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Sushi science - counting grains

The size of a nigiri sushi piece differs from restaurant to restaurant. The best fit between a piece and a persons actual size of mouth comes when you sit at the counter and the chef actually pays attention to the guest being served. In an article I read in the Nikkei Weekly some of weeks ago, the sushi chef Yosuke Imada of Kuybey in Tokyo could tell us that about “250 grains of rice is just the right size for a person to eat a piece of sushi in one go and to be able to fully relish the taste”.
>> Continue reading ‘Sushi science - counting grains’



Crafting a Bento - Instructables

Instructables has a great post on the do’s and don’ts when you make bento boxes. It is very nicely written with illustrations and images. This “instructable” (their name for a tutorial) attempts to provide the basic design principles, resources for obtaining the necessary tools, and some of the traditional rules of making a beautiful and delicious bento box. I was both inspired and learned a lot from this tutorial.
>> Continue reading ‘Crafting a Bento Box’




VideoJug: How To Prepare Sashimi Using Crab & Sea Bream

I have not made much sashimi at home I have to admit. Cutting the fish for it is still a bit scary to me, but this video helped make it look easy. Easier… I have also previously posted another video covering sashimi - how to make sashimi from salmon, yellow tail and tuna.




VideoJug: How To Match Wine With Sushi

An article I read in the Nikkei Weekly the other day tells us that a western sushi trend make it big in Japan; wine with sushi - and westernized sushi at that. So to keep up - here is a video on how to choose the right wine with your sushi.



Fruit Sushi By Chef Terrance Fong - For more video clips, click here

This is a dessert variant of sushi, where you get tips to how to use your left over rice. By preparing the rice and adding fruit you get a great dessert. Will try this next time I have some rice to spare.



Here the sushi chef explains in Japanese his technique on how to make nigiri sushi. I don’t get all of it, but his motions are useful. Anyone care to translate in a comment?



This video from Videojug.com shows you also how to fillet and prepare a round fish - which in the end means cook it, but what I liked to learn was just to fillet it. Not sure if I am up for trying just yet though. Need to get more used to cutting up just fish filets first…. (Sissy, I know…)



So 90 degrees to the texture of the fish, huh? Good to know!
Just make sure it you are not cutting a Bluefin tuna.



I did not know how you open and eat a sea urchins straight from the ocean. Maybe I will have to try this at some point. They do make it sound good even though I have a hard time with things that look slimy…



What?? Ken Kawasumi was doing Kazari maki-zushi IN NORWAY??? Nooooooo… That hurts. I would have loved to be there! Luckily someone videotaped it.




VideoJug: How To Eat Sushi

This video is a brief introduction and shows you the initial knowledge you need to have to go to a sushi bar. It covers the topics of napkin, plate, hashi oki, chopsticks, dish for soy sauce. I see at the VideoJugs website that this video has created quite a discussion on what is actually correct and Japanese behavior. I don’t want to call myself as an expert, but I did see several things here that was a bit misleading. But - in general it does give you some initial pointers.

Here are some previous posts on how to eat sushi:

  • Do’s and dont’s in sushi bars
  • How to eat sushi I


  • A very short video on how to make sweet pickled ginger or amazu shoga.
    But, but, how do you make the sweet vinegar sauce???



    I really get to stretch my Japanese in this video. Ahh. I love kazari maki-zushi!
    This just looks so simple, but is so beautiful! And really - it is NOT that easy either. I have tried…



    Hashi rest - Fold in twoIn sushi restaurant your chopsticks usually is lying on a small rest, a hashi-oki. These are usually made of ceramic or wood and very often cutely designed. My favorite is my blue blowfish. The reason for it is that when you need to place your chopsticks back on the table, you don’t want the chopstick-tip to be in contact with the ‘dirty’ table.

    But if you’re in an sushi bar and they don’t offer you a choopstick rest, don’t despair. You can make your own! On Flickr I found this guy showing us how to fold a disposable chopstick sleeve into a makeshift chopstick rest.

    >> Continue reading ‘Make your own chopstick rest’



    10 ways to make a sushi chef loose it…

    Here is a list of what NOT to say when you are in a sushi bar. Remember - those knives are really sharp… We hold sushi chefs high in regards here at Sushi or Death, but this was still is funny. Just don’t go out and actually say or do these things. It’s an order! :)

    >> Continue reading ‘10 ways to make a sushi chef loose it…’




    You are currently browsing the Sushi or Death weblog archives for the How to category.

    10 ways to make a sushi chef loose it...
    Albacore Tuna recipe competition
    Anpanman Kazari maki-zushi
    Crafting a Bento Box
    Do you sake bomb?
    Do's and dont's in sushi bars
    Egg and bacon sushi?
    Every day is a sushi day!
    Great Sushi Competition - The Iron Chef
    Hand drawn sushi instructions
    How to choose a good sushi bar
    How to cut and plate a sushi roll
    How to cut fish for sashimi
    How to dissect and eat live sea urchins
    How to eat sushi
    How to eat sushi II
    How To Fillet And Prepare Round Fish
    How to grate proper wasabi
    How to make a California roll
    How to make a California Roll with roe
    How to make a duck hashi-oki
    How to make a fancy maki
    How to make a hand roll
    How to make a rainbow roll
    How to make a salmon handroll (temaki)
    How to make a Sumosan Roll
    How to make bento box cars and fish
    How to make bread sushi
    How to make California and spicy tuna maki
    How to make cucumber roll
    How to make fruit sushi
    How to make gari (pickled ginger)
    How to make Genmaicha (brown rice tea)
    How to make Korean Sushi
    How to make Miso Soup
    How to make nigiri sushi
    How to make nigiri sushi
    How to make nigiri sushi (salmon)
    How To Make Organic Fruit Sushi
    How to make pickled ginger
    How to make sushi rice
    How to make sushi rice
    How to make temaki sushi (with dog?)
    How to make unagi nigiri
    How to make Wasabi Peas!
    How to match wine with your sushi
    How to not open a Sushi Bar
    How to prepare sashimi
    How to prepare sashimi using crab & sea bream
    How to read Sake labels
    How to sharpen your sushi knife
    How to use chopsticks
    Instructable sushi
    Ken Kawasumi was in Norway...
    Know your sushi!
    Make your own chopstick rest
    Making sushi with kids
    More Kazari maki-zushi
    Ordering omakase
    Rock n' California Roll
    Saikuzushi - festival sushi rolls
    Sushi Bar TV #1 - Wasabi and Sake Bomb
    Sushi Bar TV #2 - Cutting fresh octopus
    Sushi Bar TV #3 - Pokie Salad
    Sushi Competition - London
    Sushi for dummies
    Sushi science - counting grains
    Taking a basic sushi class
    Trevor Corson teaches how to make sushi
    What are the best days for eating sushi?
    White wine with sushi?

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