San Francisco Bay Area Crab Season started last Wednesday. "early signs of this year’s crustaceans are positive" according to this San Francisco Chronicle article. #SanFrancisco #Ingredients #News

Hi Kids. We just published this Sushi Class. Be sure to tell your parents :) Kids! Bring your grown-ups to class and learn to make simple Sushi together! Breakthrough Sushi invite you to join Kaz Matsune for fun, educating Sushi Class. He will guide and show you variety of easy to make Sushi you can learn and make at home. To view more details and register, click here. #SushiClasses #News

I was back again at Food Science and Tech @ UC Berkeley to give a talk and demonstration, "Science of Sushi." What is FST@ UC Berkeley? "Food Science and Tech at Cal aims to bring together students at UC Berkeley who share a passion for food science and related technologies. We are the first and only food science organization on campus, and work closely with the College of Chemistry and Department of Nutritional Sciences to educate about food related issues." I briefly talked

We are excited about Kaz teaching Sushi Class at The Culinary Institute of America (CIA) at COPIA with Chef Ed in May and June! To register, click here. #sushiclass, #culinary, #culinaryart #News #SushiClasses

2017 was our best year, yet. Our gratitude goes to all the guests who attended our class. Thank you and look forward to seeing you in the New Year! #2017 #News #Photos

Do you buy packaged Sushi at Supermarket? If you do, there is a simple and surprising way to make it taste a lot better: microwave it!. Find out more at Soranews24. #News

We know there are many people out there, who want to learn to roll sushi, traditional way. We also know that there are many people out there, who cannot be bothered with the idea of rolling traditional way. The answer? It may be Sushi Bazooka. It's a tool, which simplifies the rice rolling process, which, can be very messy and ricey, especially for the beginners. So, we say why not? Try and see if you like it. Available on Amazon. #Tools #Rolls #Sushi #News

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

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. There are

Earlier this year, we mentioned about Nobu Palo Alto opening soon, and now, they are hiring! #News #Sushi #Restaurants

Sushi Kit, $59.95 Set includes: hangiri tub, bamboo rolling mat and rice paddle. Perfect for making sushi rice and rolls at home. Nigiri Sushi Mold, $14.95 Just put Sushi rice and fish in the mold and press. It's very simple and you will have Nigiri Sushi. #News #SushiKit #Homemade

Our November San Francisco Sushi Slass is all sold out - Thank you everyone for registering to the class. Tickets are still available for December class, and we now have two types of class in 2017. To register, click here. #SushiClasses #News

The annual first Tuna auction at Tsukiji Fish Market took place on January 5, with the second highest bid of $632,000. (Source: Fortune.com) #News #Sushi #Ingredients #2017

eatsa is a new kind of restaurant. There is something missing - people taking orders. Instead, you can order their food through a downloaded app on your phone, or a tablet device inside of the restaurant. Your order will be sent to the kitchen, and the food will be prepared by "robot." (I was informed that it's company secret, so I was unable to see the inside of the kitchen. #Unique #News #Food #Production #Togo #NewExperience

Starting from September 1, 2016, when you refer us your co-worker, friend, family or anyone, and when they book an event with us, we will give an annual membership at Monterey Bay Aquarium. Here is how it works. When referring a someone, please make sure to have he/she mention your name including the date of the event you attended. Once your friend books an event with us, we'll notify you and sign you up for the membership and the Aquarium will send you the membership car

Great news for those in Palo Alto, Mountain View and San Jose - Breakthrough Sushi is coming to Peninsula! Learn from The Master Sushi Class "Rolls" Peninsula at beautiful The Neutra House. For more details and to register to the class, click here. #SushiClasses #News

One of the benefits of being a member at Monterey Bay Aquarium is that you are invited to their special events - this one is from "Finding Dory" members-only screening at Pixar Studio. (we are Aquarium member and business partner of seafood watch.) (Outside of the Main Entrance, Large display of characters from "Luxo Jr.") (Many familiar figures like The Incredibles) (Oscars and Dory Movie Display) So, what's the connection between Monterey Bay Aquarium and Pixar and Finding

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

Great news for those live in South Bay, wondering where to purchase Sashimi quality fish. We recently had a chance to visit Marukai Supermarket in Cupertino, CA and checked out the type of fish they have for sashimi and sushi. Here are some photos. First, great selection of tuna - Big Eye. Nice red color, fresh and large blocks. Most of all, they offer at great price: around $9-$13/lbs. Next, uni, amaebi (sweet shrimp), ika (squid), Tako (octopus) and masago (fish egg). L

300kg/661lbs. Blue Fin Tuna was caught in Wakayama, Japan on February 26, 2015. The Tuna was 2.4 meters in length (7.86ft.) and sold for JP¥3million (US$253,000). If served sashimi, it is worth 1,500 servings. #Tuna #News