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Our next scheduled public sushi class is on Saturday, December 13, 2014, in San Francisco. The class is already sold out - Thank you to all the people who registered. Looking forward to rolling with you all! To register for 2015 classes (you can purchase a ticket as a gift), please click here. #SushiClasses #SanFrancisco

‘World Sushi Cup Japan 2013’ will be held from March 6 to 8,2013 in Makuhari, Chiba, Japan. World’s top-class Sushi Chefs from overseas and Japan gather in Makuhari, Chiba to participate in individual competitions and restaurant competitions for the purpose of sharing their creativity and inspiration for making Sushi. This event aims at providing new trends and styles of Sushi to the world from Japan and becoming leading competition for Japanese restaurant owners, chefs, retailers, wholesalers, and traders. #Sushi #JapaneseFood #Culture

(from Business Insider) Given his rare four-star review of West Village sushi den Sushi Nakazawa earlier this month, it comes as no surprise that New York Times food critic Pete Wells declared it the best restaurant of 2013 in his year-end roundup for the newspaper. Continue reading here. #Sushi #Restaurants #NYC #News

Your Sushi in UK offers Professional Sushi Chef Training - Learn Sushi Skills for Life. #Sushi #Video

(originally posted on kitchit.com) Enjoyed for its clean flavors and elegant simplicity, Sushi has become a beloved cuisine worldwide, but what lies behind that deceivingly simple piece of fish is an aim for artistic mastery and a lifelong pursuit of perfection. Kitchit Chef Kaz Matsune started working at a sushi restaurant in Los Angeles and immediately fell in love with both the craft and the intimate relationship that exists between the chef and the diner for this particular cuisine. “At the sushi bar, the chef gets to see the diners’ immediate reaction to the food and conversely the customer gets to see the chef work right in front of them,” he explains. With this type of intimacy between chef and diner, the simplicity of sushi can be both beautiful and incredibly difficult. “When there is only a cutting board, knife, and fish in front of you, there is no room for error,” says Chef Matsune. Below, he gives us a look behind the curtain and offers recipes for preparing sushi at home. MASTER THE CRAFT: “It is the Japanese custom to search for perfection and efficiency in craftsmanship,” explains Chef Matsune. “With sushi, although it is a seemingly simple food, there is an inherent depth to the cuisine, and over time each chef can explore as deeply as they care to in pursuit of honing their skills.” For many sushi chefs, this drive for perfection becomes a way of life and a method of achieving personal happiness and fulfillment. SEA TO TABLE: Certainly the quality of fish used in sushi is paramount and you may be surprised to learn that the best fish doesn’t always come from the bustling fish markets of Japan. “There is an authenticity to the Japanese fish market, due to its variety and our inability to find many of those same varietals here in the US. Ultimately, however, the quality of fish found in Japan, can in fact be found here domestically,” says Chef Matsune, “you just need to know where to look, what to purchase, and always buy what is in season and local.” (NOT QUITE) ANY WAY YOU CUT IT: Different parts of the fish vary in flavor and texture and are better suited for some sushi preparations than others. For example, nigiri, which originated in Tokyo approximately 150 years ago, features an oblong mound of rice adorned with a singular piece of fish. In nigiri, it is important to use the body of the fish as it is softer, less dense and the simple preparation allows the true flavor of the fish to shine. The same goes for sashimi, a preparation of thinly sliced raw fish, served on its own without rice or other accompaniment. The more muscular parts of the fish (think tail end) are typically associated with rolls. KEEP IT PURE: When it comes to eating sushi, all sorts of theories circulate about what is and isn’t traditional. Chef Matsune shares, “When the fish is fresh, literally no seasoning is required.” When he does his private dinners, he serves sushi just with sea salt and lemon juice, which he feels, is ultimately the best and purest way to enjoy this delicacy. “Except for yellowtail tuna,” he adds, “which goes really well with fresh wasabi & soy.” #Sushi #kitchit #Interviews

Hamachi, Yellowtail Maguro, Tuna Unagi, Fresh Water Eel Uni, Sea Urchin You've probably seen the one on the right, nigiri. Did you know they look like what is on the left before they get sliced? #SustainableFish #Fish #Ingredients

We think our Blue Crab California Roll is the best-tasting California Roll we've ever come up with. So, here it is, our recipe! Ingredients: Sushi Rice (for Breakthrough Sushi rice recipe, click here) 3 cups Nori 6 half sheets Crab Meat (Chicken of the sea premium crab meat) ½ lbs. Mayo 3Tbl Lemon Juice 2Tbl Soy 1Tbl Black Pepper to taste European Cucumber 1 Avocado 2 Sesame seeds as desired To make Sushi Rice See the recipe for making sushi rice here To make crab mix In a bowl, mix crab meat, mayo, lemon juice, soy sauce, and black pepper to make crab mix. It is like making tuna salad if you will. Cut vegetables Cut European cucumber into thin strings Slice avocado about 1/8" - 1/4" thin How to roll Place nori, shiny side down Wet your hands with water Grab tennis ball size sushi rice Cover the entire nori surface with rice Sprinkle sesame seeds Flip it over so that the rice is facing down, nori side up Place crab mix just hair below the centerline, followed by cucumber and avocado #Recipes

Shonen Knife is a Japanese female pop-funk band. In this short video, they sing Sushi Bar songs. #Culture #Video #Style

Directed by Academy Award™ Nominated filmmaker Lucy Walker, Make Haste Slowly: The Kikkoman Creed tells the story of the rich heritage and family creed that shaped Kikkoman for over 300 years. "Isogaba Malware" is a Japanese axiom that translates into "Make Haste Slowly." It means to advance and grow, but to do so with tremendous thought and care. From its meticulous six-month natural brewing process to a heritage dating back to feudal Japan, Kikkoman has exemplified this philosophy since its humble beginnings in the seventeenth century. A family business to this day, Kikkoman has been inspired and guided by a family creed, a set of 16 articles passed down for 19 generations. This creed speaks to the core values that have enabled Kikkoman to survive and thrive for over 300 years. #JapaneseFood #SoySauce #Video