How to be Friends with a Sushi Chef
I think one of the most critical aspects of sushi bar experience is the interaction with the chef. No other cuisine offers such dynamic...
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Kaz Matsune
Jul 6, 20211 min read
Science of Sushi - Talk at FST@UC Berkeley
I was back again at Food Science and Tech @ UC Berkeley to give a talk and demonstration, "Science of Sushi." What is FST@ UC Berkeley?...
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Kaz Matsune
Jun 29, 20212 min read
Why does Sushi taste so good? - The science of Umami explained
If you ever tried Sushi and found it so delicious, there is a scientific reason. Let me explain. This is from my recent talk at Food...
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Kaz Matsune
Jun 15, 20211 min read
Nori Kan, Seaweed Container
Full Sheet Sushi Nori Kan Seaweed Container Black This is what many Sushi Chefs use to store their precious Nori seaweed. Considering...
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Kaz Matsune
Feb 23, 20218 min read
Tamago Sushi
(Photo from Wiki Media Commons) (From "How I Became A Sushi Chef: From apprentice to the teacher") The following day, my Tamago training...
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Kaz Matsune
Dec 15, 20204 min read
Fresh fish does not always taste the best
"How should we keep this Tai Snapper in the fridge? “Looking at the whole fish, I asked Toru, the executive chef at Yoshida Sushi in...
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Kaz Matsune
Nov 24, 20201 min read
What exactly is Sushi Vinegar?
Click the button below for an updated Article. What exactly is sushi vinegar? (2020 updates including FAQ) Making Sushi Rice is one of...
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Kaz Matsune
Nov 10, 20201 min read
Sushi Bazooka!!!
We know there are many people out there, who want to learn to roll sushi, the traditional way. We also know that there are many people...
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Kaz Matsune
Oct 13, 20203 min read
Where to get Sushi Fish in San Francisco Bay Area
Part 1: Nijiya Market If you live in the City (San Francisco, that is), the best retail place for you to get Sushi & Sashimi fish is...
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Kaz Matsune
Sep 8, 20202 min read
100 Surprising Facts About Sushi - #5. Who Really Invented the California Roll?
California Roll has become the iconic Sushi item in the US and the rest of the world. As far as I know (based on the restaurants I worked...
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Kaz Matsune
Aug 25, 20201 min read
Nobu Palo Alto is Hiring!
Earlier this year, we mentioned Nobu Palo Alto opening soon, and now, they are hiring! #News #Sushi #Restaurants
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Kaz Matsune
Aug 4, 20201 min read
How to make garnish for your Sushi Plate
A good introductory video for those who want to explore how to add finishing touches to your sushi. This video shows some traditional...
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Kaz Matsune
Jun 30, 20201 min read
Book Recommendation: The story of sushi
The story of sushi is a combination of real stories at a Sushi school in Los Angles packed with some great information about the history...
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Kaz Matsune
Mar 10, 20202 min read
Book Review: Sushi, food for the eye, the body & the soul
Sushi: Food for the eye, the body & the soul, by Ole G. Mouritsen Probably, you've never heard of Ole G. Mouritsen. I certainly never...
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Kaz Matsune
Mar 3, 20201 min read
HOZE RESTAURANT, Edomae Sushi Restaurant, Sweden
José Cerdá is co-owner and chef talks about his philosophy and approach to his sushi at HOZE RESTAURANT, Sweden. Stigbergsliden 17 414...
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Kaz Matsune
Feb 11, 20201 min read
Sushi@ UC Davis Cafe and Market Place
California, Roll, Spicy Tuna Roll, Salmon Avocado Roll, Salmon Nigiri, Brocolli Salad, Green Salad, available at Chopstixx. #Cafe #Sushi...
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Kaz Matsune
Jan 28, 20201 min read
Annual Tuna Auction The Second Highest Bid
The annual first Tuna auction at Tsukiji Fish Market took place on January 5, with the second-highest bid of $632,000. (Source:...
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Kaz Matsune
Dec 17, 20191 min read
New Recipe Cookbook
We are excited to announce Chef Kaz's second book: "Breakthrough Sushi Cook Book." In this book, Chef Kaz talks about one of the hardest...
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Kaz Matsune
Dec 3, 20191 min read
Ozumo, coming to San Jose
Ozumo is celebrating its 15 year anniversary this year and opening a new restaurant in San Jose in 2016, in addition to their flagship...
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Kaz Matsune
Jun 25, 20191 min read
Why are Kaiten•Zshi (conveyor belt) sushi restaurants so popular in Japan?
Mako Garei, pastel drawing by chef kaz matsune (originally posted on Quora.com) On top of the price, quality, and family-friendly...
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