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The term "Sashimi" represented in Japanese characters as ”刺身,” literally translates to "Sliced Meat." While fish Sashimi is the most well-known type, it's essential to note that Sashimi can also include vegetables and meat such as beef and poultry in Japan. The consumption of raw meat has been a practice observed by various cultures across the world. For instance, Eskimos consumed raw Whale meat, and Native Americans consumed raw Buffalo meat. The exact origin of humans eating raw meat remains a question. Some Japanese archaeologists suggest that raw fish consumption may date back to the Jomon Period (14,000 BC–300 BC). Historically, the first sighting of Sashimi or consumption of sliced raw fish was recorded in China around 823 B.C. However, records after that period are scarce, leading to the belief that the custom might have ceased due to concerns about food poisoning or parasite infections from raw fish. In Japan, the earliest historical sighting of Sashimi dates back to the 8th century. During this time, instead of soy sauce, ginger vinegar and mustard vinegar were used, as soy sauce was considered a rare and expensive item produced in limited quantities. Various fish species were used for Sashimi, including Tai/Red Snapper, Carp, Suzuki, Buri (Japanese Amberjack), and Katsuo (Bonito). Sashimi gained popularity during the Edo period (1603-1868) and evolved into a recognized "meal." This was made possible due to the abundant supply of fresh fish suitable for raw consumption in the Edo (Tokyo) area and the mass production of soy sauce. The use of soy sauce helped reduce the fishy smell and enhanced the fish's flavor. Today, Sashimi dishes are enjoyed not only in Japan but also in numerous countries worldwide, each with its unique twists: - Russia (Nanai People, freshwater fish from Amur River or Heilong Jiang) - China (Fujian province, Grass Carp or 鯇鱼) - Singapore and Malaysia (魚生) - Hawaii (Poke) - Chili and Peru (Cebiche/Ceviche) - Netherlands (raw herring) #Sashimi #DecorativeSushi #100SurprisingFactsAboutSushi

(woodprint by Hiroshige Utagawa, 1837「東都名所　高輪　甘六夜待遊興之図」) Did you know that sushi, in its early days, was the equivalent of a modern-day fast food stand? Yes, it's true! The origins of sushi can be traced back to the bustling streets of Edo (now Tokyo) in the early 1800s, where it was served as a quick and convenient street food, much like hot dogs are today. This wood print by Hiroshige Utagawa, dated 1837, captures the vibrant scene of Edo street life. On the right side of the print, you can spot a sushi stand or kiosk, denoted by the sign "寿し" (sushi). This was where it all began. The style of sushi chef Hanaya Yohei is credited with popularizing the style of sushi that we know and love today. In Edo, a city rich with fish varieties from Tokyo Bay, including shrimp, Kohada, and Abalone, sushi chefs faced the challenge of preserving the freshness of their ingredients without refrigeration. Their solution? Treat the fish by searing it or marinating it in soy sauce or vinegar before serving. Interestingly, tuna was not a popular choice at that time, as it was not as widely available or appreciated as it is today. The sushi business flourished in Edo, attracting people from all over, particularly craftsmen seeking new opportunities. Edo's vibrant culture led to the emergence of a new lifestyle, with a growing demand for fast and easy meals. Alongside stands serving Soba noodles and tempura, sushi became one of the most sought-after food stand items. Over the centuries, sushi has evolved into a world-renowned delicacy, with countless variations and styles enjoyed by people globally. But let's not forget its humble beginnings on the lively streets of Edo, where it all started as the original fast food. #Sushi #JapaneseFood #Culture #100SurprisingFactsAboutSushi

(Funa•Zushi, preserved fermented fish sushi) Contrary to popular belief, sushi did not originate in Japan, but rather in Southeast Asia. Its roots trace back to an ingenious method of preserving fish using salt and rice. The concept of sushi, as we know it today, evolved over centuries, with fascinating historical transformations. In the 8th century, sushi made its debut in Japan, introduced from China. The early form of sushi, called "sushi" in name but distinct from modern sushi, involved marinating fish in salt and rice for several months. The rice was discarded after fermentation, and only the preserved fish, akin to fish pickles, was consumed. This traditional method still endures in some parts of China and the northern regions of Thailand, where they continue to craft this preserved fish sushi. During Japan's 9th century, preserved sushi took on various forms, featuring fish, shellfish, deer, and hog meat. Due to the intricate and time-consuming process, this type of sushi was exclusively served as a gift to the wealthy, high-ranking officials, and lords. Around 1700, the emergence of “Oshizushi” (pressed sushi) marked a pivotal shift. In this method, vinegar was applied to cooked rice, topped with slices of fish, and compressed with a weighted press. It is believed that a visionary doctor named Ryoho Matsumoto conceptualized the idea of incorporating vinegar into the rice, further enhancing the flavors. The quintessential sushi forms we cherish today, such as Nigiri and Rolls, were conceived in Tokyo during the 19th century, known as "Edo" at the time. A man named Hanaya Yohei is credited as the innovator of Edo-style sushi. To preserve the freshness of the fish, Hanaya adopted the practice of lightly cooking or marinating the fish in soy sauce and vinegar. Sushi's captivating journey from Southeast Asia to Japan unveiled a delectable fusion of preservation techniques, culinary brilliance, and cultural exchanges. Today, sushi stands as a global gastronomic delight cherished by food enthusiasts worldwide. #Sushi #100SurprisingFactsAboutSushi

This question was originally posted on Quora.com. This question has been a topic of curiosity for many, and I can shed some light on the reasons behind it. There are indeed several factors why some restaurants choose not to keep their fish alive in tanks: 1. Inferior Taste Surprisingly, fish in the fish tank may not taste as good as those (dead ones) that have been properly handled. When fish are cramped in a small tank, their health and overall taste suffer. The stress from the change in environment affects the quality of the fish, making it less tasty.. 2. Size Some fish, like Swordfish, Bluefin Tuna, Alaskan Halibut, and Opa, are simply too large to keep in a tank. The sheer size of these fish would require enormous tanks, which is impractical for most restaurants. 3. Technically Challenging Keeping wild fish alive in a confined environment poses significant challenges such as what and when to feed. It requires expertise and specialized knowledge that restaurant staff may not possess, and dealing with the complexities of maintaining fish in tanks adds to the workload. 4. Cost Transporting live fish is more costly than handling and transporting dead ones. The expenses involved in maintaining live fish would ultimately be passed on to customers, making dishes with live fish more expensive. 5. Inhumane Some diners may feel uneasy witnessing the process of selecting and slaughtering live fish at a restaurant. It could provoke discomfort and may be considered inhumane. 6. Time Constraints If restaurants were to keep large fish alive and serve them to customers, it would be time-consuming to prepare each dish individually. Waiting for hours for a single dish may not be acceptable for most customers. 7. Excessive Servings If a restaurant were to serve an entire large fish, like a Bluefin Tuna (assuming the establishment has a large enough tank to keep the fish), it would result in an overwhelming number of servings, leading to unnecessary waste and practical challenges. However, it's worth mentioning that some restaurants still keep fish alive in tanks for various reasons: 1. Visually Appealing Live fish in tanks can add entertainment value and appeal to customers, especially if they can observe the fish they are about to eat. 2. Assurance and Service Customers can choose the fish they want to eat, inspect it, and approve it before it's cooked. This transparency adds value to the dining experience. 3. Preservation Keeping certain shellfish, like crabs and shrimp, alive ensures their freshness and prevents them from deteriorating quickly. 4. Premium Value Restaurants may add extra value to the price of dishes with live fish, considering the cost of maintaining the tank and the assurance of freshness. #restaurant #fish #sushi

COOKING TIME Total: 35 - 45 minutes Sushi Rice: 30 - 40 minutes Rolling: 5 minutes During sushi classes, I’m often asked, "What do you think of Philly Roll? Isn't it unusual to use cream cheese in sushi?" It seems that the idea of "authentic sushi" is deeply ingrained in the minds of non-Japanese individuals. Let me clarify: Modern Japanese cuisine encompasses various ingredients and flavors. Japanese people eat a diverse range of foods, sometimes even more than many Westerners consume. Did you know that there are more Italian flags than Japanese flags displayed in Japan? Japanese chefs operate numerous Italian and pizza restaurants, hanging Italian flags outside their establishments. This demonstrates that Japanese culinary preferences go beyond what is traditionally associated with Japanese food, including the use of cheese. This brings us to the Philadelphia Roll, aka Philly Roll. Yes, the Philly Roll is not considered "authentic" sushi as it didn't originate in Japan; it is an American invention. However, inside-out rolls (rice out) are also an American invention. It surprises me that many people are unaware of this fact, so I continue to share articles and recipes to shed light on the topic. While some people in my sushi classes may find cheese in sushi unconventional or offensive to Japanese culinary traditions, I believe the Japanese are open to incorporating various ingredients to advance their culinary repertoire. The spirit of kaizen, the pursuit of continuous improvement, is deeply rooted in sushi and Japanese cuisine. So, when I'm asked about using cream cheese in sushi, I respond, "Great idea! Smoked salmon and cream cheese go well together." TIPS No Sushi Salmon? Use Smoked Salmon Instead: If sushi-grade salmon is not readily available, you can use smoked salmon, which can be found in most supermarkets in the US and worldwide. Cucumber or No Cucumber? Adding cucumber is optional. Since cucumber has a high water content, it adds a refreshing taste that complements the richness of smoked salmon and cream cheese. Use Plastic When Placing Fish Eggs: To prevent fish eggs from spreading all over the cutting board, use plastic wrap. This will keep your roll clean and save you cleaning time. INGREDIENTS (for one roll): 200g (1 cup) Sushi Rice 1 Nori Seaweed, half sheet 50 g Smoked Salmon or Sushi Grade Salmon 2 -3 pcs Avocado, sliced ½ inch thick 20g Cream Cheese 20g Masago or Tobiko Fish Egg TOOLS: Cutting Board Knife Makisu, Sushi Rolling Mat Plastic wrap Spoon INSTRUCTIONS: (How to spread rice for Inside Out Rolls, Step 3 - 12) Prepare Sushi Rice using this recipe. Moisten the cutting board by wiping it with a wet towel. Place the half sheet of nori horizontally, with the rough side facing up. Moisten your hands with water. Take a tennis ball-sized amount of sushi rice, approximately 200g. Place the sushi rice on the top left corner of the nori, shaping it like a potato. Using the bottom part of your left palm, apply pressure to spread the sushi rice horizontally. With your right hand, make a "U" shape to guide the sushi rice, covering 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, leaving 1/2 inch/1cm blank at the top. Clean your hands with a wet towel and dip your fingers in the water. Using your fingertips, apply pressure to spread the rice to the bottom, from the left, center, and right. Spread the sushi rice to the top and corners, ensuring the entire nori sheet is covered evenly. Flip the nori with sushi rice, so the nori is facing up. Place the smoked salmon, avocado slices, and cream cheese on top of the rice using a spoon. Pick up the bottom edge of the nori and roll it like a yoga mat, ensuring the bottom edge lands below the top edge. Seal the roll, then roll it another 90 degrees forward. Place a sushi rolling mat (Makisu) over the roll and squeeze gently. Place plastic wrap on the cutting board and spread the Masago fish eggs using a spoon. Flip the roll and place the top part on the fish eggs, turning it so that the plastic-covered section is facing up. Wrap the roll once more with the sushi rolling mat. Cut the roll into eight pieces, starting from the center and cutting halves. Remove the plastic wrap from the roll. Plate and serve. (Philly Roll, Steps 14 - 22) 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.

Masamoto Knife Shop, Tsukiji, Tokyo (photo by the author) When it comes to knives for slicing and gutting fish, many believe that the price and quality of the knife are paramount. However, after years of experience, I've come to understand that what truly matters is how well you sharpen the knife. Don't misunderstand me; I appreciate beautifully crafted, high-quality, and expensive carbon steel knives as much as anyone. But there's an essential aspect about knives that you should know before focusing solely on their price and quality. Let me share an insightful story from my time working with one of the most experienced Sushi Chefs, Jin-san. He impressed me with his exceptional knife skills, using only two sets of ordinary chef's knives purchased at a restaurant supply store, each costing around $15. Despite their affordability, Jin-san cut fish faster and more beautifully than anyone I'd ever seen. He revealed the key to his success, saying, "You see, I have several Sashimi knives that cost $1,000, $2,000, but you know what? Neither of them hardly makes an appearance at the sushi bar. These $15 knives do the work just fine because I sharpen them well." This encounter made me realize that the quality and looks of a knife are secondary factors when you intend to use it every day in the kitchen. A significant revelation came to me during a fascinating visit to a knife store in Tokyo's Kappa-Bashi district, renowned for its vast selection of restaurant supplies. As I browsed through a display of hundreds of knives, I overheard a conversation between a customer and the store owner. The customer was inspecting a long, shiny, and beautiful chef's knife, seemingly fascinated by the quality of the steel and its price. Curious about the store owner's insight, the customer asked, "Which one do you think is the best knife?" The owner replied thoughtfully, "Well, they are all great knives." Though the customer pressed further, seeking a recommendation, the owner shared a valuable perspective. He explained that most professional chefs prefer inexpensive knives because they use them daily and sharpen them regularly. Expensive knives are often avoided to prevent accidental damage. On the other hand, amateur chefs and enthusiasts tend to lean towards pricey knives, sometimes more interested in collecting them than actually using them. The owner's words resonated with my experiences and those of Sushi Chefs like Jin-san. Ultimately, the knife's quality and appearance are of secondary importance if you're seeking a practical and efficient tool for everyday kitchen use. So, if you're considering purchasing a kitchen knife, here are my recommendations: 1. Prioritize how well you sharpen the knife: No matter how sharp a knife is initially, it will eventually get dull with use. Thus, it's essential to learn how to sharpen it properly. If you choose an expensive knife, invest in an automatic knife sharpener or learn to use whetstones. For my sushi class business, we rely on a $30 automatic knife sharpener, and it works exceptionally well. 2. Consider how the knife feels in your hand: There's no universal "best Sashimi knife." Instead, focus on finding the best knife for you, much like finding a life partner. Hold the knife, feel its balance, weight, and how it cuts ingredients. Just like dating, it may take time to find the perfect match. Don't be afraid to try out multiple knives until you discover the one that suits you best. Knives Miyabi Birchwood, Slicer This is the one I use because it’s a nice-looking knife. It’s a lot lighter in weight compared to traditional Yanagi-ba. It’s made in Japan and sold by J.A. Henkel. The pattern comes from the fording technique, where they keep folding the steel to have over 100 layers. The Birchwood handle has a very nice feel and I like that. Miyabi Kaizen Yanagi-Ba We used this knife for our sashimi class. It’s a lot heavier than the Birchwood slicer and a good fit for those who prefer weight. One of the reasons why Yanagiba is heavy is, I think, is it’s easier to slice sashimi because you can use the weight of the knife to slice fish, instead of using your force. Less force, the better-tasting sashimi. Masamoto 27 cm.(10.5") Kasumi Yanagi w/Wooden Cover Founded in 1855, Tsukiji Masamoto started to supply sashimi and Japanese knives around Tsukiji Fish Market in Tokyo. One of the most popular and used Sashimi knives in Japan and the world. They do have Yanagi-ba ranging from $270 ~$2000 plus, so for a beginner, here are some of my recommendations. You would want at least 270mm length. I find 240mm to be too short when making sashimi. Aritsugu 27 cm. Betsuuchi Aoko Yanagi w/Red Sandalwood ​​They say, “Masamoto to the East (of Osaka), and Aritsugi to the West (of Osaka).” There is always a rivalry (sort of) between Osaka and Tokyo, so, Tokyo chefs preferred Masamoto and Kansai chefs preferred Aritsugi. They too are as popular as Masamoto and make exceptional Yanagi-ba. Shun Pro 10–1/2-Inch Yanagiba Knife These knives are very popular all over the world except Japan. The reason is very simple: They need less sharpening. In summary, what truly makes a difference in a knife's performance is not its price or appearance, but rather the art of sharpening and how well it fits in your hand. By keeping these factors in mind, you'll find a knife that elevates your culinary experiences without breaking the bank.

This is the 3rd of the 3 series. Welcome to the final installment of our 3-part series on finding the best places to buy sushi fish in the San Francisco Bay Area. If you haven't read the previous two articles, you can find them here: Part 1 - Nijiya Market Part 2 - Marukai ***** By far, what I think to be the best "retail" store to buy fish for your sushi is Tokyo Fish Market in Berkeley. If you've never been there, I highly, highly recommend going there, at least once. The reasons why I believe Tokyo Fish Market stands out as the top choice for sushi fish are as follows: 1. Extensive Variety: Tokyo Fish Market boasts an impressive selection of over 100 different types of fish. For sushi enthusiasts seeking a diverse range of options, this is an unparalleled paradise. 2. Custom Cutting Service: One of the key advantages is that you can request the fish to be cut to your specifications. By having the fish cut fresh and precisely, the taste is elevated to a whole new level. 3. Knowledgeable Staff: At Tokyo Fish Market, the staff is well-informed about their products, and you can approach them with any questions or inquiries about the fish they offer. This personalized service is invaluable, particularly when selecting fish for sushi, as it can be a complex decision for many. In previous articles, I covered Nijiya and Marukai, both excellent choices but lacking the custom-cutting service and fish expertise that Tokyo Fish Market provides. If you're new to buying fish for sushi, or even if you consider yourself experienced, having the opportunity to consult the store clerk is immensely helpful. It's akin to visiting an old-fashioned meat market or butcher shop, where you can discuss your dish's specifics and receive expert recommendations. A visit to a fish market should be no different. Tokyo Fish Market offers an experience akin to staying at a high-end hotel with exceptional concierge service. Please note that the picture I've shared was taken during the Coronavirus crisis, so the selection might have been limited compared to normal times. However, rest assured that you can still find a variety of quality Tuna, Salmon, and Hamachi. Their shellfish section is outstanding, with live lobsters and crabs available in a tank. Unfortunately, this is not shown in the picture. If you wish to enjoy sashimi at home immediately, Tokyo Fish Market has a delightful Sashimi section where you can find some delectable options. Additionally, they offer a fantastic selection of soy sauce imported from Japan, perfect for complementing your sushi creations. Tokyo Fish Market carried local wasabi. Yes, it's local, from Half Moon Bay Wasabi Company. If you haven't tried fresh wasabi, I urge you to try it. In fact, I beg you to try it. When you try on your sashimi, you'll find out the reason why I asked you to try it. One caution: make sure to buy a wasabi grinder also. So there you have it, the culmination of our series on where to get the finest sushi fish in the San Francisco Bay Area. Tokyo Fish Market 1220 San Pablo Ave Berkeley, CA 94706 (510) 524-7243

Looking to host a party that will leave your guests delighted and impressed? Look no further than sushi! This beloved dish has a universal appeal that makes it guaranteed success at any gathering. Whether you're serving food to guests or planning a fun team-building activity, a sushi-making private party is an excellent idea. Sushi's simplicity, combined with its vibrant colors and textures, makes it a favorite choice for all occasions. While some may find sushi intimidating due to its association with raw fish and bold flavors, there's much more to explore than meets the eye. Sushi offers a delightful array of ingredients and options, catering to various preferences and tastes. At your sushi-making private party, you can captivate your guests with the visual beauty of sushi, making it a feast for both the eyes and the taste buds. Sushi's versatility makes it an ideal fit for gatherings of all kinds. Offering a unique and interactive experience, your guests can learn to make sushi themselves. For many, sushi-making is not a common skill, making it all the more exciting and motivating. With a sushi chef as your guide and all the necessary ingredients at hand, everyone can participate in this enjoyable culinary adventure. The process of putting together sushi rolls is both absorbing and creatively satisfying. The chef's expert guidance ensures that guests understand the intricacies of sushi-making and how each element complements one another. Additionally, your guests will have the opportunity to learn about different types of raw fish and gain insights into the best options to purchase for their own sushi-making endeavors. Once the sushi is skillfully assembled, it's time for the feast! Sushi's small portions make it perfect for nibbling, and guests can enjoy a variety of appetizers and main courses. The meal also includes plenty of salads and vegetables, ensuring a healthy and refreshing dining experience. The sushi-making private party provides an excellent setting for an office team-building afternoon, fostering social interaction and camaraderie among guests. Sushi typically comprises rice, seaweed, fresh fish, and a flavorful addition. While the fish used in sushi is often raw, there are alternative options available for those who prefer a different approach. Sushi pairs wonderfully with various beverages and can be followed by a delightful dessert. The meal's diverse array of flavors and ingredients allows for customization to suit every palate. Whether you bring sushi to the party, enjoy it at a restaurant, or create it yourselves during a sushi-making private party, it is sure to be a resounding hit. This memorable event will leave a lasting impression on all your guests, ensuring that it becomes a cherished and unforgettable experience. Breakthrough Sushi offers sushi catering to San Francisco, Palo Alto, and San Jose. We use sustainable fish. To plan your sushi-making private party, contact us today through this link.

There is a Sushi called "Mushi Zushi" in Japan. The word Mushi comes from Musu (to steam) in Japanese. So the literal translation is Steamed Sushi. It's a regional style of cooked Sushi originated in Osaka, Kyoto and served in some other regions west of Osaka, typically during the winter months from December to March. As it's a "very" regional dish, if you ask any Japanese, it's likely that most of them have never heard of or seen this Sushi, unless of course, they are from the Osaka and Kyoto region. I learned about this dish only a few years ago from a Japanese TV show. Mushi Zushi comes in either a bowl or a bamboo steamer, with such fish as Anago (sea eel), Unagi (freshwater eel), Shrimp and white fish like Tai Snapper with Shitake mushroom and cooked shredded egg over Sushi rice. Mushi Zushi can be classified as a steamed version of Chirashi. The recipe is quite simple - just place any kind of fish and pre-cooked vegetables over Sushi rice and steam until the fish is cooked.

COOKING TIME Total: 35 - 40 minutes Sushi Rice: 30 - 40 minutes Rolling: 5 minutes One common question in sushi is: What qualifies as Sushi/Sashimi Grade Fish? While the answer is not straightforward, the general rule is that sushi-grade fish is safe for raw consumption. However, it's important to note that there is no official definition for sushi-grade fish in the US. To ensure the safety of wild salmon, it is recommended to freeze it in a commercial freezer for around 24 hours. If you buy salmon from a local store and freeze it at home, it should be frozen for about 7 days according to FDA guidelines. Keep in mind that the condition of the salmon at the time of purchase is unknown when it comes to home freezing. Different types of fish have other requirements for raw consumption. Tuna varieties like Yellowfin, Bigeye, and Bluefin are generally safe to eat raw when fresh. Fish such as Mackerel (Saba) require curing in salt and sugar. It's important to note that most Cod is unsuitable for raw consumption, even frozen. To learn more about this topic, refer to the accompanying article. To play it safe, look for salmon labeled "Sushi Grade" or "Sashimi Grade." If sushi-grade salmon is unavailable, you can substitute it with smoked salmon for this recipe. INGREDIENTS (for one roll): 200g (1cup) Sushi Rice (use this recipe) 1 Nori Seaweed, half sheet 30 - 50 g (1 - 1.5 oz.) Sushi Grade Salmon or Smoked Salmon (to cure Salmon, use this recipe) 2 -3 pcs Avocado, sliced ½ inch thick 5g (1 tbs) Wasabi TOOLS: Cutting Board Knife Makisu, Sushi Rolling Mat INSTRUCTIONS: (How to spread rice for Chumaki Medium Roll, Steps 1 - 12) Moisten the cutting board by wiping it with a wet towel. Place the half sheet of nori horizontally, with the rough side facing up. Moisten your hands. Take a tennis ball-sized amount of sushi rice, approximately 200g. Spread the sushi rice horizontally, applying pressure with the bottom part of your left palm. Make a "U" shape to guide the sushi rice using your right hand, covering 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, leaving 1/2 inch/1cm blank at the top. Clean your hands with a wet towel and dip your fingers in the water. Continue spreading the rice, leaving 1/8 inch/3mm blank on the right side. Spread the rice, ensuring 1/8 inch/3mm is left on the bottom edge. Rotate the nori counterclockwise by 90 degrees. Place the filling below the center of the nori. Roll the nori from the bottom up, tightly sealing it with your fingers. Place a Makisu over the roll and seal it tightly. Cut the roll into four pieces. Plate and serve. (Salmon Avocado Roll, Steps 13 - 16) 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.

You slice sushi rice, but not sashimi. - Toshi was meticulously preparing Hamachi Nigiri, a beloved sushi delicacy featured on the Rock'n Hollywood menu. The farm-raised Hamachi was carefully air-shipped in from Japan, arriving in a tightly vacuum-packed plastic bag without its head. Among Sushi Chefs, this particular fish had earned a quirky nickname. Curious, I asked Toshi about it. "Why is this Hamachi called Doresu? It sounds like 'A Dress.'" "It does sound peculiar," Toshi replied. "I've heard it comes from the English word 'headless,' not 'a dress.'" "Headless?" I inquired. "Yes, exactly. Remove 'head' from the word 'headless,' and you get 'dless'—thus 'Doresu' in Japanese," Toshi explained. "It's odd; I don't see any double D in it," I muttered. Toshi and Kai often used jargon specific to Sushi Chefs, terms that were unfamiliar to me at first but eventually became second nature. Doresu was one of those terms, alongside Shibuichi, which referred to a quarter cut of Tuna. Toshi frequently mentioned Shibuichi whenever he placed a fish order over the phone. Meanwhile, Yama, which means "mountain" in Japanese, was the code for "sold out," similar to "eighty-sixed" in the U.S. Oaiso meant "check," and Shari denoted Sushi Rice. Shari Kiri was the act of mixing Sushi Rice, though, in Japanese, it also meant to "slice" the Sushi Rice. Then there were other sushi-related terms like "Murasaki," which meant "purple" and referred to soy sauce, and "Agari," the green tea. Since most customers and waitresses were unfamiliar with these terms, we rarely used "Agari" at the sushi bar. Additionally, I noticed that Toshi didn't say "Make Sashimi"; instead, he said "Pull Sashimi." In Japanese, it was "Sashimi o Hiku." "The reason behind this is that you pull your knife backward when slicing Sashimi," Toshi explained. Curiosity often got the better of me, and one day I asked, "How come Hamachi tends to darken just two days after we open the package?" Toshi pondered for a moment and replied, "I guess that's because it's farm-raised?" Watching Toshi expertly fillet the Hamachi, I admired his skill. He separated the belly from the back, reserving the belly for special customers who enjoyed it as Hamachi Toro at a higher price. The remaining half fillet was cut into four smaller pieces and carefully placed inside the Neta Case. He then removed the collar, wrapping it in plastic before handing it to the kitchen chef, who would serve it as Grilled Hamachi Kama Collar with Daikon Oroshi, Grated Radish, and Ponzu Sauce. "I like Hamachi," I mentioned to Toshi. "Ah, I used to enjoy it too, before becoming a Sushi Chef. Now, I can't eat it anymore," Toshi confessed. "Can't eat it? Why not?" I inquired. "It's too oily. It's a common trait of farm-raised fish. They are fed to grow faster and fatter, with little exercise. That's why many people love them," Toshi said. "But for me, the taste has changed. It's now too oily, unpleasant, and unnatural." I disagreed with Toshi at that moment, as I still savored the flavors of Hamachi Nigiri and Sashimi. However, as time passed, I found myself tasting Hamachi again, and my perspective shifted dramatically. Toshi's words rang true, and the fish indeed tasted overwhelmingly fatty and oily, no longer enjoyable to my palate. "Toshi-san, you were right about Hamachi," I admitted. "I can't eat Hamachi anymore," my voice echoed with surprise. "As you said, it tastes too oily." "See, what did I tell you," Toshi said with a smile. "No more Hamachi for you, Kaz. Looks like you're becoming a true sushi chef."

Image by Ryoko, I Love Coffee This article was originally posted on Quora. 1. To maximize the flavor, try eating the fish in a certain order. Correct. This technique is attributed to Jiro Ono, the renowned Sushi Chef. However, even if you are unaware of this rule, enjoy your Sushi nevertheless. I recall my experience at Sushi Nozawa in Los Angeles, where my first nigiri piece was Tuna. 2. Don't rub your chopsticks together. Correct, though the reasoning behind it is slightly off. In Japan, people generally don't rub their chopsticks together as it's not part of their custom. Modern disposable chopsticks are refined, eliminating the need for rubbing. 3. How to dip your Sushi into soy sauce. Absolutely right. For nigiri, dipping the rice into soy sauce can cause the rice to fall apart, affecting the intended dining experience. Instead, let the rice break apart in your mouth, not on the soy sauce plate. 4. What's the point of ginger? Spot-on. Ginger serves as an anti-bacterial agent and a palate cleanser between different types of Sushi. 5. Wasabi Burn. I'm not entirely sure about this one. If the wasabi is too spicy for you, simply use less of it. In the United States, people sometimes tend to use too much wasabi, leading to a fiery experience. 6. Drink your soup. You are correct. Soup is typically served at the end of the meal in Japan, not before Sushi. In Japan, clear broth soup is more common after Sushi, rather than Miso Soup, as it complements the subtle flavors of Sushi better. 7. Are Tuna and Fatty Tuna the same fish? Absolutely correct. However, let me provide a small detail. Sushi typically uses three main types of (red) Tuna: Bluefin, Bigeye, and Yellowfin. Most fatty Tuna comes from Bluefin, while some can come from Bigeye. Fatty Tuna is rare in Yellowfin Tuna as it doesn't grow as large as Bluefin or Bigeye. 8. Sushi is good for you. Indeed, one can hope so! Sushi is often considered a healthy choice, especially when incorporating fresh ingredients like fish, vegetables, and seaweed.