Sushi Tools

What’s the easiest way to keep from eating too much? Will power?      No. Religion?      No. Shock therapy?      Maybe… How about a slim wallet?  Bingo. See the caloric and financial impacts of adopting the sushi diet and think twice about foregoing that burger for a healthy piece of salmon nigiri in this simple infographic. Sushi and […]

On the third page of this year’s Tokyo’s Best Eats on CNN’s website, a sushi restaurant called Kyubei (or Kyubey) makes an appearance as the best sushi place.  It looks good, the price seems right and must be worth it if it was noticed by CNN (I hope).  I’ll try to make it there over

Recently in the local news, Japanese fishermen at major Japan Sea fishing ports have been setting catch records for the size and shear number of “Kan-Buri” or simply “Buri” — Japanese Amberjack — that have made their way to Japan this winter. A Kyoto Shinbun article mentioned that some super-size Buri caught weighed 20kg (if

I started off by visiting my local fish supplier and selected a good 30-cm Inada, which is a not yet fully grown Buri, with some fat but mostly meat and chiai (red meat). I rinsed my fish off when I got home and began slicing it for nigirizushi. I used a sashimi knife, which has

(Sarcasm starts here) Maybe it’s because the fish deemed (safe for raw consumption) are taken from cleaner waters close to Japan and regulated strictly. Perhaps Japanese people’s bodies are immune to higher levels of mercury vs. westerners or other traditionally non-sushi eaters. Hell, maybe the Shinto Gods of the sea bless Japanese fishermen’s nets with

Towards the end of a massive Wikipedia session (I started at the “Battle of Antietam”), I saw a rather colorful image of how mercury (methylmercury) goes from the land/air into the oceanic food chain. It made me want to re-read some online posts a year or so back where the OPs and comments were discussing