We were wondering if any of the presidential candidates in the US were into sushi. To find a new sushi celebrity for SOD, you know. It turns out they all are very concerned with the matter… Sushi is highly political. Here is a very funny story from the NY Times of January 25, 2008:
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Nothing rattled some New Yorkers more than the news that high levels of mercury were found in tuna sushi sold in Manhattan stores and restaurants. Sushi is such a staple here these days that it’s almost as if the entire city has declared war on fish.
>> Continue reading ‘The Candidates Spin the Sushi’
Fitsugar has looked into how much calories there really are in sushi. Hm. Sceptical.
But I know sushi is not so healthy that I like to believe, or more correctly some of my favorites sushi pieces are not that healthy… Many rolls and dishes are quite high in calories and saturated fat, and for instance one shrimp tempura roll (fried shrimp) can have up to of 508 calories… Good thing I am not on a diet. I love those things… 
But if you are concerned with calorie count - there are some things to think of when ordering your sushi.
I have read that eel is suppose to have an effect on your ability to perform… in bed. In an article on “Natural Aphrodisiacs” I also found that wasabi might have a similar effect:
“Wasabi (Horseradish) — While some people believe that Sushi has aphrodisiacal effects all on its own, my Japanese friends let me in on a little secret. Apparently, that green stuff that comes with it ( Wasabi or horseradish) is what’ll really get your twig and berries ripe and ready. So the next time you go out for sushi, ask for some extra Wasabi; it’s a kick and will make your eyes tear, but you can make your gal’s eyes tear when you take her home and show her Wasaaaaaaabi.”
>> Continue reading ‘Wasabi - fiery food for foreplay?’
I’ve seen this concept of naked sushi pop up lots of places lately. Hadaka Sushi is one of these restaurants that are mentioned in that contex. “Hadaka” means naked in Japanese which is very much the theme at the Hadaka Sushi restaurant, and their proclaimed concept is “sushi gone naughty”. I think I would add - “sushi gone sex industry American”. The restaurant is located in the heart of West Hollywood on Sunset strip and is an “Adults Only” Sushi restaurant, bar and lounge.
You can see and smell if a fish is good, but determining its keeping quality requires more precise methods. At Aqua Nor, Fiskeriforskning demonstrates a freshness gauge that gives the answer at once. To determine how fresh the fish is - and provided it has been properly stored - fish fillet producers work out the time since the fish was caught.
>> Continue reading ‘New tool for checking the freshness of fish’
Many consumers are unsure when they’re going to assess the fish’s quality. Actually, it’s easy to find out whether it’s as it should be. Scientist Margrethe Esaiassen at Fiskeriforskning is an expert in fish quality. She gives us three rules of thumb for fresh salmon and cod.
>> Continue reading ‘Is your fish sushi fresh?’
Tokyocube is a very cool online lifestyle magazine targeting people interested in “fresh and fun online information on the ever-more fashionable Japanese lifestyle”. On there I found another great article on nutrition content and calories in individual nigiri sushi pieces and makis that might be of interest:
>> Continue reading ‘Nutrition content and calories in sushi’
Tobiko, or flying fish roe, is the small, usually orange fish eggs that look like caviar. It is widely used in sushi - often as decoration on top of rolls - both for color, taste and crunch. But as an article I found at Chow.com can tell us, it is not exactly fresh from the sea. Tobiko is actually a processed food.
Uni is the roe from sea urchin, and is enjoyed as one of the most popular sushi dishes. Over the years, sea urchin industry members have labeled uni by the different letter grades - A, B and C. This sounds quite simple to do and easy to understand.
Now The California Sea Urchin Commission, calurchin.org, has adopted a new uni grade standards for clearer identification… Hm. According to Executive Director, Vern Goehring, “This is a voluntary action on the part of the Commission. It is important that we educate those who process, sell or eat uni, by stating these new, different grades.”
