If you've ever dined at a high-end omakase sushi bar, you've likely noticed that much of the fish served is imported from Japan, particularly from the Toyosu Fish Market. It's widely acknowledged among sushi chefs and culinary experts alike that Japanese fish is considered to be of exceptional quality. This leads to an intriguing question: does this fish genuinely taste better, and could this be the reason why sushi in Japan often seems to outshine its counterparts in the US

Sushi grade fish salmon and tuna Ordeing sushi grade fish is easier than ever Since the COVID pandemic shut down in March 2020, many businesses have pivoted. My company Breakthrough Sushi is one of them. We have been offering in-person sushi classes, but during the lockdown, our business came to a sudden halt. There was no business between March to July 2020, which threatened the future of the business. The solution came when one of my business collage told me about a local

Salmon sushi has become popular among children, younger generations, and female enthusiasts. In the United States, salmon sushi has gained popularity equivalent to that of tuna. Interestingly, this trend also extends to Japan, where salmon has become a sought-after ingredient in sushi. The increasing popularity of salmon sushi can be attributed to Norway's extensive efforts to export its abundant salmon resources to Japan. In 1986, the Norwegian government dedicated the next

COOKING TIME Total: 35 - 40 minutes Sushi Rice: 30 - 40 minutes Rolling: 5 minutes One common question in sushi is: What qualifies as...

COOKING TIME Total: 40 - 50 minutes Sushi Rice: 30 - 40 minutes Prep (Spicy Tuna): 5 - 10 minutes Rolling: 1-2 minutes When people think of sushi outside of Japan, they often envision "rolls," specifically inside-out rolls. Not known to many regular sushi eaters is Temaki, an ice cream cone shaped roll also know as hand roll. As a sushi class instructor since 2021 (online since 2020), I've recommended temaki to those who find inside-out rolls daunting. Temaki is incredibly ea

When making Takoyaki, you may have wondered why some people cut the tip of the octopus tentacles. This practice is based on a myth many...

COOKING TIME Total: 40 - 50 minutes Sushi Rice: 30 - 40 minutes Prep (Shrimp): 5 - 10 minutes Rolling: 5 minutes New York (or Boston for...

If you think of “hot” when you hear the word wasabi, my guess is you probably haven’t had a chance to experience the fresh wasabi. Fresh...

(Image by Margo Lipa from Pixabay) You may have come across the terms "sushi-grade" or "sashimi-grade" fish, which are recommended for raw consumption. The FDA suggests freezing fish for sushi to eliminate parasites. However, it's essential to understand whether the frozen fish available at supermarkets is safe to eat raw. The short answer is No, as not all frozen fish are suitable for raw consumption. While freezing does kill parasites, some bacteria and germs may survive, p

Fresh fish does NOT smell fishy. Yes, you’ve read it right. To me, it smells like a fresh ocean breeze, seaweed, algae, mineral and salt...

This recipe is for white short grain, or Japonica Rice, aka: Japanese rice, sushi rice. Summary - What to do Measure by weight, not by volume, or never a finger for water Use best tasting water available to rinse and cook Soak the rice for 120 min at 5℃ Water ratio: 1:1.1 Keep the internal temperature of 98℃/208.4°F for 20 minutes Summary - What to avoid Measure by volume, or using your finger to measure water Cooking without a lid Remove the lid while cooking or steamin

If you've ever considered making sushi at home, you might have been entangled in the enigma of rice varieties—sushi rice, Japanese rice, basmati rice, sticky rice, and more. The distinctions between them can be puzzling, but fear not, for I am here to illuminate the differences. Summary To make sushi rice: Use either Sushi or Japanese Rice Use either Short or Medium Grain Never use Sticky, "Mochigome" rice My first choice: Lundberg Organic Sushi Rice Runner Up: Nishiki For Su

January 5, 2023 UPDATE: Here are some new additions to the list of online sites that offer sushi grade fish. Nevada Sierra Meat and...

If you're a sushi enthusiast, you're probably familiar with Wasabi—the green, hot condiment that adds a spicy kick to your nigiri and...

When crafting the perfect sushi, the importance of rice cannot be overstated. At the heart of every exquisite sushi roll lies a bed of...

How and When Did Tuna Become Such an Iconic Sushi Fish Neta(Ingredients)? For Edo-Mae style sushi, "Maguro," Tuna is the king of sushi...

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...

Our fish suppliers have informed us of the start of (long waited) Albacore season. West Coast Albacore from Oregon is rated as "The best...

"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...

If you think Cucumber Avocado Roll is boring, I urge you to think again. COOKING TIME Total: 35 - 45 minutes Sushi Rice: 30 - 40 minutes Rolling: 5 minutes Never underestimate the power (or I should say the flavor) of vegetables. Especially avocado. I think whoever thought of using Avocado for Sushi was Genius (supposedly, it was a chef at Tokyo Kaikan in Los Angeles who invented California Roll.) Avocado and Sushi Rice go really well. In fact, it’s tough to find ingredients