Kaz MatsuneMay 63 minI've Cut My Fingers A Thousand Times, But Now, I Cut No MoreBack in my early days behind the sushi bar, cutting my fingers was almost a rite of passage. My initiation came on day one, marking an...
Kaz MatsuneApr 293 minWhy Making Sushi is Harder Than It Looks (insights from sushi class)At first glance, making sushi seems straightforward. Take a California roll, for instance: spread sushi rice on seaweed, add fillings,...
Kaz MatsuneApr 222 minWax on, Wax off: The Art of Sushi, Mastery Through RepetitionMastering the art of sushi shares similarities with disciplines like playing musical instruments, writing, and practicing martial arts....
Kaz MatsuneApr 153 minWhy does sushi taste so much better in Japan?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,...