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I've been experimenting with the combined powers of Chat GPT and Dall•E by OpenAI. This integration marks a significant breakthrough in AI technology: Dall•E's image generation is now part of Chat GPT, making it easier to use without switching between platforms. Chat GPT-4 can effortlessly generate images on request, enhancing my explorations with AI. Here’s a glimpse of what I’ve achieved. So, here is what I’ve done. Crafting Sushi Images with AI Focusing on sushi imagery, what could be more fitting than a California Roll, the classic American/inside-out roll? Here's the captivating result from GPT's image generation: “a realistic illustration of a California roll sushi, featuring an inside-out sushi roll with crab meat or imitation crab, avocado, and cucumber.” While the accuracy of GPT's generated sushi image isn't perfect, the mere ten seconds it took to create is incredibly impressive and unmatched by human speed. This initial attempt highlights that AI's capability in sushi image generation still needs refinement. With this in mind, I began experimenting with various prompts to explore its potential further. “a realistic illustration of a New York roll sushi, featuring an inside-out sushi roll with smoked salmon, apple, avocado, and cream cheese” The New York roll typically features shrimp and avocado inside, with rice on the outside. Another variant resembles the Philly roll, but interestingly, neither includes salmon on the outside, a detail the AI-generated image from GPT mistakenly added. Curious about this, I next turned my attention to the Rainbow roll. The AI's rendition of a Rainbow roll was certainly colorful (like Skittles!) but not quite right. The mysterious magenta (fish cake?), green (kabocha skin?), and yellow (mango perhaps?) elements left me puzzled. Despite those colorful, mysterious ingredients, the fact it only took a mere ten seconds to generate the illustration was intriguing. The image included curious-looking fillings – lettuce, tofu, or cream cheese-like objects, and candy cane-colored ingredients. The most striking feature was the whipped cream-style wasabi - a truly otherworldly interpretation by the AI. I've noticed a pattern in the AI's sushi images: GPT often includes multiple square fillings inside the rolls. It portrays wasabi as if piped through a pastry bag with a wavy metal tip. Curious about its understanding of more complex sushi, I asked GPT to illustrate a Dragon roll. Would the AI recognize that it typically consists of cooked unagi on top of a California or shrimp tempura roll? Here's GPT's take on what a Dragon roll looks like: As anticipated, GPT's interpretation of the Dragon Roll was quite literal – a whimsical, dragon-shaped creation! Here is another one. The AI's rendition of a realistic Dragon Roll was less appetizing than expected, featuring an actual dragon complete with sharp, hawk-like legs on the plate. It seems even the fish company has delved into the realm of mythical creatures! Another one. Why is Dall•E struggling to create accurate sushi images? Alright, you've seen the examples. It's now time to delve into why Chat GPT is struggling to produce a more accurate depiction of a dragon roll: “The issue with inaccuracies in Dall•E generated images, especially concerning specific and detailed subjects like sushi, can be attributed to a few key factors: Training Data Limitations: Dall-E's training involves a vast, but not exhaustive, dataset of images and text. This dataset may not have enough examples of specific types of sushi or may not represent them accurately. Thus, the AI might not have a precise understanding of every sushi variant. Complexity of the Subject: Sushi is a diverse and intricate culinary art. There are many types, each with unique ingredients, shapes, and presentation styles. Capturing these nuances accurately requires a deep, specialized understanding that Dall-E, a generalist tool, might not possess. Text Interpretation Challenges: The prompts given to Dall•E might be interpreted in various ways. If the prompt isn't exceedingly specific, Dall•E might generate images based on a broader or different interpretation of the text than intended. Inherent AI Limitations: AI, including Dall•E, sometimes struggles with tasks that require high fidelity to real-world objects and their accurate representations. This is particularly true for items that need precise details and proportions, like food. Semantic Gap: There is often a "semantic gap" between the user's expectations based on their expert knowledge (like yours in sushi) and the AI's interpretation and rendering of the prompt. What you consider a specific type of sushi might be represented differently in the AI's training data, leading to discrepancies. After conducting a Google search for “AI-generated sushi images,” I discovered some impressively realistic and accurate renditions. This revelation affirmed that current technology is indeed capable of producing precise sushi images, prompting me to take a different approach in my exploration. How to prompt Dall•E to create more accurate sushi images Me: What are your recommendations and tips for writing a bette prompt to generate sushi related images using  Dall•E or other AI, LLM? ChatGPT: Creating effective prompts for generating sushi-related images with AI tools like  Dall•E or other large language models (LLMs) requires a combination of specificity, clarity, and creativity. Here are some recommendations and tips: Be Specific: Clearly describe the type of sushi you want to visualize. Include details such as the kind of sushi (e.g., nigiri, maki, sashimi), specific ingredients (e.g., salmon, avocado, rice), and any unique characteristics (e.g., topped with roe, wrapped in seaweed). Use Descriptive Language: Enhance the prompt with vivid, descriptive language. For example, instead of just saying "salmon sushi," you could say "fresh, bright orange salmon nigiri with a delicate slice of lemon and a small dab of wasabi." Mention Presentation Style: Describe how you want the sushi to be presented. Is it on a platter, a wooden sushi board, or perhaps in a bento box? Include details like garnishes, arrangement style, and even the type of plate or surface. Consider Adding Context: Sometimes providing a context or setting can help the AI generate more accurate images. For instance, you might say, "an elegant sushi arrangement ready for a high-end restaurant" or "a casual sushi meal for a family dinner." Use Culinary Terms: If you're familiar with specific culinary terms relevant to sushi, use them. This could include Japanese terms for certain fish, sushi styles, or preparation methods. Balance Detail with Flexibility: While specifics are good, too many details can confuse the AI. Aim for a balance where you provide enough information to guide the image generation but not so much that it restricts creativity. Iterate and Experiment: AI image generation can be unpredictable. Be prepared to iterate on your prompts, tweaking and adjusting based on the results you get. Study Successful Examples: Look at examples of well-crafted prompts and successful sushi images generated by AI. Analyzing these can give you insights into what works well. Incorporate Feedback: If you're working with a team or have access to sushi experts, get their feedback on the prompts and the generated images. They might offer valuable perspectives on making your prompts more effective. Stay Updated: AI technology is rapidly evolving. Stay informed about updates and improvements to Dall-E and other AI tools, as new features might enhance your ability to create more accurate sushi images. After this interaction, here is the prompt I created: “Generate the image of "fresh, bright orange salmon nigiri with a delicate slice of lemon and a small dab of wasabi" in the style of "an elegant sushi arrangement ready for a high-end restaurant." This is quite a departure from the previous one “Create an illustration of salmon sushi.” Now, It’s time for tuna nigiri: Generate the image of "fresh, bright red tuna nigiri, no garnish, no wasabi, no seaweed" in the style of "an elegant sushi arrangement ready for a high-end restaurant" This is the best image Dall•E has produced so far, showcasing the importance of precise prompts. The key takeaway? It mirrors the human learning process - trial and error. When one approach fails, it's essential to try something new, analyze it, and refine it. It's a continuous learning journey. Much like any skill, practice makes perfect. Sushi making follows the same principle. If you're keen on mastering the basics of sushi, consider joining our public sushi class. For a more tailored experience, you can also inquire about private, corporate team-building events.

Easy, Convenient, and Deliciously Crafted Sushi at Home Growing up in Japan, while regular visits to upscale sushi bars might not have been in the cards for my family, we found great delight in hosting Temaki dinners. To me, this is one of the simplest, yet most enjoyable ways to savor sushi in the comfort of your own home. Organizing a Temaki dinner is straightforward and quick, leading to a delicious outcome. The process is simple: cook some sushi rice, source sushi-grade fish—preferably from your trusted fish company in San Francisco—, and pick out your favorite fresh vegetables. Spread out the ingredients in a family-style spread and allow everyone to roll their own hand rolls. These dinners were a cherished part of my childhood, and I've carried on the tradition with my wife, especially after a day of teaching sushi classes. I wholeheartedly recommend you try a Temaki dinner at home. It's not only a fun culinary activity but also an engaging social affair. Why not invite friends over and transform it into a Temaki party? It's akin to a Taco night but with a sushi twist. Offer various fillings, including non-seafood options like chicken, beef, and a wide selection of veggies. Giving guests the freedom to assemble their hand rolls creates a dynamic, interactive dining experience that's sure to bond any group. Enjoy Your Hand Roll Immediately Visualize a hand roll as the sushi equivalent of an ice cream cone—ideal for holding and designed for immediate consumption. The crisp nori wrapping is the star of the show, so don't let it lose its crunchiness on the plate—eat it as soon as it's made! The optimal way? Receive it directly from the sushi chef's hands into yours. At home, the trick is to prepare and savor your creation right away to maintain that signature crisp texture. Freedom of Ingredients While fish is the staple in hand rolls, just as it is in other sushi forms, there's room for creativity. In Japan, hand rolls often feature a mix of raw and cooked fish, and an assortment of non-fish ingredients such as canned tuna with mayo, shrimp, imitation crab, daikon pickles, natto, shiso leaves, kaiware sprouts, shiitake mushrooms, and tamagoyaki (egg omelet). For a twist, why not incorporate tempura or chicken karaage into your rolls? The possibilities are endless and entirely up to your palate's desire. Convenience with Pre-Sliced Sashimi In Japan, pre-sliced sashimi is a convenient supermarket find. While this option might not be as widespread in the US, it's encouraging to see an increasing number of stores offering sushi-grade fish. For those in San Francisco, sushi catering options are expanding, including ready-to-roll sashimi packages for home delivery or pickup. In partnership with Truefish, also located in San Francisco, we've crafted a hand roll kit that encapsulates the full Temaki experience for those at-home sushi nights. It's a fresh approach to sushi catering in San Francisco, bringing the authentic taste of Japan right to your doorstep. You can order your hand roll kit here. Of course, Breakthrough Sushi offers sushi catering in San Francisco, and throughout the Bay Area including Palo Alto, Atherton, Menlo Park, Mountain View, and San Jose.

At Breakthrough Sushi, the first sustainable sushi class and catering company in San Francisco, Palo Alto, and San Jose, we're excited to share our approach to continuous improvement through the powerful philosophy of Kaizen. Kaizen: Embracing Continuous Improvement The concept of Kaizen, which emphasizes never-ending improvement, is a key element we integrate into our sushi classes and catering services. This philosophy isn't just about enhancing our sushi-making techniques; it's about continuously improving every aspect of our business and customer experience. Daily Improvements for Exceptional Sushi Catering Imagine making just one improvement each day in our sushi catering services. This approach has led us to refine our offerings, ensuring each sushi event we cater in San Francisco, Palo Alto, and San Jose is exceptional and memorable. Personal Journey with Kaizen in Sushi Classes From our humble beginnings in sushi classes to our current position as a leading sushi catering provider in the Bay Area, Kaizen has been integral. Our chefs and staff constantly ask, "How can we make our sushi classes and catering services better than yesterday?" This mindset has been pivotal in our growth and success. Sustainability: A Core Principle in Our Sushi Classes and Catering Sustainability isn't just a buzzword for us; it's a practice we've embraced in our sushi classes and catering services. Inspired by Paul Johnson's focus on sustainable fish, we've committed to using only the best, sustainably-sourced ingredients in our sushi offerings. This commitment ensures that every roll we serve in our San Francisco, Palo Alto, and San Jose sushi classes and catering events is not only delicious but also environmentally responsible. Invitation to Experience Continuous Improvement If you're in San Francisco, Palo Alto, or San Jose and are interested in experiencing the art of sushi making, join us at Breakthrough Sushi. Our sushi classes offer a unique blend of traditional techniques and modern, sustainable practices. And for those special occasions, our sushi catering services provide an unforgettable culinary experience, embodying the spirit of Kaizen in every bite.

A brief history: When did Tuna ascend to its Iconic? In Edo-Mae style sushi, "Maguro," or Tuna, reigns as the king of sushi ingredients. When I say "King," I mean it from the perspective of a sushi chef. It wasn't until I became a sushi chef that I understood this. A sushi bar without Maguro is akin to a steakhouse devoid of steak. Tuna nigiri is the centerpiece of the omakase course - it is the protagonist, the hero of the narrative. Without Tuna, there's no omakase. No hero, no story. At first, I found it hard to grasp this concept. "Why can't you just run a sushi bar without Tuna? Why is it a necessity?" I kept questioning. Eventually, I learned that the answer was rooted in the history of the Japanese's fondness for Tuna, particularly Toro, the fatty Tuna. Japanese did not always consume Raw Tuna, let alone cooked Tuna. There are several reasons why large Tuna consumption didn't commence until the mid-Edo period, 1603–1868. Some historians assert that evidence points to the Japanese catching Tuna around 10000–300 BC. However, the capture of such large fish carried many risks. Tuna can weigh as much as 180kg/400lbs, necessitating larger boats and more crew members. It also meant traveling far to the outer ocean. Why risk your life when smaller fish can be caught with less effort? Even if you successfully captured Tuna, the absence of refrigeration made Tuna undesirable. What's the point of catching a big fish if you can't consume it? The name also discouraged Tuna consumption. The Japanese used to refer to Tuna as Shibi, a term that sounds like Day of the Dead. Consequently, most people consider it unlucky to eat Tuna. The Japanese favored Tai/Sea Bream over Tuna because "Tai" rhymes with "celebration." Tai was a smaller fish — significantly smaller, with a length of around 50～70cm (20–28 inches). It was easier to catch than Tuna. A New Era for Tuna and Toro The Edo Period, Tokyo Around 1830, Edo/Tokyo experienced a large Tuna catch, which lowered its price. Since Tuna became so affordable, some sushi restaurants decided to experiment with it, resulting in its growing popularity. Initially, Tuna was served in a style known as "Zuke" — a soy-marinated Tuna nigiri. Marinating it in soy sauce allowed the tuna to last longer without refrigeration, and it also introduced a unique flavor to the tuna. Up until that point, Tuna was either grilled or cooked, and was deemed unpalatable. A Change in the Japanese Diet Although Tuna had become a popular sushi ingredient, the belly was usually discarded. Marinating Tuna belly in soy sauce didn't alter its taste due to its high-fat content. The popularity of Toro, Tuna belly, started to rise around 1930 – 1960. The exact reason for its surge in popularity remains unclear, but one theory attributes it to the change in the modern Japanese diet — a growing preference for "fattier" foods. Another theory suggests that advancements in refrigeration technology allowed for the extended storage of Tuna, especially toro. Toro's popularity began to increase, and prices started to climb. Many sushi enthusiasts began to view it as a premium sushi ingredient. The Japanese started to regard Toro as the "king" of sushi ingredients. Sushi became one of Japan's major culinary exports to the US, Europe, and Asia, where it had been unavailable until recent years. Sushi lovers outside of Japan followed suit, regarding Toro as a premium sushi fish. Fishermen outside of Japan began to see more value in Tuna belly, which they had previously discarded, much like Japanese fishermen about 250 years ago. As the popularity of Sushi grew worldwide, so did the popularity of Toro. Tuna Auctions, Media Coverage, and Price Hikes If you're a sushi aficionado, you've probably heard about the Tokyo Fish Market and their annual Tuna auctions. Much like the Edo people who paid no attention to Maguro, no news media reported this event until recently. Most Japanese weren't even aware of its existence. Things began to change in 2001 when a Tuna from Oma was priced at JPN ¥20 million (Approx. US$ 170,000). Japanese News media began to report this high Tuna price, mentioning "Oma" – a small town in Aomori that most Japanese had never heard of before. Oma Tuna fishermen used longline over the troll and the gillnet fishing method. Longline fishing caused less damage to the Tuna, but it is a more perilous fishing method. Media coverage on Oma Tuna Fishermen intensified. In 2007, a TV drama "Tuna," featuring famous actor Tetsuya Wataru, was produced with a budget of US$ 10 million, funded by the Oma fishery organization and the city of Oma. Thanks to the TV show, Tuna from Oma became a branded product, akin to Kobe Beef, which contributed to the higher price for Tuna and Toro. The Rivalry Between Itamae Zushi and Sushi Zanmai Another factor contributing to the price surge was the competition between two sushi restaurant owners; Ricki Chen of Itamae Zushi and Kiyoshi Kimura from Sushi Zanmai. In 2008, Ricki Chen became the first non-Japanese to win the bid for the new year's Tuna auction at the price of JPN ¥6.7 million (about US$600,000). The Tuna was served at Chen's restaurant in Hong Kong. This caught the media's attention. Chen kept winning the bid four years in a row over Kiyoshi Kimura of Sushi Zanmai. The contest between Chen and Kimura contributed to the rise of the Tuna price every year. There was a rumor that someday, the Tuna price would surpass one million dollars. In 2013, Kimura made international news headlines for winning the Tuna auction for US$1.3 million. He is known as the "Tuna King" for winning seven consecutive bids between 2012 – 2017. Types of Tuna for sushi Tuna is called Maguro in Japanese. There are mainly three types of tuna when Japanese and sushi chefs refer to as Maguro. They are yellowfin tuna, big eye tuna and and Bluefin tuna. So, what are the differences and how can you tell? Appearance (Image from Wikepedia) Yellowfin is most notable that the tail fin is yellow. Size Yellowfin being the smallest of tuna. Bluefin gets the biggest. Ave. size The bigger the fish, the wider its grains are. This is one way to tell between yellowfin and blue fin. Bluefin tends to have deeper dark red color compared to yellowfin. Because of their size, Bigeye and Bluefin accumulate more fat on their stomach, which turns its meat more pink red color. This, as many of you know are called Toro. The most noticeable difference between these three is the width of the grain. Because Yellowfin being the smallest and Blue Fin being the biggest, if you compare them you can see a difference. Here is a picture of a yellowfin tuna. Here is Big Eye. Lastly, Blue Fin. If you look closely and compare three, the width between the grains of Blue Fins is the widest. Taste It’s hard to tell the difference between yellowfin over bigeye, and bigeye over bluefin. But there is a significant difference between yellowfin and Bluefin. Bluefin tends to have more “Tuna” flavor – rich in iron. Bigeye and Bluefin both have Toro, tuna belly. Bluefin has more fat than Bigeye. Price Because its taste and especially Toro, Bluefin is priced higher than Yellowfin and Bigeye. If you ever read on the news about Tuna sold for some two million US dollars, they are Bluefin. Be mind that price is from New Year’s day auction, which is overpriced bid. Regular prices are lot cheaper than the new year’s auction. How Do You Prepare Tuna for Sushi? For Edo•Mae (Tokyo) Style Sushi Restaurants, tuna is the definitive fish that showcases their quality, style, and artistry. The selection of tuna is a critical task for sushi chefs when visiting the fish market. It takes center stage in the "omakase," comparable to the main dish in a French or Italian course meal. Tuna is synonymous with a sushi restaurant, and for sushi chefs, a sushi establishment without Maguro/Tuna is inconceivable. Here are the detailed steps for making tuna sushi, both nigiri, and rolls: 1. Choose the Right Tuna Each part of the tuna has different qualities and prices, with "Red" meat (A, B, C) being the least fatty and Fatty Tuna Belly (Toro) (D, E) being the most prized. D is the Fattiest Tuna Belly (O-Toro), while E is the Medium Fatty Tuna Belly (Chu-Toro). The tail section (C&F) contains the least fat. Here is a diagram showing parts of tuna. ​Red Meat: A, B, C F Toro (Fatty Tuna Belly): D, E Price (high to low): D, E, B, A, C&F (Image Courtesy of Australian Southern Bluefin Tuna Industry Association) Each part of the tuna has different qualities and prices, with "Red" meat (A, B, C) being the least fatty and Fatty Tuna Belly (Toro) (D, E) being the most prized. D is the Fattiest Tuna Belly (O-Toro), while E is the Medium Fatty Tuna Belly (Chu-Toro). The tail section (C&F) contains the least fat. Here is a block of tuna, close to "E" in the diagram. Image Courtesy of Australian Southern Bluefin Tuna Industry Association 2. Cut into Blocks (Saku) To prepare the tuna for sushi, it needs to be cut into small blocks known as "Saku." The cutting process involves following yellow and black lines on the tuna, resulting in various-looking pieces. Image Courtesy of Australian Southern Bluefin Tuna Industry Association After you make a saku block, you can slice it for nigiri, rolls, and sashimi.

Over the past two decades, I've amassed a wealth of knowledge in the world of sushi. I didn't know, for instance, that the origins of sushi were not in Japan. I wasn't aware of the ideal time to savor salmon, which is approximately five days after it's caught. I had no clue that the blood of Unagi (freshwater eel) is poisonous to humans when raw but harmless when cooked. Most of this knowledge I acquired through reading or learning from others, and I now impart this wisdom in our sushi classes, whether for team building, private sessions, or public events. These are facts I know, mainly composed of figures, historical facts, and scientific observations. However, knowing is distinct from understanding. This distinction became apparent to me while listening to a Jordan Peterson podcast, during which a guest scientist discussed the unique human capacity for understanding, a phenomenon still not fully comprehended. Consider, for instance, my knowledge that sushi didn't originate in Japan but rather in Asia. This is factual knowledge, but I can't claim to understand it fully because I didn't live in that historical period, which dates back over 2,000 years. In contrast, I genuinely understand the optimal time to consume salmon, approximately five days after it's caught, because I've experienced it firsthand. Most fish require around 8 hours postmortem to begin developing their flavor due to rigor mortis. I acquired this knowledge through reading, but my understanding was deepened by tasting both "fresh" and "aged" fish. You may read a sushi cookbook or watch a YouTube video on making a California roll, which could lead you to know how it's done. However, that doesn't equate to genuine understanding. Real understanding only occurs when you physically take sushi rice in your hand and begin spreading it onto nori seaweed. This marks just the initial step. There are myriad subtleties that I cannot encapsulate in a recipe, and true understanding can only be grasped by crafting an actual California roll – understanding the pressure required to evenly spread the sushi rice on the nori, for instance. This is why I assert that AI cannot genuinely understand the intricacies of crafting a California roll or comprehend the emotional and sensory experience it affords humans when they create and enjoy one. It's also why I continually urge you to come and experience for yourself the feelings, learning, and understanding that our class participants, and sushi catering clients share, as depicted in the accompanying picture. Most of the true understanding comes only through physical experience. So, will AI ever achieve this level of understanding when we can transfer all the data only humans can gain through physical experience? Not yet. At least for now.

If you think of “hot” when you hear the word wasabi, my guess is you probably haven’t had a chance to experience the fresh wasabi. Fresh ground wasabi is rather sweet. Sure, it does have the slight and mild “hotness” initially, but it only lasts for a brief moment, leaving long lasting mild sweet aftertaste and aroma. Wasabi's "hotness" comes from the oxidization of sinigrin, glucosinolate substance found in broccoli, mustard, and horseradish. When the wasabi is grounder, sinigrin makes contact with oxygen. Most of the hotness lasts ten to twenty minutes. It is said the finer you grind, the better it is. The traditional grinder is made of shark skin - said to produce a hot but mild sweet taste when wasabi is grounded. But, wasabi roll does not use ground wasabi normally put on nigiri, or used for sashimi. Instead, wasabi is thinly cut – matchstick, or Julienne– and rolled into Nori/Seaweed out, cut into 6 pcs. The result is much different taste characteristics than ground wasabi. Matchstick wasabi is not hot at all because oxidization occurs only on the outside cut surface of wasabi. In Japan, a Wasabi roll is generally served at the end of the sushi meal, regarded as one of the finishing pieces. (Fresh Wasabi root) TIPS Use Fresh Wasabi In the US, there are some wasabi farms in Oregon and California. Half Moon Bay Wasabi Company is one of them, who can ship fresh wasabi. Storing Wasabi Soak fresh wasabi in water and store in the refrigerator for several weeks. Alternatively, you can freeze wasabi. To use frozen wasabi, never thaw frozen wasabi. Grind frozen on the grinder. Once finished, put back into the freeze immediately. Should last for a month or two. Ingredients (for one roll): 1/4 (100g) cup Sushi Rice 1 Nori Seaweed, half sheet 20 - 30 g Thinly cut wasabi root Tolls: Cutting Board Knife Makisu, Sushi Rolling Mat Instructions: Make Sushi Rice (follow this recipe) Cutting Wasabi Cut wasabi into thin matchsticks Making A Roll Wipe the cutting board with a wet towel to moisten Place half sheet nori horizontally, rough side facing up Wet your hands Grab sushi rice, half the amount of inside out roll, approximately 100g Leave top ½ inch/1cm blank Using the bottom part of your left palm, apply pressure, spread the sushi rice horizontally With your right hand, making a “U” shape, guide the sushi rice so that it covers the top half to 2/3 of the nori Rhythmically, turn your left hand three times to cover the top portion of the nori with rice Clean your hands with the wet towel, dip your fingers in the water Using fingertips, apply the pressure, spread the rice leaving 1/8 inch /3mm left, right and bottom edge Lift up Nori and place makisu on the cutting board Put down nori on makisu, aligning the bottom edge Place wasabi matchsticks on the center Roll - Pick up the bottom part of Makisu, seal the roll by placing the bottom edge against the top end of the sushi rice Press to seal Life up makisu halfway, roll forward the entire roll 90 degrees, so the seam will be at the bottom Seal with Makisu one more time, from the front, top and backside Cut into six pieces Place and serve Sing up for our online sushi making class and in-person sushi class in San Francisco. Our sushi kit is available to ship to all 50 US states. For a private and team building event inquiry, send us an email.

(Fresh wasabi root from Half Moon Bay Wasabi Company) As some of you know, the majority of the wasabi served at US restaurants is the powdered kind, which contains yellow mustard, the source of its spiciness. While fresh wasabi tastes and smells completely different, you may be surprised to find out that mustard is actually a good alternative to wasabi. During the Edo period (some 250 years ago), mustard was a common condiment for Katsuo (Bonito, Skipjack Tuna) instead of wasabi because wasabi was not always available. For Katsuo, a standard condiment is ground garlic or ginger instead of wasabi. In a famous Japanese food manga, “Oishinbo,” there is a scene where Katsuo is eaten with Mayonnaise. Some Japanese food bloggers have experimented with mustard as a substitute for wasabi in Sashimi and Sushi. Many recommend mustard with soy-marinated Tai (Red Bream/Snapper.) Most of them point out that mustard tastes good with some fish, but not all fish pair well with mustard. Almost all the food bloggers agree that whitefish tends to go well with mustard. The food bloggers' experiment is based on Shimazushi, "Island Sushi," a recipe from Hachijo-Jima, an island located 287km (178 miles) south of Tokyo. The islanders substituted wasabi with mustard because wasabi was unavailable on Hachijo-Jima. So, if you cannot get fresh wasabi, mustard is a good alternative for sashimi and sushi, especially for white fish. Now, if you'd like to taste fresh wasabi, consider trying Fresh Wasabi from the Half Moon Bay Wasabi Company. If you haven't tried it, freshly ground wasabi is unlike anything else. It has a distinctive, pleasant aroma that lingers in your mouth (or more like your nose), with a short burst of heat, followed by a long-lasting sweet aftertaste. This is something you cannot experience with fresh horseradish. Fresh wasabi contains about ten different aroma compounds. 6-methylthiohexyl isothiocyanate is what gives wasabi its distinctive green, leafy aroma. Make sure to use this wasabi grater, preferably one made using sharkskin. Why sharkskin? Because it produces the best flavor and aroma from fresh wasabi. (Chojiro wasabi grater) Can you use wasabi for dishes other than sushi? Yes, you can. Here are some recipes: Wasabi Bloody Mary Wasabi Roll Of course, if you'd like to try fresh wasabi at your next sushi catering event, email us, and we'll bring the fresh wasabi with us.

Occasionally, there are moments that etch a special place in my life. Let me share a recent encounter that left a mark on me. "Hey there, how many tables are you thinking of today?" Jason's friendly voice greets me as I wheel the equipment into the stylish bar lounge at Hotel Kabuki. "I think four would be perfect," I reply. "Sure thing, Kaz. I'll get those all set up for you," Jason responds with a warm smile. Ever since Hotel Kabuki started hosting our public sushi class back in February 2023, Jason has been our go-to guy for setting up. He arranges tables, and clears glasses from the lounge area – he's a real pro. Watching Jason lay down fresh tablecloths, I realize something special about him: he's always wearing a smile. I can't recall a time I've seen him without it. Even with two decades in the food and hospitality industry, I can't think of anyone else who radiates positivity quite like Jason does. Now, don't get me wrong, Jason's not walking around grinning all day long (that would be a little odd). He's human, after all. But whenever I cross paths with him, that smile is right there, beaming away. It's a good lesson for me, considering I'm not exactly known for my constant grin. If you've attended my class, you've probably seen my more serious side. Though it helps when I crack a joke, it doesn't always translate to casual conversations. Jason's a living reminder that I could sprinkle a bit more cheer into my daily interactions. So, I've made a personal commitment to wear a smile as much as I can when engaging with others. Starting right now. "Hey, Jason, you know what I really respect about you? Your perpetual smile," I share. He chuckles, "Well, thanks, Kaz. I once had someone tell me, 'Never lose that smile of yours.'" If you want to meet the shining Jason in person, come join us at Hotel Kabuki for our public sushi class. We're running these classes four times a month until the end of 2023. Check out the schedule here and let's have some sushi-making fun together! You can also purchase a gift card and send it to your friends.

Some of you might have heard about the ongoing sriracha shortage. As it turns out, we're using sriracha in our classes and catering to make delicious spicy tuna rolls. Let me share a recent story from one of our classes. "Why do you have sriracha in your class?" one participant asks me. "We have it in stock since last year," I reply. "In fact, we just opened two new bottles today." Yes, it's true; we haven't run out of sriracha. I heard about the shortage, so I ordered some extra months ago. I don't expect the sriracha shortage to last this long. None of our distributors currently have any. "We don't know when we'll get more," one salesperson tells me when I inquire about it. As I check the price of sriracha online, some stores are selling it for $20-$30 a bottle. It sure sounds crazy to me, marked up five to ten times the original price. Who would pay that much, I wonder. Then, a guest at Hotel Kabuki overhears my conversation with a class attendee. "Can I buy one?" she asks. "Sorry, it's not for sale," I reply. Sure, I could sell it for $30 and make a nice profit. But then I ask myself, is that why I bought this sriracha? The answer is obvious. I purchase it for the class participants and our sushi catering guests. It isn't intended as an investment. You might say that's a bad business decision, and I agree it might be. Why not make a nice tenfold profit? I can't. It doesn't feel right. Besides, it's more meaningful to have sriracha in class and see the surprise on participants' faces when they ask, "Where did you get the sriracha???" That's because I stock up for you to enjoy. The sriracha shortage is unexpected, so for you, attending our class is an unexpected benefit—a pleasant surprise. The unexpected surprise is, for me, is the same as start using sustainable fish by accident (sort of), sake mojitos getting more praise than anything else we offer, and chicken yakitori being “the best chicken ever had!” by one of our best private clients. That, to me, has more value than making a huge profit on something just because I can market it. If you like to savor your spicy tuna with sriracha at one of our classes or catering events, come join us, or send us an inquiry. We will be there for you. Kaz

When making Takoyaki, you may have wondered why some people cut the tip of the octopus tentacles. This practice is based on a myth many Japanese believed in—the belief that the direction of the octopus tentacles contained poison. However, it's important to note that this is just a myth and not based on factual information. In reality, there is no poison in the tip of the octopus tentacles. This myth has been passed down through generations, and some people continue to adhere to it by cutting off the end, while others do not. Growing up in Japan, I heard this myth from my mother and friends, and like many others, I believed it without questioning it. However, I later learned that it was simply a misconception. One theory behind the origin of this myth is that the suction cups on the tentacles of an octopus can attract bacteria, and some individuals mistakenly associate these bacteria with poison. This misunderstanding may have contributed to the development of the myth. Rest assured, when you cook octopus, the heat effectively kills any bacteria present. The presence of bacteria in the suction cups is one of the reasons why octopus used for sushi or sashimi is typically cooked before consumption. Understanding the truth behind this myth can help dispel any unnecessary concerns or misconceptions when preparing Takoyaki or enjoying octopus dishes. Remember, there is no need to cut the tip of the octopus tentacles as there is no poison to worry about. Public Online Sushi Making Class with Sushi kit includes Fresh Fish Sing up for our online Sushi Making Class and in-person sushi class in San Francisco. Our sushi kit has fresh fish and is available for overnight shipping to all 50 US states. For a private and Team Building event inquiry, send us an email.

I understand your concerns about sickness and parasites when eating sushi. However, let's consider the statistics and facts to help alleviate those worries. According to statistics, the chance of getting sick from eating sushi in a US restaurant is 1 in 2 million. While concerns are understandable, it's essential to put the risk into perspective. Like with any activity, risks are involved, but the chances of experiencing illness from sushi are meager. For example, think about riding a motorcycle. Many individuals find it thrilling and enjoy the sense of freedom it provides. However, statistics show that motorcyclists represent only 3% of all registered vehicles but account for 14% of yearly traffic-related deaths. Motorcycle riding may involve A higher risk, so some may have better choices. Similarly, skiing can be thrilling, but it carries a higher risk of injury, especially for individuals with slower reflexes or limited physical abilities. Recognizing our limitations and making informed decisions based on the risks involved is crucial. Now, let's dive into the statistics regarding sushi. In 2017, there were approximately 3,733 reported cases of foodborne illnesses at sit-down restaurants in the US. Considering around 500,000 sit-down restaurants (including about 4,000 sushi restaurants), the incidence rate for foodborne illnesses related explicitly to sushi restaurants was 0.007 cases per restaurant in one year. Let’s assume your sushi restaurant is open 312 days a year and serves around 100 customers daily. In that case, the chance of getting a foodborne illness from eating at your particular sushi restaurant for one evening is approximately 0.000022% or 1 in 2 million. Comparatively, the chance of dying in a vehicle crash in the US is 1 in 103. Of course, everyone has their comfort zone and risk tolerance. Considering facts/statistics and personal feelings when making decisions is essential. If you can examine the facts, educate yourself, and gather enough information to feel comfortable eating sushi, then it may be an enjoyable experience for you. If you want to try sushi without worrying about getting sick, I recommend educating yourself further. Learn about statistics, and talk to other sushi eaters, fishmongers, and sushi chefs to learn more about the safety of sushi consumption. Understanding the risks and taking necessary precautions can put your mind at ease. In addition, sushi is not just raw fish, or fish for that matter. There are plenty of cooked fish sushi like crab and shrimp, as well as vegetarian and non-fish sushi using chicken and beef. In the end, it's a personal decision. Sushi may or may not be for you, just like riding a motorcycle. Assess your comfort level, gather information, and make an informed choice that aligns with your preferences and concerns. Kaz Matsune is Founder, Author and Speaker at Breakthrough Sushi. Based in San Francisco, Breakthrough Sushi offers in-person and online sushi-making classes and live sushi bar.

Tempura is steam cooking. COOKING TIME Total: 30 minutes Prep: 5 - 10 minutes Set up: 10 minutes Frying: 5 minutes Like mastering the art of making great sushi, achieving perfection in tempura-making is no easy task. You may wonder, "Isn't it just frying shrimp?" While it might seem simple, as with many things in life, the simplest tasks can be the most challenging to master. While your homemade tempura might not rival the creations of master tempura chefs in Tokyo's Michelin-starred restaurants, you can take some simple yet effective steps to ensure your shrimp tempura tastes delightful. Contrary to common belief, tempura is more than merely a frying method with oil. It is, in fact, a form of steam cooking according to the master tempura chef, Fumio Kondo. When the hot oil cooks the tempura batter, it coats the ingredient. As the internal temperature of the ingredient rises, its moisture evaporates and transforms into steam, which becomes trapped inside the cooked tempura batter. Thus, the key lies in utilizing the heat within the tempura batter to continue cooking the ingredient even after it's removed from the oil. You should cook the tempura at about 80% in the frying oil, as the residual heat will finish the cooking process after removal from the oil. This is the recipe I adapted from Mr. Kondo. Pro Tips for the Perfect Tempura: Tempura Batter: Begin by making "egg water" - pour water into a bowl first and then add the egg. This prevents undissolved egg white from forming. If making egg water seems too cumbersome, you can replace it with mayonnaise in the tempura batter. Cold Water vs. Normal Water? Many recipes suggest using ice-cold water in the tempura batter. However, according to a Michelin-starred Japanese tempura chef, there is no need to use ice-cold water. "It will only make it difficult to fry because it will create more temperature difference between the batter and the oil." Thawing Shrimp: It's better to avoid thawing them in plain water when using frozen shrimp, as they may lose their flavor. Instead, make a 1% saltwater solution (200g water, 2g salt) and thaw the shrimp. INGREDIENTS: 6 - 8pcs Shrimp, (size 21/26) 1 egg 100 g (3.3 oz.) Flour 300cc (1.5 cups) water Rice Bran Oil (or Canola Oil) Sesame Oil Optional Mayonnaise TOOLS: Cutting Board Knife Large Spoon Small sheet pans (or plate) Small Bowl Whisk Frying pan Tong or Long Wood Cooking Chopsticks INSTRUCTIONS: Preparing the Shrimp: 1. Remove the shell. Cut the backside of the shrimp to remove and discard the vein. 2. Score the inner part of the shrimp with a knife, cutting halfway into the meat. 3. Place the shrimp on the cutting board and press firmly with your fingers to detach the tendon. When you press the shrimp, it should make a breaking sound. 4. For a decorative touch, cut the end part of the tail at a 45-degree angle. This will make the fried shrimp tail look more appealing. Making the Tempura Batter: 1. Prepare "egg water" by pouring 300cc (1.5 cups) of water into a small bowl, then add the egg. 2. Egg white is water-soluble, so when you place the egg in the water, the egg white will dissolve first, followed by the egg yolk. Beating the egg in a bowl first and then adding water prevents undissolved egg white from settling at the bottom of the bowl. 3. Strain 60g/2 oz. of flour into a separate bowl, then add 60g/2 oz. of egg water (egg water: flour = 1:1). Frying the Shrimp: 1. In a frying pan, pour rice bran (or canola) oil and Sesame Oil to a depth of 3cm/1 ¼ inch. The recommended ratio of Rice Bran Oil to Sesame Oil is 3:1. 2. Heat the frying oil to 190C/375F. To check the temperature, drop some tempura batter into the oil. The oil is ready if the batter hits the bottom and rises to the surface immediately. 3. Place flour in a sheet pan. Coat the prepared shrimp with flour by placing them in the sheet pan and shaking off the excess flour. 4. Hold the tail and dip the shrimp into the tempura batter. Lift it, holding it for three to five seconds to remove excess batter. 5. Place the batter-coated shrimp into the hot oil and fry for one to two minutes until they turn light yellow. Remove the shrimp from the oil and let them sit on a paper towel to remove excess oil. Public Online Sushi Making Class with Sushi kit includes Fresh Fish Sing up for our online Sushi Making Class and in-person sushi class in San Francisco. Our sushi kit has fresh fish and is available for overnight shipping to all 50 US states. For a private and Team Building event inquiry, send us an email.