Fugu, Pastel drawing by Chef Kaz Matsune (originally posted on Quora.com) Fugu, also known as the infamous pufferfish, has garnered significant attention due to its potential toxicity, leading to exaggerated myths about its consumption. Contrary to popular belief, Fugu does not pose an automatic death sentence to those who dare to indulge in its unique flavors. The myths surrounding Fugu are akin to the misconceptions about sharks—fueled by movies like "Jaws" and sensational documentaries—that portray them as ruthless human predators, when in reality, most sharks are harmless to humans. In Japan, Fugu has been a delicacy for centuries, and people relish its thinly sliced sashimi, delightful sushi, and delectable kara-age (deep-fried) dishes. It is important to note that Fugu's skin and liver contain lethal poison, necessitating meticulous preparation for safe human consumption. To ensure safety, the Japanese government has implemented a rigorous certification system for chefs handling Fugu. Only licensed chefs with at least five years of experience are eligible for Fugu certification, following years of intensive training and testing. Interestingly, in the years 2012 and 2013, there were zero deaths associated with eating Fugu in Japan, with only one death recorded in 2011. In the period from 2004 to 2013, there were merely twelve deaths linked to Fugu consumption in Japan. These numbers are incredibly low compared to the thousands of deaths caused by foodborne diseases in the United States each year. It's essential to differentiate between certified Fugu dishes prepared by skilled chefs and the ill-advised attempts of non-certified individuals to handle this delicate fish. In Japan, where Fugu is widely served in restaurants, people consider it as safe as any other dish. The myth of its danger arose from past incidents before the government established the certification system. In the United States, some restaurants offer Fugu dishes, which are either prepared by certified chefs or imported fileted and safe for consumption. Savoring Fugu is a delightful experience, whether relishing its sweet flavor as thinly sliced sashimi with ponzu sauce, enjoying it in sushi, or indulging in the popular Fugu Nabe (pot/soup) during winter. So, if curiosity beckons, and you seek an adventure in the world of unique delicacies, dare to embrace the allure of Fugu. It's an enjoyable and safe dining experience that you'll undoubtedly live to cherish and share with others.

To make sushi rice, you need to mix it with sushi vinegar. Aside from adding flavor to rice, the addition of vinegar to cooked rice helps to prevent the rice from going bad. The ratio we use at Breakthrough Sushi is Rice Vinegar: Sugar: Salt=5:3:1 (i.e. 5Tbl Rice Vinegar, 3Tbl Sugar, 1Tbl Salt). Some of the common recipes call for 5:2:1. Traditional Sushi restaurants in Tokyo use no sugar, just rice vinegar, and salt only. At your local supermarket (Whole Foods or Asian Market), you may find “seasoned” vinegar or sushi vinegar, which has sugar and salt already added. Here are some examples of seasoned sushi vinegar. Marukan Seasoned Sushi Rice Kikkoman Sushi Vinegar Mitzukan Sushi Vinegar Sushi vinegar is added immediately after the rice is done, not before it’s cooked. This will make some of the vinegar evaporate, thus coating the grain of rice with sugar to help make rice stick together. #Recipes #Ingredients #Sushi

January 5, 2023 UPDATE: Here are some new additions to the list of online sites that offer sushi grade fish. Nevada Sierra Meat and Seafood, Reno Southern California Catalina Offshore Products, San Diego Massachusetts Wulf's Fish, Boston Online Sushify In recent years, online shopping has expanded, allowing us to purchase many products from the comfort of our homes. Fresh fish, once a questionable online purchase, is now more accessible, especially after the post-COVID lockdowns in the US in 2021. Thanks to advancements in logistics and freezing technologies, sushi-grade fish is becoming increasingly available, even in areas where it was previously scarce. As restaurants and catering companies faced temporary or permanent closures during the lockdowns, many wholesale fish companies pivoted to selling their products online. Consequently, what may have been exclusively reserved for restaurants is now within reach for home chefs and sushi enthusiasts. To address the most common question posed during our in-person and online sushi-making classes, "Where can I get fish for sushi?" I have compiled a list of supermarkets and fish sellers that offer sushi-grade fish. (Hamachi Sashimi, from Marukai Supermarket, Cupertino, CA) The Importance of Sushi-Grade (or Sashimi Grade) Fish When purchasing fish for sushi, look for the terms "Sashimi" or "Sushi Grade" on the label. While there is no official FDA designation for these terms, "Sushi Grade" typically means the fish is suitable for raw consumption. For instance, salmon labeled simply as "Salmon" at supermarkets like Whole Foods or Costco is intended for cooked dishes. To ensure you have the right fish, look for labels specifying "Sushi Grade Salmon" or "Sashimi Salmon." If you are still determining the quality of the fish, feel free to ask the seller if it is indeed sushi grade. Where to Buy Sushi-Grade Fish: A Comprehensive List The following are some of the places where you can purchase sushi-grade fish, along with some notable supermarkets: Ranch 99 (photo from Wikimedia) 99 Ranch (53 stores primarily in California, with other locations in Nevada, Oregon, Washington, New Jersey, Texas, Maryland, Massachusetts, and Virginia) - Offers a range of ingredients for Asian cuisine, including sushi essentials. If you go there, you can find most ingredients for Asian food including sushi ana Japanese. Mitsuwa A Japanese supermarket chain with a great selection of fish for home sushi-making. (Photo: Wikimedia) Oregon Ranch 99 Washington Ranch 99 Northern California Four Star Seafood Located in San Francisco. They sell Breakthrough Sushi's sushi kit for our online sushi making classes. Royal Hawaiian Seafood (pickup only) Monterey Fish Market, Berkeley Berkeley Bowl East, Berkeley Berkeley Bowl West, Berkeley Tokyo Fish Market, Berkeley Nijiya Market, San Francisco Super Mira, San Francisco Nijiya Market, San Mateo Nijiya Market, Mountain View Nijiya Market, San Jose Mitsuwa, San Jose Marukai, Cupertino Ranch 99 Central California Giovanni's Fish Market, Moro Bay Southern California Fish King Seafood, Glendale Kai Gourmet, Gardena Yama Seafood, San Gabriel Marukai, Little Tokyo Marukai, San Diego Marukai, West Los Angeles Mitsuwa, Torrance Mitsuwa, Irvine Mitsuwa, Costa Mesa Mitsuwa, San Gabriel Mitsuwa, Santa Monica (West LA) Mitsuwa, San Diego Nijiya Market, San Diego Nijiya Market, Torrance Nijiya Market, West LA Nijiya Market, City of Industry Nijiya Market, Little Tokyo Nevada Ranch 99 Texas Kazy’s Gourmet Shop, Dallas Mitsuwa, Plano Ranch 99 Illinois Mitsuwa, Chicago (Arlington Heights) Maryland Ranch 99 Washington DC Hama Japanese Market Maruichi Japanese Grocery The District Fishwife Massachusetts Ranch 99 Virginia Ranch 99 New Jersey Mitsuwa, Edgewater Yama Seafood Ranch 99 (Sushi Kit for One from Yama Seafood - contents subject to change due to availability) Hawaii Honolulu Fish Market Mitsuwa, Honolulu Canada La Mar, Montreal Fresh Ideas Start Here, Vancouver Additional articles Where to get Sushi Fish in San Francisco Bay Area Where to get sushi fish in the San Francisco Bay area - part 2 Marukai Where to get sushi fish in the San Francisco Bay Area? Part 3 - Tokyo Fish Market #OnlineSushiMakingClass #SushiClass #SushiMakingClass #CookingClass #TeamBuildingActivities 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 inquiry, send us an email.

If you're a sushi enthusiast, you're probably familiar with Wasabi—the green, hot condiment that adds a spicy kick to your nigiri and sashimi. However, you might be surprised to discover that in Japan, Wasabi goes far beyond sushi and is enjoyed with various non-sushi dishes, such as Soba noodles and chicken yakitori. But what many sushi eaters in the US might need to learn is that the Wasabi they encounter at most sushi restaurants is not authentic, fresh Wasabi. Instead, it's often a mix of horseradish, food coloring, and mustard, providing spiciness but lacking genuine Wasabi flavor. To unveil the true essence of fresh Wasabi, I've been serving it at private omakase-style sushi dinners, leaving my clients pleasantly shocked and amazed by its authentic taste. Recently, I hosted an online talk and demonstration event in collaboration with the San Francisco Professional Food Society, where I explored the versatility of Wasabi beyond sushi. During the event, I enjoyed conversing with Jeff Roller, Co-owner of Half Moon Bay Wasabi company, who shared his favorite creative recipe using fresh Wasabi— the Wasabi Bloody Mary. Yes, you heard it right—Wasabi Bloody Mary! This cocktail becomes a delightful and unique experience by substituting horseradish with fresh Wasabi. Grating fresh Wasabi plays a crucial role in enhancing overall enjoyment. The fantastic aroma fills the air as you grind the Wasabi, mentally preparing you for the aromatic and flavorful journey ahead. If you've never experienced the magic of fresh Wasabi, I highly recommend trying it. Numerous Wasabi farmers in the US offer fresh Wasabi online, and you can also find it at Half Moon Bay Wasabi Company. Buy Fresh wasabi from Half Moon Bay Wasabi Company. Wasabi Bloody Mary (Based on the Bloody Mary recipe from Liquor.com) Freshly grated wasabi should be used within twenty minutes of being grated. Here is a video showing how to grate wasabi: Ingredients 1 lemon wedge 1 lime wedge 2 ounces vodka 4 oz. tomato juice 2 teaspoons freshly grated Wasabi 2 dashes of Tabasco sauce 2 dashes of Worcestershire sauce 1 pinch ground black pepper 1 pinch smoked paprika Garnish: lime wedge Garnish: celery stalk Instructions 1. Grate fresh Wasabi using a Wasabi grater (or metal grater). 2. Squeeze the lemon and lime wedges into a shaker. 3. Add vodka, tomato juice, freshly grated Wasabi, Tabasco sauce, Worcestershire sauce, black pepper, smoked paprika, and ice to the shaker. Gently shake the mixture. 4. Pour the delightful concoction into a glass. 5. Garnish with a lime wedge and celery stalk. Get ready to be pleasantly surprised as you take your first sip of the Wasabi Bloody Mary. The authentic Wasabi flavor will add a new dimension to this classic cocktail, creating an experience. So, step away from the ordinary, and explore the extraordinary with the Fresh Wasabi Bloody Mary—perfect for your Sushi Class, Cooking Class, Sushi Catering, or Team Building Activities. Embrace the wonder of Wasabi and immerse yourself in a unique and flavorful adventure. Cheers to discovering new culinary delights!

If you're wondering what Shio Koji is, get ready to experience the wonder miracle sauce that transforms everything into a fantastic delight. It truly is a magic ingredient that never fails to amaze me. And the best part? This recipe is jaw-droppingly easy to make, with mouth-watering results that will leave you craving more. Shio Koji - The Japanese Magic Sauce Now, what exactly is Shio Koji? Chances are, many of you have never heard of it, but fear not, I didn't know about it until a few years ago, either. Shio koji is a fermented seasoning made only from rice koji, salt, and water. It has been attracting attention for several years as a fermented food product that makes it easy to incorporate the action of koji mold and enzymes. As the name suggests, it is a rich food product with a saltiness as its base, and the addition of the umami and sweetness of koji, as well as the complex aroma unique to fermented foods. It's amazing considering it's made from such simple ingredients. It's the secret ingredient that elevates the flavors to another level. The common usage is to marinate ingredients such as meat or fish and then grill them. The protein in the ingredients turns into umami, taking the dish up a notch. Of course, it's also good with vegetables, and you can mix it, stir-fry it, deep-fry it... Some people say, "Add a little to any dish and it will become delicious," so it can indeed be said to be a versatile seasoning. The Simplicity of Perfection As a seasoned cook, I've always believed that the most straightforward recipes are often challenging to master. However, this Shio Koji Chicken Yakitori recipe is a delightful exception to that rule. It's as easy as ABC, and even if you're new to Japanese cooking, you'll find success in no time. Ingredients Chicken thigh or breast Shio Koji Lemon Bamboo sticks Instructions: 1. Begin by cutting the chicken into bite-size squares. 2. Thread the chicken onto the bamboo sticks, creating your Yakitori skewers. 3. Preheat your oven to 275F. 4. Arrange the chicken skewers on a sheet pan. 5. Drizzle Shio Koji over the chicken, allowing it to marinate and infuse the meat with its magical flavor. 6. Slide the sheet pan into the oven, and let the chicken cook for approximately 15 to 20 minutes. Slow cooking at a lower temperature will preserve the moisture and juiciness of the chicken, ensuring it remains juicy and flavorful. 7. Once the chicken is cooked to perfection, remove it from the oven and finish with a squeeze of fresh lemon juice just before serving. Prepare to Be Amazed Get ready to experience a culinary wonder with this Shio Koji Chicken Yakitori recipe. The combination of Shio Koji's enchanting flavors, succulent chicken, and the zesty touch of lemon will have your taste buds dancing with delight. This Japanese dish is perfect for your home cooking endeavors and an excellent addition to your Sushi Class, Cooking Class, Sushi Catering, or Team Building Activities. Your newfound mastery of this easy and delectable recipe will astound your guests and loved ones. So, venture into Japanese cuisine and embrace the magic of Shio Koji as you create unforgettable and irresistible Chicken Yakitori that will leave everyone asking for more. Enjoy the journey of cooking, and let the flavors take you on a delightful ride through Japanese culinary wonders.

COOKING TIME Total: 35 - 40 minutes Sushi Rice: 30 - 40 minutes Rolling: 5 minutes nce you've mastered the basics of making Inside Out Rolls, creating special rolls like Rainbow and Red Dragon Rolls becomes much more manageable. A particular roll is an Inside Out Roll with ingredients placed on top, often including fish and vegetables such as avocado. The key is experimenting with different fillings and outer layer combinations. One popular variation is the Alaskan Roll (the Seattle Roll or 49ers Roll in the San Francisco Bay Area), which typically features Crab and Avocado on the inside with Salmon on top. Another delectable option is the Caterpillar Roll, where Shrimp Tempura is combined with Eel and avocado. The secret to making special rolls is how you cut the ingredients and the quantity you use. It may be challenging to grasp this concept by just reading the recipe, so I always encourage my sushi class attendees to dive right in and make their first roll without worrying about making mistakes. In my experience, many participants in the class strive for perfection with their initial attempts, but this can be extremely difficult. Please take the opposite approach: intentionally make mistakes on your first roll so that you can learn and understand the process better. Only by making that first roll will you gain insights into how to cut the ingredients precisely for the topping, determining the right thickness, size, and other essential factors. Class participants often exclaim, "Oh, now I understand that I cut the Tuna too thick!" "Yes, exactly. Now that you've made a roll, everything I've been discussing makes more sense, doesn't it?" Sushi-making is an art of precision, requiring precise cuts for ingredients in terms of thickness, direction, width, and length. While it may seem impractical to include detailed measurements like "Cut Tuna, 20mm (W) x 45mm (L) x 5mm (T)" in a recipe, the process becomes intuitive as you gain experience. So, go ahead and make your first (or second) roll, and continue honing your skills. This recipe will make much more sense after your initial attempt. INGREDIENTS (for one roll): 30 - 50g Sushi Rice 1 Nori Seaweed, half sheet 5 Slices Sushi Grade Salmon, thinly sliced 4 -6 Cucumber, Julienned 2 -3 Avocado Sesame Seeds Optional Ponzu Sauce TOOLS: Knife Cutting Board Makisu Rolling Mat Butane Torch INSTRUCTIONS: (How to spread rice for Inside Out Rolls, Step 2 - 12) Make Sushi Rice (follow this recipe). Wipe the cutting board with a wet towel to moisten. Place half sheet nori horizontally, rough side facing up. Wet your hands. Grab sushi rice, tennis ball size, approximately 200g. Place the sushi rice on the top left corner, shaping it like a potato. Using the bottom part of your left palm, apply pressure, spread the sushi rice horizontally. With your right hand, making a “U” shape, guide the sushi rice so that it covers the top half to 2/3 of the Nori. Rhythmically, turn your left hand three times to cover the top portion of the Nori with rice. Clean your hands with a wet towel, dip your fingers in the water. Using fingertips, apply the pressure, spread the rice to the bottom, from the left, center, and right. Spread the sushi rice all the way to the top and corners to cover the entire sheet of Nori as even as possible. Flip the Nori with Sushi Rice so the Nori is facing up. Place Avocado and Cucumber, in the center of Nori. Pick up the bottom edge of the Nori, roll like a Yoga mat. The bottom edge should land below the top edge of Nori. Seal, then roll another 90 degrees forward. P­­lace a plastic covered Makisu over the roll and squeeze. Remove the plastic. Place sliced salmon on top of the cucumber avocado roll. Place the plastic back and cover with Makisu. Squeeze. Cut into 8 pieces. Remove the plastic. Sear the salmon on top of the roll with the torch. ( Steps 18 - 20) Public Online Sushi Making Class with Sushi kit includes Fresh Fish Sing up for our online Sushi Making Class and in-person sushi class in San Francisco. Our sushi kit has fresh fish and is available for overnight shipping to all 50 US states. For a private and Team Building event inquiry, send us an email.

Welcome to our exclusive omakase-style sushi dinner, where culinary delights await you! Immerse yourself in a gastronomic journey as we present a meticulously curated menu comprising 10 to 12 delectable dishes, including appetizers, sumptuously cooked dishes, fresh sashimi, nigiri, and a delightful dessert. Among the gems of our menu is our highly praised Baked Black Cod Miso—an absolute must-try for any food enthusiast. And let's not forget our delightful Matcha Affogato, a visual and taste delight that will leave you wanting more. To enhance your dining experience, we offer the option to include fresh Wasabi locally grown in the enchanting lands of Half Moon Bay. The authentic flavor of this exceptional Wasabi adds a unique dimension to your dishes, elevating your culinary journey to a whole new level. When you choose our private sushi dinner, we cover all the details. From the exquisitely prepared dishes to the presentation, we ensure everything is perfect for your special evening. The moment you step into our dining space, you'll be enchanted by the captivating ambiance and the promise of an unforgettable dining experience. Whether celebrating a milestone, hosting a corporate event, or simply seeking a remarkable gastronomic adventure with your loved ones, our private sushi dinner promises to leave a lasting impression. Though we understand that not everyone is ready to host a private dinner, we are here and eagerly awaiting the day you are ready. When that time comes, please don't hesitate to reach out to us via email. Your comfort and satisfaction are our top priorities, and we take pride in creating magical moments through our exceptional dishes, which we've been serving with passion and dedication since 2012. So, for those seeking an exceptional dining experience that combines the art of sushi with the warm hospitality of our team, we eagerly await the opportunity to host you and your guests for a memorable evening filled with culinary wonders. Indulge in the joy of extraordinary flavors, and let us take you on a culinary journey like no other. Reserve your private sushi dinner with us today and savor the pleasure of impeccable tastes and exquisite presentations. Experience the ultimate blend of tradition, innovation, and heart in every dish we serve. Book your Private Sushi Dinner now for an unforgettable evening of culinary bliss. Whether it's for a Sushi Class, Sushi Catering, Cooking Class, Team Building Activities, or any special occasion, we look forward to hosting you soon. Experience the joy of cooking elevated to new heights!

When asked about my favorite roll to make, my immediate response is always "Tekka," the Tuna Hosomaki. Despite its simplicity - Sushi Rice, Tuna, Nori, and Wasabi - it remains a challenging roll to master. While anyone can make it decently with practice, achieving true mastery can take a lifetime of dedication. Tekka Maki is not only my favorite roll but also my preferred choice to savor. Its bite-sized Hosomaki form is perfect for a delightful sushi experience. Packed with the savory flavors of Tuna, Nori, and the umami-rich Soy Sauce dip, each bite delivers a burst of satisfaction. Ingredients (for one roll): ½ (100g) cup Sushi Rice 1 Nori Seaweed, half sheet 30 - 40 g Sushi Grade Yellowfin, Bigeye or Bluefin Tuna 5 g Wasabi Tolls: Cutting Board Knife Makisu, Sushi Rolling Mat Instructions: (Instructions 3 - 12, how to spread rice for Hosomaki) (Steps 3-12: How to spread rice for Hosomaki) Prepare Sushi Rice using this recipe Cut the Tuna into long blocks, ensuring they match the length of the Nori Seaweed. To create the Nori out Hosomaki, place the Nori shiny side down. Moisten your hands with water. Take approximately half the amount of rice used for an inside-out roll, about 100g. Leave the top ½ inch (1cm) of the Nori blank. You apply pressure to spread the sushi rice evenly using the bottom of your left palm. With your right hand, shape the rice into a "U" shape, guiding it to cover the top half to 2/3 of the Nori. Rhythmically turn your left hand three times to ensure the top portion of the Nori is adequately covered with rice. Clean your hands with a damp towel and dip your fingers in the water. Using your fingertips, apply gentle pressure to spread the rice, leaving a 1/8 inch (3mm) border on the left, right, and bottom edges. Lift the Nori and place the Makisu underneath. Position the Tuna in the center. Roll the Makisu, picking up the bottom part and sealing the roll by placing the bottom edge against the top end of the sushi rice. Apply pressure to seal the roll. Raise the Makisu halfway and roll the entire roll forward by 90 degrees to position the seam at the bottom. Seal the roll again with the Makisu, pressing from the front, top, and backside. Carefully cut the roll into six equal pieces. Plate and serve, savoring the art of Tekka Maki. (Instructions 13 - 18) 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.

COOKING TIME Total: 35 - 45 minutes Sushi Rice: 30 - 40 minutes Prep (Spicy Shrimp): 5 minutes Rolling: 5 minutes Miola Rolla Spicy Shrimp is an exceptional creation that gained popularity at the first sushi restaurant where I worked. The origin of its name, Miola Rolla, remains a mystery, believed to be coined by one of our talented waitstaff. What sets this particular roll apart is Spicy Shrimp's unique placement on the roll's cut surface instead of on top of the rice like many other rolls. The recipe is delightfully straightforward, featuring Spicy Shrimp atop an Inside Out Cucumber Avocado Roll. This distinct presentation sets Miola Rolla apart visually and enhances its taste profile. When you take a bite, the explosion of flavors begins with the Spicy Shrimp and Sushi Rice, followed by the aroma of Seaweed, the buttery essence of Avocado, and the refreshing finish of Cucumber. It's simply a triumph of taste, one of the best special sushi rolls I've encountered. While a Spicy Tuna version is available (recipe to come in the future), both fellow sushi chefs and I agree that the Spicy Shrimp variation surpasses it. The combination of textures and the umami derived from Shrimp, Sriracha, Mayo, and the essence of dried chili (rich in umami) is truly divine. Don't get me wrong, Spicy Tuna is delicious and possesses considerable umami, but when paired with Cucumber Avocado, it doesn't quite reach the greatness achieved by Spicy Shrimp. I invite you to indulge in this fantastic roll. You don't need Sushi-grade fish to prepare it; frozen poached Shrimp works wonderfully. INGREDIENTS (for one roll): 200g (1 cup) Sushi Rice 1 Nori Seaweed, half sheet 4 - 6 pcs Avocado, sliced ½ inch thick 4 - 6 Julienned English Cucumber 5g Roasted Sesame Seeds Spicy Shrimp 2-3pc Shrimp (21-26 size), Poached 30 g (2 tbsp) Sriracha 30 g (2 tbsp) Mayo 5 g (1 tsp) Sesame Oil (substitute with Olive Oil) 5 g (1 tsp) Masago or Tobiko Fish Egg 5 g (1 tsp) Cilantro, Chopped (substitute with Green Onion TOOLS: Cutting Board Knife Makisu, Sushi Rolling Mat Mixing Bowl Spoon INSTRUCTIONS: (How to mix Spicy Shrimp, Step 1) (How to spread rice for Inside Out Roll, Steps 2 - 12) (How to mix Spicy Shrimp, Step 1) (How to spread rice for Inside Out Roll, Steps 2-12) Combine the Chopped Shrimp, Cilantro, Masago, Sriracha, Mayo, and Sesame Oil in a mixing bowl. Follow the same process to prepare Spicy Salmon. Moisten the cutting board by wiping it with a wet towel. Place the half sheet of Nori horizontally, with the rough side facing up. Moisten your hands. Take approximately a tennis ball-sized amount of sushi rice, around 200g. Place the sushi rice on the top left corner of the Nori, shaping it into a potato-like mound. Apply pressure with the bottom of your left palm, spreading the sushi rice horizontally. Make a "U" shape to guide the sushi rice using your right hand, covering the top half to 2/3 of the Nori. Rhythmically turn your left hand three times to ensure the top portion of the Nori is evenly covered with rice. Clean your hands using a wet towel and dip your fingers in the water. With your fingertips, gently press the rice to spread evenly, leaving a 1/8-inch (3mm) border on the left, right, and bottom edges. Flip the Nori with the Sushi Rice so that the Nori faces upward. Place the Avocado and Cucumber in the center of the Nori. Pick up the bottom edge of the Nori and roll it like a yoga mat, ensuring the bottom edge lands below the top edge of the Nori. Seal the roll, then roll it another 90 degrees forward. Cover the roll with a plastic-wrapped Makisu and squeeze gently. Cut the roll into eight pieces. Place the cut pieces on a plate with the cut surface facing up. Top each roll with Spicy Shrimp, and garnish with a Cilantro leaf. Plate and serve, optionally accompanied by Ponzu. (Cucumber Avocado Roll, Steps 13 - 18) (Placing Spicy Shrimp on top of Cucumber Avocado Roll, Steps 19 - 20) Public Online Sushi Making Class with Sushi kit includes Fresh Fish Sing up for our online Sushi Making Class and in-person sushi class in San Francisco. Our sushi kit has fresh fish and is available for overnight shipping to all 50 US states. For a private and Team Building event inquiry, send us an email.

Did you know that I was once featured in a Grammarly commercial video? To my surprise, it has garnered over 30 million views to date. But I'm not here to boast about it. I want to share the story of how it came about and its impact on my life and others. The scene is set in a stunning custom kitchen showroom with exquisitely designed quartz surfaces. A small group of five people eagerly watches as I prepare to wield my Sashimi knife—a Yanagiba knife with a thin, 9" blade often called a willow leaf knife. On the cutting board lies a beautiful block of deep translucent red Tuna. I carefully move my knife and slice a perfect 1.5cm cut of Tuna sashimi. "Sashimi is the most challenging technique I'll be showing you today," I remark. Learning to make Tuna sashimi is deceptively simple. It's all about slicing the fish with a knife. At first, it may seem easy, but doing it well is an art. This reminds me of writing. People often assume it's merely stringing words together to form sentences. But those who have tried writing know it's far more complex than it sounds. Making Sashimi is the same. Only after attempting it do you truly grasp its complexity. After the class, one of the participants, Rene, approaches me. "Kaz, that was an incredible class," she says. "I work at Grammarly in the marketing department, and we plan to create commercials for Grammarly. I've read your profile and story, and I believe you'd be a great fit to be featured in one of our commercials. Are you interested?" Without hesitation, I reply, "Yes, I would be delighted." After several months of emails, questionnaires, and interviews with the marketing team, I was chosen to be featured in one of the four commercials that Grammarly produces. The series is called "Write the Future," each commercial highlights different Grammarly users and how they use the platform to achieve their goals. Months pass, and the commercial is finally released. I saw it on the Grammarly YouTube channel, and it looks fantastic. I share the link with acquaintances, business partners, and on social media. And then, unexpected things start to happen. People from various walks of life approach me, asking, "Hey, didn't I see you on TV or in a commercial?" Even six months after the video's release, this phenomenon continues. Strangers recognize me, sparking conversations that bridge the gap between unfamiliarity and recognition. Among these encounters, there is one that stands out. During a sushi catering event, a man approaches me with his mobile phone, showing me a screenshot of "me" in the video. "Hi. Is this you?" he asks. I responded quietly, "Yes, that's me." It's a strange feeling—part of me enjoys the recognition, while the introverted and shy side finds it awkward. This "Hey, I've seen you in a commercial" experience persists. Even now, four years after the video's release, people recognize me and ask the same question. In a remarkable turn of events, I receive an email from Sara, who is planning a team event for the Grammarly operations team. She mentions that the group consists of seven individuals who all love sushi and want to participate in a cooking class with me. "Great," I reply. "I would be happy to host the class. Grammarly holds a special place in my memory." I also shared the Grammarly video link with Sara, asking if she knew it. Her response surprises me. "Wow! I had no idea!" she exclaims. As a new company member, she had yet to come across the video. She adds, "This is for the executives, including the CEO. He referred to you as a 'Grammarly YouTube Star.'" On the day of the class, I warmly welcome the Grammarly executives. It's a small group, just like the previous Grammarly class I hosted. After creating a few rolls, we move on to Sashimi, as we did before. "This is the most challenging technique I'll be demonstrating tonight," I mentioned. However, this time, there's a difference. I'm signing my book, a memoir I didn't have last time. "I wrote this book using Grammarly," I shared with the CEO and the executive team. "The best part about being featured in the Grammarly video wasn't about becoming 'internet famous.' It brought immense joy to my clients, friends, and business acquaintances. Everyone who saw the commercial was thrilled to see me in it. For that, I am truly grateful." If you're interested in sharing the joy of sushi with Breakthrough Sushi, click the button below to request a free quote for our sushi class, sushi catering, cooking class, or team-building activities. (with Grammarly executive team, including CEO Brad Hoover) It's been four years since the Grammarly video's release. I find an email from Sara. The email tells me she is planning a team event for the Grammarly operations team. "It's a small group of 7. They all like sushi and want to do a class with you," Sara says in her email. "Great. I am happy to host the class because Grammarly holds a special place in my memory," I reply. Then, I email her the Grammarly video link saying, "BTW, did you know about this video?" "Wow!!! I had no idea!" she responds. It turns out Sara is new to the company. "This is for the executives, including the CEO. He says you are a 'Grammarly YouTube Star." On the day of the class, I welcome the Grammarly executives. Like the last class I hosted for Grammarly, it's a small group. After making a few rolls, we are about to do Sashimi, just like the last time. "This is the hardest technique we are showing you tonight," I say. Just like the last time, I explain how difficult it is, despite how easy it looks. Yet, there is one thing that is different this time. I am signing my book. A memoir, which I did not have the last time. "I wrote this book using Grammarly," I tell the CEO and the executive team. "The best part of being featured in the Grammarly video was not about me being 'internet famous.' It brought so much joy to my clients, friends, and business acquaintances. Everyone who saw the commercial was so glad to see me in the video. For that, I am grateful." Interested in sharing the joy in the world with Breakthrough Sushi? Click the button below to request a free quote.

Do you know what to look for in a fresh tomato? If yes, you already know what to look for in fresh fish. But before we delve into the details, let's discuss freshness. Freshness Contrary to popular belief, the freshest fish is sometimes the best choice. Tuna, for example, needs at least five days to develop its full flavor. The same goes for salmon. Some white fish, like halibut, is inedible when it's freshly caught—lacking flavor and with tough flesh that's difficult to chew. How and What to Look for in Sushi/Sashimi Grade Fish The FDA has no "official" term for Sushi Grade and Sashimi Grade fish. When you hear someone refer to fish as Sushi Grade, it simply means it is suitable for raw consumption. At supermarkets, you might come across signs that say "Sashimi Salmon" or "Sushi Salmon"—those are the types of fish you can eat raw. If it only says "Salmon," it is meant for cooked consumption. What to Look for in Sushi/Sashimi/Raw Consumption Fish? First and foremost, consult your fishmonger. As Paul Johnson, the owner of the Monterey Fish Market, suggests: "Trust your fishmonger, just like you trust the sushi chef at a sushi restaurant. When you buy fish, you should do the same. Develop a relationship with a fishmonger at a small market and ask many questions about what's good. When you find something good, tell them the next time you visit." I couldn't agree more with his advice. Next, look for labels that indicate "Sushi," "Sashimi," or "for raw consumption." However, it takes years of experience, observing fish, and tasting fish to develop the ability to visually determine if a particular fish is suitable for sushi and sashimi. While this book may provide you with knowledge on what to look for, there is still a difference between knowing and being able to assess it visually. Looking for a fresh fish is akin to looking for a fresh tomato: vibrant colors, firm and bouncy texture, and a lovely reflection are the indicators of freshness—just like with fish. Whole Fish Check for bright red gills. As fish age, their gills darken. Since the gills are exposed to bacteria in the water, they are the first part of the fish to deteriorate. Eyes The eyes should be crystal clear as if you can see the bottom of the ocean. There should be no signs of blood or redness. As the fish ages, the eyes become "cloudier." Color Fresh fish exhibits bright colors, not cloudiness. For tuna, look for a deep red color that is clear. As tuna ages, the color tends to become muddy or slightly blackish. If it's a white fish, the flesh will turn cloudy white. Firmness Fresh fish contains a significant amount of water, giving its flesh a firm texture. When you press on the meat, it should bounce back. As fish ages, it loses water from its cells, causing the flesh to become softer and lose its firmness. Shininess Like firmness, fresh fish reflects more light due to its higher water content. Older fish, on the other hand, reflect less light. Fresh fish always appears shiny, especially on its skin. Interested in learning more about making sushi? Breakthrough Sushi now offers online sushi making class with a sushi kit, delivered to your home. Find out more.

This is one of the simplest and the most delicious recipes I can offer you COOKING TIME Total: 35 - 40 minutes Prep : 20 minutes Baking: 15 - 20 minutes Indulge in the mouth watering simplicity of Japanese "Teriyaki" dishes, a delightful twist from the typical offerings found in most US restaurants. Unlike the Teriyaki Sauced Chicken commonly seen, the true essence of the word lies in its name: "Teri," meaning "Glazed," and "Yaki," meaning "Grill" or "Baked." Cooking Teriyaki Chicken can take on various methods, such as baking, grilling, or pan-frying. However, achieving the perfect texture is paramount; overcooking can result in rubbery chicken, a tasteless disappointment. The key to unlocking the ideal flavor lies in preserving the water content within the muscle cells of the chicken, which houses both taste and aroma. To achieve juicy, tender chicken, I recommend cooking at the lowest temperature possible to retain essential moisture. Marinating the chicken in Shio Koji, a fungus fermentation agent, also contributes to tenderizing the meat and drawing out delightful umami flavors. Fear not, for this delightful recipe is straightforward and foolproof. Marinate the chicken, bake it in the oven, and voilà! A lovely Teriyaki Chicken that never fails to impress. TIPS: 1. Bake at 135°C/275 °F Be prepared to lower your cooking temperature for a longer, more rewarding cooking process, resulting in juicy and tender chicken. 2. Marinate in Shio Koji Like yeast's sister, Shio Koji is a powerful enzyme-rich agent used in Sake production. It breaks down proteins, extracting umami flavors and tenderizing meat and fish. If Shio Koji is unavailable, a couple of hours of marinating in Teriyaki Sauce is a suitable alternative. 3. Want some Charred Flavor? Due to the lower cooking temperature, the chicken may need more charred texture and flavor. Fear not! You can add a charred texture using a kitchen torch or simply pan-frying the chicken. INGREDIENTS: 225g (½ lbs.) Chicken Thigh, Boneless 60g (2oz.) Shio Koji Teriyaki Sauce (ratio is 2:1:1:1) Soy Sauce 20g Mirin 10g Sake 10g Agave 10g Optional (for Teriyaki Sauce) 5 - 10g Ground Ginger 5 - 10g Minced Garlic TOOLS: Mixing Bowl Sheet Pan INSTRUCTIONS: 1. In a ziplock bag, place chicken and Shio Koji. Seal the bag and gently rub the marinade into the chicken for fifteen seconds. Let it marinate for 15 to 20 minutes. 2. While the chicken marinating, prepare the Teriyaki Sauce by mixing the ingredients in a bowl. 3. Remove the chicken from the ziplock bag and wipe off any excess Shio Koji with a paper towel. 4. Place parchment paper on a sheet (baking) pan and transfer the Shio Koji-marinated chicken onto it. 5. Pour some Teriyaki Sauce over the chicken and gently massage it into the meat. 6. Cook the chicken at 135°C/275 °F for 15 to 20 minutes. 7. When the chicken's exterior becomes dry and takes on a "pinkish" color, turn off the oven and let it sit for three to five minutes. 8. Cut the chicken into small pieces and serve. Indulge in the delightful simplicity of this Easy Teriyaki Chicken, and you'll discover a newfound appreciation for Japanese cuisine right in the comfort of your kitchen. Enjoy the tender, flavorful experience that this recipe has to offer. Bon appétit! 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.