Entries tagged with 'sushi'
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Adding to the confusion around what to order at the sushi bar if you are concerned about food safety (and sustainability), the New York Times' investigation of mercury levels in tuna served in Manhattan restaurants raises many more questions than it answers. The Times reports that 5 of 20 samples tested had mercury levels so high "that a diet of six pieces a week would exceed accepted safety levels. This sounds like scary and bad news for restaurateurs and sushi lovers. Statistically speaking, how relevant are these findings? There has not been much research into the impact of high mercury consumption in adults, so how scared should we be? How variable are mercury levels from fish to fish? Do mercury...
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Sushi Pack is a new cartoon series on CBS featuring a group of crime-fighting sushi (plus one condiment)—Maguro Maki (tuna), Ikura Maki (salmon), Kani Maki (crab), Tako Maki (octopus), and Wasabi. They're up against the Legion of Low Tide—Toro (fatty tuna), Unagi (eel), Mochi Mochiato (frozen rice-coated ice cream ball), Uni (sea urchin), Fugu (blowfish) and Titanium Chef (a catfish sushi chef). Young impressionable minds everywhere can now spend Saturday mornings becoming familiar with sushi terms. If sushi wasn't mainstream before, it is now. [via Sushi or Death]...
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With your help, I'd like to put together a guide to high-quality sushi in any city or country that Serious Eaters have eaten in. This is the
Serious Eats Sushi Roll. I've gotten the sushi roll rolling with my picks; feel free to add to the list with your favorite sushi joints.
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Has anyone else noticed that both the food and food media world have gone nuts for sushi? There are two serious books vying for our attention—Trevor Corson's The Zen of Fish and Sasha Issenberg's The Sushi Economy—and an exhaustively comprehensive, brilliant-but-nutty 50,000-word piece about sushi and its idiosyncratic, tradition-dominated culture by the insanely brilliant Nick Tosches in Vanity Fair. From what I've read and heard, both sushi books are worth reading. Tosches's piece was so compelling and so enveloping that I closed my eyes and thought I had become one of the Harry Potter pod people who took the latest and last installment of the beloved series home with them last weekend and didn't come out until they knew what...
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On a sushi-filled New York Times op-ed page, Trevor Corson offers us a prescription for sushi eating in America, and Stephen Shaw says the pregnancy police are all wrong in advising pregnant women not to eat sushi. Here's what Corson says: What we need isn’t more tuna, but a renaissance in American sushi; to discover for ourselves—and perhaps to remind the Japanese—what sushi is all about. A trip to the neighborhood sushi bar should be a social exchange that celebrates, with a sense of balance and moderation, the wondrous variety of the sea. I suggest that customers refuse to sit at a table or look at a menu. We should sit at the bar and ask the chef questions about...
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Slate talks sushi,"its history, its cultural status, its environmental impact, and its future," with Sasha Issenberg and Trevor Corson, authors of The Sushi Economy and The Zen of Fish. Corson on the future of sushi: It's entirely possible that we may be living in an unusual historical moment that might not last. That's the case for seafood across the board. You've got some scientists saying that we're basically going to run out of fish by the year 2050 and squid may be the only thing left. To me, sushi's really a treat, and I eat it maybe once a month—once every two months at most. I'm happy to go to the sushi bar and have just five or six nigiri...
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I like sushi. I like the color blue. I might even like blue sushi, but I have a feeling it's not something you can get at your local sushi bar. Can anyone make me a blue sushi bento box? Roy's girlfriend Reiko made one for him! Be sure to check out the rest of her intricate bento box creations. That's real love....
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In Japan the sushi-grade tuna shortage has gotten so bad, sushi chefs are being forced to think about using alternatives like raw venison, and eek!, raw horse. While horsemeat is frowned upon here, it is thought to be a delicacy in places like Italy and Japan. The tuna shortage is making many Japanese sushi chefs very unhappy: "It's like America running out of steak," said Tadashi Yamagata, vice chairman of Japan's national union of sushi chefs. "Sushi without tuna just would not be sushi."...
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The Washington Post's food section had a fun and informative interview with Trevor Corson, author of The Zen of Fish: The Story of Fish, from Samurai to Supermarket. The piece offers some basic, useful-if-a-bit-obvious advice about eating and ordering sushi and a video that will make sushi purists cringe but might actually prove useful for folks trying to make sushi at home. Photograph from Kanko* on Flickr...
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At kaiten sushi restaurants, you'll find affordable sushi passing before you on a conveyor belt. Typically the sushi chefs are stationed on on an island and customers are seated around the island where the conveyor belt passes in front of them. You pick what you want from the conveyor belt, and your final bill is calculated based the number and kind of plates you've cleaned off. Here are a couple related videos you might enjoy. . ....
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