Full Sheet Sushi Nori Kan Seaweed Container Black This is what many Sushi Chefs use to store their precious Nori seaweed. Considering it's made of thin tin, some may wonder why it costs US$50? The reason is this:
It takes a long time for a skilled craftsman to make this. I had a chance to visit a company showroom of this Nori Kan. They told me that they now have only one person who can (hand) make this can. The craftsman has been making the box for something like twenty or t
If you ever tried Sushi and found it so delicious, there is a scientific reason. Let me explain. This is from my recent talk at Food Science and Teach @ UC Berkeley, "The Science of Sushi." Maybe you've heard of Umami. If you haven't, it is the so-called fifth savory taste. The word originates in Japanese, "Umai", which means delicious. So, Umami loosely means Deliciousness (in my opinion). The more umami in the food, the tastier we humans find. So, which food has Umami? Chee
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
"How should we keep this Tai Snapper in the fridge? “Looking at the whole fish, I asked Toru, the executive chef at Yoshida Sushi in Hollywood. "I think we should cut the head off, store the whole thing, tightly wrapped in plastic," Toru answered. Then, Take-san walked in from the back employee entrance to the Sushi Bar. "Ohayo Gozaimasu," He greeted us. "Ohayo Gozaimasu," we greeted back to him. Just before he was about to enter the locker room, he looked back to us and said
Click the button below for an updated Article What exactly is sushi vinegar? (2020 updates including FAQ) 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).
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
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.
California Roll has became the iconic Sushi item in US and rest of the world. As far as I know (based on the restaurants I worked for,) it is the most popular item on the menu. Even at stores like Whole Foods and Trader Joe's, it is the most visible sushi item.
So, who invented California Roll and how did it become so popular?
The story I heard (and was telling people) was that one day, a sushi chef at sushi bar in Los Angeles (little Tokyo) was asked the special of the d
A good introductory video for those who want to explore how to add finishing touches to your sushi.
This video shows some traditional Japanese food decor techniques using cucumber and carrots. #Video #HowTo #Sushi #JapaneseFood
The story of sushi is a combination of real stories at Sushi school in Los Angles packed with some great information about 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 the sushi like what happens to fish when it's cured in salt and vinegar like Shime techni
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 phe
José Cerdá is co-owner and chef talks about his philosophy and approach in his sushi at HOZE RESTAURANT, Sweden. Stigbergsliden 17
414 63, Göteborg
Sweden #Sushi #Scandinavian #Style #Restaurants #New #Design #Edomae
We are excited to announce Chef Kaz' 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 #Reci
Ozumo is celebrating their 15 year anniversary this year and opening a new restaurant in San Jose in 2016, in addition to their flagship restaurants in San Francisco and Oakland. #Sushi #Restaurants #Sake #Bar
Mako Garei, pastel drawing by chef kaz matsune (originally posted on Quora.com) On top of the price, quality and family friendly environment (including less interaction with sushi chefs), many Kaizen•Zushi chains now offer variety of non-sushi dishes which seem to attract more and wider range of people from the young to the old. Sushi•Ro's website says that they offer over 80 dishes now. Plus their drink menu is as good as any family restaurant and dessert menu is packed with
( Kuruma Ebi, pastel drawing by kaz matsune) (originally post from quora.com) We do use Swordfish for my sushi - both Nigiri and Sashimi. Belly part is especially tasty and is a good substitute for Toro. The one I use is caught sustainable way in San Francisco (local for me). The reason why it's not so popular is unknown. In Japan, they prefer regular Tuna/Maguro, so not so much demand (as sushi item) for Swordfish. (It's normally cooked). The reason there is no shark Nigiri
Saba - Pastel drawing by Chef Kaz Matsune (Originally posted on Quora.com) Despite it's current popularity, Maguro/Tuna was not widely consumed in Japan until Edo period (1603-1868). The reasons were: 1. Unlucky to Eat Tuna used to be called "Shibi" in Japanese. It had the same pronunciation as "day of dead" and was considered unlucky to eat. 2. Japanese Preferred a Different Fish Japanese preferred Tai/Read snapper over tuna because the word "Tai" rhymed with "celebration" (