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Great news for those living in South Bay, wondering where to purchase Sashimi quality fish. We recently had a chance to visit Marukai Supermarket in Cupertino, CA, and checked out the type of fish they have for sashimi and sushi. Here are some photos. First, great selection of tuna - Big Eye. Nice red color, fresh and large blocks. Most of all, they offer a great price: around $9-$13/lbs. Next, uni, amaebi (sweet shrimp), ika (squid), Tako (octopus), and masago (fish egg). Lastly, sashimi assortment pack of maguro, Tai/snapper, ika, kampachi/amberjack, and yellowtail. Marukai 19750 Stevens Creek Boulevard Cupertino, CA 95014 #WheretoBuyFish #News #Sushi

At the Academy of Sciences Cafe in San Francisco, we found Rainbow Roll ($15) and Seaweed Salad($6). Despite it's been sushi in the cafeteria, we thought it was very good. #Sushi #SustainableFish #Cafe

For a private dinner in San Francisco. Kampachi/Amberjack King Salmon (last of this season) Scallops (amazing!) Abalone Sweet Shrimp Albacore (seared) Tai Red Snapper Sanma/Pike #Sushi #SustainableFish #Photos

(Originally posted on Quora) Yes and no. I worked for sushi restaurants in Los Angeles and San Francisco. All the fish suppliers in both cities are closed on Sundays, which means that if the restaurant is open on Sundays, the fish they serve is at least a day old. There are many fish suppliers who are open and deliver fish on Mondays including IMP, True World, Nishimoto, JFC, and ABS Seafood. (Along with Aloha Seafood and Monterey Fish Market in San Francisco.) Now, the question is just because the fish is more than a day old, does that mean it's not good? Contrary to the popular belief "the fresher the fish, the better it is," not all fish tastes the best when it is fresh, especially for sushi. Continue reading here. #Sushi #Quora #JapaneseFood

(Originally posted on Quora.) Simply put, it is because the depth of mastery has no end. As simple as the techniques of sushi is, one can go as deep as he wants to master the art. This, I think, goes with any form of art, not just sushi, and it is a common belief among most Japanese: Never-ending improvement in search for perfection. After being a sushi chef for fifteen years, I feel that I just started to understand how to make sushi rice when I mix rice with sushi vinegar. I still feel that I need lots of practice making sashimi. (please refer to my answer: Sushi: Does a sashimi chef really need that much skill?) I think my nigiri is still far from perfect: could use improvement to reach the perfect fish and rice balance with firmness and texture. Traditional seaweed-out rolls (Tekka/Tuna or Kappa/Cucumber) I make look very different from the ones other sushi masters make. When I compare mine with theirs, I say to myself, "I still have long ways to go." Continue reading here. #SushiChef #Quora

300kg/661lbs. Blue Fin Tuna was caught in Wakayama, Japan on February 26, 2015. The Tuna was 2.4 meters in length (7.86ft.) and sold for JP¥3million (US$253,000). If served sashimi, it is worth 1,500 servings. #Tuna #News

(Originally posted on Quora, published on Huffington Post) What's the correct way to eat sushi?: originally appeared on Quora: The best answer to any question. Ask a question, get a great answer. Learn from experts and access insider knowledge. Answer by Kaz Matsune, Food Director/Executive Sushi Chef of Breakthrough Sushi. It appears that there are many people out there who are wondering what the "proper" way to eat sushi is. I suppose I was fortunate to learn sushi etiquette from a sushi chef's point of view. I am wondering if this is just a phenomenon happening in the US only or somewhere else also? Either way, I feel a sense of "fear" in those asking these types of questions as if someone (likely a sushi chef) will get mad and scream at them? Are there so many angry Japanese sushi chefs out there who demand "proper" behavior at the sushi bar because they think Americans behave so badly at the sushi bar? (I have to add that in Japan, as a matter of fact, many people are "afraid" of going to a high-end sushi bar fearing they must behave and eat sushi properly.) Continue reading here. #Sushi #HuffingtonPost #Quora

Scallops from Hokkaido Japan are favored by many Sushi and Japanese chefs, yet, I urge you to try Scallops from Viking Village, NJ. They are sweet and packed with Umami Savory - one of the best scallops I've ever tasted. #SustainableFish #Sushi #Ingredients

Still have a few spots left for this advanced class! "Breakthrough Sushi is proud to present this hands-on intensive sushi class showcasing intermediate and advanced sushi techniques for making nigiri and sashimi. Join Kaz Matsune, food director and executive sushi chef of Breakthrough Sushi for a fun and in-depth look at sushi-making. Since 2011, Kaz Matsune has been quietly teaching sushi classes to over 2,600 people, leveraging his 15 years of sushi-making experience. His class and private dinner events have received perfect five-star Yelp reviews. Kaz uses sustainable fish from Monterey Fish Market, which caters to Alice Waters of Chez Panisse and Thomas Keller of French Laundry. A portion of the sales will be donated to the Monterey Bay Aquarium Seafood Watch Guide." To register, click here. #SushiClasses

Someone asked me this question, and so, I wrote my experience, starting at a Sushi Restaurant in Los Angeles back in 2000, with no professional culinary and Sushi experience. It was quite a journey, which I never expected to take part in and now, after fifteen years, I am always and ever grateful for the experience. You can read my story here. #Quora #SushiChef

I was invited to do sushi making demonstration at Autodesk's "Artists in Residence Program" at Pier 9. What is Artists in Residence Program? The Pier 9 Artists in Residence (AIR) program gives artists, makers, and fabricators a chance to work with us in our digital fabrication workshops at Autodesk. Our artists explore, create, and document cutting-edge projects, and share them with the DIY community. They have a test kitchen, and that is where we did a sushi demonstration-making class. The place is amazing - filled use state of the art (I think) production quality heavy types of machinery, and high-tech equipment like 3D printers and laser cutters. The artist, Maria, who invited me to do the class, laser cut the nori with some words like "Sushi." Here are some photos of the sushi rolls using that nori. "Sushi" in Japanese. "寿司” #SushiClasses #Technology

Known for its conservation and marine research, Monterey Bay Aquarium is a great place to visit for the whole family. As we are the business partners of the Seafood Watch program, it was great to visit and see the fish and giant kelp. We were informed that Monterey Bay Aquarium is the very first Aquarium to succeed in harvesting the giant kelp you see hear. #MontereyBayAquarium