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A Sushi Chef Interview

Archive for the ‘Modern Sushi’ Category


A Sushi Chef Interview

A special treat today for Sushi lovers. Co-owner and executive chef of 15 East – NYC, Marco Moreira talks about his restaurant’s combination of Japanese classic dishes and modern sushi. The fusing of traditional Japanese food and some of the modern twists on sushi can sometimes be a controversial topic, so it’s interesting to hear Marco’s perspective on it. With so many new ‘western’ varieties now available I hope you find it as interesting as I did

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SushiKo – Los Angeles, CA – Jewish Travel TV

Dani Klein from yeahthatskosher.com checks out kosher restaurants for Jewish Travel TV. SushiKO is a modern sushi restaurant right in the heart of the Jewish community of Los Angeles on Pico Blvd. The sushi is outstanding, and there are TV screens which allow you to watch the chefs making your sushi live. Highly recommended. Look out for more videos at Jewish Travel TV JewishTravelTV.com Subscribe to our YouTube channel youtube.com Follow us on Twitter: twitter.com Check out our Facebook page: facebook.com

Source: YouTube

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Wasabi Restaurant-Budapest/Hungary/ (MOM Park)

Sushi (寿司, 鮨, or 鮓?) is a Japanese dish consisting of cooked vinegared rice which is commonly topped with other ingredients, such as fish or other seafood, or put into rolls. Sliced raw fish by itself is called sashimi, as distinct from sushi. Sushi that is served rolled inside or around dried and pressed sheets of seaweed (or nori) is makizushi (巻き). Toppings stuffed into a small pouch of fried tofu is inarizushi. A bowl of sushi rice with toppings scattered over it is called chirashi-zushi (ちらし). The traditional form of sushi is fermented fish and rice, preserved with salt in a process that has been traced to Southeast Asia, where it remains popular today. The term sushi comes from an archaic grammatical form no longer used in other contexts; literally, “sushi” means “it’s sour”, a reflection of its historic fermented roots. The science behind the fermentation of fish packed in rice is that the vinegar produced from fermenting rice breaks the fish down into amino acids. This results in one of the five basic tastes, called umami in Japanese. The oldest form of sushi in Japan, Narezushi, still very closely resembles this process. In Japan, Narezushi evolved into Oshizushi and ultimately Edomae nigirizushi, which is what the world today knows as “sushi.” Contemporary Japanese sushi has little resemblance to the traditional lacto-fermented rice dish. Originally, when the fermented fish was taken out of the rice, only the fish was consumed and the fermented rice was

Source: YouTube

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modern sushi

Source: YouTube

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Keynote Presentation Demo – Modern Japanese

This is my 3rd Keynote presentation demo, based on a modern jap style

Source: YouTube

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