Have you ever wondered why sushi tastes incredibly delicious? In this article, I’m excited to delve into the scientific reasons why sushi tastes so good and share some practical tips for your sushi-making adventures. The Fifth Taste: Umami Identified about 100 years ago by Dr. Kikunae Ikeda, a Japanese chemist, umami is known as the savory flavor that is key to many beloved dishes worldwide. Dr. Ikeda first explored umami while pondering the distinctive taste of his miso soup, leading him to discover glutamic acid, an amino acid responsible for this flavor, prevalent in kombu kelp used to make dashi. Dashi, a fundamental component in miso soup and many other Japanese dishes, draws its savory quality from glutamic acid. This amino acid is also found in ingredients like Parmesan cheese and tomatoes, enhancing their flavor complexity. Following Dr. Ikeda's discovery of glutamic acid, further research uncovered another type of umami-rich amino acid: inosinic acid, prevalent in mushrooms and bonito fish. When these ingredients are used to create broth, they contribute rich, savory layers to the dish, much like adding a bass line to music, providing depth and resonance. Japanese stock, or dashi, traditionally made from kombu and dried bonito flakes, combines these two amino acids—glutamic and inosinic. The synergy between glutamic acid and inosinic acid doesn't simply add up—it magnifies, making flavors richer and more complex. For instance, when these two umami sources combine, they can enhance the umami taste up to seven times, not merely adding but exponentially increasing the savory flavor, explaining why dishes like miso soup are so satisfying. Another food that has this combination is mushroom pizza- parmesan cheese, tomato sauce and mushroom is also another umami powerhouse. Umami in Sushi Does this synergy occur in sushi as well? Absolutely. Take, for example, the Tekka (tuna) roll, a personal favorite. This simple sushi piece is a powerhouse of umami. Tuna naturally contains both glutamate and inosinate, and when combined with nori seaweed and soy sauce, both rich in glutamate, it creates a profound umami experience with every bite. Additionally, pairing sushi with green tea, which contains glutamate, can further enhance this sensory experience. This is also why matcha desserts are incredibly popular—they offer a subtle umami flavor that enriches mochi ice cream, donuts, and cakes, adding a savory depth that balances the sweetness. Incorporating Umami in Your Sushi Making Here are a few simple techniques to infuse umami into your homemade sushi: Kombu in Rice Add a piece of kombu to your rice cooker or pot when cooking sushi rice. Soaking the kombu for at least an hour or overnight in the water used for cooking can significantly enhance the glutamic acid content of your rice, enriching its flavor. Kombu in Sushi Vinegar When preparing your sushi vinegar, include a piece of kombu to steep. This not only adds depth to the vinegar but subtly infuses your sushi rice with more umami. Green Tea Rice For a variation, cook your rice with green tea leaves. This method, known as Cha Meshi (tea rice), not only adds umami but also imparts a gentle green hue and the delicate aroma of green tea to your rice, elevating the sensory experience. Konbu Cure for Fish Applying the konbu cure method, particularly for fish like Tai Snapper, enhances the umami through osmosis. Covering the fish with damp kombu allows the glutamic acid to penetrate the fish, enriching its flavor and texture. Zuke Method for Tuna Marinating older tuna in soy sauce not only reduces surface bacteria, thus extending its freshness but also deepens the flavor profile. Be mindful of the marinating time to avoid overly salty or tough tuna. Each of these methods leverages the power of umami to turn simple ingredients into an extraordinary meal, showcasing the magic of traditional Japanese culinary techniques combined with the science of flavor. 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.

Back 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 awkward start to my career as a sushi chef. And yes, it was always a bit mortifying. There were times when the mishap would go unnoticed, but on occasion, a customer would catch sight of me nursing a fresh cut or spot my fingers bleeding. The pain from these incidents was usually minimal, thanks to the sharpness of the sashimi knife, but the real hurt was to my pride. Following a cut, I'd retreat to the safety of the back kitchen, out of customers' view, to tend to my wound. Salt to halt the bleeding, followed by cotton pads and a bandage. And then, back to work I went, donning the tell-tale finger condom, a small but glaring signal of my mishap. My first day at the sushi restaurant in Los Angeles "For all our rolls, like the California and Spicy Tuna, we'll be using these," Jun explains, laying out English cucumbers on the counter. He demonstrates the initial step—trimming one end of a cucumber and removing its plastic wrapper—before moving on to the cutting board to show me the proper cutting technique. "We'll divide them into three sections," he details. As Jun sizes up a cucumber with his left hand, he shares a standard measure at the sushi bar: "Four fingers, or the span of your palm, that's our guide." "Four fingers?" I echo, seeking clarification. "Exactly, four left fingers," he confirms, positioning his hand alongside the cucumber, then slicing neatly beside his palm. I begin by trimming the ends of the remaining cucumbers, quickly getting the hang of unwrapping them. With twelve cucumbers, the process is surprisingly time-efficient, taking about fifteen seconds per cucumber. Next, we tackle cutting them to the prescribed four-finger width. My attempts vary, resulting in pieces ranging from five to six inches. Having prepared all the cucumbers, Jun queries, "Have you ever attempted katsuramuki?" Admitting I haven't, I'm eager to learn. Katsuramuki, or pillar peeling, involves peeling vegetables into paper-thin slices, akin to peeling an apple's skin. It requires holding the cucumber in your left hand and the knife in your right, skillfully rotating the cucumber to peel it smoothly. Despite its apparent riskiness—your hand dangerously close to the blade—it's a fundamental technique. Unfortunately, my inexperience shows when I slice my left index finger while attempting my second cucumber. Exclaiming in shock as blood begins to flow, I desperately ask, "Where's the Band-Aid?" Jun directs me to the First Aid kit in the kitchen. Such a rocky start to my first day is far from what I'd hoped, marking a memorable, albeit challenging, introduction to the world of sushi preparation. After a thousand times, I now cut no more? I'd vow each time was the last, yet history had a way of repeating itself. The real sting wasn't from the cut or the makeshift finger protection. It was pondering the why — questioning how I could let it happen. "It's usually when your mind is elsewhere," one sushi chef once enlightened me. Truer words were never spoken. This insight came into sharper focus when I stumbled upon a quote from another chef: “I used to cut my fingers all the time, probably a thousand times. But now? I don’t cut my fingers anymore.” It echoed my own journey from frequent mishaps to a point where such accidents are a distant memory. Well, almost… 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.

At first glance, making sushi seems straightforward. Take a California roll, for instance: spread sushi rice on seaweed, add fillings, roll, then cut into eight pieces. If you ever watched sushi chefs making it, it appears simple and easy, especially to those who haven't tried making sushi themselves. However, anyone who's attempted sushi making knows it's far from easy. This realization often comes during our sushi classes, where many participants express newfound respect for sushi and its chefs after struggling with tasks as seemingly simple as spreading rice. "Rice is going all over the place," "I put too much rice," or "My roll doesn’t look as good as yours, Kaz," are common refrains, echoing the nuanced challenge sushi making presents. So, what makes sushi making challenging? Why does something that appear to be so easy for a sushi chef is in fact extremely difficult for the first timers? As someone who's spent over two decades perfecting the craft, making tens of thousands of rolls, the difficulty wasn't initially clear to me. It took years of reflection to articulate the reasons, as my learning was deeply experiential, rooted in physical repetition. And I finally came up with my explanation: Sushi making is fundamentally scientific. Though culinary arts fall under liberal arts, the underlying principles are grounded in science: chemistry, physics, and crucially, mathematics. Consider this: can you cook without understanding temperature? Or, can you precisely cut ingredients without grasping measurements and division? Do you know what does adding vinegar to rice does chemically? These knowledges are essential, and those proficient in these scientific areas likely have a better shot at crafting an aesthetically pleasing California roll. Yet, knowledge alone isn't enough. Just because you can calculate how long each piece of a California should be cut to make 8 pcs, that knowledge doesn't guarantee execution because knowing is different from understanding. Knowing how to sharpen a knife at 15-degree angle doesn't mean you can do it well, similar to reading about driving a car differs from actual driving. Understanding comes only from physically doing it when it comes to sushi making. Another aspect of sushi making is this: it’s all about precision. Sushi making is more about assembly than cooking. While some ingredients require cooking (like rice and shrimp), the essence of sushi making involves cutting and assembling these prepped components with precision. Unlike making a burrito or sandwich, sushi demands exact cuts and measured ingredient amounts for both taste and appearance. A good example is “how much pressure to apply when cutting a roll?” (Hint: it’s the opposite of what you think.) Consider the Tekka, a simple seaweed out roll with tuna inside, yet perfect harmony of seaweed, rice, fish, and wasabi. Achieving this balance requires an intimate understanding of how ingredients interact in the mouth and how their flavors and textures change when cut a certain way. Mastery comes from hands-on practice and tasting, understanding what shape and how thick to cut the tuna, how much rice should be used, and how much pressure is needed to seal the roll. The true understanding of all these details that cannot be explained in the recipe are achieved through trial and error. Beneath the surface of rolling sushi lies a complex interplay of scientific principles. To master sushi making, one must either grasp these scientific basics or learn them through practice. I had a scientific background before becoming a sushi chef but never realized I was applying it to sushi making until reflecting on teaching the craft. This realization is why it took years to articulate these insights. Sushi is a meld of science and liberal arts, with science dominating the making process and liberal arts the dining experience. This explains why participants often leave our classes with a deeper appreciation for sushi, recognizing the scientific craftsmanship behind it. If you're intrigued and wish to explore the scientific art of sushi making, consider joining one of our public classes in San Francisco, San Jose/Santa Clara, or inquire about corporate team-building or private sessions. 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.

Mastering the art of sushi shares similarities with disciplines like playing musical instruments, writing, and practicing martial arts. My journey through a twenty-three-year sushi career, having crafted over 10,000 pieces of sushi, from rolls to nigiri, and slicing countless fish, echoes a universal principle of mastery through repetition. Bruce Lee's words, "I fear not the man who has practiced 10,000 kicks once, but I fear the man who has practiced one kick 10,000 times," profoundly capture the essence of skill acquisition. This principle has been a cornerstone of my craft. Whether it's an inside-out Spicy Tuna Roll or any other variant, the fundamental steps remain consistent: applying sushi rice to nori, adding fillings, rolling, and cutting. This repetition has honed my speed and efficiency, making complex tasks seem effortless to observers, often prompting sushi class participants to remark, "Kaz, you make it look so easy." During classes at Hotel Kabuki, I see a portrait painting of Mr. Miyagi on the wall reminds me of another quote that resonates with the art of learning: "Wax on, wax off," from the movie "Karate Kid." This metaphor illustrates the power of repetitive practice in mastering fundamental movements, much like my experience with Spicy Tuna Rolls. While the exact number of repetitions needed to master a technique may vary, Malcolm Gladwell's notion of 10,000 hours from his book "Outliers" also offers a framework to begin. Embarking on the journey to make 10,000 sushi rolls might seem daunting, and as someone who has traversed this path, I can attest to the journey's paradoxical nature—feeling both long and brief in retrospect. The milestone of 10,000 rolls is merely the beginning of a deeper exploration into the art of sushi. Nowadays, I view it as the foundation for ongoing growth and discovery. Just as was the case when I started my journey over twenty years ago, there is no end. For those ready to take their first step towards sushi mastery, I am eager to share my knowledge and understanding, guiding you to create beautiful, delicious sushi, like the Rainbow Roll, using sustainable fish in our public classes or through team building and private events. 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.

Here's the lineup for our exquisite fish order: 25 lbs. Yellowfin Tuna 3 lbs. Sea Bream Fillet 4 lbs. Albacore Loin 5 lbs. Steelhead 5 lbs. Kanpachi Fillet 3 lbs. Dungeness Crab Meat 7 lbs. Black Cod 4 lbs. King Ora Salmon 2 lbs. White Shrimp 3 lbs. Scallops, complemented by Salmon Roe and White Sturgeon Caviar. In our bustling prep kitchen, I'm overseeing the cooking of three large batches of rice, adding up to 100 cups, all poised for mixing with our signature homemade sushi vinegar. It's early, 9 am, with the event slated for 6 pm in Palo Alto. There's a full day ahead: prepping the fish, chopping vegetables, loading the van, and making the drive down. The Steelhead and Salmon undergo a unique shime process. They are initially soaked in sugar for enhanced sweetness, followed by a salt bath. This dual-step method, not typically combined with sugar, enriches the salmon with a delightful flavor. Post-cure, the fillets are sealed in a plastic bag with hickory smoke introduced via a portable smoke gun and refrigerated overnight. Opening the bag the next day releases an enticing hickory aroma, proving this extra step transforms the salmon into something extraordinary. For the Spicy Tuna, I meticulously scrape the smaller tuna pieces left from filleting. While using a knife might seem quicker, it results in a mushy texture, detracting from the tuna's quality. This labor-intensive but crucial step ensures the spicy tuna retains a desirable chunky texture. Mixed with Sriracha, mayo, and sesame oil, the flavors meld beautifully over a few hours. Our Baked Black Cod, despite my modesty, receives rave reviews for being "the best" and even surpassing renowned sushi establishments. The secret lies in its marinade - a mix of miso, orange juice, Shio Koji, agave, and mirin. Marinated overnight and baked at a gentle 275 °F, this dish exemplifies simplicity and excellence. The Dungeness crab, meanwhile, requires nothing but a simple squeeze of lemon to shine - one lemon per 2 lbs. is my rule. Its rich, savory taste easily makes it a crowd favorite, showcasing the natural flavors of the sea. For Sea Bream, the Konbu cure is unrivaled. Start by soaking dry Konbu to rehydrate, then wrap it around a skinned Sea Bream fillet. Leave it overnight, and you’ll find the Konbu’s umami has infused into the Sea Bream. To serve, slice it thinly, add a splash of fresh lemon juice, a sprinkle of Himalayan Salt, a pinch of pink peppercorn, and a drizzle of White Truffle oil. Delicious! While not a common practice, wrapping Tuna in Konbu also imparts a rich umami flavor. In fact, I recommend trying Konbu wraps with almost any fish to discover the unique flavors it can bring out. You might be surprised by the results. And then there’s the shrimp. This particular type is among the most sustainable I’ve encountered, and it’s pathogen-free, which means we can enjoy it raw, much like the sweet Spot Prawn (Amaebi). What sets this white shrimp apart is its pristine taste, thanks to being raised in controlled tanks with pure filtered water. Preparing sushi shrimp might seem straightforward—pierce its back, boil briefly, then cool in ice water before peeling and deveining—but it involves a significant amount of effort to present that perfect shrimp Nigiri. Scallops from Hokkaido are renowned, and for good reason. However, the Scallops I source from Monterey Fish Market are my absolute favorite for their unparalleled sweetness and creaminess. They require minimal adornment, perhaps just a squeeze of lemon and a dash of sea or Himalayan salt. This simple preparation unveils the scallop's natural, savory essence, making soy sauce unnecessary and even overpowering. This preparation is just the beginning. Next, we pack everything carefully in coolers filled with ice for the drive to Palo Alto. Initially, the guest count was 25, but it has unexpectedly risen to 100. "I’ve also hired a pizza guy, just in case," my client informs me via email. Running a business is full of surprises. Never did I imagine this 50th birthday party turning into such a large, sushi and pizza celebration. Yet, it’s these new and exciting experiences that make every event memorable. 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.

COOKING TIME Total: 35 - 45 minutes Sushi Rice: 30 - 40 minutes Rolling: 5 minutes The anime series "Sushi Police" aired in 2016. It portrayed a Japanese government task force inspecting and eliminating overseas Japanese restaurants serving non-traditional sushi. The question is, "Would the Alaskan Roll be classified as non-traditional sushi, and if so, should it be banned from being served at restaurants outside of Japan?" First, it's an inside-out roll, an American invention originating from the California Roll in Los Angeles. This already goes against the tradition of the Nori/Seaweed being on the outside. Additionally, placing fish on top of the Nori could make it slip away and thus, is impractical. Although this has been done with Bo-zushi, a type of pressed/maki sushi resembling the shape of an inside-out roll with fish on top, it still lacks Nori. These differences might qualify it as being non-traditional. However, modern Japanese cuisine is liberal and adaptive. Japanese culinary culture readily incorporates new ingredients and methods, evident in the use of condiments like mayonnaise, ketchup, and Worcestershire sauce alongside traditional ones such as Soy Sauce and Miso. For instance, raw Salmon was traditionally unpopular in Japan due to the presence of parasites. However, a campaign by the Norwegian council in the 1970s popularized the use of Salmon for Sushi. In the US, where wild and farm-raised Salmon is plentiful, rolls using Salmon are also popular. It's natural for these rolls to bear names associated with regions like Alaska, Seattle, and San Francisco, where Salmon is caught. The most popular variety of Alaska Roll usually has Crabmeat and Avocado inside, with Salmon on top. Adding Avocado or Lemon slices on top is optional. INGREDIENTS: Sushi Rice (recipe here) 1 Nori Seaweed, half sheet 30g (1 oz) Crabmeat or Imitation Crab 5 slices (10 - 15g/0.35 – 0.5 oz each) of Thinly Sliced Sushi Grade Salmon or Smoked Salmon 2 -3 pcs Avocado, sliced ½ inch thick 10g (0.35 oz) Sesame Seeds INGREDIENTS: Cutting Board Knife Makisu, Sushi Rolling Mat Plastic wrap INSTRUCTIONS: Make a Spicy Tuna Roll (recipe here) Thinly slice (3 - 5mm) salmon by moving your knife backwards. Moist the cutting board with a wet towel. Place half sheet nori horizontally, rough side facing up. Wet your hands. Grab sushi rice, about the size of a tennis ball, approximately 200g. Shape the rice like a potato and place it on the top left corner of the Nori. Apply pressure with the bottom part of your left palm to spread the sushi rice horizontally. Guide the sushi rice with your right hand, covering the top half to 2/3 of the Nori. Turn your left hand three times to evenly cover the top portion of the Nori with rice. Clean your hands with a wet towel, dip your fingers in the water. Use your fingertips to spread the rice to the bottom, left, center, and right. Spread the sushi rice all the way to the top and corners to cover the entire sheet of Nori evenly. Flip the Nori with Sushi Rice so the Nori is facing up. Place Crabmeat and Avocado. Roll like a yoga mat from the bottom edge of the Nori. The bottom edge should land below the top edge of Nori. Seal, then roll another 90 degrees forward. Place a plastic wrap on a roll, then Makisu over the roll and squeeze. Remove the plastic from the roll, then place Salmon slices on top of the roll. Place the plastic wrap over the Salmon on the roll again. Wrap the roll one more time with Makisu. Cut into 8 pcs. 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.

The original answer California Roll has become the iconic Sushi item in the US and rest of the world. As far as I know from working with about ten different Japanese/Sushi Restaurants in the US, it is the most popular item on the menu. Even at stores like Whole Foods and Trader Joe’s, it is one of the most visible Sushi items next to Spicy Tuna and Rainbow Roll. So, who invented California Roll and how did it become so popular? This is the story I heard: One day, a Sushi chef at Sushi bar in Los Angeles (little Tokyo) was asked for the special of the day by a regular customer. Since the chef had no special on that day, after thinking for a while, he added avocado, which was “unusual” item at that time, to crab hand roll. The customer liked it so much that it became a regular item on the menu. Later, I found out that the story I knew was wrong. It appears now there are two stories (or inventors) for California Roll. Story 1 The most popular story goes to Ichiro Mashita of Tokyo Kaikan in Little Tokyo, Los Angeles, during 1970s. It is said that Mr. Mashita substituted the avocado in the place of Toro for its rich oily flavor. Traditional Japanese roll is seaweed out and Americans disliked the taste of chewing and texture of Nori seaweed, which led to the invention of “Uramaki”: The inside-out roll. How did Mr. Mashita think of adding avocado? Another story says that one of his regulars asked him to make Sushi for Caucasians. At that time, most Americans never heard of Sushi, let alone eating raw fish. So, Mr. Mashita thought of Avocado for its low cost and never ending supply throughout the year. Story 2 Now this came as a shocker to many Sushi fans. This second story came out in the year 2012: this is the article by The Globe and Mail, “Meet the man behind the California roll” - a Canadian Sushi Chef (he is a Japanese chef living in Canada), Hidekazu Tojo claimed HE is the inventor of California Roll. According to Mr. Tojo, he thought of using crab for Sushi because fresh fish suitable for Sushi was unavailable in Vancouver when he arrived in 1971. Also, most of the Westerners disliked eating seaweed. So, he made inside-out roll to hide the flavor. Though, against the Japanese tradition of seaweed out roll many of his customers liked it. Many of Mr. Tojo’s customers were from Los Angeles. They loved his crab and avocado roll, hence the name California Roll. I do have to mention that I came across several other stories and inventors of California Roll. For now, I leave it up to you to decide. Chat GPT’s answer (2024) The invention of the California Roll is attributed to two main stories, highlighting the complexity and varying narratives in the culinary world. One account credits Chef Hidekazu Tojo, a Canadian chef who moved to Vancouver from Japan in 1971. Tojo claims to have invented the roll as a way to make sushi more palatable to Westerners who were not accustomed to eating raw fish or seaweed. He created an inside-out roll, with the rice on the outside to hide the seaweed, using ingredients like crab and avocado. Another widely accepted narrative points to Chef Ichiro Mashita from Tokyo Kaikan, a sushi restaurant in Los Angeles' Little Tokyo, in the early 1960s. Mashita is said to have invented the roll by substituting avocado for toro (fatty tuna belly) due to its similar texture and richness, and creating the inside-out roll to cater to Americans who found nori (seaweed) unpalatable. Ken Seusa, another Los Angeles chef, and the earliest documented claimant, as well as Chef Tojo with his innovation of the roll and its spread to Los Angeles and beyond, add to the rich tapestry of stories surrounding the California Roll's origin. Despite these differing accounts, the California Roll has become a staple in sushi culture worldwide, serving as a gateway for many to explore more traditional sushi options. Its creation, regardless of the true inventor, marks a significant moment in the globalization and adaptation of Japanese cuisine. Gemni’s answer (2024) The true inventor of the California roll remains a bit of a mystery, with several chefs claiming the title and evidence supporting different perspectives. Here's a breakdown of the main contenders: Ichiro Mashita: A Los Angeles sushi chef in the 1960s is credited with creating an early version using real crab, cucumber, and avocado, but with the traditional seaweed outside. Ken Seusa: Another Los Angeles chef from the 1970s claims he created the "California roll" using imitation crab and popularized the now-classic inside-out style. Hidekazu Tojo: A Vancouver-based chef claims he invented the "inside-out" roll with rice on the outside in the late 1970s and named it "California roll" due to the crab and avocado ("C.A."). Complicating factors The earliest documented mention of "California roll" was in 1979, but the ingredients varied. Seusa's claim was uncontested for decades, but Tojo's version with different origins gained traction later. Some argue the roll evolved collaboratively in California, not attributed to one inventor. Ultimately, while we may never know for sure who definitively invented the California roll, understanding these different perspectives offers a richer understanding of its origins and evolution. My take on this topic During a conversation with Eric E. Rath, author of "Oishi: The History of Sushi," we explored the origins of Edo-mae sushi and the California Roll. Rath proposed that Edo-mae sushi, attributed to Yohei Hanaya 250 years ago in Tokyo, wasn't the work of a single inventor. Similarly, the California Roll's invention likely resulted from collaborative efforts across various chefs, rather than a singular creator. This collaborative innovation underscores sushi's evolving nature, showing that even what I considered my original recipes, like the Double Shrimp Roll, could have paralleled creations elsewhere, born from a shared culinary zeitgeist.

What does fresh fish mean? I often talk about the freshness of fish during the sushi class. Then, one participant asks me, “What do you mean by fresh?” I become speechless. I always thought fresh means fresh. Then, when it is time for me to explain what I mean by fresh, I find myself not being able to explain what I just said. On the way home, I am thinking, asking myself what does it mean to be fresh? Is it about how old the fish is? Sort of. Then, if the fish is kept under the sun for two hours, it will lose it’s freshness. Fish that is gutted and gills removed will remain freshener compared to the fish whose not gutted and gills removed because bacteria and enzymes from internal organs and gills will start breaking down its flesh. How about fish that is kept in a refrigerator whose temperature is higher? When I look at the dictionary definition, fresh means: having its original qualities unimpaired: such as full of or renewed in vigor not stale, sour, or decayed not faded not worn or rumpled not altered by processing having the milk flow recently established It’s time to ask Chat GPT. I've been using Chat GPT and the GPT I created, "Everything Sushi" to help me answer some of my questions, It's been extremely useful. ChatGPT The term "fresh" in the context of food, particularly seafood, has several key attributes: Recently Harvested or Caught: Fresh food, like seafood, is typically harvested or caught as close as possible to the time of consumption. This minimizes the time for any spoilage or degradation in quality. Minimal Processing: Fresh seafood usually undergoes minimal processing. It's often sold in its natural state, without being frozen, canned, or significantly altered in any way. Appearance and Texture: Fresh seafood should look vibrant and have a firm texture. For fish, the eyes should be clear and bulging, the skin should be shiny and moist, and the flesh should spring back when touched. Odor: Fresh seafood should smell like the sea, not fishy or ammonia-like. A strong, unpleasant odor is a sign of spoilage. Taste: When cooked, fresh seafood should have a clean, mild flavor characteristic of that particular species, without any off-tastes. Storage and Handling: Proper storage and handling are crucial for maintaining freshness. Seafood should be kept at cold temperatures, ideally on ice, and protected from cross-contamination. In the context of sushi and sashimi, "freshness" also involves how recently the seafood was alive. In many high-end sushi restaurants, some seafood items are kept alive until they are prepared, ensuring maximum freshness. However, for some types of seafood, including certain fish and shrimp like amaebi, being "fresh" can also mean being flash-frozen soon after catch to kill parasites while preserving quality and taste. Me: What would you call fish caught two hours ago, left under the sun, starting to spoil? Is it still considered as fresh? Chat GPT: Fish caught two hours ago but left under the sun and starting to spoil would not be considered fresh. Despite being recently caught, the key factor here is the spoilage process that has begun due to improper handling and storage. Freshness in seafood is not determined solely by the time elapsed since catching but also significantly by how it is stored and handled during that time. Proper storage typically involves keeping the fish at cold temperatures, ideally on ice, and protecting it from exposure to heat and sunlight, which accelerates spoilage. In this scenario, the fish has been exposed to conditions that compromise its quality, freshness, and safety, making it unsuitable for consumption, especially in raw preparations like sushi or sashimi. Fresh fish should maintain its quality, appearance, texture, and smell, all of which are likely negatively affected in the fish left under the sun. Me: What other conditions that would make two hour old fish not fresh? Chat GPT: Several conditions can render a two-hour-old fish not fresh, affecting its quality and safety for consumption: Improper Temperature Control: If the fish is not kept at a sufficiently cold temperature (ideally on ice or in a chilled environment), it can start to spoil quickly. Fish are highly perishable and need to be kept cool to slow down bacterial growth and decomposition. Exposure to Contaminants: If the fish comes into contact with contaminants or unsanitary surfaces, it can become unsafe to eat. This includes exposure to chemicals, unclean water, or cross-contamination from other food sources. Physical Damage: If the fish is mishandled, causing bruising or tearing of the flesh, its quality can deteriorate rapidly. Physical damage can also make the fish more susceptible to bacterial invasion and spoilage. Exposure to Sunlight or Heat: As in your previous example, exposure to direct sunlight or high temperatures can accelerate spoilage and bacterial growth. Lack of Aeration: If the fish is stored in a manner that doesn't allow for adequate air circulation, it can lead to faster spoilage. Proper aeration helps in maintaining optimal conditions for preserving the fish's freshness. Moisture and Humidity: Excessive moisture or high humidity can promote bacterial growth and spoilage, especially in warm conditions. Delayed Gutting or Cleaning: Delay in gutting or cleaning the fish can also lead to a decrease in freshness. Internal organs can decompose quickly, affecting the quality of the fish. Even if the fish is just two hours post-catch, any of these conditions can significantly compromise its freshness and suitability for consumption, particularly in raw preparations. Me: Can you explain what fresh means for sushi fish? Chat GPT: In the context of sushi, the term "fresh" can be somewhat misleading. While it might intuitively mean "just caught," the best sushi fish often isn't the freshest in the traditional sense. Here's a breakdown of what "fresh" really means for sushi fish: Aging and Flavor Development: Certain types of fish, like tuna and salmon, benefit from a controlled aging process. After being caught, these fish are often aged for a specific period to allow the flavors to develop and intensify. This process can enhance the taste and texture of the fish, making it more suitable for sushi. For example, tuna may require around five days to mature to full flavor, and salmon can also benefit from a brief aging period. Texture and Firmness: Freshly caught fish can sometimes be too tough or lack flavor. Aging allows the flesh to tenderize and develop a more desirable texture for sushi. This is particularly true for certain types of white fish like halibut. Freezing for Safety: Contrary to what might be expected, "fresh" sushi fish is often frozen. Freezing is a critical safety measure to kill parasites. The U.S. Food and Drug Administration (FDA) recommends freezing at specific temperatures for a certain duration to ensure that any parasites are destroyed. This is especially important for fish like salmon, which is known to carry parasites. Handling and Processing: Freshness also refers to the way the fish has been handled and processed after being caught. Proper handling minimizes the growth of bacteria and maintains the quality of the fish. This includes maintaining the cold chain from the moment the fish is caught until it is prepared as sushi. Appearance and Quality Indicators: Fresh sushi fish should have a vibrant color (deep red for tuna, bright and clear for white fish), clear and bright eyes, bright red gills, firm flesh, and a shiny appearance. These characteristics indicate that the fish is of high quality and has been properly handled. In summary, "fresh" for sushi fish is a combination of proper aging, safe freezing practices, meticulous handling, and overall quality preservation, rather than just being recently caught. Me: How do you define the word fresh? GPT: The word "fresh" generally refers to something that is newly made, obtained, or experienced. In different contexts, its definition can vary slightly: Food and Produce: In the context of food, particularly perishable items like fruits, vegetables, fish, and meat, "fresh" often indicates that the item is recently harvested, caught, or prepared. It suggests that the food is in its natural state, not preserved or frozen, and is still in its peak condition in terms of flavor, texture, and nutritional value. For example, fresh fish typically means it hasn't been frozen or treated and is relatively recently caught. General Usage: More broadly, "fresh" can describe something that is new or different in a refreshing way. It can refer to ideas, perspectives, or experiences that are novel or revitalizing. Appearance and Sensation: It can also describe the appearance or sensation of being clean, invigorating, or crisp. For instance, fresh air is clean and possibly cool, suggesting a rejuvenating quality. Unspoiled or Untainted: "Fresh" is sometimes used to indicate that something is not spoiled, stale, or degraded. For example, fresh water typically means it's clean and safe for drinking, as opposed to stagnant or contaminated water. In essence, "fresh" conveys a sense of newness, cleanliness, and purity, whether it's used in reference to food, experiences, or objects. Me: What would you call fish caught two hours ago, left under the sun, starting to spoil? Is it still considered as fresh? GPT: Fish caught just two hours ago would initially be considered very fresh in terms of time since catch. However, if it has been left under the sun and is starting to spoil, it would no longer be regarded as fresh. The quality of fish deteriorates rapidly, especially under improper storage conditions like exposure to direct sunlight and warm temperatures. Such conditions accelerate bacterial growth and spoilage, making the fish unsafe for consumption, particularly in raw preparations like sushi. In this case, despite being recently caught, the fish would be classified as spoiled or degraded due to the improper handling and storage. Freshness in seafood is not only a matter of how recently it was caught but also how well it has been preserved from the time of catch to the point of consumption. Proper handling, including keeping the fish at a cool temperature and protecting it from environmental factors, is crucial to maintain its freshness. Me: Given this, would you define "Fresh" as: Combination of time, and how the fish is stored. What do you think about this definition? GPT: Your definition of "fresh" as a combination of time and how the fish is stored is quite accurate and well-suited, especially in the context of seafood. This definition comprehensively captures the two critical aspects that determine the freshness of fish: Time Since Catch: This aspect acknowledges that the closer the time of consumption is to the time of catch, the more likely the fish is to retain its original quality, flavor, and nutritional value, assuming it has been properly handled. Storage Conditions: This is equally important because even recently caught fish can rapidly deteriorate if not stored correctly. Proper storage usually involves keeping the fish at a consistently cool temperature, often on ice, and protecting it from environmental factors like sunlight, oxygen, and contaminants that can accelerate spoilage. By incorporating both these elements, your definition effectively addresses that freshness is not just about the time elapsed since the fish was caught but also critically depends on the care taken during its handling and storage. This is particularly important for fish intended for raw consumption, such as in sushi, where the freshness directly impacts both the taste and safety of the dish. Me: Anything you would add to the above definition? GPT: The definition you've provided for "fresh" in the context of fish — focusing on a combination of time since catch and storage conditions — is quite comprehensive. However, a few additional nuances could further refine this definition: Quality at Time of Catch: The condition of the fish at the time of catch also plays a role. Fish that is healthy and in good condition when caught will likely remain fresher for a longer period post-catch compared to fish that was stressed or in poor health. Method of Catch and Handling: How the fish is caught and handled immediately after catch can affect its freshness. For example, fish that is caught and immediately bled, gutted, and iced will retain its freshness longer than fish that is not processed quickly. Sensory Characteristics: Freshness can also be defined by sensory characteristics such as appearance (bright, clear eyes and shiny skin), smell (should not be overly fishy or ammonia-like), and texture (firm flesh that springs back when touched). Safety for Consumption: Especially relevant for fish intended for raw consumption, the definition of freshness should implicitly include its safety for eating. This includes considerations for parasites and microbial spoilage. Adding these aspects provides a more holistic understanding of what constitutes "freshness" in seafood, emphasizing that it's a multifaceted concept influenced by various factors from the point of catch to the point of consumption.

Since the establishment of Breakthrough Sushi in 2012, our dedication to providing exceptional sushi experiences has remained strong. With countless events under our belt, we pride ourselves on our unwavering commitment to showing up for every occasion. Join us as we recount a memorable incident that tested our resolve and reaffirmed our promise to be there for you, our valued clients. Picture a Monday morning at a quartz tile kitchen showroom moments before our scheduled load-in time. As I arrive, anticipation fills the air. However, an eerie silence envelops the showroom—no lights, no signs of life. Concern creeps in as minutes turn into fifteen, and no one from the showroom appears. Realization dawns upon me—I don't have their mobile phone number, leaving me unable to contact the showroom staff directly. Another ten minutes pass, confirming my suspicion: it's a bank holiday, and the showroom is closed, unbeknownst to us. The clients are due to arrive in two hours, and we need a venue to host their eagerly anticipated sushi class. Rather than uttering, "We may have to cancel the class today," I rise to the challenge, not screaming, and mumbling, "Well, this is going to be a problem." Determined to find an alternative, I searched for a venue accommodating the class. Suddenly, an idea sparks within me—the café on Third Street. However, considering the bank holiday, it's likely closed. Nevertheless, I reach out to the café's owner via text, anxiously awaiting a response. Within moments, my phone vibrates—a text from the café owner. "The café is available!" it reads. A surge of relief washes over me as I share the news with my assistant. "It's only a ten-minute drive from here," I announce, a glimmer of excitement in my voice. With renewed vigor, we swiftly set up our impromptu kitchen at the café—cooking sushi rice, slicing fish and vegetables, and arranging tables with knives and cutting boards. Sake mojitos are prepared, ready to delight the guests. Simultaneously, I inform the client about the venue change and sincerely apologize for the unexpected turn of events. As the clients arrive, they remain blissfully unaware of the behind-the-scenes frenzy that unfolded in the past two hours. They need not know. With beaming smiles and eager anticipation, we commenced the sushi class as if nothing had transpired. Their happiness becomes our most significant reward as they create beautiful rainbow rolls and relish the flavors of fresh salmon sashimi. A Commitment to showing up, no matter what It is often said that 90% of success in life is merely showing up. We take this principle to heart for Breakthrough Sushi, ensuring our success rests on a foundation of unwavering commitment. We promise to continue showing up for your events, delivering exceptional sushi experiences with a relentless dedication that knows no bounds. Please do not hesitate to reach out if you desire our presence to elevate your special celebration and create cherished memories. We stand ready and honored to assist you in crafting an unforgettable culinary experience. Please let us know if you want us to be part of your special celebration to create a special memory. We are glad to be of your assistance any time.

Hello sushi lovers! I've rounded up some nifty gadgets that have become my go-to tools in our sushi-making classes. Check them out and see if you can up your sushi game at home. 1. Sushi Rice Mixing Tub (Hangiri) Planning to whip up some sushi rice? You'll need a hangiri – that's your sushi rice mixing tub, typically crafted from cypress wood. Why cypress? Two reasons: it magically absorbs excess moisture, ensuring your sushi rice isn't swimming in vinegar, and it whispers a hint of cypress aroma into your rice, subtly elevating its flavor. Saw me wielding a gigantic hangiri in class? For your kitchen, a 10 to 13-inch should do the trick. Plus, it doubles as a chic Chirashi serving dish. Style and function! 2. Makisu Bamboo Rolling Mat Ever wonder how to keep your bamboo mat rice-free? Simple: wrap it in a gallon-sized Ziploc bag. But not all mats fit perfectly – except this 27cm x 27cm gem. Wrapping it in plastic is one way, but slipping it into a Ziploc? Chef's kiss for ease and cleanliness. Snag it here: MTC Kitchen. 3. The Ultimate Knife Sharpener Gone are the days of laboriously sharpening knives on whetstones. I've switched to this automatic wizard that slashes sharpening time by 75%. Trust me, having a dull knife is like jumping out of a plane without a parachute – a downright disaster waiting to happen. Got a fancy knife from your better half? Keep it sharp! 4. Top-Tier Rice Cooker If rice is a staple in your diet, investing in a quality rice cooker is a no-brainer. It guarantees perfectly cooked grains every time, without hogging your energy or making a mess. Cleaning up is a breeze, too. Honestly, it's the kitchen MVP. 5. Nori Seaweed Tin Can Every sushi chef's secret? A tin can to keep nori crisp and fresh. Choose from two sizes and colors – the handmade Japanese version with sharp corners or the machine-made Chinese one with rounded edges. Your nori, your rules. Pick your favorite on Amazon: Orange Silver 6. Soy Sauce Plates These aesthetically pleasing plates are not just for soy sauce; they're perfect for any small dish, elevating your home sushi experience. Ever wondered why each plate has a different design? It's all about giving diners a unique, visually appealing experience – because, as the Japanese say, "you eat with your eyes first." 7. Sashimi Knife Masamoto Did you know there's no such thing as a "sushi knife." What sushi chefs use is a Yanagiba or Sashimi knife. It’s single beveled, narrow blade is designed to slice raw fish with minimal damage, preserving its flavor and texture. Masamoto? They're the crème de la crème among US sushi chefs. Interested in Breakthrough Sushi to cater your next event? Email us for an quite, or order the premium hand roll kit available for pick up or delivery in the San Francisco Bay Area.

#1 "Where do you get your fish from?" This question usually translates to, "Where can I find high-quality fish for my sushi?" We've detailed our sources in this comprehensive guide: Fresh fish near me: Where you can get Sushi Grade Fish Online for sushi at home (2024 update). Our go-to's are Royal Hawaiian Seafood and Monterey Fish Market, which, like many suppliers during the pandemic, have begun direct sales to consumers online, offering both delivery and pickup options. A common follow-up question is, "Do you pick up the fish yourself from the market?" While many imagine a bustling market akin to Tokyo's, the reality in the US is quite different. In San Francisco, for instance, high-end omakase chefs order directly from Toyosu market suppliers, who air-ship the fish. Always ensure the fish you purchase is labeled as sushi-grade for raw consumption. #2 "What makes fish sushi grade?" The criteria for sushi-grade fish depend on the fish type and whether it has been frozen or cured to ensure safety. For instance, Yellowfin tuna can be eaten raw without special treatment, but wild Salmon must be frozen first. For a deeper understanding, read: Buying Sushi Grade Fish: Essential Tips for Freshness and Quality. #3 "Can I buy salmon at a local supermarket and eat it raw?" Making supermarket salmon sushi grade involves specific treatments. The complexities of this process are explored in detail here: Salmon is the new tuna. #4 "Where do you go to eat sushi?" Surprisingly, I eat less sushi than many might think and therefore don't have many personal recommendations. However, for an unforgettable experience in Japan, Komatsu Yasuke in Kanazawa and nearly any sushi spot in Hokkaido are must-visits for their exceptional quality and freshness. #5 "How do you make sushi rice?" The art of sushi rice is in choosing the right rice and the timing of vinegar addition. For a guide on making sushi rice with a pot and selecting the best rice, refer to: Homemade Recipe for Sushi Rice and Which Rice to Use for Sushi. #6 "How long does sushi last?" Ideally, sushi and store-bought fish should be consumed within a day. While some sushi might be okay after two days, its quality diminishes. For fish storage guidelines, check the FDA's advice here. #7 "What is your favorite sushi or fish?" My personal favorite is the simple tekka roll, due to its perfect balance of flavors. Among fish, Saba (Mackerel) stands out, along with other "hikari mono" or shiny-skinned fish. The science behind sushi's deliciousness is fascinating and explained here: Why Sushi Tastes So Good: The Science of Umami. Breakthrough Sushi offers sushi classes and sushi catering in the San Francisco Bay Area using sustainable seafood. If you like to inquiry 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.

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? Cheese is a great example. So are tomatoes and mushrooms. Guess what you can make with cheese, tomato, and mushrooms? Pizza! Mushroom pizza with tomato sauce and cheese is a prime example of a dish packed with Umami deliciousness. No wonder Pizza is so popular around the world. Umami multiplies Now, there are three kinds of umami: Glutamate, Inosinate, and Guanylate. Any one of these will give you a good savory flavor. However, when we combine any two of them, we taste umami in the food three, four, or five times more than when there is only one kind of umami. Glutamite, x Inosinate Glutamite x Guanylate Let's look at how much Umami is in Mushroom Pizza. Cheese (Parmigiano) 1000 - 2700mg Glutamate Tomato 200mg Glutamate Mushroom 150mg Guanylate Did you see both Glutamate and Guanylate in mushroom pizza? Yes. Again, this is why humans find mushroom pizza savory. Umami in Sushi Here is a classic example of Umami in Tekka, Tuna roll. Tuna has both glutamate and Inosinate so by itself; it's already savory. Nori has a lot of Glutamate - 1300mg. When you dip this into soy sauce, there is another 1500mg of glutamate. No wonder a Tuna roll with soy sauce tastes good to us because it is packed with Umami. So, here is an idea. If we want to increase the umami of Tuna roll, what could we add? Mushroom could work since it has Guanylate, but there is another traditional Japanese ingredient: Katsuo Bushi, Bonito Flakes, which is packed with Inosinate acid, 2000mg! #Sushi #FoodScience