Entries tagged with 'sushi'
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"I smell something fishy in here. Oh. Never mind. It's me." —Sushi-Head Playmobil Dude Customized Playmobil figures with wacky sushi heads. Fun!...
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Amy and Jonny of We Are Never Full are damn good at making sushi—these salmon skin rolls with cucumber and sweet brown sauce are mouthwateringly beautiful. Check out the full post for more sushi porn, plus a recipe for the sweet omelette roll called tamago yaki....
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When you sit at the sushi bar chances are you'll end up chatting with your sushi chef. This interaction is one benefit of sitting close to the action—you can easily express your preferences, find out what's fresh, and develop a nice rapport. If you're not one for small talk, though, you may like the new standing sushi bar Ushio, located at Shinagawa Station in Tokyo, where you can order sushi without uttering a single syllable. How it works: Rows of tokens—each labeled with a kind of fish or beverage and marked with its price—are neatly stacked on the counter. Want some freshwater eel and tuna? Grab the anago and maguro coins and toss 'em in your personal tray. The...
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I don't know what the lyrics of this Japanese song mean, but watching a bunch of people prance around in super happy sushi costumes is captivating enough on its own. Whether or not watching this video will increase sushi consumption is yet to be determined. Watch the video, after the jump....
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Photograph from mstephens7 on Flickr 1958 was a big year. A fourteen-year old Bobby Fischer won the U.S. Chess championships, NASA was created and the very first sushi conveyor belt scooted around a restaurant! It all started in April of 1958 when a mobile stream of plates carrying tuna belly fat and salmon first rotated inside Mawaru Genroku Sushi restaurant in Osaka, Japan. Creator Yoshiaki Shiraishi called it "kuru kuru sushi," which adorably translates to "sushi-go-around" in Japanese, and eventually decided that 8 centimeters per second was the ideal speed—slow enough for safe arrivals, but also fast enough to keep up with voracious appetites. Shiraishi also invented a robotic sushi model, where robots carry the raw fish, but it didn't...
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The commercial fishing industry hasn't been doing so hot in recent years. Fish like cod and king salmon are decreasing dramatically or disappearing completely due to overfishing to meet global demands. The effects of global warming are starting to become evident as well, and let's not forget the hubbub raised earlier this year over the high level of mercury in certain species like tuna or swordfish. Enter the Kona Kampachi, a "designer yellowtail" bred in Kona, Hawaii. Fortune Magazine goes so far as to even dub it "the wonder fish": It's not genetically engineered in any way, just well bred. It's sashimi-grade and sustainably farmed without hormones or prophylactic antibiotics. It's richer in omega-3 than just about anything else in...
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Looking into a crystal ball, Good magazine forecasts which foods will be the next sweeping trends in a post-sushi era. With more restaurants serving exclusively sweets, New York's first dessert bar ChikaLicious might have to watch out. Bibimbap is another trend to watch for, but L.A. Weekly's Jonathan Gold already called that Korean pile of bean sprouts, egg, and meat an emerging all-star back in 2004. Itsy-bitsy fish like sardines and anchovies are also getting bigger, which should make both obesity-haters and the sustainable fishermen happy. And forget pomegranate (so 2007)—mangosteen is all the semi-exotic fruit rage, which means it'll probably start popping up in products galore. This XanGo juice, already a hit with Oprah, is just the beginning...
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Trevor Corson tells Lexus Magazine why toro, the bellyfat of bluefin tuna, and other blubbery cuts of raw fish don't belong in your tummy. He's got some better, more traditional alternatives....
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You could build castles and spaceships out of Legos, but isn't that what most people do? Try something different—make Lego sushi instead. It's hard, sharp-edged, and indigestible! [via Adorablog and Sushi or Death]...
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Undaunted by the recent New York Times discovery that tuna served in Manhattan sushi houses often contains dangerous levels of mercury, my wife Sarah and I took our 9-week-old daughter to our favorite East End sushi restaurant, Yama Q on Main Street in Bridgehampton. Sarah is still sensitive to government warnings that pregnant and breast-feeding women should avoid tuna, swordfish and other big, long-lived fish that are likely to contain high levels of mercury. Although she didn’t crave sushi during her pregnancy, she seems to think about it constantly while she nurses. And she’s well aware of the extensive medical evidence that fish oils nurture baby brains. Yama Q serves some of the freshest seafood on the East End, owing...
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