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 and globally in terms of flavor? Here's my perspective on this matter. Please bear in mind, this is simply my theory, based on the data I've gathered. Fish Caught in Japan Have More Umami Than Those in the US Fish in Japan often possess a more pronounced umami flavor compared to their counterparts caught in the Pacific Ocean near the West Coast of the US. For example, Halibut in Japan versus Pacific Halibut in California shows a marked difference in taste; the latter often tastes bland despite both being Halibut. This discrepancy could be attributed to the different environments, diets, and activity levels where these fish are raised. A theory I've explored is that the varying umami levels between Japanese Hirame and its Pacific counterpart might be related to the ocean water's salinity. Ocean water in Japan tends to be saltier than the Pacific waters off California. A map illustrating ocean salinity shows that the waters around Japan have higher salinity levels compared to those near the US West Coast. The Relationship Between Ocean Salinity and Fish Taste The saltiness of the water impacts fish taste due to the principle of equilibrium. Fish compensate for the salt in their environment by storing amino acids in their flesh, which are key to the umami flavor. More salt in the ocean means more amino acids in the fish, enhancing the savory taste. This principle partly explains why freshwater fish might taste blander due to lower salt content. Thus, it's plausible that fish caught near Japan have more umami, contributing to the superior taste of sushi in Japan compared to other regions. The Catch Method Matters The method of catching fish significantly affects its quality. Stress during capture, such as a Tuna struggling, can raise its body temperature, compromising its quality. Fish caught using the single-line method undergo less stress than those caught using purse seining, which employs nets. High-quality Tuna from places like Oma, prized by top sushi restaurants in Japan, are often caught using the single-line technique. The Importance of Post-Capture Handling Post-capture handling is crucial for preserving fish quality. Ikejime, a method that minimizes stress and preserves quality by severing the fish's nerve and draining its blood, is common among fishermen who prioritize quality. While Ikejime is becoming more known globally, it's a meticulous process that adds to the cost. In Japan, Ikejime is mainly used for premium fish destined for high-end establishments. Freezing and Thawing Techniques Major sushi chains in Japan utilize fast-freezing technology to preserve fish quality. However, thawing is just as important as freezing. Japan has advanced commercial thawing machines that employ high-frequency and high-voltage methods, maintaining the fish's freshness and quality. Scientific Knowledge Among Sushi Chefs Japanese Sushi Chefs often have a deep understanding of the science behind their craft. Discussions on topics like thawing fast-frozen tuna according to the Maximum Ice Crystal Formation Zone are common among Japanese chefs but rare among their American counterparts. This scientific insight enables chefs to refine their techniques, such as knowing the optimal sequence for curing salmon, enhancing their culinary skills. Loved Making This? Take the Next Step. Learn to make deliciously beautiful sushi from a real Japanese sushi chef — with fresh fish shipped to your door, anywhere in the US. In the San Francisco Bay Area? We also host team-building classes and cater corporate & private events.

COOKING TIME Total: 35 - 40 minutes Sushi Rice: 30 - 40 minutes Prep: 10 minutes Shrimp is the most consumed seafood in America. In 2021, Americans consumed 5.9 pounds of shrimp per person, 1.75 times more than Salmon. While cooked shrimp nigiri may not look as “sexy” as raw fish like tuna or salmon, when done right, shrimp nigiri is a fantastic piece. For the catering of Breakthrough Sushi, I use 16/20 size because it is larger than most of other sushi shrimp I’ve seen. I think (without officially confirming) 21/26 is probably more common size of shrimp used for sushi. Typically served cold, if you can, I would recommend serving warm – make nigiri right after you boil the shrimp. If you have seen Jiro Dreams of Sushi, Jiro Ono serves his shrimp in this way: Shrimp is slightly warm, and still has “freshly” cooked aroma and taste. If you try it, you will find out it’s almost a different nigiri. You can also cook spot prawns, aka Amaegi for nigiri instead of raw. Though, this is more expensive, it sure does taste better than the regular white shrimp. Ingredients (for one Nigiri) 30g (1 oz.) Sushi rice Shrimp, 16/20 (if unavailable, 21/26), frozen or fresh Wasabi Salt Ice TOOLS Cutting board Knife Pot Bamboo stick Bowl Paper towel INSTRUCTIONS: Prep shrimp Pierce through the bamboo stick on the back side of the shrimp, between the shell and the flesh. Make sure the bamboo is pierced all the way to the tail. In the pot, bring water to boil, add some salt and place the bamboo pierced shrimp into the boiling water. When the color of the shrimp turns from gray to orange, or the shrimp starts to flow to the surface, remove it from the water. Place the shrimp in ice water to cool down quickly. Remove the bamboo stick. Deshell the shrimp. With a knife, cut half way, then turn the shrimp back side facing the cutting board, and then, press the knife down gently to butterfly the shrimp. Rise off the veins in salt water. Tap dry with paper towel. Place the fish on the palm of the left hand, and hold the top part with thumb. Using your left index finger, grab small portion of wasabi. Place the wasabi on the center of the fish. Grab about 15g of sushi rice, squeeze lightly in your left hand to form a small ball. Place the rice in the middle of the fish over the wasabi. Press your left thumb on the rice, to create a void. With your left index finger and thumb, press the top and bottom part of sushi rice, then, press the left and right side of the rice. At this stage, the rice should form rectangular shape. Rotate your left hand slightly and with your left finger, pick up the fish and turn so the fish is now facing up. Place your left thumb over the fish, as you squeeze the sides of the fish with left index finger and thumb. Squeeze the fish and rice with left fingers, placing the left index finger over the fish to adjust the final shape. Loved Making This? Take the Next Step. Learn to make deliciously beautiful sushi from a real Japanese sushi chef — with fresh fish shipped to your door, anywhere in the US. In the San Francisco Bay Area? We also host team-building classes and cater corporate & private events.

COOKING TIME Total: 35 - 40 minutes Sushi Rice: 30 - 40 minutes Making gunkan: 3 minutes Though sometimes labeled as roe, it is reproductive organs, the gonads of uni that we eat. A single sea urchin typically contains five gonads, which are the main edible parts. What we are eating as sea urchins are actually these testes and ovaries. About 1-2 months before spawning, sea urchins store a lot of nutrients in their gonads. Therefore, during this period, the sea urchins' gonads are large, and the flavor is rich and creamy. This rich taste is why sea urchins are considered most delicious just before spawning. The savory taste of uni comes from the kombu kelp it eats. Therefore, most prized uni is harvested from where there are plenty of great tasting kombu and kelp. They are Hokkaido in Japan, Santa Barara and Fort Bragg in California, and Maine. Because Uni is an omnivore, there have been experiments in Japan to give uni different feed other than kombu. There are so called cabbage uni, and broccoli uni, that tastes as good as the ones eating kombu. Freshness is key, as uni tends to transform from a firm texture to a looser, liquid-like state within five days of harvest. Depending on the type of uni, it has yellow or orange color. When fresh, good uni should taste sweet and buttery. To keep the texture firm, some of the uni is treated with Potassium alum, which can leave bitter aftertaste as uni becomes older. While liquid uni retains a similar taste to its fresher counterpart, its presentation isn't ideal for a restaurant setting. However, gunkan sushi provides an elegant solution, with the nori band gracefully holding both the firm and softer states of uni. Remember, the looser the uni, the quicker you should consume it to enjoy the best experience and to prevent the nori from becoming soggy. Buy the wasabi grater INGREDIENTS: Sushi Rice (recipe here) 30-50g Uni 1 Nori seaweed, half sheet INSTRUCTIONS: Make gunkan nori. Cut the right side of the nori with a knife, about 1.5cm or 1 1/4 inch width, making two strips. Turn the nori vertically, cut three equal pieces of gunakan nori. Take about 30-40g of sushi rice and, using your fingers and palm, shape it into a square resembling the base of a regular nigiri. Lightly smear wasabi on top of the rice for a subtle kick. Encase this rice base with a strip of nori, forming the classic gunkan shape. Gently place the uni atop the rice using a spoon. Adjust the shape as necessary Loved Making This? Take the Next Step. Learn to make deliciously beautiful sushi from a real Japanese sushi chef — with fresh fish shipped to your door, anywhere in the US. In the San Francisco Bay Area? We also host team-building classes and cater corporate & private events.

Aside from having access to an abundance of freshly made spicy tuna hand rolls, there is a surprising benefit of being a sushi chef: Aging. The Unexpected Benefits of Growing Older as a Sushi Chef I don't know about you, but many things in my life weren’t planned or even dreamt of. Becoming a sushi chef and teaching thousands of people how to make a Rainbow Roll was never a childhood dream. Like many of my friends, I wanted to be a baseball player or a superhero (Power Ranger, anyone?). But as life would have it, being a sushi chef comes with its own unique benefits, one of which is age. During our usual morning coffee chat, my wife mentioned something that struck me: "Your sushi tastes better now than it did ten years ago." It’s interesting because I feel like I haven’t changed much. Yet, deep down, I know my sushi has improved over the past decade. In the past, I wrote about our well-used wooden cutting boards, full of scratches and marks. We could replace them with new ones, but I believe the old ones have character. Every scratch tells a story of someone who took a class and made a Rainbow Roll. Like those boards, I see myself getting better with age. Being a sushi chef is one of those rare professions where experience truly enhances the craft. As I gain more knowledge and understanding, my sushi tastes better. I now know why many online recipes for "perfect" rice often fail. It’s not just about knowing more, but understanding more. This deeper understanding allows me to teach a better class as well. Both teaching and making sushi improve with experience. Honestly, I'm not entirely sure what makes my sushi taste so much better now than before. I suppose it’s the accumulation of small adjustments. For instance, I now cure salmon with sugar first, then with salt. Previously, I used to cure it with a mix of sugar and salt. You wouldn’t think it makes a difference, but it does— it tastes different. The same goes for my sushi classes. I often joke, "It’s the same class I’ve been teaching for the past ten years, with the same jokes." In some ways, that’s true, but if you compare today’s class with the one from ten years ago, it’s almost a completely different experience. My sushi is the same way. It’s almost unrecognizable compared to ten years ago. How different? I honestly don’t know. I just know it is a better class. Soon, I'll be visiting a private client we haven’t served in five years. I’ll be introducing them to new dishes and sushi they’ve never experienced before. I’m excited to hear what they’ll say. I’ve heard that so-called "breakthroughs" don’t happen overnight. They’re the result of daily, incremental steps that eventually lead to something remarkable. When that breakthrough happens, we only see the final step, not the 99% that lies beneath the surface. I guess everything I’ve done over the past decade is hidden beneath the water. You might only be seeing the tip of the iceberg, but as I grow older, what’s beneath the surface keeps expanding. If you haven’t seen me or tasted my sushi recently, maybe you’ll notice the difference. Loved Making This? Take the Next Step. Learn to make deliciously beautiful sushi from a real Japanese sushi chef — with fresh fish shipped to your door, anywhere in the US. In the San Francisco Bay Area? We also host team-building classes and cater corporate & private events.

COOKING TIME Total: 40 - 50 minutes Sushi Rice: 30 - 40 minutes Rolling: 5 minutes You may know this already and I will mention this again and again. Sushi is not just raw fish. There are a lot of vegetarian sushi in Japan. This Vegetarian roll is an adaptation of the standard fish rainbow roll. Mango, surprisingly goes well with some oily fish like Hamachi and salmon. Strawberry is a regular sushi cast in Brazil. There is nothing wrong with using fruits and vegetables to make tasty sushi. INGERDIENTS: Sushi Rice (recipe here) Nori/Seaweed 2-3 pcs green beans or asparagus, baked or steamed ½ Avocado, sliced 1-2cm thick Mango, thinly slices 3-5, Portobella mushroom, thinly sliced Sesame Seeds INSTRUCTIONS: Make Sushi Rice (follow this recipe). Wipe the cutting board with a wet towel to moisten. Place half sheet nori horizontally, rough side facing up. Wet your hands. Grab sushi rice, tennis ball size, approximately 200g. Place the sushi rice on the top left corner, shaping it like a potato. Using the bottom part of your left palm, apply pressure, spread the sushi rice horizontally. With your right hand, making a “U” shape, guide the sushi rice so that it covers the top half to 2/3 of the Nori. Rhythmically, turn your left hand three times to cover the top portion of the Nori with rice. Clean your hands with a wet towel, dip your fingers in the water. Using fingertips, apply the pressure, spread the rice to the bottom, from the left, center, and right. Spread the sushi rice all the way to the top and corners to cover the entire sheet of Nori as even as possible. Flip the Nori with Sushi Rice so the Nori is facing up. Place avocado, cucumber and green beans. Pick up the bottom edge of the Nori, roll like a Yoga mat. The bottom edge should land below the top edge of Nori. Seal, then roll another 90 degrees forward. Place a plastic wrap on the roll, then Makisu rolling mat. Remove the plastic. Place mushroom, avocado, and mango alternating until all the top part of the roll is covered. Place plastic wrap or parchment paper over the vegetables on the roll; using Makisu, gently squeeze the whole roll so that the ingredients on the top sticks to the roll. Remove the Makisu, keeping the plastic, cut into 8 pieces, and serve. Buy it on Amazon Loved Making This? Take the Next Step. Learn to make deliciously beautiful sushi from a real Japanese sushi chef — with fresh fish shipped to your door, anywhere in the US. In the San Francisco Bay Area? We also host team-building classes and cater corporate & private events.

As of this writing (July 2024), Salmon is the No.1 sushi neta (ingredient) in Japan based on the survey. In the US, salmon also holds the No.1 spot for sushi. While I have nothing against salmon, at Breakthrough Sushi, we use steelhead instead of salmon. The reason is very simple: we feel the steelhead we use tastes better than the most salmon we can get from our fish supplier. Some of our clients are turned off by the sound of “steelhead trout.” The word trout reminds them of “rainbow trout,” which is a fresh water fish. We say over and over that it is not the trout as they know, and our steelhead looks and tastes like salmon. In fact, if we didn’t tell them that it is steelhead, it’s likely that they will never notice. Sometimes, we cannot tell the difference between steelhead trout and salmon. Steelhead trout is anadromous, which means it spends adulthood in the ocean, then comes back to the river to spawn. Unlike salmon, steelhead can spawn multiple times. The trout that remains in the river becomes and is called Rainbow trout because of the color. Steelhead trout has silvery skin and bigger than Rainbow trout. One of the big differences between the steelhead we use and salmon is the taste: our steelhead is much sweeter and flavorful than salmon (we think.) It also tastes less oily than the most farm raised salmon. There is one simple technique we use to the steelhead: curing with sugar and salt. The traditional Japanese curing technique called “shime” usually employs only salt. Salt and sugar curing is the recipe use to make gravlax salmon, which is what we use. It is a very simple recipe, however, it requires some practice. The most difficult part is to determine when to stop curing. This only comes from experience as far as I know. How to tell when the curing is done? I look for the amount of water (being drained), the firmness and the color of the steelhead. In the recipe, I wrote down the general time needed to cure – about 30 minutes for sugar, 15-20 minutes for salt. You need to adjust it based on the steelhead you use, also how big or small your steelhead is. Curing time should be shorter if the steelhead piece is smaller than my piece (pictured is a ¼ piece of fish) and vice versa. Determine when to stop curing by the amount of water being drained Steelhead curing for sushi recipe The flesh of steelhead is very soft and easily broken. When handling, use both hands to pick up. Handle with extreme care. Never drop it on the cutting board or any surface even in a slightest way. INGREDIENTS: Loch Etive Steelhead fillet, skinless Cane sugar Sea salt TOOLS: Sheet pan Cutting board Knife Paper towels INSTRUCTIONS: Remove the white hard skin part, moving the knife up and down. Cut steelhead into three pieces. In a sheet pan, pour some cane sugar. Place the steelhead piece and coat it with sugar. Cure in sugar for approximately 30 minutes. When the water starts to emerge from the steelhead, and the color turns darker orange, rise the fillet in water. Tap dry with paper towel. In a sheet pan, pour some sea salt. Place the steelhead piece and coat it with salt. Cure in salt for approximately 15-20 minutes. When the small amount of water starts to emerge from the steelhead (approximately 15 minutes), rise the fillet in water. Tap dry with paper towel. Loved Making This? Take the Next Step. Learn to make deliciously beautiful sushi from a real Japanese sushi chef — with fresh fish shipped to your door, anywhere in the US. In the San Francisco Bay Area? We also host team-building classes and cater corporate & private events.

When crafting the perfect sushi, the importance of rice cannot be overstated. At the heart of every exquisite sushi roll lies a bed of carefully chosen rice, the foundation of this beloved culinary art. Selecting the correct type of rice is crucial to ensure your sushi reaches its full potential, and we're here to guide you through this delightful journey. With many rice varieties available, picking the one that complements your sushi the best can be overwhelming. However, fear not! The secret lies in opting for white, short-grain rice—the finest choice for sushi. To delve deeper into this topic, we draw inspiration from the expertise of the "Seductions of Rice," a culinary treasure trove that defines Japanese rice as Japonica short-grain rice. These translucent and rounded grains often feature a small white spot at one end. To maintain its pristine quality, Japanese rice is frequently coated in starch or powdered talc, emphasizing the importance of rinsing them before use. Understanding Japanese Rice: Two common forms of Japanese rice include uruchimai 粳米, also known as ordinary rice, and Japanese sweet rice or mochigome 餅米, known for making mochi rice cakes and wagashi sweets. While uruchimai is the preferred choice for sushi, mochigome offers a chewier and stickier texture, catering to different culinary delights. The Allure of Sticky Japanese Rice: Japanese rice's renowned stickiness arises from its high moisture content and starch composition. This unique characteristic is crucial in crafting impeccable sushi, allowing the rice to hold together effortlessly in every delectable bite. Distinguishing Sushi Rice from Japanese Rice: "sushi rice" and "Japanese rice" are often interchangeably used, confusing sushi enthusiasts worldwide. In truth, they refer to distinct elements. Sushi rice, known as Sumeshi 酢飯, denotes vinegared rice prepared with Japanese short-grain rice, sugar, salt, and kombu (optional). On the other hand, Japanese short-grain rice serves as the foundation for various culinary delights, such as rice balls, donburi rice bowls, and Japanese curry. The Categories of Japanese Rice: Japanese rice further tantalizes taste buds with several varieties, including the esteemed Koshihikari, Akitakomachi, and Sasanishiki. Among them, Koshihikari is a preferred choice, although Calrose rice, a medium-grain Japonica developed in California, has also gained popularity. Choosing the Perfect Japanese Rice: When shopping for Japanese rice, consider freshness, sweetness, texture, stickiness, flavor, and place of production. Opt for shinai (新米), indicating new rice from the latest harvest, for the freshest and most flavorful experience. Look for reputable brands like Koshihikari, Toyama Koshihikari, and Akita Komachi, or explore options like Nishiki and Kokuho Rose, which offer affordability and widespread availability. Join Our Online Sushi-Making Class: As your curiosity about sushi-making grows, we invite you to embark on a delightful culinary adventure with our online sushi-making class. Discover the art of creating exquisite sushi rolls, mastering the delicate balance of flavors, and choosing the finest Japanese rice for your culinary masterpieces. Let us guide you as you uncover the joys of sushi-making and elevate your culinary skills to new heights. Whether you're a sushi enthusiast or an aspiring chef, our classes cater to all skill levels and offer a rich learning experience. Unleash your creativity, and confidently bring the art of sushi into your kitchen. Sushi's beauty lies in its exquisite taste and the joy of crafting each roll with love and precision. Embrace this culinary art form, and join our online sushi-making class for an unforgettable experience that will stay with you forever.

1. Ninety Percent of Making Sushi is Prep  When you see a sushi chef making sushi, you're witnessing the very last step of the process. It's just the tip of the iceberg. Everything leading up to that point involves extensive preparation: setting up the workstation, gathering tools and ingredients, cutting ingredients, washing and cooking rice, and preparing fish. Ensuring you have all your sauces and condiments ready and checking that your plates are clean and spotless is all part of the prep work.   Many projects in business and life share a similar principle. Maybe not quite like sushi, where 90% of the effort is prep, but a significant portion of the work involves preparation and laying a solid foundation. For example, when building a skyscraper, probably more than half of the time is spent on planning—securing land, funds, permits, and creating architectural blueprints.   So, the next time you make sushi at home or in our classes, think about all the prep that goes into it. Consider how much time and effort is involved, and apply that awareness to your projects in life.   2. Simplifying the Hard-to-Swallow Concepts is a Skill  Sushi techniques are simple in appearance. Making a roll looks easy at first glance. After a few attempts, anyone can make sushi. However, making good or great sushi is easier said than done.   Making sushi requires precision. You need to know how to cut ingredients properly. You need to use precise amounts of fish, vegetables, and rice to make a roll. Spreading sushi rice on the seaweed requires precise hand coordination. Rolling the seaweed with sushi rice and cutting the roll requires precise knife movements and force.   These techniques and concepts are hard to grasp, especially for first-timers, because they can only be learned through experience. I can't tell you exactly how much force to apply with your knife when cutting a California Roll. How do I teach this? How can I explain it in a way that is easier to understand?   I learned to use metaphors. For example, "When cutting a roll, use your knife like sawing wood, back and forth with gentle force down." "When rolling a sushi roll, roll it like a sleeping bag or a yoga mat." "Peel the cucumber like that apple-peeling machine you saw on the late-night infomercial."   Creating examples that people are familiar with helps explain foreign concepts. I constantly search for these metaphors and write them down in my digital notes for easy reference.   3. Time Management is a Skill   When I wrote the article, "90% of Our Success is Showing Up 100% of the Time," I was talking about time management.   I suppose I inherited some of this skill from my father, who was always diligently on time. (He worked for the same company his entire life!)   Being on time is a skill we can all practice. While not everyone will be great at it, I believe anyone can practice and improve it.   The first step is always to allocate an extra 10-25% of time. It's similar to ordering extra ingredients for sushi classes and catering. We always order and bring more than what's needed. Running out of ingredients and apologizing to the client is the last thing I want to do. I find it unprofessional. Being late is another thing I avoid.   I always add 10-25% extra time to my plans. For example, if I have a 10 am meeting and estimate it will take me 15 minutes to get ready, I start getting ready at 9:30 am instead of 9:45 am. This gives me a 15-minute cushion to relax and double-check if I've forgotten anything. I treat the event start time as the time to "start," not the time to be "ready." If 10 am is the start time, I aim to be ready 10-15 minutes before.   When scheduling a meeting or event, I recommend having a "get ready" time and a "start" time in your plan.   4. Repeat Instructions at Least Three Times   Our brain is designed to understand concepts we already know (I read this somewhere). Many of our sushi class participants are first-timers, hearing my instructions for the first time. During the class, many things are happening: you might be busy making sushi and talking to your partner or other participants. You might hear my instructions for the first time, or you might miss them.   This concept was obvious but difficult for me to get used to initially. I felt almost stupid repeating the same instructions twice or three times. I thought, "I said it once, everyone should get it, right?" Nope. I found out not everyone heard or understood what I said. "Can you show me how to spread the sushi rice again?" "Where did you say we should clear our cutting board?" Many attendees asked me questions I had already explained.   For this reason, I made a habit of explaining instructions at least three times. I stopped assuming everyone would get it if I said it once. No. Everyone will not get it if I say it once. This is why I repeat the same thing twice or three times when teaching sushi classes and giving instructions to our staff.   5. We Mirror Others, Whether We Like It or Not  "Steal with your eyes" is a famous saying in Japan. Among sushi chefs who went through traditional rigorous apprenticeship training, I believe this is unanimously agreed upon—watch and learn. All you need to know is right in front of you.   Despite the recent trend of sushi chefs gaining skills by watching YouTube videos and opening sushi restaurants in Tokyo, and Sushi Onodera’s new approach of training sushi chefs to serve sushi at lower prices, it turns out the traditional watch-and-learn approach is based on science: Mirroring.   The term "mirroring" is a simple concept. Humans are designed to mimic what we see.   “Copying the words, gestures, or facial expressions of another person" - Health News   Reciprocal: It is a two-way street, where both individuals engage in mirroring to foster mutual understanding and trust. Respect for boundaries: Healthy mirroring respects the personal boundaries of others and aims to create a safe and comfortable environment for both parties. It helps to create a bond. This is crucial in apprenticeship because you are required to learn the same techniques from your master. In sushi, by doing so, you replicate all the steps to achieve the same result—in this case, the taste.   This puts me in an interesting position because we mirror others both consciously and unconsciously. As a sushi class teacher, my participants are likely to remember and copy what I do in class. So, I must be careful about what I say and do. In theory, everything I say and do during the class will be embedded in the participants' unconscious minds forever!   6. Better to Have More Than Being Exact   During the past 11 years, we have rarely run out of ingredients during classes and catering (OK, there were a few times, but probably only about 0.1% of all events).   This means that 99.9% of the time, we ended up with extra ingredients: rice, fish, and vegetables. Some of the unused ingredients can be used for other events. Some ingredients, like sushi rice, cannot be reused and are composted. Every time this happens, one of the sushi chefs feels we shouldn’t have cooked so much rice. He feels that it’s a waste. I understand where he’s coming from. Culturally, rice is valued in Asian countries. My previous generations experienced food shortages during the war. For them, rice is precious. They believe in not wasting a single grain of rice when washing. Never wasting food is a belief they grew up with.   My generation and the generation after grew up in a world where there’s no lack of food. So, our beliefs are different.   True, we should never simply waste food and forget how valuable it is. At the same time, when prepping for sushi classes and catering, it’s important to always have more than we need instead of trying to have the exact amount.   I’ve seen sushi chefs say "great" when we use all the rice cooked for the class. But I feel that we actually didn’t cook enough.   During events, many things can happen—some class participants may want to make more sushi than planned, more guests may show up, or someone could knock the rice warmer to the floor, making it unusable.   We have backup raw rice in case the rice doesn’t cook right. It happens occasionally when the rice cooker fails to cook properly. No rice means no sushi class or catering. We can’t let that happen.   This is why it’s better to have more because if there isn’t enough, there’s not much we can do, especially during an event.   7. Sushi Looks Deceptively Easy to Make  If anyone says "sushi is easy to make," I would argue that they are wrong.   True, if you attend our sushi class, you will make a nice-looking rainbow roll. The question is, is there a difference between the sushi made by a beginner and someone with, say, thirty years of experience?   You can watch a YouTube video, learn, and make a sushi roll. You might even say it tastes good. But does it taste the same as one made by a professional?   The point I'd like to make here is this: To make okay sushi, sure, you might succeed. But to make it better than good is extremely difficult.   Take sushi rice, for example.   "How do you cook sushi rice?"   I would say this question is asked at almost every sushi class we’ve taught in the past eleven years. What's in the sushi rice? What kind of rice do you use? What do you add? What is in the sushi vinegar, and do you add it before or after you cook the rice?   As you see, there are a lot of questions. I jokingly say I could have an entire class about cooking rice or sushi rice. I've written several articles about sushi rice and cooking rice, and they are not short—in fact, I think I could write a whole book on rice.   Making sushi rice , spreading rice on nori, and slicing fish for sashimi—compared to other types of cooking, all these things seem simple and easy. We tend to think simple equals easy. Humans often underestimate the skills needed. Making sushi rice is a good example of the Dunning-Kruger effect. Breakthrough Sushi offers sushi classes and sushi catering in the San Francisco Bay Area using sustainable seafood. If you like to inquire about your next corporate or private event, please send us an email  to request a quote. If you like to sign up for our scheduled public classes in San Francisco and San Jose (Santa Clara), please see the schedule here.

Netflix is a joke. You’ve probably heard of this before. When I heard this, I said, “So is sushi class.”  I use a lot of jokes during my sushi classes.  Some of the yelp and Google reviews say, “Kaz is funny and hilarious.” Am I really that funny, and how did my sushi classes become a “joke”? "It's the same class for the past ten years. Same jokes." This is one of my new opening lines for the sushi class. Over the decade of teaching the same class, I have created many punchlines that work. Some class attendees think “Kaz is funny” and “hilarious.” All of the Breakthrough Sushi staff know I am neither funny nor hilarious when I am not teaching sushi class. I consider the “Kaz is funny” persona as my sushi class instructor's act. The goal here is not to be funny or make people laugh. The main goal is to get through to my audience. Most of my sushi class participants are first time sushi rollers. I discuss some new concepts that may be difficult for some to understand. I hate talking to large groups of people when I sense they do not understand what I am talking about. I see that reaction as a failure as a teacher.  I learned humor can help the audience relax, make a connection with a speaker, make it easier to get across a point, and keep them engaged. While working at the sushi bar, I learned that entertaining the customers is half of my job. So, why not use humor to entertain the class participants and get the point across at the same time? That was my thinking, which led me to practice and improve my materials over a decade. I studied many standup comedy videos on Youtube. Read some books. Listened to numerous podcasts. Then, I practiced my routine repeatedly like many stand-up comedians do. I came to understand what stand up comedians go through. I never claim to fully understand what they go through because I am more like a part time amateur comedian. After a decade of practice, I have more appreciation for their effort, devotion and art.  I now understand (partially) that it’s about when you say it, how you say it, and who you say it to. It’s never about being funny or trying to make people laugh because when you do, boy, does that make you feel a slap on your face. Trying to be funny almost never works. It’s a recipe for disaster. Making jokes is similar to making sushi: Simple and not easy to do. They are both harder to do it better than good.  Some jokes work. Many don’t. I flopped many times. Then, you learn from those embarrassing mistakes and make them better. The Japanese proverb says, “When you fall seven times, you get up eight times.” Sushi is the same. Some work, some don’t. You learn, make an improvement and move on.  I invited you to come and hear my jokes in one of our scheduled public classes or a private event at your office or at home. I will be there to share some of my jokes with you. Breakthrough Sushi offers sushi classes and sushi catering in the San Francisco Bay Area using sustainable seafood. If you like to inquire about your next corporate or private event, please send us an email  to request a quote. If you like to sign up for our scheduled public classes in San Francisco and San Jose (Santa Clara), please see the schedule here.

Since the launch of Breakthrough Sushi in 2012, we have proudly hosted over 1,000 events. Can you guess how many events we've missed? Zero. I am proud to share that we have maintained a 100% attendance record at all our scheduled events. There have been occasions when we nearly had to cancel, but we've always found a way to make it work. Here’s one such story. No one is at the venue to host our sushi class! It was a typical Monday morning at a quartz tile kitchen showroom, just five minutes before our scheduled setup time. The lights inside were off, which was unusual. My assistant chef and I arrived on time, but the showroom staff was nowhere to be seen. After a fifteen-minute wait with no signs of life, I contacted the showroom manager via email, suddenly realizing I didn't have their mobile number. As another ten minutes ticked by with the showroom still dark, it dawned on me—it was a bank holiday, and the showroom was closed. With the clients expected in just two hours and no venue open to host them, a quick decision was needed. Instead of canceling, I thought quickly on my feet. Could there be another option? Suddenly, I thought of the café on Third Street. It was likely closed due to the holiday, but worth a try. I immediately texted the café owner and got a swift response: "The café is available!" Relief washed over me as I informed my assistant, "We have a venue!" It was just a ten-minute drive away. We hurried to the café, prepped sushi rice, sliced fish and vegetables, and set up the tables with knives and cutting boards. Everything was ready, including the sake mojitos. I quickly informed the client about the change in venue and apologized for any inconvenience. They arrived on time, oblivious to the frantic preparations that had just occurred. They never needed to know. The class went smoothly, filled with smiles as participants crafted their rainbow rolls and savored their salmon sashimi. This experience solidified a belief: 90% of success in life comes from just showing up. For Breakthrough Sushi, showing up 100% of the time has been our formula for success. Looking ahead, we commit to maintaining this standard. For every event you plan with us, Breakthrough Sushi will be there, ready to deliver an unforgettable experience. Breakthrough Sushi offers sushi classes and sushi catering in the San Francisco Bay Area using sustainable seafood. If you like to inquire about your next corporate or private event, please send us an email to request a quote. If you like to sign up for our scheduled public classes in San Francisco and San Jose (Santa Clara), please see the schedule here.

Atop a downtown San Francisco penthouse, with a stunning custom marble bar, our client is hosting a private party for 150 - 200 guests. Champagne bottles gleam under the lights, and exquisite food and drinks grace each floor. It's a lavish affair, complete with top-tier entertainment like Lenny Kravitz and Jerry Seinfeld slated for later in the evening. However, I notice that nearly all our sushi platters remain untouched, even 30 minutes into the party. A quick visit to the first floor reveals most guests congregating there, cocktail in hand. It's clear that the allure of the top floor is lost on them. The situation worsens when I'm informed that the elevator has malfunctioned, effectively stranding our sushi on the penthouse level. Faced with the likelihood of our sushi going uneaten, a server queries my thoughts on the unfolding scenario. My response is one of acceptance, "I've learned to let go. I've fulfilled my end—delivered as promised. How the sushi is received is out of my hands, though I believe in its excellence. Letting go of expectations transforms outcomes into gifts." Our plans are abruptly altered when the event manager announces a move to the first floor. Springing into action, I direct our staff, "Let's get everything—platters, chopsticks, soy sauce, ginger, wasabi—downstairs. The sushi bar too." Swiftly, we reassemble our setup on the first floor, and, surrounded by guests, our sushi finds new favor. As we approach the end of our service, the crowd leaves the room for the first entertainment of the evening, Jerry Seinfeld. Shortly after, we're left with about 30% of our sushi. "Let's offer it to the venue staff," I suggest. The sight of tuna, steelhead, amberjack, and snapper nigiri, along with baked Black Cod Miso, is met with eager anticipation. Soon, every piece is claimed. The staff's enthusiastic thanks reaffirm the unforeseen joys of our profession. "This is the gift I spoke of," I remind my server. Their appreciation assures me of our sushi's quality, echoing the likely sentiments of many guests. The following day, the event manager's email offers thanks for the sushi shared with their staff and compliments on our inspiring weekly newsletter. Indeed, each event harbors potential for unique surprises, affirming that every occasion we cater offers distinct gifts, waiting to be discovered by attendees. Breakthrough Sushi offers sushi classes and sushi catering in the San Francisco Bay Area using sustainable seafood. If you like to inquire about your next corporate or private event, please send us an email to request a quote. If you like to sign up for our scheduled public classes in San Francisco and San Jose (Santa Clara), please see the schedule here.

In this article, I like to delve into the complex nature of history, using my journey of understanding sushi's past as a springboard. This discussion isn't solely about the history of sushi; it's about the broader implications of historical interpretation. The general consensus holds that sushi originated from southwest Asia around 600 BC or an undefined period, initially as a method to preserve fish. This involved packing gutted fish in salt or a mix of salt and cooked rice, then discarding the rice post-fermentation or preservation. This form of "sushi" eventually made its way to Japan, evolving into what is known in Japan today as Funazushi. In a conversation with sushi historian Eric Rath, a professor at the University of Kansas and author of "Oishi: The History of Sushi," he shared insights that challenge the Southeast Asian origin theory, emphasizing the inherent nature of historical record-keeping and the gaps within available records. (Watch the video: History of Sushi with Eric C. Rath.) Consider the hamburger: Is there an official body documenting its history? Is there a dedicated historian or food enthusiast tracking every development? Highly unlikely. And if we struggle to track the complete history of something as contemporary as the hamburger, imagine the challenge of chronicling sushi's evolution from 600 BC with scattered, sporadic, and sometimes missing records. This scenario poses a significant challenge for historians, who often have to bridge these gaps with educated guesses. Yes, much of what we accept as historical fact is actually conjecture pieced together by historians. My point isn't to discredit historians' work but to highlight the reality that the full picture of what happened is often unknown. "Historical facts" represent only a slice of the actual events. For example, when researching the origins of the California Roll, I initially found a story attributing its invention to Little Tokyo, Los Angeles, in the 1960s-1970s. However, further searching reveals multiple stories of its creation. So, who really invented the California Roll?  (Read more on this article: Who invented the California Roll? (2024 version with Chat GPT & Gemni)) Likely, it wasn't the brainchild of a single chef or restaurant but a collective effort within the industry. Eric C. Rath echoes this sentiment, suggesting that while Hanaya Yohei is often credited with inventing modern sushi (Edomae sushi) around 1860, it was probably the result of collaboration. I'm not here to argue which account is correct. My aim is to acknowledge that our grasp of history is limited. No one truly knows the full story, and that's okay. Recognizing multiple perspectives on an event is more productive than debating right or wrong. Instead of arguing over the accuracy of historical accounts, I prefer to explore different viewpoints. When it comes to sushi, I admit my knowledge is limited. There's much more I don't know than do, which fuels my desire to learn. Embracing the unknown parts of sushi's history, and history in general, is not a sign of defeat but an open door to understanding and appreciating the diverse tapestry of our past. Breakthrough Sushi offers sushi classes and sushi catering in the San Francisco Bay Area using sustainable seafood. If you like to inquire about your next corporate or private event, please send us an email to request a quote. If you like to sign up for our scheduled public classes in San Francisco and San Jose (Santa Clara), please see the schedule here.