We try out this revolutionary condiment that could change the way everyone eats sushi, sashimi, or anything really.
sushi (Page 23)
The legendary creator of Lone Wolf and Cub has no patience for such affronts to fine dining.
Have you heard of funazushi? It’s a kind of fermented sushi, and despite its strong smell and flavor, some people think it could be a hit in Southeast Asia!
Many of us dream of eating authentic sushi in Japan. But do you know the proper decorum for ordering? How about paying the bill? And what’s the difference between nigiri and narezushi, anyway?
20 mouth-watering reasons to check in early for your flight.
We hope you’re ready for some vibrant, neon-colored, vibrant and very “fishy-looking” sushi. You might not want to eat it yet, but it could be the food of a ninja-filled future!
Tired of sushi standbys like tuna and salmon? An annual event in Tokyo recently served up mealworm nigiri and black wasp gunkan, plus a host of other bug-based foods and drinks.
Have you ever wanted to make sushi that looks just like a swimming fish? This video shows how to make the stunning dish in your very own kitchen!
This video quiz just might be the first step to acquiring the speed and precision to become a revolving sushi master.
If you like your sushi with a side of crazy psychedelic, this new music video from long-serving Japanese band Orange Range will definitely whet your appetite.
Called “Sushi Tabetai – featuring Soy Sauce”, the catchy tune and mesmerising images are the perfect blend of cute and bizarre that we’ve come to love from the Japanese music scene.
Here’s something for you, sushi and Twitter lovers the world over!
Earlier this week, a Japanese net user uploaded a free Chrome web extension which converts the Twitter “Like” heart icon into a delicious sushi icon instead. It may not be the most earth-shattering new function to ever pop up on the internet, but hey, it’s the little things in life, right?
Since even before the phenomenally popular documentary Jiro Dreams of Sushi put the idea up on the big screen, there’s been a belief in Japan that it takes a long, long time to become a skilled sushi chef. As a matter of fact, properly preparing slices of raw fish atop morsels of vinegared rice has traditionally been considered such a complex skill that when conveyor belt sushi restaurants and other low-price opportunities to enjoy the dish first appeared in Japan, they were scoffed at by gourmands as “not real sushi.”
But are attitudes changing? Kaitenzushi restaurants, as revolving sushi joints are called in Japanese, are more popular than ever. What’s more, some people are no longer convinced that it’s as difficult to make sushi as the old masters say, including one of Japan’s most famous entrepreneurs, who’s been calling the whole idea that preparing good sushi requires several years of training a scam.
Lunch-making parents in Japan have long been infusing their midday meals with fun characters designed to please the eye along with the taste buds. A common ingredient used for detail and decoration is the humble dried seaweed sheet called nori. The dark color makes it perfect for creating lines and patterns, and since it comes in a flat sheet you can cut out some fairly detailed shapes with a knife. If you quickly browse through some amazing character bento we’ve shared with you before, you’ll see the important role that seaweed plays in their design.
However, it’s not only good in a supporting role; world-renowned seaweed shop Kozen wants to elevate it to a star in the art world! Forget all the other ingredients you might find in a bento, “Nori Art” is all you need to turn your next meal into an unforgettable feast.
In Japan, some of the most prized types of sushi are loved by gourmets for their rich flavor. High-quality uni (sea urchin) is decadently creamy, and the premium cuts of tuna are those with extra fat.
But this chain of restaurants in Japan might be offering the richest sushi ever, since the pieces have a pat of butter on them!
It’s been one month since Nakazawa, who’s also a guitarist for two bands, joined the Japanese RocketNews24 team. On a recent day, our veteran reporter Mr. Sato told Nakazawa to follow him as he ventured into the outside world. When Nakazawa asked where they were going, Mr. Sato coolly replied: “To a good place. I’m going to make you happy.”
Not one to argue with a perpetual fan-favorite reporter, especially as a new recruit, Nakazawa obediently agreed.
Two short train rides later, our two adventurers finally arrived at their destination: a collection of bars and other late-night eateries near Tokyo’s Kita-Senju Station. Nakazawa followed Mr. Sato silently until the expert reporter suddenly stopped in his tracks. “We’re here,” Mr. Sato announced. Nakazawa looked up and was shocked to discover that they were standing in front of what looked like a hotel—and not just any hotel, but a LOVE hotel!
Last week we saw the amazing koi-shaped (carp-shaped) sushi created by one sushi shop in Japan. While they were certainly beautiful and life-like, one question was on our mind: How do they taste?
To find out, we ordered a box of the koi-shaped sushi and gave it a try. Does the fish-shaped sushi’s taste live up to its appearance? Read on to find out!
How many times has a woman made sushi for you at a sushi bar in Japan? If you answered ‘never’, you’re certainly not alone as the world of sushi is one that’s traditionally been dominated by men. While a number of female sushi chefs are working hard to change societal norms and stereotypes, there’s one special restaurant in Akihabara that’s taking things even further, with a sushi bar staffed entirely by women. From purchasing ingredients to preparing fish and making sushi, these ladies are looking to challenge the male-dominated profession, and they’re doing it all while dressed in traditional Japanese clothing.
So what’s the quintessential visual representation of fish in Japanese culture? Is it a decorative koi, swimming gracefully in a garden pond? Or is it a delectable piece of sushi sitting atop an elegant piece of tableware?
Maybe it’s both, like these koi-shaped sushi morsels that combine five staples of the popular dish into a beautiful piece of edible art.
As a nearly 10-year resident of Japan, whenever I’m back to visit the States I love taking friends and acquaintances out to a nearby sushi bar and being easily the most knowledgeable sushi snob in the whole place. While my buddies are pouring over the weird fusion sushi – inevitably featuring fried shrimp sticking out at crazy angles like that spider-head monster in The Thing – I’m busy cramming the more delicately-flavored and exotic nigiri cuts into my gullet, rolling my eyes around in the back of my head and making exaggerated, mmmm, ohhh man, noises and sometimes giving the side-eye to the guy reluctantly prodding his uni nigiri like it’s going to come to life and slither off the table.
I’ve developed a taste for Japanese style-sushi, in other words, and I’m not afraid to be a jerk about it. But, back here in Japan, I’ll be damned if I don’t sometimes get intense cravings for a good ol’ California roll. Luckily, there’s a great place serving authentic American California rolls and other “Americanized” sushi in Okinawa, just a (relatively) short hop from Tokyo, and you can bet we went to try it out!
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