Search Results

So, this is what happens when you touch sushi rice with dry hands - you start laughing! Beautiful plates! #SushiClasses #TeamBuilding #Photos

Here is a very simple recipe to make Shime Saba/Cured Mackerel. 1. Go to Tokyo Fish Market, Albany to purchase Saba (Ask them to fillet for you, if you don't know how.) Alternatively, you can go to Nijiya Market, Marukai, Mitsuwa to purchase them. 2. As seen in the above picture, place Saba fillet on the bed of sea salt 3. Cover Saba with salt. 1 hour to 1.5 hour 4. Wash off the salt, soak in Vinegar for 7.5~10minutes 5. Flip Saba, soak another 7.5~10minutes #Recipes

You've asked for it and finally, it is available. Yes, our eGift card is good for any of our public sushi classes and makes a great gift! To purchase, click here. #SushiClasses #Gift

We hosted a team-building sushi class for Roche at the beautiful Flavor on the Coast restaurant in Half Moon Bay. Most of our guests were first time sushi rollers and to our great surprise (?), their rolls came out exceptionally looking great. (later we were informed that many of them were doctors.physicians, so they paid attention to details.) Well done everyone! #SushiClasses #TeamBuilding #Photos

Chef's Kaz's New Book: "All the answers you always wanted to hear from your sushi chef." Now Available online. To purchase, click here. #Books #News

We heard about this small Japanese restaurant in Brooklyn that serves Ramen, so we decided to make our visit. The most notable thing about their Ramen is that they use fish broth from a variety of (local) fish and the parts not normally used or thrown away. In Japan and many other Asian countries like China, the idea of using "whole foods" is a cultural concept when it comes to cooking. As such, every part of meat and fish is used including bones, internal organs, heads, feet, and eyes. Fishbones produce exceptionally tasty broth when done properly. (Tonkotsu Ramen - lots of nice fish broth aroma and flavor) (Shoyu Ramen) While many (San Francisco) ramen shops are focused on Tonkotsu and Chicken-based broth, Yuji Ramen seems to separate itself from the rest, serving notably, quite a tasty ramen. (Sashimi plate) Brooklyn is home to everyone from everywhere Yuji Ramen/Okonomi 150 Ainslie St, Brooklyn, NY 11211 #Restaurants #Recommendations #Brooklyn #osteria #bistro

Located just around the corner from Monterey Bay Aquarim, We found this fish market and restaurant using local fish. They sell a variety of fish and shellfish and some are caught locally like Monterey Bay Squid. The fish and Chips we tried was very tasty :) Sea Harvest Fish Market & Restaurant 598 Foam St, Monterey CA 93940 #Recommendations #Restaurants #Seafood

They have a store in Berkeley and now opened one in San Francisco. We tried their Ceremonial Mattcha. Very smooth and easy to drink, even for those who never had Mattcha before (we think). Mattcha Latter is a lot sweeter than Ceremonial Mattcha and a good alternative to Cafe Latte. Mochi Cupcake is nice! Asha Tea House 17 Kearny St, San Francisco, CA 94108 #Culture #Tea #Cafe

We hosted a Sushi Class in San Francisco for Mixpanel. A Halloween Sushi Party! #SushiClasses #Photos #TeamBuilding

A beautiful technology art installation currently taking place in Palo Alto. teamLab (f. 2001, Tokyo, by Toshiyuki Inoko) is an interdisciplinary group of ultra-technologists whose collaborative practice seeks to navigate the confluence of art, technology, design, and the natural world. Rooted in the tradition of ancient Japanese Art and contemporary forms of anime, teamLab operates from a distinctly Japanese sense of spatial recognition, investigating human behavior in the information era and proposing innovative models for societal development. teamLab’s works are in the permanent collection of Borusan Contemporary, Istanbul; The Asian Art Museum, San Francisco; The Asia Society Museum, New York; Art Gallery of South Australia, Adelaide; and Art Gallery of New South Wales, Sydney. They have been the subject of numerous exhibitions worldwide; in 2015, a projection work was exhibited on the façade of the Grand Palais, Paris. (from pace gallery) #Art #Technology

Saba - Pastel drawing by Chef Kaz Matsune (Originally posted on Quora.com) Despite its current popularity, Maguro/Tuna was not widely consumed in Japan until the Edo period (1603-1868). The reasons were: 1. Unlucky to Eat Tuna used to be called "Shibi" in Japanese. It had the same pronunciation as "day of the dead" and was considered unlucky to eat. 2. Japanese Preferred a Different Fish Japanese preferred Tai/Read snapper over tuna because the word "Tai" rhymed with "celebration" (Meda•Tai). 3. Tuna is a large fish to transport It is also said that tuna’s unpopularity was due to the physical size of the fish - Bluefin Tuna can be as long as 15 feet and weigh over 1,000 pounds. Because of the lack of refrigeration technology and transportation system, it was difficult to keep it fresh. Starting around 1830, Edo/Tokyo had a large catch of tuna for many years and had an abundant supply of tuna, which lowered its price. Since tuna became so cheap, some sushi restaurants decided to try using tuna, which caught its popularity. In the beginning, the way they served tuna was called "Zuke" - a soy-marinated tuna nigiri. By marinating in soy sauce, tuna lasted longer without refrigeration. It also brought a different flavor to tuna. Until then, tuna was either grilled or cooked and was considered not tasty. Toro, tuna belly started to get popular around 1930. It is unclear exactly why it became so popular. One theory says it is due to the changing diet of modern Japanese, preferring more "fat" in their diet. #Sushi #Quora

Fort Point Beer at Ferry Building, San Francisco. When you are at Ferry Building, try locally bread Beer at their Kiosk Stand. They have hot dogs as well. #Recommendations