At thesushibar.com you find all kinds of different things - discussion board, etiquette, some wonderful pictures of all the different types of fish with the proper names, which can be very useful when you are trying to learn more about sushi. The picture gallery also includes some examples of why sushi is considered to be art! Ahh. Beautiful!
It also has a lot of essays. Mr. Hamachi says he has met Chef Chip, the manager of the sushi department of Bristol Farms in Southern California is writing a column about sushi on theSushibar.com that are really interesting to read, and I learn a lot from them. Here is a snippet from the essay on tools of the trade:
Japanese kitchen knives (hocho) are quintessential to the art of sushi. A sushi chef’s knives are as important to him as swords were to the samurai warrior, and to the traditionalist, they are just as sacred. I learned this the hard way.
Many years ago as a humble minarai (sushi apprentice), I offered to let my sushi master use my knife to demonstrate a cut, for his knife was not handy at the time. His eyes widened and his mouth drew into a thin line, so tight his lips went white. “Never let anyone use your knife!” was his stern, almost horrified response. I proceeded to get a lecture on how important it was that I keep my knife “undefiled,” meaning that no one should touch it for any reason. He looked on my innocent gesture with as much horror as if I had just invited him to sleep with my wife. He explained that as a sushi chef I was a descendant (if not of direct lineage, then by tradition) of the ancient samurai warrior. He said that the same families who forged these ancient mystical swords, still make our sushi knives today.
Oooo… angry people with very sharp knives! Better than detective stories!
Other great essays:
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