I have not been very active on Twitter yet, but I have to say I like it. It gives me a heads up on a lot of things going on in the Internet business, and I get to read stuff that some of the foremost inventors of tomorrows online world is concerned with - as soon as they have read it. On top of Twitter and their feeds and open API´s, there are several of applications being built. Some of them useful. Here is one that is maybe not too useful, but fun to pay attention to - Foodfeed.
>> Continue reading ‘Foodfeed - who is having sushi?’
You might think wasabi is only for eating with our precious sushi. Now it might help save lives when it is used as a way of telling deaf people about fire! Ingenious!
>> Continue reading ‘Silent smoke alarm’
Wow. I just realized (from looking at my Google Analytics) that Sushi or Death are turning 1 year today! Wohoo! There are lots of reasons to celebrate - this is the 400th post, we just passed over 50 000 unique visitors, we’ve been mentioned on lots of blogs, linked to from the coolest sites, referred to in printed media and linked to from The Wall Street Journal, gotten to know lots of sushi fanatics from all over the world and eaten lots of really good (and some not so good) sushi! Lots of things I did not believe would be possible when I started up. It has been a great year!
>> Continue reading ‘SOD celebrating its first year!’
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’
Sushi is the food of the creative. Here - a note from one of the most popular blogs in the UK:
>> Continue reading ‘Sushi - the creative food’
Happy Valentines, people! I had some problems with my computer, so it is posted a bit late. Sorry about that. Hope you had a loved one to share it with and that you maybe are so lucky as to receive a sushi piece like this! Here are some more inspired photos:
>> Continue reading ‘Happy Sushi Valentine!’
There aren’t many ski areas that can provide fresh sushi at 6,069 feet, but Whistler is only two hours’ drive from the cold waters of the Pacific Northwest via the Sea to Sky Highway, Highway 99. The Roundhouse Lodge, atop the Whistler Gondola, recently underwent a $250,000 renovation and is now a market-style restaurant characterized by its range of international flavors.
>> Continue reading ‘Skiing for sushi’
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’
They are getting scarce, so the ones that are for sale I guess will be really expensive. A Hong Kong sushi shop paid a record $55,700 for a bluefin tuna the other day in the first auction of 2008 at the Tokyo’s Tsukiji fish market, Agence France-Presse reported. Not very promising in regards to people stop fishing them…
>> Continue reading ‘Record price for a blue fin tuna…’
