Wohooo! We are very happy here at Sushi or Death today because we won “Best blog of the Day” award!!! September 19th 2007 will forever be remembered because of it… This is fantastic! So many great blogs have won this award before us and we are very proud to finally have one for ourselves.
We would like to thanks all our sushi friends (you!) and also send our love over to the guys at blogofthedayawards.blogspot.com/. Thank you so much! You made our day!!
Yeah. I know. I nominated myself…
But I was desperate. I wanted the fame. The money (!?). The fans!!
And because no one else did 
In regards to these small attempts at becoming a “bigger and more visited blog” - you can help us! If you love sushi and think that Sushi or Death is great - why don’t you vote for us at Bloggers Choice Awards?
Just click on the badge and give us your love.
When going to a conveyor belt or kaiten sushi restaurants, you sometimes are concerned with that you get good and fresh made sushi. You definately don’t want something that has been sitting on that conveyor belt for hours… This is the story of a guy that wanted to solve that issue. When James Allard lived in Japan as a student in the 1990s, he frequented kaiten sushi restaurants. The problem he observed was that dishes stayed on the belt too long, losing freshness and becoming unappetizing.
Did you know that starting your own sushi bar is only six steps away? And the difficulty of opening a sushi bar is only “moderately challenging”. So - we think you should just go at it! 
I found this article on ehow.com that is just funny really. It tells you the six steps on how to open a sushi bar. We might have thought that it would take love for the art of sushi, years of training and sushi chef skills… But no. Not so. eHow reports:
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.
On Tuesday, September 18 the Sacramento Asian Pacific Chamber of Commerce will hold the second regional event to qualify for the SushiMasters Finals. The event will be held at the Sacramento Asian Sports Foundation Facility, and here you will be able to watch the Sacramento region’s top sushi chefs compete for a spot in the 2008 SushiMasters Finals, scheduled for June 2008!
>> Continue reading ‘Sushi Masters 2007 - Sacramento Regional’
I set a goal of trying out all the sushi bars we had in my city. We are talking Oslo here, a small city of half a million people. It means you have to go to about 30-40 places, and I thought that was quite a lot. Then I read about this guy. He calls himself the Sushi Monster - and he woke up hungry for sushi and went out to try out all sushi places on the San Fransisco peninsula. Here is his story:
>> Continue reading ‘A proper San Fransisco sushi quest’
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’
I don’t know if you have tried this feature yet, Google Maps. You probably have - it’s nothing new - but I still think it is a really nice feature! In Google Maps you can search for whatever you are looking for and the search result is then linked to a map. What I did was search for sushi, oslo, norway - and then I get all the sushi restaurants that are registered in their systems tagged with sushi. Here is what it looks like when you search for sushi, london:
>> Continue reading ‘Google Sushi Earth’
Guest Writer: Phil Haack
Do you remember that episode of the Simpsons (number 24 to be exact) where Homer takes his family to a Japanese restaurant and orders the blowfish (fugu)? Yeah, me too.
My father-in-law took us out to a very traditional Japanese dinner as a celebration of a friends impending wedding. Here’s a picture of our room and Akumi listening attentively as our server tells her the menu (or something like that. I couldn’t understand as it sounded like a bunch of jibberish to me. I think they call it “Nihongo” or “Japanese” to you and me).
>> Continue reading ‘Phil ate blowfish and lived to blog about it’
Over-fishing has made Atlantic bluefin tuna a prized delicacy. This comes a century after the fish were scorned in Europe as pet food, according to studies that urges for better international protection. Hear, hear! “Tuna are now like floating goldmines out in the ocean,” says Brian MacKenzie of the Technical University of Denmark.
This article tells the interesting story of the Bluefin Tuna. The way it has been perceived and praised have completely changed over the years. The Bluefin tuna used to teem in the summers in the North Sea and the Norwegian Sea a century ago as part of migrations that could take them 16 000km a year. Now they are rarely seen in our region after a burst of industrial fishing from 1910-1950. Hmm…
>> Continue reading ‘Tuna - from pet food to threatened delicacy’
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.
Sushi restaurants are doing good on the “50 Most Recommended Restaurants in North America and Europe”-list that was sent to me the other day. This list is based on a survey of some of the world’s most passionate diners. If you want to contact them or participate, you can do so by sending an e-mail to: info@opinionatedabout.com
>> Continue reading ‘6 sushi restaurants in “Top 50 restaurant list”!’
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.”
I have a new hero. His name is William McDonough and he is an architect and designer. He thinks AND ACTS (!) like I wish all people did, including myself - because we all do and create things that impact others. He always starts designing by asking how our buildings and products can take into account “all children, all species, for all time.”
>> Continue reading ‘Absolute sustainability to help save our fish!’
The Seafood Watch is a program of Monterey Bay Aquarium designed to raise consumer awareness about the importance of buying seafood from sustainable sources. On their great website they recommend which seafood to buy or avoid, helping us to become advocates for environmentally friendly seafood.
