cane Sugar, and Sea Salt.
The ratio we use is 5:3:1 (Rice Vinegar:Sugar:Salt).
If you want to purchase one, Sushi Vinegar is available at many Japanese/Asian Grocery Stores, including Mitsuwa
We are so glad to have Scallops from Viking Village coming back to Monterey Fish - they are absolutely our favorite, sweet and savory. The best way to eat, we think, is simple lemon juice and sea salt. Yum! #Ingredients
No, it's not snake skin, but it's Local San Francisco King Salmon! - the Season officially started on August 1st and expected to last until October. They are just beautiful. #SustainableFish #Ingredients #News
Part 1: Nijiya Market
If you live in the City (San Francisco, that is), the best retail place for you to get Sushi & Sashimi fish is Nijiya Market in Japan Town, located on Sutter and Webster, just under the bridge in Japan Town Mall.
The store is rather small, with narrow aisles compared to other supermarket chains like Safeway and Wholefoods, and the entire store is packed with Japanese groceries. You can get pretty much everything you need to make Sushi at home.
In our previous post, we've talked about wasabi served at most Sushi restaurants in the US, not being "real" wasabi.
There is some fresh wasabi root imported from Japan and very little are available at retail stores.
In San Francisco Bay Area, you CAN find some fresh wasabi grown right here locally, in Hal Moon Bay. They are called: Half Moon Bay Wasabi Company
They are available at Tokyo Fish Market in Albany, some Nijiya Market in San Francisco, San Mateo.
Traditionally in Japan, MisoSoup is made with adding miso paste to dashi stock. Dashi is made from a kelp called Konbu and Katsuobushi, dried fish flakes. There is powdered dashi you can add water to make a quick Dashi. If buying miso paste and making dashi or powdered dashi is too much, there is so called Miso Broth. This particular Miso Broth by Imagine uses no dashi broth, instead, adding vegetables like Onion and Ginger to the Miso Paste, thus, making it vegan. All you ne
In making sushi rice, it appears (based on the questions we received during our sushi class), that burning questions are:
What exactly is sushi vinegar?
What kind of vinegar should I use?
How do I make it?
When do I add sushi vinegar to the sushi rice? Before I cook the rice or after I cook the rice?
So, let's go over one by one.
1. What exactly is sushi vinegar?
Sushi vinegar is a mixture of rice vinegar, sugar, and salt.
2. What kind of vinegar should I use?
We always get excited when the local albacore season starts. This year, they are from Eureka, CA. We've been trying this albacore this year and it's tasty, fresh and the belly part is especially nice and fatty, needless to say, we love it. They are available at Monterey Fish Market's retails store in Berkeley. Hurry, the season only lasts another month or two. Monterey Fish Market 1528 Hopkins Street, Berkeley, CA 94707 #Ingredients
Local Salmon season just started and this morning, we received this picture from our fish supplier, Monterey Fish Market of California King Salmon. The top one looks really nice and healthy with round belly. Also, we picked up live Sea Urchin, diver caught in Fort Bragg and was fantastic. Available at their retail store in Berkeley. 1528 Hopkins St., Berkeley, CA 510.525.5600 #SustainableFish #Ingredients
A new Japanese Fish market is opened in Brooklyn by the owner of Okonomi/Yuji Ramen Japanese restaurant. Their philosophy is simple: To provide fresh local fish to the people of New York. Osakana also offers classes on Japanese knives, fish and how to fillet fish. OSAKANA, 290 Graham Avenue, Brooklyn, NY 11211 Fumi, Brooklyn 121 3rd street, in Gowanus, Brooklyn, NY 11211 Honor your fish お魚を大切に #Ingredients #SustainableFish #Classes #Togo #WheretoBuyFish #PartyEvent
Scallops from Hokkaido Japan are favored by many Sushi and Japanese chefs, yet, I urge you to try Scallops from Viking Village, NJ.
hey are sweet and packed with Umami Savory - one of the best scallops I've ever tasted. #SustainableFish #Sushi #Ingredients
(originally posted on Quora) Many people think sushi fish must be super fresh, as if they are right off the boat. The truth is not necessarily. Not all fish tastes good when they are fresh. Such is the case with much white fish like Halibut and Tai Snapper. Here, I wrote and answer relating to the freshness of sushi fish and how to age some fish for sushi. Continue reading here #Ingredients #Sushi #Quora
Do you know what wasabi is? Have you ever tasted real wasabi? Did you know it's likely that what you think wasabi is not really wasabi?
Wasabi is a root vegetable. In English it is called "horseradish" and is different from the horseradish you put on your roast beef.
Wasabi is commonly called Japanese Horseradish, and is different from horseradish spices.
What is typically served at sushi bars in US is a combination of (western) horseradish, mustard and green food c
Black throat seaperch, also known as "Rosy Seabass" or "Akamutsu", are caught along the coast of the Sea of Japan. They are about 40cm in size and season from autumn to winter. Their nickname is “black throat” for the black coloration on the inside of their throats. They are a white fish, and their meat is fatty and tender.
In Tokyo region, Nodoguro is regarded as high-priced item. As such, it is rare to see them at normal supermarket since whole sellers distribute most of
In English, Ebodai is referred to as Japanese Butterfish. It’s about 8-12inches in length and is different from “Butterfish” that is served at some sushi restaurants in US.
Main season is from Summer and Autumn (July-November).
Ebodai is caught in Japan, Korea and some parts of South East Asia.
In Tokushima, commonly style of Bouze Nigiri is the whole fish as seen in the picture below. Bouze Nigiri has become popular thanks for a famous Japanese food comic/mango called,
(photo by Albert Law) Sushi is such a delicacy, and that is why we love it. At the same time, we are aware of laying the risk of consuming raw fish. Because the safety is one of the most important aspects of our service, we take every precaution to ensure the quality of fish we serve. We taste every fish we serve so that we know they meet our quality standards. Recently, one of our clients brought up their concern about the safety of consuming raw salmon, citing some online i
To make sushi rice, you need to mix it with sushi vinegar. Aside from adding flavor to rice, addition of vinegar to cooked rice helps to prevent rice from going bad. The ratio we use at Breakthrough Sushi is Rice Vinegar: Sugar: Salt=5:3:1 (i.e. 5Tbl Rice Vinegar, 3Tbl Sugar, 1Tbl Salt). Some of the common recipe calls for 5:2:1. Traditional Sushi restaurants in Tokyo use no sugar, just rice vinegar and salt only. At your local supermarket (Whole Foods or Asian Market), you m