Dreaming of Sushi
131 views | +0 today
Follow
Your new post is loading...
Your new post is loading...
Scooped by Rexcrisanto Delson
Scoop.it!

Chicago Dreaming of Sushi: Then and Now

Chicago Dreaming of Sushi: Then and Now | Dreaming of Sushi | Scoop.it
One late summer in 1997, a group of young Japanese elementary students dressed in cute blue uniforms and yellow hats visited a sushi restaurant in Kyoto, Japan.
Rexcrisanto Delson's insight:

The explosive growth of sushi can leave harmful effects to its heritage and tradition.  Pretty soon, if not already, sushi will have very little or no connection to its heritage and tradition.

more...
No comment yet.
Scooped by Rexcrisanto Delson
Scoop.it!

Sushi at the source

Sushi at the source | Dreaming of Sushi | Scoop.it
TOKYO - The sound of clanging bells echoes through my brain, shaking me to attention. It's barely 6 a.m., and I'm standing with 60 other tourists behind a rope line in a massive...
Rexcrisanto Delson's insight:

Chicago's very own, Steve Dolinsky, visits Japan to experience its most popular fish market . . . hopefully this will benefit the authentic sushi restaurants he reviews in Chicago.

more...
No comment yet.
Scooped by Rexcrisanto Delson
Scoop.it!

Dreaming of Sushi: Inside Out

Dreaming of Sushi: Inside Out | Dreaming of Sushi | Scoop.it
American Criteria
Imagine pulling up to one of the most talked about sushi restaurants in the city. The night is young, yet the stacked cars outside and overfl
Rexcrisanto Delson's insight:

Sushi restaurant buzz words: "Trendy, contemporary, progressive, swank. . . and so on." . . . but what good is it if sushi loses its very essence (its heritage) ?  

more...
No comment yet.
Rescooped by Rexcrisanto Delson from The Asian Food Gazette.
Scoop.it!

Wanna-be sushi chefs hope to make the cut at rigorous Tokyo boot camp

Wanna-be sushi chefs hope to make the cut at rigorous Tokyo boot camp | Dreaming of Sushi | Scoop.it
Tetsuya Sakurai, one of a select few who has paid $6,000 for an intensive — and stressful — training course to become a sushi chef in Tokyo, keeps his suffering ...

Via Frank Kusters
Rexcrisanto Delson's insight:

A nice insight on why so many "so-called" sushi chefs in America who haven't apprenticed in Japan or under Japanese tutelage in America don't stack up to Japanese trained chefs.

more...
Rexcrisanto Delson's comment, May 10, 2013 10:57 AM
A nice insight on why so many "so-called" sushi chefs in America who haven't apprenticed in Japan or under Japanese tutelage in America don't stack up to Japanese trained chefs.
Rescooped by Rexcrisanto Delson from Glossarissimo!
Scoop.it!

(EN) - Glossary of Sushi and Japanese Foods | Sushi Secrets

(EN) - Glossary of Sushi and Japanese Foods | Sushi Secrets | Dreaming of Sushi | Scoop.it

"Glossary of sushi related terms"


Via Stefano KaliFire
Rexcrisanto Delson's insight:

Yellowtail, shrimp, tuna, mackeral .  .  .  .  please, can we at least try learning the Japanese words for these?  Before long, the Americanization of sushi will stop calling sushi and sashimi by its indigenous names, thereby contributing to the death of sushi's heritage.

more...
No comment yet.
Rescooped by Rexcrisanto Delson from Sustainable Sushi
Scoop.it!

Fish fraud: why traceability matters - Transparency International (press release) (blog)

Fish fraud: why traceability matters - Transparency International (press release) (blog) | Dreaming of Sushi | Scoop.it

Fish fraud: why traceability matters Transparency International (press release) (blog) Sushi venues were the worst offenders, with a 74 per cent of the fish we purchased mislabeled, and restaurants and grocery stores were second and third...


Via Chef Isamu Kanai
Rexcrisanto Delson's insight:

Very informative.  I find it very interesting that Oceana found sushi restaurants to be the biggest offenders in mislabelled fish.  I also suspect that the overwhelming majority of sushi chefs in America who haven't undergone proper Japanese-apprenticeship training wouldn't know the difference between most fish.  

more...
No comment yet.
Scooped by Rexcrisanto Delson
Scoop.it!

Dreaming of Sushi: What is Authentic?

Dreaming of Sushi: What is Authentic? | Dreaming of Sushi | Scoop.it
What is authentic sushi? Is it sushi made the same way it's made in Japan today? Could it be sushi made only by Japanese chefs? Maybe it's sushi served in a
Rexcrisanto Delson's insight:

So what is considered authentic sushi these days? Are we witnessing a new evolution in sushi?  Perhaps sushi's authenticity needs to be categorized into Japanese & Western.

more...
No comment yet.
Rescooped by Rexcrisanto Delson from The Art of Sushi
Scoop.it!

Types Of Fish Used In Sushi

Types Of Fish Used In Sushi | Dreaming of Sushi | Scoop.it

Here's a nice glossaryof fish used as an ingredient in our beloved sushi, from thenibble.com:

 

ABALONE or AWABI

The “king of clams,” has exquisite pearlized coloring on the inside of its shell that is used for jewelry and decorative items. The meat has a crisp, chewy texture. See awabi, below.

 

AJI
Horse mackerel, also known as saurel. It is filleted and marinated in vinegar to cure it before serving. There are three types of mackerel commonly found at sushi bars: aji, saba and sawara.

 

ANAGO
Anago refers to any type of salt water ee. It is often translated as “conger eel” on sushi menus; but the latter is more accurately the white-spotted conger eel, found in the waters around Japan.

 

ANKIMO
Monkfish liver, also known as angler fish or goosefish. Monkfish liver is similar to a fine pâté in texture. It is the Japanese “foie gras,” and much more affordable! The liver is typically smoked or steamed and garnished with scallions, daikon radish and a marinade made from grated daikon radish and mild red chiles

 

[...]


Via Cindy
Rexcrisanto Delson's insight:

This is for those who wish to raise their sushi bar level beyond just "rolls" 

more...
No comment yet.
Rescooped by Rexcrisanto Delson from Le Marche and Food
Scoop.it!

Sushi & Susci - Moreno Cedroni: Italian Sushi from Le Marche

Sushi & Susci

~ Moreno Cedroni (author) More about this product

Moreno Cedroni, cook and chief-proprietor of the Madonnina del Pescatore in Senigallia and the Clandestino Susci Bar in Portonovo gives us a truly autonomous interpretation of this Japanese culinary masterpiece, offering dishes which may be classified as sushi in terms of their ingredients, but which are fundamentally Italian in their conception and execution. In this work he presents thirty-one of his singular creations beginning with preparations that employ totally raw fish, passing to those in infusions of hot or cold aromatic oils, those salted for varying periods of time, and still others marinated in vinegar or lemon juice and concluding with recipes which use mixed techniques. Paolo Marchi's introduction traces the evolution from sushi to susci, or more precisely, from the Japanese original to the Mediterranean 'bocconcino' of this talented chef from Le Marche.


Via Mariano Pallottini
Rexcrisanto Delson's insight:

Sushi or Susci? ? Interesting question.  Is sushi already at the brinks of what has happened to the movie "Karate Kid": Newest version of Karate Kid is Chinese kung fu (Not Japanese Karate).  Is this already the case in various parts of the world regarding sushi?

more...
No comment yet.
Scooped by Rexcrisanto Delson
Scoop.it!

Chicago Dreaming of Sushi: Heritage

Chicago Dreaming of Sushi:  Heritage | Dreaming of Sushi | Scoop.it
Japanese Heritage
How important is ethnic heritage when it comes to sushi? The answer will unfold through series of upcoming articles supporting the need to kee
Rexcrisanto Delson's insight:

The Karate Kid meet sushi: 3 interstingly Japanese arts sharing the same threads that make up Japan's woven cultural heritage.

more...
No comment yet.
Rescooped by Rexcrisanto Delson from Sustainable Sushi
Scoop.it!

Buy Fresh Sustainable Seafood Online - i love blue sea

Buy Fresh Sustainable Seafood Online - i love blue sea | Dreaming of Sushi | Scoop.it

i love blue sea is voted San Francisco's Best Fresh Sustainable Seafood. Buy the freshest seafood including fresh fish, oysters, and sashimi! Available nationwide with overnight shipping.


Via Chef Isamu Kanai
Rexcrisanto Delson's insight:

Great alternative to local fish markets that don't care about sustainability.

more...
Chef Isamu Kanai's curator insight, March 11, 2013 1:55 PM
I use and love this company
Scooped by Rexcrisanto Delson
Scoop.it!

'Kindai' bluefin tuna set to delight taste buds in Osaka - Asahi Shimbun

'Kindai' bluefin tuna set to delight taste buds in Osaka - Asahi Shimbun | Dreaming of Sushi | Scoop.it
'Kindai' bluefin tuna set to delight taste buds in Osaka
Asahi Shimbun
Kindai tuna may be new to Japanese palates, but the fish are well-known among sushi and sashimi lovers in the United States.
Rexcrisanto Delson's insight:

VERY INTERESTING! This is a great step towards alieving concerns about the overfishing of wild bluefin tuna.  Maybe sushi restaurants that have removed bluefin from their menus because of sustainable reasons can now entertain the idea of including it to their menu.  It still needs, however, needs to be determined how the taste of this "Kindai" bluefin tuna stacks up to wild bluefin tuna.

more...
No comment yet.