“I like sushi” is a photoblog that I like to visit. Some of the images seems to be personally taken, others are sushi images I too have seen around online.
It was on this photo blog that I found the last “Sushi cake”, and this one is just as impressive. It really does not look like sushi. Looks yummy, though. Hungry now…
Link:
Are you a wasabi pea addict? Can’t stop eating them? Can’t stop thinking about them? Me too! At least before this test… I wanted to find out which brand that had the best wasabi peas out there. I did not even know that there so many before I went to LA and visited a proper Japanese supermarket I found lots of different ones. Then I just knew I had to “sacrifice myself” in the name of science and do a test run of them all. It would be a dirty job, but somebody’s gotta to do it, right? 
(lucky this was not in Japan I guess…)
So - here is my verdict. As with the food from some sushi bars too; not all of them are worth eating! If someone bites into one of the bad ones the first time and generalizes based on that, then they are missing out on the good wasabi pea experience. Here are some pointers. I have put them in my preferred order.
A sushi committing suicide… We are talking proper Sushi OR Death here.
Now this is some of the most inventive use of photography I have seen in a long time. This girl (not sure, but the style tells me it is a girl…) adds texts and graphics on top of the photographs and tells the story that way. Here is the sad story of the korean maki sushi killing itself. The desperate pleads of it’s sushi friend is not helping… You don’t really need a translation. We understand what the Korean is saying without really reading it. Very funny!
So sad when young food goes to waste…
>> Continue reading ‘Sushi suicide’
This video is from the movie “Wasabi” from 2001 with Jean Reno. He plays a French policeman that goes back to Japan to look for his wife and he seems to be able to consume an unusual amount of wasabi… Mmmm….not so sure.
Link:
The sushi chef Masayoshi “Masa” Takayama was asked by the magazine New York Magazine last year (2006) to evaluate the best of the Santoku knives. Well, as a sushi chef, we expect him to be into good knives - and what the test shows is that price and quality is not necessary linked.
He tested ten knives straight from the box (no additional sharpening allowed) to chop onions, slicing boneless chicken and mincing parsley. He also tried slicing parchment paper, which is apparently his way of testing his favorite single-bevel Yanagi knife (a knife for everyday slicing, the blade is perfect for slicing long pieces of fish) after its daily session on the grindstone. He judged each of the knives for their balance, sharpness, cutting ability, and how long it kept its edge. They are ranked below in order of preference. Here is the list:
>> Continue reading ‘Test of (sushi) knives’
