We're taking my 15 year old nephew out for sushi this coming weekend. (Planning on going to Rikishi for Mefites in Toronto) He's only ever had supermarket California rolls, and I'm wondering what to start him with. Suggestions?
I know it won't be top notch, but I would like to prepare sashimi at home five nights a week with only one trip to the asian market per week. How can I safely prepare one batch of raw fish for a full week? [more inside]
I just started working as a waitress at a sushi restaurant in Los Angeles. I am overwhelmed by the menu and the cultural differences with the rest of the staff. What are some good place to look for information on Japanese food, specifically sushi? And what are some strategies to help me fit in and go with the flow as the only non-Japanese speaking person in the front of the house? [more inside]
I am having difficulty identifying sound information on the best practices for storing amaebi and live scallops. I can find plenty of information for non tank storage, but I would like information on PH, salt content, and temperature. Appreciation in advance.
Who serves good sushi in the Manchester/Nashua/ Salem NH area? My regular places are serving more and more mystery fish (chefs choice?) I need places where I know what I am being served.
simple question: what is the difference between catching a fish directly out of the water and eating it verses eating sushi grade fish.I would think because they are both fresh it should be perfectly safe to eat. Thoughts?
We eat a lot of sushi, but I am no expert. We just order whatever sounds good from the description on the menu. Usually I like what I get, occasionally I get something that's just meh, but every once in a while I wind up with a roll that has this big blob of ground fish on top of it. Fish hamburger, if you will. [more inside]
As an anniversary gift, my girlfriend got me all this cool stuff to begin learning to make sushi with. But where to begin? What is the purpose of some of these things on the left there? I get the bamboo mat but some of the other things are throwing me for a loop. Also, what would be the very best way for a beginner to jump into this world? Difficulty: I really dont want to sent anyone to the hospital from them eating some sushi I made.
Jiro Dreams of Sushi is one of the most beautiful, mesmerizing films I've ever seen, can recommend others like it? [more inside]
I ordered sashimi at a sushi restaurant a few days ago, and the piece of tuna left red smudges on the pile of daikon it was placed on. Are there any reasonable explanations for this? [more inside]
All you can eat sushi restaurants in Hong Kong? [more inside]
What are your favorite sushi restaurants in San Franscisco? [more inside]
I'd love to visit Japan for a week or two with my wife, but I have some food allergies that will make it difficult. Will it be possible to survive and even find some nice meals with my soy and (pea)nut allergies? [more inside]
My favorite sushi place in Seattle is Mashiko. I'm living in San Francisco. What's my favorite sushi place in San Francisco? [more inside]
I just ordered some wild Alaskan salmon online, partially in hopes of being able to prepare sushi for myself at home. But the fish feels a little spongy when I eat it raw after defrosting it. Is this because of how long it's been frozen? Is there any way to revitalize fish that has been frozen for a period of months? [more inside]
Vegan sushi (maki) ideas wanted. Tips for my first attempt at this are also welcome. [more inside]
Best practices for leftover sushi? [more inside]
What is a "normal" amount of food to order at a sushi restaurant? [more inside]
My 11-year-old nephew loves to make (mostly cucumber) sushi, and he also loves cupcakes. While goofing around with him about the Sunday we'll spend together - his parents and sister are excluded from this, it's strictly us - I foolishly said, well, we'll make sushi cupcakes! And I'm being held to it. My execution is not up to my imagination. Please help me realize this!
I know it's a sin, but I have to use long grain rice to make sushi. No short grain of any kind in my area, I promise. So, any cooking tips for how to make it turn out as good as possible? Should I skip washing it so it is stickier? Should I tweak the cooking time? etc.
[sushi at home] can i do it without poisoning myself? [more inside]
Do the Moonies actually supply that much of the sushi market, and if so, do my favorite sushi restaurants in Madison,WI (Takara) get their sushi from them? [more inside]
I'm looking for a translation of the following (presumably) Japanese sign(s) as displayed here Is there any correlation between the name written in English and the sign? It could also be helpful if anyone could point me towards a web resources where i can look up further Japanese letters etc. Thanks
Can anyone recommend a Japanese restaurant with equally strong sushi and non-sushi menus for a sushi first-timer?
NYC-foodie-filter: A friend of mine wants to try sushi for the very first time. The game plan is to order a couple of pieces as an appetizer and either proceed to a full entree if she enjoys it or bail and order something different if it turns out that raw fish is not to her liking. Can anyone recommend a Japanese restaurant with equally strong sushi and non-sushi menus for this culinary adventure? I'd prefer a place in Manhattan or Queens, easily accessible from Midtown Manhattan and reasonably priced. Not too fancy. [more inside]
Please tell me about any all-you-can-eat sushi restaurants (in Manhattan or Brooklyn) that you are aware of! [more inside]
I'm looking for a small, local Japanese restaurant, anywhere in London, with amazing, traditional Japanese food. In New York there are a wealth of late-night quiet Japanese places where you can get more than just sushi, sashimi, tempura, rolls and so on. The kind of place it seems improper to laugh loudly, and one must be careful with one's use of wasabi. Does London have anything similar? [more inside]
I'm trying to find a Japanese short film about two guys in a sushi restaurant who try to out-order an older man. There's no dialogue and it was weird and quite funny, finishing with a radioactive wasabi show-down. [more inside]
Is there a technical term for "eating an animal in order to gain its power?" [more inside]
Almost all meat substitutes that I've encountered simulate well-done meat or fish. Are there any vegan/vegetarian recipes to simulate raw/extremely rare meats and fish? [more inside]
New York City: I'm visiting NYC and am in need of some food recommendations... [more inside]
Sushi supplies at or near Kitty Hawk, NC. Also, best seafood market? [more inside]
Typically, how often does a person in Japan eat raw fish? [more inside]
Can you teach me to
love like tolerate sushi? How did you learn to like sushi? [more inside]
What should the 'starter sushi chef' package include? [more inside]
What are the thermodynamics of frozen sushi-grade tuna? [more inside]
Help me identify this terrific hot sauce my local sushi bar offers. What makes it unusual is that it is not creamy, much darker than sriracha, has a thick marmalade consistency, and has this deep sweet, slightly smoky flavor, while still being hot. And in it are darker tiny bits of somewhat grainy/crunchy red specs. Also, I definitely see some sort of oil as part of the mixture (you can see the oil in the crevice under the top in the linked pic above). I frequent sushi places and have not found another place that carries this. One thing that occurred to me: The head chef at this place is of Mexican decent - so there is a chance he created/brought in with him something from Mexican cuisine that I am not familiar with - not sure if that helps anyone. Would love to figure out what it is and be able to but containers/make some of my own!
Recently, I've been working on learning how to make remotely decent sushi rice, and I'm getting not too shabby at it (It tastes good at least), and messing around making some really weak sauce sushi rolls for myself and my kids. Mostly Tamago Maki. I live FAR away from a decent source of seafood, so what are some other things I can put in my Sushi that do not require fresh seafood. Lets also exclude "Krab with a K" for this exercise too. If I could get the raw fish, I would totally be using it instead, but some times a man has to make due. [more inside]
Looking for sushi (or any Asian restaurant) within walking distance of the Ricoh Coliseum in Toronto. Willing to walk 20/30 minutes. Anything?
So.. how do sushi bars work? [more inside]
Where to get sushi on Friday/Saturday nights in Seattle? [more inside]
I am the creator of the largest Facebook Sushi page (with 900,000+ fans); If you were me, what would you do with this power and responsibility? :) [more inside]
Plan my 30th birthday in NYC. Dizzying amount of parameters within. [more inside]
A few weeks ago, I ate a strange sushi made with a large black roe. Does anyone know what it is? [more inside]
I'm going to make sushi at a dinner party in Brooklyn on Saturday night. Any advice as to where I can get fish fresh enough for sushi? [more inside]
Should-I-eat-it-filter: Why does prawn / shrimp sushi come with the little tail still attached to the prawn? Does anybody actually eat the tail? Should I?
When is it OK to feed my baby sashimi? [more inside]
I would like to make my boyfriend's longstanding dream of sushi-thanksgiving happen in Sarasota, FL. [more inside]
What cocktails to serve with sushi? [more inside]
Is there a reason I am craving sushi like crazy? Could it be that my body is lacking in some nutrient that is making me crave it? [more inside]
How skilled are supermarket sushi chefs and are they lonely? [more inside]
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