Sushi - Articles and Posts from Slashfood

Posts with tag Sushi

Scrumptious Snacks of YumSugar

Posted Sep 10th 2009 1:00PM by Monika Bartyzel
Filed under: YumSugar

Basil sangria. Photo: YumSugar

Each Thursday, we round up a selection of scrumptious links from our friends over at YumSugar. Here's what they've got cooking this week:

We've heard of basil mojitos, but how about basil sangria?

The Sydney International Food Festival whips up a tasty marketing campaign, showcasing international foods fashioned out of traditional ingredients into flags of the countries they represent.

How to throw a dinner party fit for the "Gossip Girl" season premiere.

S'mores shun those melting-hot campfire flames and become a frozen treat.

A couple in Florida claim that they found a frog in their can of Diet Pepsi.

Seven twists on trail mix offer variety to school lunches.

Do you like sushi?

Sushi Trivia

Posted Sep 1st 2009 1:34PM by Slashfood Editor
Filed under: Fish, Quizzes

Are you a sushi fact whiz? Test your food trivia smarts with this fun sushi trivia and facts quiz.

Sushi Trivia

Sushi was first served in which century?

1600s
1700s
1800s
1900s

Omakase is:

Fish wrapped in radish
An apprentice sushi chef
A

Simple Spicy Tuna

Posted Jun 19th 2009 1:00PM by Jennifer Iserloh
Filed under: Fish, Recipes, How To, Health & Medical, The Skinny Chef

The Skinny Chef's Spicy Tuna Cups. Photo: Jennifer Iserloh

Making proper sushi rice and learning to roll your own takes a lot of practice. But even if you feel overwhelmed wrapping sushi, these little pickled cucumber cups are just the easiest thing to make and you can fill them with all sorts of tasty bites.

These nibbles are made from sushi grade tuna that I buy at The Lobster Place in the Chelsea Market in New York City. But if you don't have a great purveyor locally and aren't a fan of raw fish, you can always use the same amount of baked salmon. It works just as well in my recipe, although the texture will be firmer

So what's the deal with mercury?

Learn more about tuna and mercury and get Jennifer's Spicy Tuna recipe after the jump.

Continue reading Simple Spicy Tuna

How to Slice an Octopus - Foodie Flicks

Posted May 29th 2009 11:00AM by Monika Bartyzel
Filed under: Foodie Flicks

Have you ever wondered how sushi chefs prepare the large, tentacle-ridden octopus into a delicious delicacy that ends up between your chopsticks? Or, if you're a more adventurous sort, just how you yourself could prepare the cephalopod for your plate?

The laid-back guys at Sushi Bar TV demonstrate just how easy it is to make an eight-legger ready for consumption: With a few slices and a little tenderizing, you're good to go. If the thought of slicing a whole octopus doesn't make you squeamish, watch the video above, in which host Jean Giron -- director of operations at San Diego's Sushi on a Roll -- prepares the octopus and uses it to make some tasty nigiri.

This is only one of the site's great videos. Check out the others, which include California rolls, poke salad and even the fearless Giron taking a bite out of fresh wasabi for a rather impressive, if stomach-turning, outtake.

[Via Sushi Bar TV]

Booze Sales Go Up While Economy Takes a Dive - The Globe and Mail in 60 Seconds

Posted Apr 23rd 2009 12:00PM by Monika Bartyzel
Filed under: Newspapers, In Sixty Seconds

Our pockets empty while our bellies fill with booze: "Canadians boosted alcohol sales by 4.3 percent [this year], funnelling more than $18.8 billion into the economy."
SeaChoice now offers a downloadable sushi guide about locating sustainably sourced fish, but brace yourself -- the beloved unagi and hamachi are on the list.
Laiterie Charlevoix's Le 1608 cheese -- the "pleasant tang of the long finish clinches this cheese's spot as a new Canadian favourite."
Miga restaurant in Mississauga, Ontario, a favorite due to "wannabe luxe comforts."
A guide to that Twitter cooking shorthand we've seen so much.
Wine on a budget -- a general rule for which wines to grab and which to avoid.
Au Petit Chavignol in Vancouver -- serious cheese, an amazing wine list and full meals.
Next time you spy bubbles, it might not be club soda -- Ontario's about to get Camitz Sparkling Vodka.
A talk with Kevin Kent, "possibly Canada's great prophet of Japanese knives."

Obama Sushi

Posted Feb 18th 2009 5:30PM by Emily Matchar
Filed under: Food Oddities

Yes they did. it's President Obama's smiling face, rendered in loving detail in rice and fish bits, down to the oblong head shape. I'd love to tell you exactly what this is made from, but my Japanese skills are a bit, er...nonexistent, despite several years of working in various sushi restaurants. So Japanese-speaking Slashfoodies, please help me out by clicking through to the MSN Japan site and translating. Domo arigato! There's even a tutorial in case you want to make and eat the president's face at home.

Food Synergy - When Foods Work Together

Posted Jan 10th 2009 10:00AM by Bruce Watson
Filed under: Science, Health & Medical, Soups/Salads, Food News

I've sometimes wondered about some of the traditional food pairings that so often find their way on to my plate. For example, why do the Japanese add vinegar to sushi rice? For that matter, why does traditional salad dressing almost always pair an oil with an acid? And, while we're at it, what's with all those recipes, from all around the world, that combine three or four vegetables in a seemingly random mix?

Your answer to these questions might vary, depending on whether you're a historian, sociologist, chef, or scientist. One possible solution, according to many recent studies, is food synergy. Basically, this theory holds that certain combinations of foods make them more healthful, release more vitamins, or otherwise maximize their positive effect upon the body. For example, the vinegar in sushi rice can reduce the glycemic index by up to 35%, limiting the rice's effect upon blood sugar. Similarly, the oil in salad might make it possible for the body to absorb all the dish's antioxidants. Finally, vegetable combinations like succotash, ratatouille, and even good old peas and carrots may work in concert to help release all of the available nutrients.

One researcher notes that the best way to maximize one's nutrient consumption is by ensuring that every meal contains at least three different-colored vegetables and one "good" fat, like avocado, olive oil, or nuts. In other words, salad may just be the perfect meal!

The Exciting, Ribbeting Future of Frogs' Legs

Posted Jan 8th 2009 3:00PM by Bruce Watson
Filed under: Farming, Fish, Asia, America, Meat, Ingredient Spotlight

When I was a little kid, my parents were really serious about introducing me to delicacies. Some, like sushi, evoked excitement, energy, and a lifelong passion. Others, like rumaki, evoked hatred, distrust, and a tendency to carefully sniff everything that my mother put in front of me. Frog legs, on the other hand, were decidedly meh. It wasn't that I disliked them, but they weren't all that impressively different or exciting. The Muppet Movie, with the dastardly Doc Hopper, pushed me over the edge into active avoidance. I decided that my indifference, combined with the high price of the precious legs, meant that I should spend my money elsewhere.

A little while ago, however, I learned that frogs are, apparently, dying in droves. Whether the cause is interspecies warfare, bacteria, habitat destruction, or any of a host of other suspects, the conclusion is the same: the price of frogs legs is skyrocketing. Today, in fact, most frogs legs come from China or India, where they are factory farmed. The best legs, however, seem to be produced by Ken Holyoak, a frog farmer from Brunswick, Georgia. By creating what amounts to a frog free-range habitat, Holyoak has found a way to produce frogs in quantity while avoiding some of the pitfalls that lead some restaurateurs to describe Chinese frogs as having a "muddy" flavor and "dark" meat.

While I don't think that I'll ever be a huge fan of frogs legs -- at least not while there is still alligator meat to be had -- it's nice to know that a combination of creativity, hard work, and eccentricity is keeping them on the table!

Jeremy Piven, Actor and Sushi-Addict

Posted Dec 22nd 2008 7:00PM by Max Shrem
Filed under: Fish, Newspapers, On the Blogs, Health & Medical, Celebrities

This past Thursday, actor Jeremy Piven from HBO's "Entourage" withdrew from his role in the Broadway play "Speed-the-Plow" due to high levels of mercury in his bloodstream. The Food Section, fellow food blog, states that Piven's doctor, Dr. Carlon Colker, attributes such high levels to a diet of sushi twice a day. Sounds like Piven is going to have to lay off the Sushi for a while.

The Piven incident supports evidence that fish has high levels of mercury that can become toxic in large quantities. Just this past September, I posted about the controversy over the FDA's refusal to acknowledge tuna's mercury toxicity. What's worse? According to a recent article from The Washington Post, the FDA is urging the government to reverse its advisory that women and children should limit how much fish they eat.

The Washington Post article explains that mercury damages the neurological development of fetuses and infants, and it poses a health risk for adults, such as the increased risk of cardiovascular disease. The article's information was based on scientific studies. What will it take for the FDA to recognize that too much of certain fish can be toxic?

Sushi Ornaments - Christmas Cheer With a Side of Wasabi

Posted Dec 16th 2008 6:00PM by Bruce Watson
Filed under: Asia, New Products, America, Christmas, Winter

While naysayers might argue that sushi has little or nothing to do with the Holiday season, there are those who realize that Christmas is a hearty mix of culinary delicacies and cultural inclusion. After all, this is the holiday that regularly brings together roasted birds and flaming puddings, egg-based drinks and chocolate monstrosities. In the grand scheme of things, claiming culinary purity at Christmas is like trying to find religious justification for the Easter bunny: while it's fun to watch, the process is completely hopeless.

Besides, there's something just plain fun about sushi. The bright colors, intense contrasts, and exciting flavors seem perfectly tailored to a season that welcomes surprises and is noted for its flamboyance. However, even those who question the seasonal appropriateness of raw fish will have to acknowledge the joy of seeing plastic chunks of seafood hanging from a tree. With that in mind, I am pleased to present the wonder of sushi ornaments. Available in cooked egg, shrimp, salmon roe and special roll shapes, they will add a note of culinary adventure to your tree, while reminding your friends and family that Christmas is a time for love, togetherness, and raw fish.

(Incidentally, for an extra note of verisimilitude, you might try leaving an open can of wet cat food near the tree. While the overall effect might be a little off-putting, you're sure to enjoy the spectacle of watching your family members line up to sniff the ornaments. Happy Holidays!)

Box Lunch: This little piggy

Posted Nov 13th 2008 12:00PM by Emily Matchar
Filed under: Lunch, Pork, Food Oddities

For your lunchtime pleasure, I'm presenting a series of my favorite bento boxes. Bento are Japanese home-prepared meals served in special boxes, usually eaten for lunch at work or school. These days, bento enthusiasts from all over the world share their creations on Flickr.

Who said we need to cut the pork? This porcine bento, from Cooking Cute, features several iterations of edible pigs. We've got salmon rice piggies with scallion-nori eyes, hand-cut kamaboko (fish cake) fans, hot dog flowers with star-cut carrot centers, orange and green sticky rice flowers and pinwheels, pig spam nigiri, and a pig-shaped pink hard-boiled egg made in an egg mold.

Make an inside-out California Roll - Foodie Flicks

Posted Nov 10th 2008 10:59AM by Monika Bartyzel
Filed under: Foodie Flicks

With winter on its way, it's time to find projects to keep us busy on those days when going outside just doesn't seem like a smart or desirable option.

Why not try to make your own sushi? The above video for inside-out California rolls might not be straight-from-Japan authentic sushi, but its an easy way to get into the practice of prepping ingredients and rolling sushi. Also, these ingredients allow you to stockpile a few days ahead of time rather than going to the store the minute you get the sushi-making craving. Just get an avocado that still needs to ripen, and get to work when it's soft and ready.

Like sushi but hate the guilt? Try going ocean friendly!

Posted Oct 28th 2008 12:30PM by Bruce Watson
Filed under: Science, Fish, Asia, America, Light Food, Health & Medical, Head to Tail, Food News

When I was a kid, eating raw fish was considered bizarre, and admitting a love for the stuff was comparable to outing oneself as a tree-worshipper or part-time sword swallower. In its own, strange way, it was cool, but it also put one in the same category as the classmate who ate paste or the kid who sometimes set fire to things.

My parents, who had lived in Asia, were huge fans of sushi and sashimi, which meant that much of my childhood was spent traveling from one squalid Japanese restaurant to another in search of honest-to-goodness fresh fish. My sisters and I usually crunched tempura while my parents gobbled down morsels of hamachi, toro, sake, and saba, rating the various venues and moaning about how good the stuff was. As time went on, the claims that this was "grownup food" started holding less and less water; by the time I was ten, the whole family was in love with raw fish.

Continue reading Like sushi but hate the guilt? Try going ocean friendly!

Box Lunch: Fun with bunnies

Posted Sep 11th 2008 12:00PM by Emily Matchar
Filed under: Lunch, Food Oddities, Rice

For your lunchtime pleasure, I'm presenting a series of my favorite bento boxes. Bento are Japanese home-prepared meals served in special boxes, usually eaten for lunch at work or school. The boxes can range from austere lacquered trays to multi-tiered Hello Kitty confections of neon pink plastic. The meals themselves are anything from rice and leftovers to elaborate themed affairs of Pikachu-shaped dumplings with sesame seed eyes and carved radish trees. These days, bento enthusiasts from all over the world share their creations on Flickr.

Today's bento, from Los Dragónnes' photostream, features five handmade Miffy the bunny rolls of pink rice, plum, furikake and nori, interspersed with tiny chili sardine rolls. One the side are tofu and lamb balls and a slice of fish pie. The bunnies, as one of Los Dragónnes' readers points out, look slightly frightened of being eaten.

Slashfood Ate (8): Top food in anime

Posted Sep 10th 2008 1:04PM by Shayna Glick
Filed under: On the Blogs, Slashfood Ate

A bowl of ramen from a restaurant, pictured with someone holding some of the noodles in chopsticks.

Anime, Japanese-style animation, has become increasingly popular over the years. I remember watching bootleg copies of Dragon Ball Z movies with my friends in high school. A couple years later I was delighted to see whole (albeit small) sections of anime at video stores like Suncoast. I was pleasantly surprised, and very amused, to find this list of the top eight foods in anime from Cosplay Classes.

1 Number one is ramen. I guess it's iconic to show characters slurping up the noodles.
2. Sushi, the quintessntial Japanese food.
3. Dessert is probably more prevalent in shows geared toward women.
4. Curry sure has made it's mark.
5. I had no idea pasta was so popular.
6. Apparently hamburgers are getting a lot of screen time.
7. The Japanese hot pot is a derivation of a Chinese dish.
8. Onigiri are simple to make and all kinds of anime characters put it in their bento boxes.

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#	Blogger	Posts	Cmts
1	Slashfood Editor	79	0
2	Alexa Weibel	48	2
3	Sarah LeTrent	33	0
4	Hanna Raskin	27	0
5	Emily Farris	17	0
6	Sara Bonisteel	16	0
7	Jennifer Lawinski	15	0
8	Michael Thomas Hastings	9	0
9	Jennifer Iserloh	8	0
10	David Koeppel	7	0
11	Jose Ralat Maldonado	6	1
12	Mike Pomranz	5	1
13	Monika Bartyzel	5	0
14	Joshua M. Bernstein	5	2
15	Lisa Schweitzer	4	0
16	Erin Meister	4	0
17	Max Shrem	4	0
18	John Devore	4	0
19	LeNell Smothers	4	0
20	Sarah Christine	3	0

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Scrumptious Snacks of YumSugar

Sushi Trivia

Sushi Trivia

Sushi was first served in which century?

Omakase is:

Simple Spicy Tuna

How to Slice an Octopus - Foodie Flicks

Booze Sales Go Up While Economy Takes a Dive - The Globe and Mail in 60 Seconds

Obama Sushi

Food Synergy - When Foods Work Together

The Exciting, Ribbeting Future of Frogs' Legs

Jeremy Piven, Actor and Sushi-Addict

Sushi Ornaments - Christmas Cheer With a Side of Wasabi

Box Lunch: This little piggy

Make an inside-out California Roll - Foodie Flicks

Like sushi but hate the guilt? Try going ocean friendly!

Box Lunch: Fun with bunnies

Slashfood Ate (8): Top food in anime

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