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From our monthly Sushi Class and Saturday Brunch "PRIME." Our roll of the month was Philly Roll. Our next class is on March 11. To register, please click here. #SushiClasses #Love #Fun #Dining #Kitchen #SaturdayBrunch

Our January Sushi Class and Brunch, "SELECT" class is sold out - Thank you!. There are a couple of spots left for the January "PRIME" class. We have classes in February and March as well. To view the schedule, click here. #SushiClasses #Business #NewExperience

California, Roll, Spicy Tuna Roll, Salmon Avocado Roll, Salmon Nigiri, Brocolli Salad, Green Salad, available at Chopstixx. #Cafe #Sushi #Food

If your Business is using Square to take credit card payments, they are offering some relief. Free processing of up to $2000 worth of transaction "Processing fees are waived for all transactions for the balance of your sales shown under Sales Balance through your expiration date." Square Capital Payment Due Date Extension If you are using Square Capital, then, you can request to extend the minimum payment due date. To get these benefits, call Square Customer Service. You need to log in and get your customer number from your dashboard. (At this time of writing, they are experiencing "heavy call volume.") #coronavirusrelief

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

Our first public sushi class of 2020 kicked off last Saturday. The next monthly public sushi class is on Sat, Feb  15th, 2020, 11:30am - 1:30pm. To our surprise, the class is already sold out - Thank you! March 14th class still has plenty of spots left. If you have a gift card, send us an email to register for the class. #sushiclass, #saturdaybrunch

2020 Sushi Making Class & Saturday Brunch "PREMIUM SELECT" schedule is up on our Public Sushi Classes page. January 11th class is sold out - Thank To view the upcoming dates, please click here. #susumaking, #sushiclass, #sanfrancisco

You need to add sushi vinegar to turn rice into sushi rice. So, what is Sushi Vinger? Is it different from regular vinegar? Sushi vinegar is Rice vinegar, salt and sugar. The current style of Nigiri Sushi was invented in Tokyo some 250 years ago. Back then, red vinegar and salt were used to make sushi vinegar. No sugar was added. These days, many sushi chefs - especially those at boutique high-end omakase only sushi bars - choose to carry this tradition and avoid sugar. It is believed adding sugar to the sushi vinegar destroys the delicate balance between fish and sushi rice. The science behind sushi vinegar When sushi was invented 250 years ago, there was no electric refrigerator. Keeping the fish and rice from spoiling was a challenging task. Cooked rice, when left at room temperature, starts to spoil within a few hours because of spores of a bacterium. Vinegar, salt and sugar are all effective antibacterial agents that can slow down a bacterium's spores. Also, they represent three of five tastes - sour, salty and sweet. So, adding vinegar, salt and sugar to cooked rice makes sense from both practical and taste points of view. What kind of vinegar, salt and sugar should I use? This is the big question. Most recipes call for rice vinegar. It makes sense because rice vinegar is made from rice, it should go well with cooked rice. White vinegar, apple cider vinegar, and champagne vinegar may be too strong to use as sushi vinegar when combined with fish. I have used fruit vinegar as strawberry and peach vinegar, and they work well with vegetarian sushi. Types of rice vinegar I use Marukan organic vinegar to make sushi vinegar. It so happens this vinegar is made from the same rice we use: Lundberg Organic Sushi (short grain) rice. Is Maruka is unavailable at your local supermarket, I recommend using any rice vinegar. The most popular ones are: Mitzukan Kikkoman Nakano Some FAQs Q: There are so many rice vinegar out there. Which one should I use? A: No need to worry so much about which brand to use. First, look for the most popular ones and anyone would do. You can purchase a couple of different ones and try out. Taste is subjective, so it comes down to whether you like it or not. The only way is try for yourself. Q: What type of salt and sugar should I use? A: I like to use sea salt and organic cane sugar. Just like rice vinegar, it's really up to you to use the type of salt and sugar you like. I use sea salt because most of my ingredients are fish. I figured sea salt would go better with fish than rock salt (No tasting done. It's just my theory.) Q: What is this darker colored rice vinegar? A: There is red rice vinegar. It's made from Sake Kasu, the lees by-product from sake production. Red Rice vinegar has more umami (amino acid) had a rich flavor, mild taste and aroma (less vinegar tingling aroma). It takes longer to make red rice vinegar and costs more. So, it is used by more boutique higher-end sushi bars in japan Rice Vinegar Recipe (In this video, I show how to make your own sushi vinegar.) Ingredients: Marukan Organic Rice Vinegar 5 parts Organic Cane Sugar, 3 parts Sea Salt, 1 part ·Dry Konbu Kelp, 1–2 sheets Instructions: 1. In a pot or a bowl, places all the ingredients 2. Stir until sugar and salt is dissolved. If necessary, place the pot over low heat to help dissolve sugar and salt. Be careful not to over heat the solution to prevent the vinegar from evaporating. 3. Let itsit for overnight and transfer to a small container(s). Breakthrough Sushi now offering online sushi class with sushi kit, delivered to your home in all 48 continental states. For more details, please visit our home page.

Our big Thank you to all our sushi class guests in 2019. We look forward to rolling with you in 2020 as well.

Fish Forever: The Definitive Guide to Understanding, Selecting, and Preparing Healthy, Delicious, and Environmentally Sustainable Seafood Paul Johnson Paul Johnson is the owner of Monterey Fish Market. His story is very inspiring. From a humble start of supplying fresh fish to the local vendors like Alice Waters. After thirty years in the business, Monterey Fish has grown to serve many top-rated restaurants and chefs in San Francisco Bay Area including Thomas Keller, and Michael Mina to Todd English, Daniel Boulud, and Alain Ducasse. Thanks to Paul and Monterey Fish Market's price list we get every morning, we know which fish should get because the list tells us, not only the price but where and how the fish is caught so that we can cross-examine Seafood Watch Guide by Monterey Bay Aquarium. He shares his knowledge and commitment to supplying sustainable fish and his wonderful recipes. #Books #Reviews

We are excited to announce Chef Kaz's 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 #Recipes

Many people asked what to look for when buying a (sashimi) knife, and here are some of the tips I give to them. About Sashimi Knife: Many people in the US think it's a "Sushi Knife" and I am assuming that it is because the knife is used by sushi chefs. The fact is that there is no such thing as a “Sushi” knife. Instead, it's Sashimi Knife called "Yanagi Ba" in Japanese, or a willow leaf blade. There are a couple of features that make them different from western knives. They are single bevels, and it's long and narrow in shape. The reason for the single bevel is so that you can make a straight incision when you cut fish for sashimi. Why straight edge on the fish? The reason is to have as a flat surface as possible to maximize the contact with your tongue, for maximum flavor. The reason for the blade being long is to slice the fish with one stroke, and the narrow shape reduced the friction for smooth cuts. 1. It’s about how you sharpen it 2. If it feels great in your hand, that’s the knife for you (If you would like to read a full story, please click here) 1. It’s about how you sharpen it No matter how sharp the knife is, eventually, it will get dull, and you must sharpen it. The best sushi chef I ever worked with, was using a $15 chef knife he bought at the restaurant supply store. His knives were so sharp that he fillet the whole halibut in less than three minutes. That was because he knew how to sharpen them. Many people tend to go for the make, and type of steel used, thinking the more expensive, the better the knife is. The fact is it's not always the case. 2. If it feels great in your hand, that’s the knife for you There is no such thing as “The best (sashimi) knife.” However, there is “The best knife for you.” Finding the best knife for you is like finding your life partner: If it feels right to you, then, that is the right partner for you. So, I recommend holding the knife and seeing how it feels in your hand. Feel the balance, weight and definitely see how it feels when you cut ingredients. Hold as many knives as you can. Just like your life partner, the process of finding “the right one” will take time, and it’s likely that there is only “one” knife for you. You may also end up buying several knives before you reach the “right one.” That being said, I can recommend the following knives Miyabi Birchwood, Slicer This is the one I use because it’s a nice-looking knife. It’s a lot lighter in weight compared to traditional Yanagi-ba. It’s made in Japan and sold by J.A. Henkel. The pattern comes from the fording technique, where they keep folding the steel to have over 100 layers. The Birchwood handle has a very nice feel and I like that. Miyabi Kaizen Yanagi-Ba We used this knife for our sashimi class. It’s a lot heavier than the Birchwood slicer and a good fit for those who prefer weight. One of the reasons why Yanagiba is heavy is, I think, is it’s easier to slice sashimi because you can use the weight of the knife to slice fish, instead of using your force. Less force, the better tasting sashimi. Tsukiji Masamoto Founded in 1855, started to supply sashimi and Japanese knives around Tsukiji Fish Market in Tokyo. One of the most popular and used Sashimi knives in Japan and the world. They do have Yanagi-ba ranging from $270 ~$2000 plus, so for a beginner, here are some of my recommendations. You would want at least 270mm length. I find 240mm to be too short when making sashimiin Masamoto 27 cm.(10.5") Kasumi Yanagi w/Wooden Cover ​​ Aritsugi They say, “Masamoto to the East (of Osaka), and Aritsugi to the West (of Osaka).” There is always a rivalry (sort of) between Osaka and Tokyo, so, Tokyo chefs preferred Masamoto and Kansai chefs preferred Aritsugi. They too are as popular as Masamoto and make exceptional Yanagi-ba. Aritsugu 27 cm. Betsuuchi Aoko Yanagi w/Red Sandalwood Shun These knives are very popular all over the world except in Japan. The reason is very simple: They need less sharpening. Shun Pro 10-1/2-Inch Yanagiba Knife #Knife #Sashimi