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Sushi
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We are creating an all in one sushi site for sushi lovers around the world. We are going to cover everything from sushi restaurants to sushi recipes and so much more. Our goal is to provide expert articles about sushi right here on our blog, videos, instructions, and more in an effort to create the ultimate sushi hub.
We will also cover things like where to get the best sushi supplies, sushi rice, ingredients and more. Sushi is becoming one of the most popular foods in the United States and sushi bars are turning into the #1 place to hang out and get good food. I personally love anything with salmon in it and crunchy rolls are so good.
Join us as we celebrate sushi and give you an indepth look at the world of sushi.
Sushi Restaurant Review
03 weeks ago
This is a great review of a sushi restaurant on the South Coast featuring “A Kitchen”.
Sushi seems to be one of those foods that you really love or really hate. The ingredients may vary, but typically it consists of “shari” which is cooked vinegar rice and some type of raw seafood, all wrapped up in seaweed and often accompanied with salty soy sauce or spicy wasabi. Okay, so those things may sound a bit gross in theory, but this Japanese food has hundreds of years of history and is actually quite savory. If you haven’t tried sushi yet because you fear the consistency of raw fish, there are quite a few varieties of sushi rolls that are just as tasty and don’t require you to face your phobia.
If you are a sushi lover, or aspiring to become one, the South Coast is an excellent place to live. This is not because there is an especially large population of Japanese chefs here, but rather because of the off-the-boat seafood we have in this region. The sushi in Greater New Bedford is of a uniquely high quality, and eating sushi is always a fun experience (how daring will you get with the wasabi? Have you mastered chopsticks? What roll will you try next time?) If you are looking for place to grab some sushi, here is my list of the five best sushi spots in the South Coast.
1. A Kitchen
Allow me to be corny and and say A Kitchen is A Mazing. This isn’t the first time A Kitchen has been raved about on New Bedford Guide (see my 5 Dinners for $10 or Less article, or Ivey Winkler’s A Kitchen Review), but when it comes to South Coast sushi, it would be absurd not to include this restaurant. A Kitchen is housed in a modest facility on route 6 in Fairhaven, and while it may be small, it’s always very tidy and welcoming. Since it is a BYOB, it’s a great place for a romantic dinner or a night out with friends. Most importantly however, I’ve never tried a sushi roll there I didn’t like.
When I asked some fellow sushi connoisseurs from the area where their favorite sushi spot was, they all mentioned A Kitchen. This is largely thanks to the quality of their rolls, their super fresh ingredients, and the fact that they have incredible variety. A while back my fiance and I decided to split the Sushi/ Sashimi Boat for two. For those of you who don’t know, sashimi is basically thin strips of raw fish, often served on a bed of shari rice (disclaimer: if you are new to sushi, this is probably not the best meal to start with). The arrangement of the sushi and sashimi tower was really cool, and we shared a bottle of wine and rated each piece to determine our favorites. Overall, a very fun evening.
A Kitchen’s Dragon Maki is hands down my favorite roll and it consists of shrimp tempura, eel and avacado with tobiko (fish roe) on top. The crunchy consistency of the tempura shrimp is delicious, and there is slight sweetness to this roll that when combined with salty soy sauce makes for a taste bud’s dream….More at 5 Spectacular Sushi SpotsSushi seems to be one of those foods that you really love or really hate. The ingredients may vary, but typically it consists of “shari” which is cooked vinegar rice and some type of raw seafood, all wrapped up in seaweed and often accompanied with salty soy sauce or spicy wasabi. Okay, so those things may sound a bit gross in theory, but this Japanese food has hundreds of years of history and is actually quite savory. If you haven’t tried sushi yet because you fear the consistency of raw fish, there are quite a few varieties of sushi rolls that are just as tasty and don’t require you to face your phobia.
More Reading
Jiro Dreams of Sushi Movie Trailer
0This is the trailer for Jiro Dreams of Sushi. Jiro is regarded as a National Treasure by Japan for his expertise as a sushi chef.
Sushi Robot Makes 300 Sushi Rolls Per Hour
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Check out this amazing Sushi Robot that creates 300 sushi rolls per hour!
Suzumo’s rice mound-making robot. Rest assured, it doesn’t harm any rice grains. “It does not cut even a grain of rice when forming,” wrote Suzumo representative Takeshi Kawamata in an e-mail. For a company whose tagline is “We Love Rice,” that might be an important consideration. Image: Gigazine/YouTube.
Would-be sushi moguls take note: Suzumo has a line of sushi robots that might fulfill your 24-7 maki-making fantasies. The Japanese company is displaying its machines at the World Food and Beverage Great Expo 2012 in Tokyo this week.
Suzumo, which claims to have developed the world’s first sushi robot in 1981, has a countertop machine that cranks out oblong rice mounds at up to 3,600 mph (mounds per hour), according to the company website. The machine features a top-mounted rice bucket from which the bot grabs a chunk of rice. It sculpts it into a neatly shaped pellet that’s then placed on a revolving platform. Eventually, a piece of fish will rest atop the rice, and the nigiri sushi will be ready to go.
Suzumo says another one of its bots can make 300 medium-sized sushi rolls an hour. (Productivity goes up as size goes down.) The machine takes rice from its rice bowl and presses it into flat sheets. A piece of seaweed, fish and veggies are placed on top. Then, at the press of a button, the platform, which looks like a white conveyer belt in some models, envelops the open sushi and rolls it up. Presto! The maki roll is almost ready. Now, the slicer bot just needs to cut it up.
With its army of sushibots, Suzumo aims ”to precisely recreate the handmade taste and technique used by an experienced sushi chef,” according to a YouTube video. But it’s hard to imagine high-end sushi restaurants lowering themselves to the depths of what is essentially McSushi. The mechanical sushi assistants are clearly geared more toward all-you-can-eat joints, high-volume supermarkets, sporting venues, hospitals or schools.
Automated sushi production appears to be a growing sector, as other companies have hopped on the sushibot bandwagon. Robotic Sushi, for example, offers several tabletop and industrial machines. And Taiko Enterprises, which has offices in Japan, China and the United States, produces several robots, including the Rolling Mate. The 20-pound contraption’s basic functions “reproduce the skills of the craftsman,” reads a company brochure.
Without doing a blind taste test or speaking to a sushi expert, it’s impossible to assess how closely these machines mimic a master sushi chef’s skills. But for business owners, this fast-food approach to sushi does offer some advantages. Standardization is an obvious benefit, especially for franchises.
Cost reduction is also attractive: Why hire an experienced sushi chef when you can hire a high school student for minimum wage to place a predetermined amount of fish and veggies on a bed of rice and press a button? Most machines cost at least a few thousand dollars, but over time, it might be cheaper to opt for a mechanical sushi maker.
Watch the SushiBots in actions.
Videos: Gigazine/YouTube.
Watch Suzumo describe its sushi robot mission.
Video: Suzumo/Youtube.
Making sushi at home in just a few steps
01 month ago
by admin
in Uncategorized
Sushi has been the favorite snack of many people around the Globe for many years. Begun as a tradition food of Japan, Sushi nowadays can be made with some easy-to-find tools, which you can achieve in your kitchen. And, with some time to prepare, you will have awesome Sushi meal that you can eat as a snack or a main dish as well.
The main ingredient of Sushi is boiled rice. After rice is boiled, it will be wrapped around by a sheet of seaweed. Usually, the dry seaweed is the most popular kind of seaweed which is used for making Sushi. In tradition, rice was cooked with vinegar to have a special taste. The inside of the rice can be added with fish, normally salmon, or vegetables. The most distinguish taste of Sushi from other food is that it uses raw fish to cook.
Although you can go to many Japanese restaurants to enjoy Sushi, do you know that you can cook your own Sushi meals in your own home? Actually you can do it all by yourself. To make it, you have to prepare following tools: cutting board (to cut the roll), large bowl to cook rice and a rolling mat. The best rolling mat you can take right now is bamboo rolling mat. If you cannot find bamboo rolling mat, you can use other kinds of rolling mats which will deliver the same result.
The first step of making Sushi is to cook the rice. The best kind of rice for making Sushi is the cal-rose rice, which will provide the best taste to your Sushi rolls. Now about cooking, just cook it like normal, you can add a little bit extra water so that your rice will be sticky, which makes it easier to roll inside the seaweed. The Sushi vinegar will be used when you mix the cooked rice in the bowl. This step is optional that you can enjoy Sushi without vinegar but once you have decided to add vinegar, it is the best that you have to mix them completely to have the best rice. After that, wait for it to cool down a little bit before getting rolled by the seaweed.
Next, you should open the seaweed which is made for Sushi on the table and then use a spoon to pour the rice on the surface of the seaweed. After arranging the rice, you should use your bamboo mat now, put your rice on it and use the mat to roll and make the Sushi roll. At this point, you should apply a little pressure on it to keep it tight up inside the roll.
If you want to add ingredients into your Sushi, you can put it between the rice in the step above before wrap it up by the mat. You can cut the fish into a slick that can be put inside the rice. In case you don’t want to put it inside, you can leave it on top to eat later.
Wish you luck making tasteful Sushi on your own!
Authentic Japanese Sushi
01 month ago
by admin
in Uncategorized
A quiet revival of authentic Japanese sushi is under way in the U.S., and it contains the seeds of a revolution that could make eating sushi both more enjoyable and more ecologically sustainable. But this trend is easy to miss, because the new face of sushi isn’t always Japanese, or even Asian.
During the pleasant years I spent in Japan, friends would take me to neighborhood sushi joints. Most of the customers would sit around the counter, while the chef, a convivial character who knew many of his patrons, would suggest dishes based on the seasonal and local delicacies he had purchased that morning. After I returned to the U.S., I made a strange discovery: most American sushi diners sat at tables and ordered from menus, through waiters. Confused, I would seek out the sushi bar, but when I sat down, the Japanese chefs were initially standoffish, even dismissive. As soon as I explained—in Japanese—that I’d lived in Japan, they treated me differently.
Jeffrey Nitta helped me understand what I was experiencing. Nitta, a restaurant consultant in Los Angeles, has watched the sushi business since it took root in the U.S. in the 1970s. He and I quickly bonded over our nostalgia for the Japanese way of eating sushi. “The whole industry of sushi worries me,” Nitta told me. “There’s no more chefs getting to know customers.” Nitta’s explanation: “Most Japanese restaurant people think that Americans ultimately cannot appreciate the real deal.”
Instead of teaching us about the full range of sushi fish and shellfish, as well as the varied tastes and textures of the cuisine, most sushi chefs in the U.S. have neglected the Japanese style of eating and force-fed us simplistic menus that feature the least environmentally friendly—and least healthful—items: at the high end, bluefin tuna; at the low end, fatty belly cuts from lesser tuna; along with fatty industrial salmon, and factory-farmed shrimp and eel saturated in sugar. Until the latter half of the 20th century, none of these was considered suitable fare by connoisseurs of traditional sushi; none adheres to the Japanese practice of highlighting local, seasonal ingredients.
How to eat sushi and sushi bar etiquette
01 month ago
by admin
in Uncategorized
How to eat sushi and sushi bar etiquette, that’s what this document is about. Its target audience are non-Japanese people who enjoy sushi but aren’t familiar with the customs and traditions that make for an outstanding dining experience. If you enjoy sushi, or if you think you’d like to give sushi a try, or if you want to learn what sustainable sushi is about, this document is for you.
Many sushi eating subcultures have developed outside of Japan, particularly in the United States. Sushi etiquette is not complicated, but it’s rich in traditions that you may want to become aware of. When a custom is discussed this how to chooses the “Japanese way” of doing things over “the local way”. The most important thing to remember is that sushi is just fast food! If it gets too fancy, or too expensive, it’s probably not that good. Many people I’m met told me that they don’t like sushi; upon pressing the matter, I learned that the place where they ate it was far less from ideal. It’s sad to think that many people cannot enjoy sushi because of a bad first experience. The usual culprit for this is a combination of lack of tradition in the place where they ate and poorly prepared fish. All fish swim in the ocean, but not all fish are suitable for sushi because how the fish is handled, from the water to the sushi bar, influences its quality. The fish and other seafood are not on display at the sushi bar. The fish and other seafood on display look dry. The sushi chef or (worse) a food server wants to take your order for all sushi items at once The sushi chef doesn’t give you a chance to order “one or two pieces at a time”, Japanese style. The restaurant advertises “all you can eat sushi” for a fixed price. The menu items are not listed in Japanese followed by a translation; they appear only in the native language. The menu consists mostly of rolled sushi with names like California Roll or Oriental Delight. The sushi rice is flavorless; sushi rice must have a delicate aroma and flavor.
You think sushi is a relatively new craze, don’t you?
02 months ago
by admin
in Types of Sushi
You think sushi is a relatively new craze, don’t you?
That simply isn’t right, interestingly enough. Southeast Asians were eating salted fish and fermented rice called nare- zushi since the 4th century B.C. It fermented for a few months and then they ate the fish (very well preserved using that method) and tossed the rice. Today we don’t need to discard the rice and that’s a good thing, it is very healthy and tastes delicious.
Centuries later, in the 700s, sushi was present in Japan. It was called seisei-zushi during that period of time. The Japanese did not discard the rice and the fish was still partially raw when people in that time period and culture prepared their version of sushi. They were using it as a meal and not as a way to keep their fish from spoiling.
Numerous varieties of sushi with just as many different names were part of meal times in Asia for the ensuing years and centuries and then in the 1980s, the word finally reached America. Finally a food that “felt” like fast food that wasn’t bad for us! And not only was it not bad for us, but actually good because rice and fish are healthy foods. Some types of sushi even use vegetables rolled up inside. We know how good fish is for us, so it seems to be a perfect health food with low calories, low fat, and the benefits of rice and fish.
As more and more sushi bars pop up all over the country and the world, we will be seeing further combinations and additional recipes. Eventually people will start preparing their own sushi and it will be on dinner tables regularly and not just when we can make an occasional jaunt to a Japanese restaurant.If you aren’t real picky about the way your sushi looks, by all means experiment with making it sans the rolling. Put some rice in your wet hands and roll it around vegetable and crab sticks. It won’t taste different; it simply won’t look so attractive.
My own response to that happens to be “who cares?” This method doesn’t use the seaweed sheets, so I’d suggest using it just as a last resort or to salvage a try that wouldn’t roll right.
Making Sushi At Home
011 months ago
Making sushi at home has become extremely popular although it is very hard to do when you first start. A lot of places are capitalizing on this trend and conducting classes and seminars on how to make sushi at home. Experts instructors say that usually by the 10th time you try to roll sushi, you get it right.
Finding decent sushi grade fish can be the hardest part of making sushi at home, and of course you need to find the right equipment which you can usually get at an Asian grocery store.
A lot of sushi chefs would like you to believe that making sushi at home is very difficult, of course, advanced sushi making is definitely not easy but this happens in any genre of food, chefs love to make things sound difficult to make it seem like they have secrets that no one else has.
The bottom line is that if you can focus and discipline yourself to practice making sushi, and then you can eventually master it and make sushi at home for your loved ones or impress your friends.