Understanding Sushi Grade Fish The terms "sushi grade" and "sashimi grade" indicate that the fish is safe for raw consumption. There is no difference between these two labels; they both signify the same standard. For the sake of consistency, I’ll use "sushi grade" henceforth. In the United States, "sushi grade" is not an officially recognized term by the FDA or any other governmental entity. Rather, it's a commercial term. That is to say, the vendor selling the fish determines its sushi grade status. If the fisherman or the fishmonger deems the salmon safe for raw consumption, for instance, they label it as sushi grade. To buy fish for sushi, look for labels reading "sushi" or "sashimi," such as "Sushi Tuna" or "Sashimi Salmon." If these words are absent, ask the vendor if the fish is sushi grade. If their answer is yes, the fish should be safe for raw consumption. If they say no or seem unsure, it's better not to risk it. So, how do they determine whether a fish is sushi grade? It's often based on a visual inspection of the fish, along with adherence to specific criteria. The process is complex because it involves more than visual inspection. However, I'll attempt to simplify it. Unless you're a professional fishmonger or sushi chef, these are the best steps to follow. This is because determining sushi grade quality requires specific knowledge and experience, not unlike learning how to play baseball by merely reading a book about it. What are the criteria for sushi grade fish? This varies widely and can be challenging to define due to several reasons: There are numerous types of fish. Each fish carries a different number and type of bacteria and parasites. The number of bacteria that will make humans sick is determined by how the fish is stored (temperature and time.) The third point is particularly complex because another critical factor comes into play: you, the consumer. The risk of becoming sick from eating raw fish (or bacteria from raw fish rather) is largely dependent on your immune system. For instance, while I might tolerate eating raw tuna just fine, you might not due to differences in our immune defenses. This concept is similar to how some people become severely sick from COVID-19, while others experience mild symptoms. Although it would be beneficial for regulatory bodies like the FDA to establish general guidelines on bacteria thresholds that could induce sickness when "bad" fish is consumed, this is likely a complex task. Japan, however, has implemented a health law for sushi grade fish that stipulates the acceptable level of bacteria. According to this law, fish sold as sushi grade at supermarkets must have a bacterial count of less than 1,000,000 (notated as 10^5). What does this mean for us? Unfortunately, without a device to test for bacterial content, neither you nor your supermarket can determine the exact bacterial count in your fish. Simply put, a bacterial level exceeding 10^5 typically indicates the fish has been left at room temperature for a prolonged period, or it has been handled on unclean surfaces. (Note: I am aware that “prolonged period” doesn’t exactly specify how many hours and minutes. This is the dilemma everyone faces when determining exactly what sushi grade fish is.) Here is the law set by Osaka prefecture in Japan: Brio parahaemolyticus is less than 100 per gram. The water used for processing must be water for food manufacturing, sterilized seawater, or artificial seawater using water for food manufacturing. Seafood must be fresh. If the fresh fish and shellfish used as raw materials are frozen, they should be thawed in a sanitary place, or thawed in a clean water tank using water for food manufacturing, sterilized seawater, or artificial seawater using water for food manufacturing. It must be done while using and changing water sufficiently. Fresh fish and shellfish used as raw materials shall be thoroughly washed with food manufacturing water, sterilized seawater, or artificial seawater using food manufacturing water to remove substances that may contaminate the product. It's important to note that in the United States, the FDA provides guidelines, not laws, for eating raw fish. Despite common claims in articles, online posts, and comments suggesting that "all sushi fish must be frozen in the U.S.," this is not strictly accurate, according to my current research. It is now a law. It is a guideline. Regulations seem to be largely determined at the state level, and New York appears to be the only state that has adopted the FDA's guidelines into law as of this writing. If you are interested in learning more detailed information, you can review the specifics on the FDA’s website. Be prepared, as the guidelines are not written in everyday language and can be complex. In a nutshell, the guidelines suggest that most fish types, excluding Tuna, should be frozen prior to consumption. The FDA's guidelines also specify a range of acceptable periods of time during which fish can be stored at temperatures higher than refrigeration. However, the general rule remains that the colder you keep your fish, the longer it stays fresh and safe to eat. (Source: serious eats) What Qualifies a Fish as Sushi Grade? Once a fish is determined to be fresh, its qualification as "sushi grade" depends on the following criteria: 1. Species of Fish Certain species are safe to consume raw, while others are not. For example, Yellowfin Tuna, Bigeye Tuna, and Bluefin Tuna are typically safe to consume raw. On the other hand, Wild Salmon is generally not recommended for raw consumption (details on Salmon to follow in the next section). Similarly, Spot Prawns, also known as Ama Ebi, can be consumed raw, but white shrimp from the Gulf of Mexico should not be. Cod is generally not eaten raw due to the high risk of bacterial infection, even after freezing the fish. Serious eats sites “particularly Atlantic cod, but also Pacific cod, haddock, and pollack—since they're highly susceptible to infection by a range of parasites.” I also read raw Cod is simply not tasty (also noted in the Serious eats article). 2. Frozen or Cured (Treated) Wild salmon is not typically suitable for raw consumption due to the potential presence of parasites like anisakis, tapeworms and certain bacteria. To eliminate these parasites, the salmon needs to be properly frozen. This process gets technical, so for simplicity's sake, it can be stated that the fish needs to be frozen in a commercial freezer for at least 24 hours. In a home setting, it requires freezing for 7 days to effectively kill the parasites. (You can visit the US FDA page for a more in-depth understanding.) You can see the Salmon curing technique in the recipe section. So, when you encounter Sashimi Salmon at a supermarket or sushi restaurant, it's highly likely that the salmon was previously frozen and then thawed. An exception to this rule is certain types of farm-raised salmon that are parasite-free and therefore do not require freezing for safe raw consumption. Details regarding which types of salmon fall into this category can be obtained from the fishmonger or the salmon farm. Ora King Salmon, for instance, is a farm-raised salmon that is sushi-grade without the need for freezing. Most Saba/Mackerel is not suitable for raw consumption, and simply freezing it does not make it sushi-grade. It must undergo a curing process, known as "Shime" in Japanese. This involves salting it for about two hours and then soaking it in vinegar for approximately 15-30 minutes, after which it becomes safe for raw consumption. Wild Saba also has higher chance of having parasite, anisakis that can cause you severe stomach pain when consumed. Since curing in salt and vinegar does not kill anisakis, it is recommended to freeze Saba if you want to be 100% parasite free. However, there are rare types of Saba that can be consumed raw, caught in specific regions of Japan, during certain times of the year. Seki Saba, also known as Golden Saba, is one such variety. They need to be extremely fresh, preferably less than 8 hours old. 3. Toxin Presence Unagi/Freshwater eel, is not fit for raw consumption due to the presence of a toxin in its blood that can be harmful to humans. Consequently, Unagi is always served cooked to neutralize this toxin. Similarly, you may have heard about the potential dangers associated with Fugu, or blowfish. However, it's not the entire fish that poses a threat. Instead, specific parts such as the liver and skin contain the poisonous substance. Therefore, Fugu should not be consumed, whether raw or cooked, unless these toxic parts are expertly and safely removed by a certified individual. In Japan, a government-issued certification is required to fillet and serve Fugu, ensuring safety for consumers. When the toxins are removed, fugu can be served both raw and cooked. Another one is starfish, which contains poison in some parts of the fish. I never tasted it and I understand its egg tastes similar to Uni, Sea Urchin. Please note, these are general guidelines and it's important to always consult with a knowledgeable source or professional when selecting fish for raw consumption. Q: Does freezing kill bacteria? Freezing to below -17.7 °C (0˚F) inactivates any microbes, bacteria, yeasts and molds present in food. Once thawed, however, these microbes can again become active, multiplying under the right conditions to levels that can lead to foodborne illness. Since they will then grow at about the same rate as microorganisms on fresh food, you must handle thawed items as you would any perishable food. (from: Does freezing food kill bacteria? Ask USDA) Reference: Selecting and Serving Fresh and Frozen Seafood Safely FDA Breakthrough Sushi offers sustainable sushi classes and catering in San Francisco, Palo Alto, Atherton, Menlo Park, Mountain View, and San Jose since 2011. To view upcoming classes, click here.

Is there a such thing as the correct way to eat sushi? "What is the correct way to eat sushi?" is one of the most commonly asked questions both in person and online. Having spent two decades perfecting my sushi techniques, here's my advice: eat it in a way that brings you joy. Taste is a personal and highly subjective matter. Just because I enjoy something doesn't necessarily mean you will too. For instance, I adore Natto, fermented soybeans known for their potent aroma. Although many Japanese people enjoy Natto, plenty do not. My mother, for example, did not like it at all. I relish Natto hoso maki — a thin roll with the seaweed on the outside, or as a hand roll. It's delicious to me. Should you try it and expect to enjoy it? Probably not, especially if you're not accustomed to Japanese cuisine. The strong smell and taste of Natto may be off-putting. So, I don't typically recommend it during my sushi classes or to my catering clients. When I say taste is subjective, I mean our sensory perceptions can be influenced by numerous non-food-related factors. The color of a plate, for example, can affect our appetite, with certain hues increasing or decreasing our desire to eat. The same amount of food can seem more filling when served on a large plate compared to a smaller one. Numerous studies show we are often willing to pay more for beautifully plated meals. In other words, taste encompasses a multi-dimensional experience involving all our senses and emotions. Focusing solely on flavor means missing out on the full dining experience. In addition, what we find to be tasty can be tied to our emotions. Let’s say if you were forced to eat beans every day because of your family circumstances, you may grow up to dislike beans, while others may love them. This is one example of taste being highly subjective, and emotional. That's why I see a sushi chef's role as a tour guide. At the sushi bar, a chef's recommendations are just that, recommendations. You might have heard that when eating Nigiri, you should start with lighter flavored fish like Halibut and Tai, before moving on to stronger-flavored fish like Tuna and Toro. This approach was first suggested by the world-renowned Jiro Ono, as featured in the film "Jiro Dreams of Sushi." I generally agree with Jiro, but I don't always follow this order myself. What’s my favorite fish? I love Saba, Mackerel. When it's on the menu, I usually order at least two to three Nigiri. I'm not a fan of Toro, especially O-toro as I find it too fatty. I enjoy "Hikari mono" — shiny, silvery-colored small fish like Saba (Mackerel), Aji (Horse mackerel), Iwashi (Sardine), and Kohada (Gizzard Shad). I could happily eat just these fish. To cleanse my palate, I might order tekka (tuna roll) or ume shiso (pickled plum, Umeboshi) – a thin roll with seaweed on the outside. Would I serve these selections to my private clients in the San Francisco Bay Area? No, because these are my personal preferences and not necessarily what others might enjoy. My enjoyment comes from eating sushi in the way that brings me the most pleasure. I used to have one customer who loved Albacore so much that he ordered at least 40 pieces of nigiri every time he visited the sushi bar. Another customer only ordered spicy scallops. I'm guessing you have your favorites, too. Perhaps you love a crunchy shrimp tempura roll with eel sauce, or maybe you prefer spicy tuna and Hamachi. The more you experience sushi, the more relaxed you will become about what to order, how to order it, and what to expect. Rest assured, there are no sushi police watching your every move, ready to issue a citation for eating sushi the "wrong way." The sushi dining experience should be enjoyable, relaxed, playful, and flexible. If you would like Breakthrough Sushi to be part of your next celebration - whether at home, or office, please email us. We are always happy to be your sushi guide.

COOKING TIME Total: 40 - 50 minutes Sushi Rice: 30 - 40 minutes Prep (Spicy Tuna): 5 - 10 minutes Rolling: 5 minutes Although the California Roll is typically used as the base for the Rainbow Roll, here's a delightful variation that uses Spicy Tuna instead. At the first restaurant I worked at, we offered customers the choice of California or Spicy Tuna as the base for the Rainbow Roll. I'm unsure why many sushi establishments don't provide this option, as the Spicy Tuna-based Rainbow Roll is truly spectacular. You can also consider substituting the Spicy Tuna with Spicy Salmon or Spicy Yellowtail for added variety. For the fish to place outside, any combination of fish is fine. Tuna, Salmon Hamachi and white fish like Tai or Hirame are mostly used because they are widely available. For Rainbow, there is not rule as to which fish you must use to place on top. Use whatever you like and available. INGREDIENTS: Sushi Rice (recipe here) Nori/Seaweed Spicy Tuna 5–6 Fish slices, 2–3 variety 8–10 Avocado slices Cucumber, Julienned Sesame Seeds INSTRUCTIONS: Make a Spicy Tuna Roll (recipe here) Place fish slices on top of the roll Place plastic wrap or parchment paper over the fish 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.

One interesting thing I have learned after teaching sushi classes for over a decade is this: The more I teach, the more I feel I know less about sushi. This becomes more evident as I learn more about sushi that uses grains other than sushi. Take quinoa sushi. It is not rice, yet it is sold as “sushi” in natural supermarkets like Whole Foods. As far as I know, sushi is seasoned rice with ingredients by definition, until I discovered quinoa sushi. So, what do I make of quinoa sushi? Should I accept it as sushi or deny it because it doesn’t use sushi rice? The discovery of quinoa sushi made me curious: Is there sushi that does not use rice in Japan? Maybe I didn't know about it. After some research, I found out that in Japan, there IS sushi that does not use rice. Not only that, there is sushi, using okara.  Okara is a by-product of making soy milk. This Okara sushi something that has been served for at least a century or maybe more, which is way longer than quinoa sushi. Now, I figure it’s time to ask about everything Sushi GPT. What is sushi? Me What is the definition of sushi? GPT Sushi, at its essence, is a dish that primarily consists of sushi rice seasoned with a mixture of rice vinegar, sugar, and salt. This seasoned rice is then accompanied by a variety of ingredients, which may include fish (both raw and cooked), vegetables, and sometimes meats. The term "sushi" is derived from the Japanese words "su" (酢), meaning vinegar, and "meshi" (飯), meaning rice, which reflect its foundational components. It's important to clarify a common misconception: sushi does not equate to raw fish. Raw fish, known as sashimi, is often associated with sushi but is a distinct and separate entity. Sushi's diversity is vast, encompassing a wide array of forms and styles, including nigiri (slices of fish or other toppings over balls of rice), maki (sushi rolls), and others. In summary, sushi is a versatile and varied Japanese dish characterized by its seasoned rice and an assortment of other ingredients, not limited to raw fish. Me How do you explain the recent new sushi styles, including Quinoa sushi?  Quinoa is not rice. GPT The evolution of sushi to include ingredients like quinoa reflects the dynamic and adaptable nature of culinary traditions, especially in the context of globalization and changing dietary preferences. While traditional sushi is defined by its use of vinegared rice, contemporary sushi styles, including those incorporating quinoa, are part of a broader trend towards fusion and innovation in cuisine. Quinoa, a grain known for its nutritional benefits, including being a complete protein and gluten-free, has been integrated into sushi to cater to health-conscious consumers and those with dietary restrictions. This adaptation also reflects a growing interest in plant-based and alternative ingredients in traditional dishes. Here are a few points to consider in explaining the rise of quinoa sushi and similar innovations: Cultural Fusion: As sushi became popular globally, it naturally fused with local tastes and ingredients. Quinoa sushi is an example of this fusion, combining a traditional Japanese form with a South American grain. Health Trends: With rising awareness about healthy eating, quinoa's high protein and nutrient profile make it an attractive alternative to white sushi rice, which is higher in carbohydrates. Dietary Needs: Quinoa sushi caters to those with specific dietary preferences or needs, such as gluten intolerance, offering a sushi experience to a broader audience. Culinary Innovation: Chefs and food enthusiasts are constantly experimenting with new ingredients and techniques, pushing the boundaries of traditional cuisines to create novel culinary experiences. Sustainability: Quinoa is often touted for its sustainable farming qualities. Its use in sushi might appeal to environmentally conscious consumers. It's important to note that while these new styles like quinoa sushi offer a twist on the traditional, they also challenge the conventional definition of sushi. Purists might argue that replacing sushi rice with quinoa moves the dish away from its cultural roots. However, others might see this as a natural evolution and a testament to sushi's global appeal and versatility. Type of sushi not using regular sushi rice Me Is there any sushi that uses ingredients other than rice and quinoa? GPT Yes, there are several innovative variations of sushi that use alternatives to traditional sushi rice or quinoa. These alternatives cater to diverse dietary preferences and creative culinary trends. Some notable examples include: Cauliflower Rice Sushi: For those following a low-carbohydrate or ketogenic diet, cauliflower rice serves as a popular substitute. It's made by pulsing cauliflower florets in a food processor until they achieve a rice-like texture and then lightly cooking it. Brown Rice Sushi: Health-conscious individuals often opt for brown rice due to its whole grain benefits, higher fiber content, and more nuanced flavor profile compared to white sushi rice. Black Rice Sushi: Black or forbidden rice, known for its high antioxidant content, is sometimes used in sushi. It has a nuttier flavor and a chewier texture than white rice. Bulgur Wheat Sushi: Bulgur wheat, a staple in Middle Eastern cuisine, is occasionally used as a sushi base. It’s a whole grain, like brown rice, and offers a different texture and taste. Couscous Sushi: This North African grain made from semolina wheat is sometimes used in fusion sushi dishes, offering a lighter, fluffier texture. Wild Rice Sushi: Though not a true rice (it’s a grass), wild rice can be used for a nuttier, chewier sushi experience. It's often blended with other grains for a varied texture. Barley Sushi: Barley is another whole grain option that brings a chewy texture and a slightly nutty flavor to sushi. Me In Japan, there are sushi using okara. URL here. GPT In Japan, there is a unique type of sushi known as "Uno Hana Kizushi" or "Touzushi," which uses 'okara' (soy pulp) instead of traditional sushi rice. Okara, a byproduct of tofu and soy milk production, is used as a substitute for the vinegared rice typically found in sushi. This dish is a distinctive example of local culinary innovation, demonstrating the versatility and adaptability of sushi as a food form. It's a reflection of regional tastes and ingredients, incorporating locally available and traditional components like okara. "Uno Hana Kizushi," also known as "Touzushi" or "Dakizushi," is a traditional dish from the Kitaura area of Yamaguchi Prefecture, Japan, which faces the Sea of Japan. This region has a rich history of supporting its people's livelihood through fishing, and this heritage is reflected in its local cuisine. A standout dish is the Uno Hana Kizushi, which is unique for using okara (soy pulp) instead of sushi rice. The common topping (neta) for this sushi is sardines that have been pickled in vinegar, although in Hagi City, other locally caught fish like Himeji or horse mackerel are sometimes used as alternatives to sardines. Each household has its own version of this dish, but typically, the vinegar-pickled fish is used to wrap the flavored okara. This dish was historically valued as an inexpensive, easy-to-prepare staple and a preserved food, often served to unexpected guests and as an accompaniment to alcoholic beverages. Traditionally, it has been an essential part of celebrations like New Year's, weddings, and festivals. The dish is prepared by salting sardine fillets, then soaking them in a mixture of vinegar and sugar. Toasted sesame seeds are mixed with the seasoned okara, which is then shaped similarly to sushi rice and wrapped with the sardine fillets. Additions like julienned red ginger can be included between the okara and sardine or on top of the sardine. In some variations, leftover Uno Hana Kizushi can be coated and deep-fried, similar to croquettes. Currently, this dish is not only a home-cooked meal for special occasions but is also offered in local restaurants and sold as a delicacy in supermarkets and roadside stations. Re-Defining Sushi Me Given these sushi that do not use rice, can you now write a refined definition? GPT Sushi, traditionally defined as a dish featuring vinegared rice combined with various ingredients like fish, vegetables, and meats, has evolved to encompass a broader range of styles. In some regional or modern interpretations, ingredients such as okara (soy pulp), quinoa, or other grains and substances may replace the traditional sushi rice. These variations reflect local culinary traditions, dietary preferences, and creative innovations in cuisine. Thus, a refined definition of sushi could be: A dish typically comprising seasoned rice or alternative bases, paired with a variety of toppings and fillings, which may include fish, vegetables, and meats, presented in various forms and reflecting both traditional and contemporary culinary practices.

I've been experimenting with the combined powers of Chat GPT and Dall•E by OpenAI. This integration marks a significant breakthrough in AI technology: Dall•E's image generation is now part of Chat GPT, making it easier to use without switching between platforms. Chat GPT-4 can effortlessly generate images on request, enhancing my explorations with AI. Here’s a glimpse of what I’ve achieved. So, here is what I’ve done. Crafting Sushi Images with AI Focusing on sushi imagery, what could be more fitting than a California Roll, the classic American/inside-out roll? Here's the captivating result from GPT's image generation: “a realistic illustration of a California roll sushi, featuring an inside-out sushi roll with crab meat or imitation crab, avocado, and cucumber.” While the accuracy of GPT's generated sushi image isn't perfect, the mere ten seconds it took to create is incredibly impressive and unmatched by human speed. This initial attempt highlights that AI's capability in sushi image generation still needs refinement. With this in mind, I began experimenting with various prompts to explore its potential further. “a realistic illustration of a New York roll sushi, featuring an inside-out sushi roll with smoked salmon, apple, avocado, and cream cheese” The New York roll typically features shrimp and avocado inside, with rice on the outside. Another variant resembles the Philly roll, but interestingly, neither includes salmon on the outside, a detail the AI-generated image from GPT mistakenly added. Curious about this, I next turned my attention to the Rainbow roll. The AI's rendition of a Rainbow roll was certainly colorful (like Skittles!) but not quite right. The mysterious magenta (fish cake?), green (kabocha skin?), and yellow (mango perhaps?) elements left me puzzled. Despite those colorful, mysterious ingredients, the fact it only took a mere ten seconds to generate the illustration was intriguing. The image included curious-looking fillings – lettuce, tofu, or cream cheese-like objects, and candy cane-colored ingredients. The most striking feature was the whipped cream-style wasabi - a truly otherworldly interpretation by the AI. I've noticed a pattern in the AI's sushi images: GPT often includes multiple square fillings inside the rolls. It portrays wasabi as if piped through a pastry bag with a wavy metal tip. Curious about its understanding of more complex sushi, I asked GPT to illustrate a Dragon roll. Would the AI recognize that it typically consists of cooked unagi on top of a California or shrimp tempura roll? Here's GPT's take on what a Dragon roll looks like: As anticipated, GPT's interpretation of the Dragon Roll was quite literal – a whimsical, dragon-shaped creation! Here is another one. The AI's rendition of a realistic Dragon Roll was less appetizing than expected, featuring an actual dragon complete with sharp, hawk-like legs on the plate. It seems even the fish company has delved into the realm of mythical creatures! Another one. Why is Dall•E struggling to create accurate sushi images? Alright, you've seen the examples. It's now time to delve into why Chat GPT is struggling to produce a more accurate depiction of a dragon roll: “The issue with inaccuracies in Dall•E generated images, especially concerning specific and detailed subjects like sushi, can be attributed to a few key factors: Training Data Limitations: Dall-E's training involves a vast, but not exhaustive, dataset of images and text. This dataset may not have enough examples of specific types of sushi or may not represent them accurately. Thus, the AI might not have a precise understanding of every sushi variant. Complexity of the Subject: Sushi is a diverse and intricate culinary art. There are many types, each with unique ingredients, shapes, and presentation styles. Capturing these nuances accurately requires a deep, specialized understanding that Dall-E, a generalist tool, might not possess. Text Interpretation Challenges: The prompts given to Dall•E might be interpreted in various ways. If the prompt isn't exceedingly specific, Dall•E might generate images based on a broader or different interpretation of the text than intended. Inherent AI Limitations: AI, including Dall•E, sometimes struggles with tasks that require high fidelity to real-world objects and their accurate representations. This is particularly true for items that need precise details and proportions, like food. Semantic Gap: There is often a "semantic gap" between the user's expectations based on their expert knowledge (like yours in sushi) and the AI's interpretation and rendering of the prompt. What you consider a specific type of sushi might be represented differently in the AI's training data, leading to discrepancies. After conducting a Google search for “AI-generated sushi images,” I discovered some impressively realistic and accurate renditions. This revelation affirmed that current technology is indeed capable of producing precise sushi images, prompting me to take a different approach in my exploration. How to prompt Dall•E to create more accurate sushi images Me: What are your recommendations and tips for writing a bette prompt to generate sushi related images using  Dall•E or other AI, LLM? ChatGPT: Creating effective prompts for generating sushi-related images with AI tools like  Dall•E or other large language models (LLMs) requires a combination of specificity, clarity, and creativity. Here are some recommendations and tips: Be Specific: Clearly describe the type of sushi you want to visualize. Include details such as the kind of sushi (e.g., nigiri, maki, sashimi), specific ingredients (e.g., salmon, avocado, rice), and any unique characteristics (e.g., topped with roe, wrapped in seaweed). Use Descriptive Language: Enhance the prompt with vivid, descriptive language. For example, instead of just saying "salmon sushi," you could say "fresh, bright orange salmon nigiri with a delicate slice of lemon and a small dab of wasabi." Mention Presentation Style: Describe how you want the sushi to be presented. Is it on a platter, a wooden sushi board, or perhaps in a bento box? Include details like garnishes, arrangement style, and even the type of plate or surface. Consider Adding Context: Sometimes providing a context or setting can help the AI generate more accurate images. For instance, you might say, "an elegant sushi arrangement ready for a high-end restaurant" or "a casual sushi meal for a family dinner." Use Culinary Terms: If you're familiar with specific culinary terms relevant to sushi, use them. This could include Japanese terms for certain fish, sushi styles, or preparation methods. Balance Detail with Flexibility: While specifics are good, too many details can confuse the AI. Aim for a balance where you provide enough information to guide the image generation but not so much that it restricts creativity. Iterate and Experiment: AI image generation can be unpredictable. Be prepared to iterate on your prompts, tweaking and adjusting based on the results you get. Study Successful Examples: Look at examples of well-crafted prompts and successful sushi images generated by AI. Analyzing these can give you insights into what works well. Incorporate Feedback: If you're working with a team or have access to sushi experts, get their feedback on the prompts and the generated images. They might offer valuable perspectives on making your prompts more effective. Stay Updated: AI technology is rapidly evolving. Stay informed about updates and improvements to Dall-E and other AI tools, as new features might enhance your ability to create more accurate sushi images. After this interaction, here is the prompt I created: “Generate the image of "fresh, bright orange salmon nigiri with a delicate slice of lemon and a small dab of wasabi" in the style of "an elegant sushi arrangement ready for a high-end restaurant." This is quite a departure from the previous one “Create an illustration of salmon sushi.” Now, It’s time for tuna nigiri: Generate the image of "fresh, bright red tuna nigiri, no garnish, no wasabi, no seaweed" in the style of "an elegant sushi arrangement ready for a high-end restaurant" This is the best image Dall•E has produced so far, showcasing the importance of precise prompts. The key takeaway? It mirrors the human learning process - trial and error. When one approach fails, it's essential to try something new, analyze it, and refine it. It's a continuous learning journey. Much like any skill, practice makes perfect. Sushi making follows the same principle. If you're keen on mastering the basics of sushi, consider joining our public sushi class. For a more tailored experience, you can also inquire about private, corporate team-building events.

Easy, Convenient, and Deliciously Crafted Sushi at Home Growing up in Japan, while regular visits to upscale sushi bars might not have been in the cards for my family, we found great delight in hosting Temaki dinners. To me, this is one of the simplest, yet most enjoyable ways to savor sushi in the comfort of your own home. Organizing a Temaki dinner is straightforward and quick, leading to a delicious outcome. The process is simple: cook some sushi rice, source sushi-grade fish—preferably from your trusted fish company in San Francisco—, and pick out your favorite fresh vegetables. Spread out the ingredients in a family-style spread and allow everyone to roll their own hand rolls. These dinners were a cherished part of my childhood, and I've carried on the tradition with my wife, especially after a day of teaching sushi classes. I wholeheartedly recommend you try a Temaki dinner at home. It's not only a fun culinary activity but also an engaging social affair. Why not invite friends over and transform it into a Temaki party? It's akin to a Taco night but with a sushi twist. Offer various fillings, including non-seafood options like chicken, beef, and a wide selection of veggies. Giving guests the freedom to assemble their hand rolls creates a dynamic, interactive dining experience that's sure to bond any group. Enjoy Your Hand Roll Immediately Visualize a hand roll as the sushi equivalent of an ice cream cone—ideal for holding and designed for immediate consumption. The crisp nori wrapping is the star of the show, so don't let it lose its crunchiness on the plate—eat it as soon as it's made! The optimal way? Receive it directly from the sushi chef's hands into yours. At home, the trick is to prepare and savor your creation right away to maintain that signature crisp texture. Freedom of Ingredients While fish is the staple in hand rolls, just as it is in other sushi forms, there's room for creativity. In Japan, hand rolls often feature a mix of raw and cooked fish, and an assortment of non-fish ingredients such as canned tuna with mayo, shrimp, imitation crab, daikon pickles, natto, shiso leaves, kaiware sprouts, shiitake mushrooms, and tamagoyaki (egg omelet). For a twist, why not incorporate tempura or chicken karaage into your rolls? The possibilities are endless and entirely up to your palate's desire. Convenience with Pre-Sliced Sashimi In Japan, pre-sliced sashimi is a convenient supermarket find. While this option might not be as widespread in the US, it's encouraging to see an increasing number of stores offering sushi-grade fish. For those in San Francisco, sushi catering options are expanding, including ready-to-roll sashimi packages for home delivery or pickup. In partnership with Truefish, also located in San Francisco, we've crafted a hand roll kit that encapsulates the full Temaki experience for those at-home sushi nights. It's a fresh approach to sushi catering in San Francisco, bringing the authentic taste of Japan right to your doorstep. You can order your hand roll kit here. Of course, Breakthrough Sushi offers sushi catering in San Francisco, and throughout the Bay Area including Palo Alto, Atherton, Menlo Park, Mountain View, and San Jose.

At Breakthrough Sushi, the first sustainable sushi class and catering company in San Francisco, Palo Alto, and San Jose, we're excited to share our approach to continuous improvement through the powerful philosophy of Kaizen. Kaizen: Embracing Continuous Improvement The concept of Kaizen, which emphasizes never-ending improvement, is a key element we integrate into our sushi classes and catering services. This philosophy isn't just about enhancing our sushi-making techniques; it's about continuously improving every aspect of our business and customer experience. Daily Improvements for Exceptional Sushi Catering Imagine making just one improvement each day in our sushi catering services. This approach has led us to refine our offerings, ensuring each sushi event we cater in San Francisco, Palo Alto, and San Jose is exceptional and memorable. Personal Journey with Kaizen in Sushi Classes From our humble beginnings in sushi classes to our current position as a leading sushi catering provider in the Bay Area, Kaizen has been integral. Our chefs and staff constantly ask, "How can we make our sushi classes and catering services better than yesterday?" This mindset has been pivotal in our growth and success. Sustainability: A Core Principle in Our Sushi Classes and Catering Sustainability isn't just a buzzword for us; it's a practice we've embraced in our sushi classes and catering services. Inspired by Paul Johnson's focus on sustainable fish, we've committed to using only the best, sustainably-sourced ingredients in our sushi offerings. This commitment ensures that every roll we serve in our San Francisco, Palo Alto, and San Jose sushi classes and catering events is not only delicious but also environmentally responsible. Invitation to Experience Continuous Improvement If you're in San Francisco, Palo Alto, or San Jose and are interested in experiencing the art of sushi making, join us at Breakthrough Sushi. Our sushi classes offer a unique blend of traditional techniques and modern, sustainable practices. And for those special occasions, our sushi catering services provide an unforgettable culinary experience, embodying the spirit of Kaizen in every bite.

A brief history: When did Tuna ascend to its Iconic? In Edo-Mae style sushi, "Maguro," or Tuna, reigns as the king of sushi ingredients. When I say "King," I mean it from the perspective of a sushi chef. It wasn't until I became a sushi chef that I understood this. A sushi bar without Maguro is akin to a steakhouse devoid of steak. Tuna nigiri is the centerpiece of the omakase course - it is the protagonist, the hero of the narrative. Without Tuna, there's no omakase. No hero, no story. At first, I found it hard to grasp this concept. "Why can't you just run a sushi bar without Tuna? Why is it a necessity?" I kept questioning. Eventually, I learned that the answer was rooted in the history of the Japanese's fondness for Tuna, particularly Toro, the fatty Tuna. Japanese did not always consume Raw Tuna, let alone cooked Tuna. There are several reasons why large Tuna consumption didn't commence until the mid-Edo period, 1603–1868. Some historians assert that evidence points to the Japanese catching Tuna around 10000–300 BC. However, the capture of such large fish carried many risks. Tuna can weigh as much as 180kg/400lbs, necessitating larger boats and more crew members. It also meant traveling far to the outer ocean. Why risk your life when smaller fish can be caught with less effort? Even if you successfully captured Tuna, the absence of refrigeration made Tuna undesirable. What's the point of catching a big fish if you can't consume it? The name also discouraged Tuna consumption. The Japanese used to refer to Tuna as Shibi, a term that sounds like Day of the Dead. Consequently, most people consider it unlucky to eat Tuna. The Japanese favored Tai/Sea Bream over Tuna because "Tai" rhymes with "celebration." Tai was a smaller fish — significantly smaller, with a length of around 50～70cm (20–28 inches). It was easier to catch than Tuna. A New Era for Tuna and Toro The Edo Period, Tokyo Around 1830, Edo/Tokyo experienced a large Tuna catch, which lowered its price. Since Tuna became so affordable, some sushi restaurants decided to experiment with it, resulting in its growing popularity. Initially, Tuna was served in a style known as "Zuke" — a soy-marinated Tuna nigiri. Marinating it in soy sauce allowed the tuna to last longer without refrigeration, and it also introduced a unique flavor to the tuna. Up until that point, Tuna was either grilled or cooked, and was deemed unpalatable. A Change in the Japanese Diet Although Tuna had become a popular sushi ingredient, the belly was usually discarded. Marinating Tuna belly in soy sauce didn't alter its taste due to its high-fat content. The popularity of Toro, Tuna belly, started to rise around 1930 – 1960. The exact reason for its surge in popularity remains unclear, but one theory attributes it to the change in the modern Japanese diet — a growing preference for "fattier" foods. Another theory suggests that advancements in refrigeration technology allowed for the extended storage of Tuna, especially toro. Toro's popularity began to increase, and prices started to climb. Many sushi enthusiasts began to view it as a premium sushi ingredient. The Japanese started to regard Toro as the "king" of sushi ingredients. Sushi became one of Japan's major culinary exports to the US, Europe, and Asia, where it had been unavailable until recent years. Sushi lovers outside of Japan followed suit, regarding Toro as a premium sushi fish. Fishermen outside of Japan began to see more value in Tuna belly, which they had previously discarded, much like Japanese fishermen about 250 years ago. As the popularity of Sushi grew worldwide, so did the popularity of Toro. Tuna Auctions, Media Coverage, and Price Hikes If you're a sushi aficionado, you've probably heard about the Tokyo Fish Market and their annual Tuna auctions. Much like the Edo people who paid no attention to Maguro, no news media reported this event until recently. Most Japanese weren't even aware of its existence. Things began to change in 2001 when a Tuna from Oma was priced at JPN ¥20 million (Approx. US$ 170,000). Japanese News media began to report this high Tuna price, mentioning "Oma" – a small town in Aomori that most Japanese had never heard of before. Oma Tuna fishermen used longline over the troll and the gillnet fishing method. Longline fishing caused less damage to the Tuna, but it is a more perilous fishing method. Media coverage on Oma Tuna Fishermen intensified. In 2007, a TV drama "Tuna," featuring famous actor Tetsuya Wataru, was produced with a budget of US$ 10 million, funded by the Oma fishery organization and the city of Oma. Thanks to the TV show, Tuna from Oma became a branded product, akin to Kobe Beef, which contributed to the higher price for Tuna and Toro. The Rivalry Between Itamae Zushi and Sushi Zanmai Another factor contributing to the price surge was the competition between two sushi restaurant owners; Ricki Chen of Itamae Zushi and Kiyoshi Kimura from Sushi Zanmai. In 2008, Ricki Chen became the first non-Japanese to win the bid for the new year's Tuna auction at the price of JPN ¥6.7 million (about US$600,000). The Tuna was served at Chen's restaurant in Hong Kong. This caught the media's attention. Chen kept winning the bid four years in a row over Kiyoshi Kimura of Sushi Zanmai. The contest between Chen and Kimura contributed to the rise of the Tuna price every year. There was a rumor that someday, the Tuna price would surpass one million dollars. In 2013, Kimura made international news headlines for winning the Tuna auction for US$1.3 million. He is known as the "Tuna King" for winning seven consecutive bids between 2012 – 2017. Types of Tuna for sushi Tuna is called Maguro in Japanese. There are mainly three types of tuna when Japanese and sushi chefs refer to as Maguro. They are yellowfin tuna, big eye tuna and and Bluefin tuna. So, what are the differences and how can you tell? Appearance (Image from Wikepedia) Yellowfin is most notable that the tail fin is yellow. Size Yellowfin being the smallest of tuna. Bluefin gets the biggest. Ave. size The bigger the fish, the wider its grains are. This is one way to tell between yellowfin and blue fin. Bluefin tends to have deeper dark red color compared to yellowfin. Because of their size, Bigeye and Bluefin accumulate more fat on their stomach, which turns its meat more pink red color. This, as many of you know are called Toro. The most noticeable difference between these three is the width of the grain. Because Yellowfin being the smallest and Blue Fin being the biggest, if you compare them you can see a difference. Here is a picture of a yellowfin tuna. Here is Big Eye. Lastly, Blue Fin. If you look closely and compare three, the width between the grains of Blue Fins is the widest. Taste It’s hard to tell the difference between yellowfin over bigeye, and bigeye over bluefin. But there is a significant difference between yellowfin and Bluefin. Bluefin tends to have more “Tuna” flavor – rich in iron. Bigeye and Bluefin both have Toro, tuna belly. Bluefin has more fat than Bigeye. Price Because its taste and especially Toro, Bluefin is priced higher than Yellowfin and Bigeye. If you ever read on the news about Tuna sold for some two million US dollars, they are Bluefin. Be mind that price is from New Year’s day auction, which is overpriced bid. Regular prices are lot cheaper than the new year’s auction. How Do You Prepare Tuna for Sushi? For Edo•Mae (Tokyo) Style Sushi Restaurants, tuna is the definitive fish that showcases their quality, style, and artistry. The selection of tuna is a critical task for sushi chefs when visiting the fish market. It takes center stage in the "omakase," comparable to the main dish in a French or Italian course meal. Tuna is synonymous with a sushi restaurant, and for sushi chefs, a sushi establishment without Maguro/Tuna is inconceivable. Here are the detailed steps for making tuna sushi, both nigiri, and rolls: 1. Choose the Right Tuna Each part of the tuna has different qualities and prices, with "Red" meat (A, B, C) being the least fatty and Fatty Tuna Belly (Toro) (D, E) being the most prized. D is the Fattiest Tuna Belly (O-Toro), while E is the Medium Fatty Tuna Belly (Chu-Toro). The tail section (C&F) contains the least fat. Here is a diagram showing parts of tuna. ​Red Meat: A, B, C F Toro (Fatty Tuna Belly): D, E Price (high to low): D, E, B, A, C&F (Image Courtesy of Australian Southern Bluefin Tuna Industry Association) Each part of the tuna has different qualities and prices, with "Red" meat (A, B, C) being the least fatty and Fatty Tuna Belly (Toro) (D, E) being the most prized. D is the Fattiest Tuna Belly (O-Toro), while E is the Medium Fatty Tuna Belly (Chu-Toro). The tail section (C&F) contains the least fat. Here is a block of tuna, close to "E" in the diagram. Image Courtesy of Australian Southern Bluefin Tuna Industry Association 2. Cut into Blocks (Saku) To prepare the tuna for sushi, it needs to be cut into small blocks known as "Saku." The cutting process involves following yellow and black lines on the tuna, resulting in various-looking pieces. Image Courtesy of Australian Southern Bluefin Tuna Industry Association After you make a saku block, you can slice it for nigiri, rolls, and sashimi.

Over the past two decades, I've amassed a wealth of knowledge in the world of sushi. I didn't know, for instance, that the origins of sushi were not in Japan. I wasn't aware of the ideal time to savor salmon, which is approximately five days after it's caught. I had no clue that the blood of Unagi (freshwater eel) is poisonous to humans when raw but harmless when cooked. Most of this knowledge I acquired through reading or learning from others, and I now impart this wisdom in our sushi classes, whether for team building, private sessions, or public events. These are facts I know, mainly composed of figures, historical facts, and scientific observations. However, knowing is distinct from understanding. This distinction became apparent to me while listening to a Jordan Peterson podcast, during which a guest scientist discussed the unique human capacity for understanding, a phenomenon still not fully comprehended. Consider, for instance, my knowledge that sushi didn't originate in Japan but rather in Asia. This is factual knowledge, but I can't claim to understand it fully because I didn't live in that historical period, which dates back over 2,000 years. In contrast, I genuinely understand the optimal time to consume salmon, approximately five days after it's caught, because I've experienced it firsthand. Most fish require around 8 hours postmortem to begin developing their flavor due to rigor mortis. I acquired this knowledge through reading, but my understanding was deepened by tasting both "fresh" and "aged" fish. You may read a sushi cookbook or watch a YouTube video on making a California roll, which could lead you to know how it's done. However, that doesn't equate to genuine understanding. Real understanding only occurs when you physically take sushi rice in your hand and begin spreading it onto nori seaweed. This marks just the initial step. There are myriad subtleties that I cannot encapsulate in a recipe, and true understanding can only be grasped by crafting an actual California roll – understanding the pressure required to evenly spread the sushi rice on the nori, for instance. This is why I assert that AI cannot genuinely understand the intricacies of crafting a California roll or comprehend the emotional and sensory experience it affords humans when they create and enjoy one. It's also why I continually urge you to come and experience for yourself the feelings, learning, and understanding that our class participants, and sushi catering clients share, as depicted in the accompanying picture. Most of the true understanding comes only through physical experience. So, will AI ever achieve this level of understanding when we can transfer all the data only humans can gain through physical experience? Not yet. At least for now.

If you think of “hot” when you hear the word wasabi, my guess is you probably haven’t had a chance to experience the fresh wasabi. Fresh ground wasabi is rather sweet. Sure, it does have the slight and mild “hotness” initially, but it only lasts for a brief moment, leaving long lasting mild sweet aftertaste and aroma. Wasabi's "hotness" comes from the oxidization of sinigrin, glucosinolate substance found in broccoli, mustard, and horseradish. When the wasabi is grounder, sinigrin makes contact with oxygen. Most of the hotness lasts ten to twenty minutes. It is said the finer you grind, the better it is. The traditional grinder is made of shark skin - said to produce a hot but mild sweet taste when wasabi is grounded. But, wasabi roll does not use ground wasabi normally put on nigiri, or used for sashimi. Instead, wasabi is thinly cut – matchstick, or Julienne– and rolled into Nori/Seaweed out, cut into 6 pcs. The result is much different taste characteristics than ground wasabi. Matchstick wasabi is not hot at all because oxidization occurs only on the outside cut surface of wasabi. In Japan, a Wasabi roll is generally served at the end of the sushi meal, regarded as one of the finishing pieces. (Fresh Wasabi root) TIPS Use Fresh Wasabi In the US, there are some wasabi farms in Oregon and California. Half Moon Bay Wasabi Company is one of them, who can ship fresh wasabi. Storing Wasabi Soak fresh wasabi in water and store in the refrigerator for several weeks. Alternatively, you can freeze wasabi. To use frozen wasabi, never thaw frozen wasabi. Grind frozen on the grinder. Once finished, put back into the freeze immediately. Should last for a month or two. Ingredients (for one roll): 1/4 (100g) cup Sushi Rice 1 Nori Seaweed, half sheet 20 - 30 g Thinly cut wasabi root Tolls: Cutting Board Knife Makisu, Sushi Rolling Mat Instructions: Make Sushi Rice (follow this recipe) Cutting Wasabi Cut wasabi into thin matchsticks Making A Roll 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, half the amount of inside out roll, approximately 100g Leave top ½ inch/1cm blank 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 the wet towel, dip your fingers in the water Using fingertips, apply the pressure, spread the rice leaving 1/8 inch /3mm left, right and bottom edge Lift up Nori and place makisu on the cutting board Put down nori on makisu, aligning the bottom edge Place wasabi matchsticks on the center Roll - Pick up the bottom part of Makisu, seal the roll by placing the bottom edge against the top end of the sushi rice Press to seal Life up makisu halfway, roll forward the entire roll 90 degrees, so the seam will be at the bottom Seal with Makisu one more time, from the front, top and backside Cut into six pieces Place and serve Sing up for our online sushi making class and in-person sushi class in San Francisco. Our sushi kit is available to ship to all 50 US states. For a private and team building event inquiry, send us an email.

(Fresh wasabi root from Half Moon Bay Wasabi Company) As some of you know, the majority of the wasabi served at US restaurants is the powdered kind, which contains yellow mustard, the source of its spiciness. While fresh wasabi tastes and smells completely different, you may be surprised to find out that mustard is actually a good alternative to wasabi. During the Edo period (some 250 years ago), mustard was a common condiment for Katsuo (Bonito, Skipjack Tuna) instead of wasabi because wasabi was not always available. For Katsuo, a standard condiment is ground garlic or ginger instead of wasabi. In a famous Japanese food manga, “Oishinbo,” there is a scene where Katsuo is eaten with Mayonnaise. Some Japanese food bloggers have experimented with mustard as a substitute for wasabi in Sashimi and Sushi. Many recommend mustard with soy-marinated Tai (Red Bream/Snapper.) Most of them point out that mustard tastes good with some fish, but not all fish pair well with mustard. Almost all the food bloggers agree that whitefish tends to go well with mustard. The food bloggers' experiment is based on Shimazushi, "Island Sushi," a recipe from Hachijo-Jima, an island located 287km (178 miles) south of Tokyo. The islanders substituted wasabi with mustard because wasabi was unavailable on Hachijo-Jima. So, if you cannot get fresh wasabi, mustard is a good alternative for sashimi and sushi, especially for white fish. Now, if you'd like to taste fresh wasabi, consider trying Fresh Wasabi from the Half Moon Bay Wasabi Company. If you haven't tried it, freshly ground wasabi is unlike anything else. It has a distinctive, pleasant aroma that lingers in your mouth (or more like your nose), with a short burst of heat, followed by a long-lasting sweet aftertaste. This is something you cannot experience with fresh horseradish. Fresh wasabi contains about ten different aroma compounds. 6-methylthiohexyl isothiocyanate is what gives wasabi its distinctive green, leafy aroma. Make sure to use this wasabi grater, preferably one made using sharkskin. Why sharkskin? Because it produces the best flavor and aroma from fresh wasabi. (Chojiro wasabi grater) Can you use wasabi for dishes other than sushi? Yes, you can. Here are some recipes: Wasabi Bloody Mary Wasabi Roll Of course, if you'd like to try fresh wasabi at your next sushi catering event, email us, and we'll bring the fresh wasabi with us.

Occasionally, there are moments that etch a special place in my life. Let me share a recent encounter that left a mark on me. "Hey there, how many tables are you thinking of today?" Jason's friendly voice greets me as I wheel the equipment into the stylish bar lounge at Hotel Kabuki. "I think four would be perfect," I reply. "Sure thing, Kaz. I'll get those all set up for you," Jason responds with a warm smile. Ever since Hotel Kabuki started hosting our public sushi class back in February 2023, Jason has been our go-to guy for setting up. He arranges tables, and clears glasses from the lounge area – he's a real pro. Watching Jason lay down fresh tablecloths, I realize something special about him: he's always wearing a smile. I can't recall a time I've seen him without it. Even with two decades in the food and hospitality industry, I can't think of anyone else who radiates positivity quite like Jason does. Now, don't get me wrong, Jason's not walking around grinning all day long (that would be a little odd). He's human, after all. But whenever I cross paths with him, that smile is right there, beaming away. It's a good lesson for me, considering I'm not exactly known for my constant grin. If you've attended my class, you've probably seen my more serious side. Though it helps when I crack a joke, it doesn't always translate to casual conversations. Jason's a living reminder that I could sprinkle a bit more cheer into my daily interactions. So, I've made a personal commitment to wear a smile as much as I can when engaging with others. Starting right now. "Hey, Jason, you know what I really respect about you? Your perpetual smile," I share. He chuckles, "Well, thanks, Kaz. I once had someone tell me, 'Never lose that smile of yours.'" If you want to meet the shining Jason in person, come join us at Hotel Kabuki for our public sushi class. We're running these classes four times a month until the end of 2023. Check out the schedule here and let's have some sushi-making fun together! You can also purchase a gift card and send it to your friends.