Akasaka Sushi is located at 2650 Telegraph Avenue (across from Andronico's). The phone number is 510-841-0444.This Japanese restaurant location has in interesting history. Over the last several years, this former I-HOP has been several different restaurants. It makes me wonder if the Feng Shui of this location is bad for a restaurant business. And as I have never eaten at this restaurant in it's current incarnation, the best thing I can say about it is that there is plentiful parking.Check out the Akasaka website for more info. It has lots of great pictures of the food they serve.
We didn't get to go to Sushi Yasuda last week since we were busy with weddings and they were closed July 4th-6th so by this week I was missing my sushi meals. The familiar pieces were glorious as always and they still had new pieces to offer.We've had Kuchiko several times before but always the red one, which we learned last night, is the female. This time, I got to try the male, which is white. T
This meal was one of the more experimental things I have tried and I'm pleased to say it turned out really well. I modified the recipe for the sushi 'burgers' from here. I loved the spiciness of the burger and it even had a slightly "fishy" quality to it, but not overpoweringly so.I added shredded beets to the coleslaw for some sweetness, which complimented the savory and slightly spicy burger qui
Before I start explaining this one I must admit that I am not a great fan of sushi. I love fish, but just can't stomach it sushi style. Fortunately you can use smoked salmon with this recipe and I have had no trouble with it. I can highly recommend it to all the sushi wary people out there!This is one of the simplest salmon roll sushi recipes out there and even I made it for my wife to test it bef
I think this is visit #14 to Sushi Yasuda. (I forgot to number it last time.) I can't believe I still always have new fish to write about. Tonight, we had Tarpon, the red colored one on the left. Depending on the part of the fish, the flesh ranges from deep red to almost purple, a very striking piece. It tastes very much like non-fatty tuna but the meat is more loosely packed together. Blackfish,
We missed Sushi Yasuda Sushi Yasuda so much. As soon as we got back from the honeymoon, we made reservations. I was extra excited to go this time because we brought a gift for Chef Tomura. I had read that it was common in Japan for patrons to bring gifts to their sushi chefs. Since then, I had been plotting to bring him back something from Greece, olive oil!As soon as we sat down, I noticed someth
Eight pacific nations have just banned the fishing of Bigeye and Yellowfin tuna from their territorial waters, in what is one of the largest statements to protect the two species from destruction. The tuna fishing ban is being undertaken by all Parties to the Nauru Agreement (PNA), including the Federated States of Micronesia, Kiribati, Marshall [...]
Most food preparation games focus on the more interesting aspects of the F&B industry and cut out or minimize the dull parts like the mundane cleaning chores and the real-life pressures of dealing with crazy lunch crowds and the occassional nasty customer. This Flash game Sushi Go Round, where you play a sushi chef on [...]
We made sushi recently. This in itself is slightly unusual here at We Are Never Full, but not completely out of the ordinary as we are regulars at more than one of our local Japanese restaurants and have homemade sushi a couple of times before. Indeed, the sushi rolls we made were not wildly unusual [...]
Più volte ho dichiarato su questo blog il mio amore per il sushi, l'ormai diffusissimo cibo giapponese preparato con riso cotto nell'aceto di riso, con zucchero e sale che funge da contenitore per pesce, crostacei, verdure o uova.Questo cibo è generalmente molto bello da vedere, sempre preparato in piatti composti con grande ordine e via dicendo, ma non tutti sanno che esistono dei virtuosi che
Mi sono sempre dilettata di cucina giapponese e mi sono spesso documentata sulle delicate fasi che la preparazione del sushi e dei piatti di pesce della cucina nipponica richiedono.Per ciò che riguarda la preparazione del riso per il sushi,...
Nicole Richie and Joel Madden went house hunting in Los Angeles and then satiated their hunger with a satisfying sushi lunch on Friday.
Earlier in the week, Nicole Richie continued her traffic school classes — with her caffeine fix, of course!
Joel Madden and his brother Benji are reportedly partners behind a new Vegas hotspot called “Wasted [...]
I had dinner with Mark Kurlansky last night, author of such amazing books as Cod, Salt, and The Big Oyster: History on the Half Shell. Well, actually, that’s kind of a lie; I snacked while he spoke of his latest work, The Last Fish Tale. He came to the local Community Association in a small [...]
For all sushi-loving geeks out there, this product is definitely for you! Never again will you have to choose between having sushi or having a USB memory drive. These USB drives are hand-made-in-Tokyo sushi [...]
How to eat sushi Video sent by VideoJug How To Eat Sushi. An all encompassing guide to enjoying sushi the polite way. Watch, learn and enjoy. One of the hottest food topics in the 21st century.
Do you like Japanese food? I do, and for the past months I've been learning how to make sushi.When we were still living in Manila and Kuala Lumpur, hubby and I would rather much prefer to go to a Japanese restaurant to satisfy our craving when it calls, but since moving to Dubai, we are now unable to enjoy eating Japanese food as often, as eating at Japanese restaurants here is so expensive (borde
A "Cannibal Banquet" is gross and involves eating a sort of fake human. Now that's what you call playing with your food!! "Here's how the Cannibal Banquet works... a pinata-like "body" is carefully crafted, then stuffed with edible goodies in a red sauce. More "sauce" is somehow embedded into the outside covering - "skin" as it were - of the body so that it will appear to bleed when cut into."
Christel and I went to Sakae (not pronounced as Sa-ke but Sa-ka-eh) Sushi at Bishan J8 for lunch buffet. Don't look at me that way, it wasn't me who requested it.After patronizing Sakae for such a long time, I've discovered I actually have my very own favourite among the different variety of sushi. Make a guess! I will only reveal it after these...Here's the catch. The thing with sushi is that ric
Tue, 03 June 2008
Kevin Jonas, Nick Jonas and Joe Jonas of the Jonas Brothers pose for a few photos before leaving Nobu sushi restaurant in Berkeley Square in London, England on Monday.
JoBro, also took some time out to sign some autographs and talk with some fans!
Yesterday, we announced that Breakfast Breaks and the [...]
Los cantantes Jonas brothers, en su tour en Londres, pasándola muy bien. Hoy ha sido un dia tranquilo, han tenido dos apariciones en la televisión. Una fue para la BBC, y la otra para un programa llamado LOOSE WOMEN , han tocado en ambos sitios canciones como "S.O.S" Terminamos la noche comiendo en uno de nuestros restaurantes favoritos de sushi. Fue increíble. Preguntan a sus fans y curiosas
Los Jonas Brothers continuan en Londres y, tal como lo habían prometido, siguen actualizando diariamente su blog. Esta vez nos cuentan que estuvieron en un mismo día en dos programas de televisión y que comieron uno de sus platos preferidos, el sushi. Además nos dicen que en Europa hay tantas cosas que conocer ... los entendemos perfectamente chicos.Vaya!, parece que los Jonas Brothers son de
Il sushi è un tipico piatto giapponese, il più famoso al mondo, vario perché comprende molti ingredienti impastati a regola d'arte col riso. Al giorno d'oggi è facile da trovare per via dei numerosi "fast food", peccato sia difficile trovare qualcuno che sappia preparare gli onigiri, i tipici spuntini triangolari visti tantissime volte nei cartoni animati giapponesi degli anni '80 (Ataru Morob
Whoops! Due to user error and Blogger problems, this blog post appeared and then disappeared again on Saturday. Luckily Blogger and the English Courtesan have got it together now... ;-)The English Courtesan is a little busy this weekend so she thought she'd offer the readers a multiple choice quiz by way of a lazy blog post.This one is based on the doorhanger in the photo, which the English Courte
I love the Farmer’s Market here in town. It’s great to show up at the park and see all your neighbors and friends and eat crepes. And now someone has fresh juice and veggie sushi. The cool thing about her booth (in addition to the tasty sushi and juice) is she provides [...]
Well, once again Lucky the Goldfish isn't speaking to me. After we saw the new Indiana Jones together, I thought it would be a good idea to go out for sushi, and for some reason I cannot fathom that got her all upset.She agreed to help write the review because she promised to do that ahead of time, but since then she's been giving me the silent treatment. Sometimes I just can't understand her.
I recently added a writeup about Fugu (Puffer Fish) to the FAQ which hopefully provides some insight into why people eat such a potentially deadly dish. I’ve also included some interesting tid-bits about how the poison can be used in other ways, and how a person can actually eat fugu with no fear of being [...]
As I mentioned in my last post on Sushi Yasuda, Copper River Salmon is now available! What's better than Copper River Salmon? Two types of Copper River Salmon, both shockingly bright orange. On the left is the King Salmon, slightly softer than the Sockeye Salmon on the right. The flavor of both is wonderful yet subtle, so subtle that I think they would be better as sashimi. (note to self)The very
"OMG I love sushi!" If I hear this one more time, I'm going to puke. I'm not convinced. Most of these trendy sushi bars will dry up eventually. Why? Because it's currently "cool" to eat sushi - and I'm not talking about California Rolls (which I happen to like, by the way). I'm willing to bet my left RMO that most of these wannabe foodies don't really enjoy the sushi they are eating. Rather, it's
…e siamo giunti alla fine…terza ed ultima lezione di cucina giapponese, peccato, proprio adesso che stavamo ingranando, l’atmosfera e’ molto piu’ rilassata e distesa rispetto alle prime volte, ormai ci si conosce tutti, si scherza e si ride, e si cerca nel contempo di imparare l’arte nipponica della cucina.
Oggi iniziamo con il Tataki di Tonno [...]
We are coming up on day four of our Veg Pledge. More than halfway there!Veggie SushiIngredients:1 cup rice (white)1/4 cup rice vinegar1/4 cup sugar2 teaspoon saltNori (seaweed in dry, rectangular, paper thin form)soy sauce (to taste)WasabiVegetablesDirections:Cook the rice.Mix vinegar, vegan sugar and salt in separate bowl.Mix into the cooked rice.Use the nori and wrap the rice.Dip in sauce made b
De verdad que si mezclamos lo grandioso de Internet y la capacidad de creatividad de algunos aficionados al sushi (como nosotros), podemos encontrar muchas curiosidades, algunas a las cuales nunca haré mención y otras más sanas como está... Una gran idea, para los que poseen algún tiempo libre y tiene el don, además de la afición al croché, es hacer estas figuras de nigiri y hosomaki, ent
We brought my mom to Sushi Yasuda this time and she loved every bite! No surprise here. I still love every bite of all my favorites, week after week. Tonight, Chef Tomura told me they had 4 types of Uni available and gave me a piece of California Uni (which I had on my 3rd visit) next to a piece of Russian Uni. The Russian Uni dissolves in your mouth instantaneously and the flavor is lighter as we
Sabato Mattina , ore 11:00, ristorante Oxidiana, ci troviamo puntuali per il secondo appuntamento con il corso di cucina Giapponese.
Oggi inizieremo la lezione con la preparazione del Salmone Teriyaki.
Lo chef Akira inizia subito con la preparazione della salsa:
Mischia in una “boul” saké, zucchero e salsa di soia, impana il salmone nella farina 00 ed inizia [...]
It's my tenth visit to Sushi Yasuda Sushi Yasuda. Hooray! This marks another birthday dinner since Scott and Angie insisted on treating us. My favorite pieces are still orange clam, peace passage oyster, and Spanish Mackerel, but I'm still always eager to try new pieces. The wasabi alone is worth going for and the teas they serve are just heavenly.Tonight, Lon did a side-by-side tasting of the fou
Sabato mattina, ore 11:00, ci si trova da Oxidiana per la prima lezione del corso di sushi.
Siamo una ventina, sistemati in tavoli da 4, con due grandi taglieri al centro; Barbara, patron del locale, ci accoglie e ci spiega alcuni punti del programma di oggi.
Si comincia con qualche minuto di ritardo, lo chef Akira inizia [...]
Last few days, I hanging out with my friends, passing by a Sushi King Restaurant, I know asking my friends to join me to taste some sushi at Sushi King is too much, only my darling had tried and succeed to accept some kind of sushi.Hence,I texting my sister.."If you want to go Sushi King, please tell me"Of course she replied, "no Sushi King for this moment", as I understand that now is the middle of May, where all the budget are down.Today, when I stay at her house, suddenly this morning, she said, why not, we go to Sushi King for lunch. Horrayyyyyy!!!!!!!My lunch today...huhuhuhu...oohh..susshi never enough for me...This is the kids favourite..Najla: Cawanmunshi is my favorite!!Me: Sis, all of them will grow up and no longer let me to kiss them,can I have another baby from you.Si
Hubby and I were craving for sushi last night, so we went to the nearby sushi restaurant. We got 3 sets of Maki- Tiger, Dragon, and Tempura*(forgot to take a picture). These maki sushi were so yummy!"Dragon Maki""Tiger Maki"
Ingredients:1 cup freshly cooked short-grain rice3 tablespoons seasoned rice vinegar2 tablespoons toasted sesame seeds or black sesame seeds Assorted fillings1/4 lb fresh small shrimp1 large ripe mango1 (7 1/2ounce) can of solid tuna in water1/2 cup smoked salmon, chopped small1 small fresh cucumberwasabi paste Preparation:1. In a large shallow dish, spread the cooked rice and sprinkle with seasoned rice vinegar and sesame seeds.2. Using a wooden spoon, toss gently to combine (do not stir, or the rice will clump).3. Keep the rice covered with a damp cloth if not using immediately.4. Using your wet fingers, place a rounded teaspoonful of rice in the palm of your hand and roll into a ball.5. Make an indentation in the center with your finger.6. Place the desired filling of your cho
I'm still as in love with Sushi Yasuda as the day I first tasted their sushi. I'm still getting new pieces on each visit and it's exhilarating to know such a place exists. On our 8th visit, we had tamago, the omelet, so this time, we tried the Custard, which Chef Tomura described as having shrimp and potato. The texture is still smooth like Tamago, so you will not find pieces of shrimp and potato but you will taste it, in the very tender custard.If you like Fatty Tuna, you must try the Cheek of the Fatty Tuna, it's even fattier! You can see the marbling and it just melts away in your mouth.On my 3rd visit, I had the Uni from California. This time, I tried the Uni from Alaska. Chef Tomura told me that it is the same species but I guess the environment makes a big difference. The Alaskan Uni
I never used to like sushi but H and Daddy loves it. I develop liking to sushi after a few samplings. Then, when my sister offered to demonstrate sushi making, I took the opportunity to make full use of her generosity, taking pictures of the step-by-step demo as well as a short video of the toughest part of sushi making.Some of the challenges of making this delicacy are the ingredients are not widely available in most supermarkets and they are expensive too. Some of the ingredients such as vinegar and rice are only used for making sushi, so either we have to keep the entire bottle for the next sushi making or what I do is to share with my sister. Nevertheless, nothing is more challenging than parenting.Here's the recipe:Ingredients for the rice:450 gm or 3 cups of short grain rice750 ml wa
I am definitely no connoisseur when it comes to Japanese food. I usually find them either too raw, too pretentious, two pricey and three don't know what the food is all about. Don't have the interest to find out either. Fortunately, I have a Sayang who loves her Japanese Food, whereby once in a while she will drag my reluctant ass into a nice restaurant. I mean all these genki sushi, sushi king, edo sushi restaurants have given me the impression that there is no hope for Japanese food. Here's how she dragged me into this one, a new place which is quite nice. Your uncle's been here many times and he recommends this place. My eye brow raised abit and I was like, ok la... can la... I thought wa, this place look quite attractive also wo...As usual, you are bombarded by a whole lot of gre
I'm a sushi girl, BIG TIME. I can eat a ton of it. I once went to an all you can eat sushi buffet and almost killed myself. However, when you're cutting those calories, and watching your carbs, sushi is NOT the way to go. It's more of a reward or a treat. And I wouldn't do it more than once a month when on a diet. So, yesterday, I had my little reward of the most awesome sushi EVER! And the fact that I haven't had it in a long while made it all the better. The sushi chef had to hide his smile as I sat there with my eyes rolling back in my head with every piece I ate. YUM!So, of course I'm calorie sniping right now, so although I enjoyed my sushi unrestrainedly, I figured that getting the goods on sushi calorie content would be a good idea. So, here's the rundown on the calories yo
You probably realize now that Sushi Yasuda is a weekly ritual (see past posts) for me, and almost weekly for Lon. The biggest decision to make is how much of the meal to allot to past favorites, and how much to allot to trying new pieces. I have to have orange clam and peace passage oyster every week, I alternate a few other favorites, and I always try to get at least three new pieces. I thought they would've ran out of new stuff to throw at me by now but nope, not yet. Here's the latest pieces.Tamago, Japanese Omelet, is a little bit sweet, very light, and this one has a slight barbecued flavor on the surface. We both liked it and earnestly took a bite before taking a picture. Oops. Archtic Char has beautifully colored flesh, usually more vibrant than salmon (which it looks similar to)
200 images | 2950×2094 | 350dpi | 142.2 MBVisions of delicious Japanese food, such as sushi, sashimi, char-grilled cuisine, grilled chicken, boiled dishes and tempura, are included.Download from Depositfiles: | 01 | 02 | 03 |For more info: Product homepage
Ingredients:1 cup freshly cooked short-grain rice3 tablespoons seasoned rice vinegar2 tablespoons toasted sesame seeds or black sesame seeds Assorted fillings1/4 lb fresh small shrimp1 large ripe mango1 (7 1/2ounce) can of solid tuna in water1/2 cup smoked salmon, chopped small1 small fresh cucumberwasabi paste Preparation:1. In a large shallow dish, spread the cooked rice and sprinkle with seasoned rice vinegar and sesame seeds.2. Using a wooden spoon, toss gently to combine (do not stir, or the rice will clump).3. Keep the rice covered with a damp cloth if not using immediately.4. Using your wet fingers, place a rounded teaspoonful of rice in the palm of your hand and roll into a ball.5. Make an indentation in the center with your finger.6. Place the desired filling of your cho
This is our seventh installment on our favorite sushi restaurant -- Sushi Yasuda Sushi Yasuda (if you haven't already, make sure to catch article #6). To help provide further perspective for those of you not lucky enough to have visited Chef Yasuda's land of delicacies, I will tell you about my experience there.My taste in sushi is different than Jessica's in several ways. First, I prefer rolls: maki (the common, small rolls of nori and sushi rice), futomaki (the large rolls with unusual fillings), and my favorite, temaki (the hand rolls, typically in the shape of a cone). Not that I don't love sashimi (thin slices of fish without rice) or nigiri (fish atop a hand-formed bed of sushi rice), but I just love the mix of the nori (seaweed), rice, and seafood. Second, I prefer firmer flesh a
Olvídense de los típicos pinitos con olores desagradables para el coche o los ambientadores que se colocan en la ventanilla del aire acondicionado, que apestan a vainilla barata o peor aún a lavanda. Ya tenemos la mejor alternativa, claro está, para los amantes del sushi o para los que quieran darle un toque distinto a su medio de transporte, tanto aromáticamente como decorativamente, miden unos 10 cms y se pueden colgar el espejo retrovisor o en cualquier otra lugar, creo que hasta que inventen el aroma u olor concentrado a "coche nuevo" es lo mejor.... El sushi a calado tanto entre nosotros, que a demás de estos ambientadores especialmente diseñado para los amantes de este manjar nipón, también contamos con el pescadito que se pega en la parte trasera del coche, pero con su nu
Ken Sushi VideoDuration: 60 minsSize: 102 MB Quality: SATRipformat: WMVresolution: 320х240 4:3Audio: Windows Media Audio V8 40 kbps, 32 kHz, stereoWith its exquisite tastes, numerous health benefits, and delightfully artistic presentation, sushi has grown to become one of the most prominent favorites in the North American dining experience. However, due to its deep rooted foreign origins and its structural complexity, the art of sushi creation has proven itself to be an incredibly difficult task for the inexperienced sushi enthusiast. Now for the first time ever, world renown sushi chef and restaurant owner Hayashi Ken successfully eliminates these barriers by developing this incredible sushi resource -- guaranteed to teach any sushi novice how to create restaurant quality sushi in t
When we first moved to the Algarve, there wasn’t a Japanese restaurant in sight. This was a sad thought for sushi lovers like us, so we resigned ourselves to making it at home. Then one day while driving through downtown Faro, we spotted what appeared to be a mirage….a small, new van with the [...]
Esta vez el desafio era mayor, el HEMC 21 nos proponía cocinar con soja, ingrediente poco frecuente en nuestra cocina pero habitual en la cocina oriental.Nosotros presentamos un excelente SUSHI con su correspondiente salsa de soja, realizado por mi hija Aida coautora de este blog, y que ya conociais los más habituales .Es un plato bastante laborioso, pero que luego te recompensa más que sobradamente.
We at G Luxe are die-hard sushi fans. And we don't mean no stupid California rolls. Actually, we really don't like rolls at all preferring either nigiri style sushi or simply sashimi. There are very few things on earth more luscious than a bite of lightly seared toro. However, if you are a fan of the roll and have at least a seven-figure net worth - this is food for the balance sheet rich, not the income statement rich - you should consider ordering the High Roller roll next time you're in NYC. Created by Koi restaurant located at 40 W. 40th in New York, the roll is made as follows as described in New York Magazine:1.) Using Hudson Valley Foie Gras we will marinade the foie and poach the foie in the sauterne. It is then formed into a torchon (Shape) to the roll.2.) After the roll is m
Well if you love Sushi then check out Koi Restaurant located at the Bryant Park Hotel which is featuring a $1,000 sushi roll consisting of marinated and poached fois gras that is covered with...
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I had lunch with Yeevon yesterday at The Curve. She said she wanted to eat sushi so we thought of going Genki Sushi. But at that time, it was closed. Not sure why. Closing shop soon?
After walking a while, we decided to try Sakae Sushi. This was my first time eating at this [...]
Here are some examples of japanese art....Sushi!!! Interesting, isn't it? Just to think how they can make a design with the sushi is really quite fascinating for me. I've got a lot more to show you guys....not sushis alone but other foods as well so keep coming!!!
Karu & Y
71 NW 14th St
Miami, FL 33136
305-403-7850
There's two-for-one cocktails every Wednesday-Saturday from 6 p.m.-midnight. Plus, you get complimentary sushi and ladies get their first...
The place for miami downtowners to find whats going on in their area and at the same time support the downtown area grow
I had lunch with my friend Zoe at Sushi of Gari 46 Sushi of Gari 46, which was empty at noon but filled up around 1pm, in a sudden whoosh of people. I asked to sit at the sushi bar but that is reserved for Omakase only. When we opened the menu, we saw that there was a Lunch Omakase for $50 and we thought, ok let's go for it. I asked again to sit at the sushi bar but unfortunately, that omakase did not count.I decided on the Deluxe Sushi, which was 9 pieces and a roll. Zoe opted for Chirashi. Our waitress then asked, "Would you like soup or salad?" I replied "salad" and Zoe did the same. The salads were very pretty, with a nice dressing.Zoe's Chirashi was also quite pretty (sorry the pic was too dark) but my Sushi Deluxe looked pretty regular. The top four fish were fresh and above average
I'm not bored of Sushi Yasuda yet, so last night was visit #6, with my darling, Lon, who has grown fond of being a regular too. If you just joined us recently, you can catch up by reading 1, 2, 3, 4, and 5 since I now only post the new items I have not eaten before.Chef Tomura recommended that we try these Flash Fried Freshwater Miniature Crabs. They were the cutest little, nature-ready, bite-sized hors d'oeuvre, a crab chip. There was nothing mind blowing about the flavor but they were so perfectly fried so that you didn't notice any oil, and the seasoning was perfect.I know I'm too old to be playing with my food but this crab is totally in fighting stance! Of course, I won.Next, Sea Trout Sashimi, which has a beautiful multi-colored flesh, but is uninteresting to me in flavor, much like
Gracias a mi amiga Garbancita encontré una atractiva forma de hacer aún más divertido el degustar una buena pieza de sushi. Ya les he hablado en alguna oportunidad acerca de pequeñas ideas para perder el miedo a probar cosas nuevas como el sushi, sobre todo para que muchos amantes del chuleton, los cuales se muestran en ocasiones contrarios a atreverse con nuestro manjar nipón, se determinen de una vez por todas a ir a un japo.Pues bien, esta idea, ni siquiera se me había pasado por la mente, es muy buena y se presta para intepretarla de mil maneras distintas, echenle un vistazo, pero cuidado te están observando...Si quieres saber como hacerlo, aquí tienes el link, no sólo lo puedes aplicar para el sushi, también para cualquier receta a la cual le quieras dar otro punto de vista
I like to experiment with different cuisines so here is a traditional adaptation of a Japanese dish... Sushi anyone?So let’s talk Sushi… you love it or you hate it!I thought that Sushi would be quite complex to make but I was shocked when I realised how easy and healthy it was.RECIPE:Traditional Japanese Nori filled with Sticky warm Sushi Rice lined with tuna fish and sesame seedsYou will need:2 Sheets of Nori100g of Sushi Rice1 can of Tuna10g of Mayonnaise1 tsp sesame seeds1 carrot1 spring onionNow if like me it would make you feel squeamish using raw fish simply take a can of Tuna in spring water, add to a tiny bit of light mayonnaise for consistency and this will be your fish baseTake a Sushi mat and lay out a sheet of Nori (seaweed) this is incredibly healthy for you. In Japan they
Ele é o alimento símbolo da culinária japonesa - e a iguaria mais conhecida fora do país. O sushi tem origem numa técnica curiosa de conservação do peixe que remonta ao século 4 a.C. Naquela época, o peixe era colocado no meio de uma papa de arroz cozido. Passavam-se alguns dias e o arroz fermentava, o que, além de manter o peixe conservado, dava a ele um sabor especial. No começo, o arroz era descartado e só o peixe era consumido. Depois passou-se a consumir o arroz também e, para encurtar o processo de preparação, começaram a usar o vinagre em vez de esperar o arroz fermentar. Daí o nome sushi, que significa "conservar no vinagre" em japonês, ser usado para todos os pratos que levam arroz temperado com vinagre (o sashimi, outro prato bastante conhecido, leva apenas fati
I started writing quickies on Sushi Yasuda because I've already posted about them so many times. Again, the quickies only feature the new fish I have not tried before. This amuse bouche of clam, seaweed, and scallions, with a light wasabi dressing, was such an interesting play of textures, tender with a snap.Pictured on the right, is halibut, a fish I have always thought of as boring because I've always had it cooked. Halibut sashimi's subtle flavor shines through here. Angie (my dinner companion last night) and I, both loved it.The Striped Bass is a more tendonous fish. I am more interesting in the soft, buttery ones. Look at how beautifully scored it is though.Razor clam, which I have never had raw (several sushi restaurants serve razor clam cooked), was very enjoyable, as all the differ
At times, the most minor difference can make a tremendous impact; something that may not seem obvious but leaves a tip of the tongue realization. A new restaurant has opened near me and has grown on me quite a bit, but it is easy to know why. It is a seemingly small difference, however it [...]
