Sushi Chef Makes Star Wars Vegetable Sculptures

Meet Okitsugu Kado. For the past ten years, this sushi chef has been honing skills as the best Star Wars vegetable carver around.

Source: Sushi Chef Makes Star Wars Vegetable Sculptures

Wasabi-san! You’re my only hope!


Master Nine Hard-to-Eat Foods With These IKEA-Style Guides

There are so many mouth-watering dishes that we’d love to eat more, but avoid because they’re hard to eat.

We couldn’t help but wonder why some of these delicious foods don’t come with an instruction manual. I mean, how nice would it be to eat your taco without dropping 98% of it on yourself? That’s when it struck us – we could create the instructions!

Source: How to Eat Hard to Eat Foods

Avocado is difficult to eat?!

Female Chefs Combat Sexism With Sushi Restaurant Staffed Only By Women

Japan’s sushi industry is notoriously male-dominated, but a group of intrepid female chefs have begun to combat the sexism preventing women from working in the field. In Tokyo’s Akihabara district you’ll now find a restaurant called Nadeshiko Sushi — and every single employee is female.

Source: Female Chefs Combat Sexism With Sushi Restaurant Staffed Only By Women

I can tell you that sex is extremely important in food preparation. It’s not a matter of gender; it’s entirely biological. A few science facts:

  • When men cook meat, they might undercook it. When women cook meat, it is medium-well and slightly more emotional.
  • When males prepare vegetables, they are typically more angular and much heavier. Female-cooked vegetables have a soft, pink, pretty mouthfeel, but are less trustworthy.
  • Grains prepared by men are woodsier, more adventurous, but often prone to violence. Grains prepared by women are perceptive, intuitive, and have notes of melon and strawberry.

Little known fact: Men don’t use many spices on food, but will express themselves with hot sauce or butter at a much earlier age. Women get extra spices that men don’t have access to: Including turmeric and coriander. Women gain more spices until they are about 50 years old, at which point their spice rack is full.

You Can Turn A Lot of Things Into Sushi. It’s Not Always a Good Idea

Sushi literally means “ vinegar rice”. That is all that is required for it to be sushi. In fact, sushi arose out of a means to preserve food – by pickling it.  For those who think sushi only means fish, sashimi is closer to what you have in mind.

For extra credit: It is not in the strictest sense traditional to serve salmon as sushi, and especially not as sashimi. The reason is that even though salmon are ocean going fish, they spend part of their lives in fresh water, and in Japanese traditional cuisine, sushi and sashimi are not typically considered the appropriate preparation for freshwater fish. Of course in this day and age it is common to find salmon sushi in Japan, you can even find California rolls there, which are about as Japanese as fortune cookies are Chinese.

TLDR: Did you enjoy it?  Like wine, beer, etc. that is all that matters.

Make Sushi with Sriracha Instead of Seaweed for an Extra Flavor Kick

…sriracha sushi is no replacement for real sushi, but it’s a fun and playful alternative. I’ve found that I can’t make anything near restaurant-quality sushi at home, so I’d rather try something fun and different than fail at the real deal. So if you’re looking for traditional homemade sushi, this is not the tutorial for you! But if you want something that will give your taste buds a new dance, this is it.

Source: Tastes as Amazing as It Sounds: Make Sushi with Sriracha Instead of Seaweed

There isn’t any vitamin K in sriracha, but nigiri seaweed doesn’t have a lot of vitamin K either.  So I wouldn’t advocate changing for the sake of INR concern.

How Americans Changed The Way Japanese People Ate Sushi

Sushi has taken on its own shape and form in the United States, but even before the first sushi restaurants opened up in California, America had an impact on the type of sushi eaten in Japan. During the American occupation after World War II, a food rationing program helped the rise of nigiri outside Tokyo.

Source: How Americans Changed The Way Japanese People Ate Sushi

And that was the only time in recorded history that Americans shrank portion sizes. 😉

Before refrigeration, fish was transported in sour rice as a way to preserve them. But then, poor buyers of fish decided that it’s stupid to just throw away good rice and took that to eat as well.

Sushi Restaurant Owners Admit Serving Endangered Whale to Customers

Brian Vidor, owner of The Hump, pled guilty along with his parent company, Typhoon Restaurant Inc., to serving Sei Whale to customers. You’d think people would’ve figured this out sooner since the second half of the restaurant’s sign (“back”) had been hastily crossed out with magic marker.

Source: Sushi Restaurant Owners Admit Serving Endangered Whale to Customers

That’s a serious breach of etiquette.

Pass the Spray-On Soy Sauce

Did you know there’s a proper way to eat sushi that doesn’t involve completely soaking the rice in soy sauce? You’re only supposed to dip the fish, which can be tricky if you’re not skilled with a set of chopsticks. So Fukuma, a Japanese soy sauce manufacturer, is now packaging the salty brown side in tiny spray bottles so you can perfectly spritz your sushi.

Source: Spray-On Soy Sauce Ensures Your Sushi Isn’t Soaked In Salt

No word on when or if it will come to North America, but what’s stopping you from filling a spritzer bottle of your own?