During my online sushi class a few days ago, one participant asked me,
“What do you normally do with the sushi you make?”
“I take home and eat with my wife for dinner,” I said.
“So, your wife knows you too are having sushi for tonight,” the participant said.
“Oh, no, no, no,” I replied, “we are having a pizza tonight. We are tired of sushi!”
Hearing my unexpected response, the participant laughed.
Of course, I was joking but it wasn’t far from the truth.
We ate sushi every day in December 2020.
Well, almost every day.
I hosted 17 online events in December. That turned out to be at least one, sometimes two events a day, all before Christmas. …
When I started my sushi class business in 2012, I spent the entire $7,000 business load on equipment — cutting board, knives, aprons, bowls, sheet pans, rice cookers, sushi rice mixing tubs, bamboo rolling mats, towels and containers to carry them all. It filled my 50 sq.ft. storage space in my apartment.
Now, I am spending close to the same amount of money to run my online class business.
So far, I bought extension cables, HDMI cables, Mini HDMI cable, USB-C, USB hub connector, 3-pin to 2-pin microphone jack, USB-A to USB-C, electric extension cables. Lavalier microphone, wireless microphone, more expensive microphone, two HD camcorders, three webcams, two HDVI video capture cards, three tripods, two round lights, c-stand, new MacBook air, new mini Mac, 27-inch monitor, sandbag and sand to fill the bag (sandbag doesn’t’ come with sand because it’s too heavy. …
Is cooking rice difficult for you? Or is it as easy as ABC?
Because I grew up eating rice almost every day in Japan, for me, cooking rice was no mystery. Still, I learned lots of techniques after becoming a sushi chef.
Many of our sushi class participants told me cooking rice was a mystery. The word “mystery” puzzled me. I always thought cooking rice was a simple technique, though not an easy task to make great rice. Sometimes, the simplest thing can be the most difficult to master.
I decided to investigate the reason for the “mystery.” I looked at many online recipes, videos, and read books. I studied rice — chemistry and science and the difference between short, medium, long, and where they are grown. …
I heard this story of the Mount Everest guides.
I used to think the guide’s job was to help climbers reach the top. Isn’t that why all the climbers trying to conquer the highest mountain in the world? Isn’t that obvious? The mountain guides are there to help achieve that goal, right?
I was wrong.
The mountain guide’s job is to bring the climbers down to the base camp safely, or, it’s more like to make sure climbers don’t die. Reaching the top is not their priority. …
Pop quiz: you are scheduled to feed 400 people in two hours, and your main course is not done yet.
What are you doing to do?
This is exactly what happened at a catering company I used to work.
This “environmental conference” dinner was one of the most significant events for this boutique catering company in San Francisco. It was also crucial because of the two founders were into organic movements.
I was prepping some vegetables for a salad when one of my coworkers came up to me.
“I think there is something going on here.”
“What do you mean?” …
If you think Toro is the king of sushi net (ingredients), then you are in for a surprise.
There are parts of Tuna that supposedly taste better than Toro. I’ve been a sushi chef in the US (California) for close to twenty years and I only heard of these parts, never tasted. So, my guess is, if you live outside of Japan, you are probably on the same boat: never heard, never seen, never tasted any of these tuna parts.
Why have I never heard of this?
You may be wondering.
The main reason is these parts are rare. You can only get small servings –three to four — from one 250kg/550 lbs. bluefin tuna. Also, many of these rare parts are from Tuna’s head. The head is heavy, but an only small part of the head is eatable, so commercially, it does not make sense to ship overseas. This is why most of these parts are never or rarely exported outside of Japan, though they are available to purchase online in Japan. …
Despite the fact that my business sales is down 90%, I’ve accomplished so much in 2020.
I know for many of us, it’s been a challenging year. I know that may be an understatement.
I saw and heard many of my fellow food industry entrepreneurs closing their business, letting go of their employees, or struggling to survive. The same can be said with the restaurant and food industry workers, including my staff.
Since the lockdown in the Spring, it has been a roller coaster. Yes, I know you probably have heard something similar before. …
You need to add sushi vinegar to turn rice into sushi rice.
So, what is Sushi Vinger? Is it different from regular vinegar?
Sushi vinegar is Rice vinegar, salt, and sugar.
The current style of Nigiri Sushi was invented in Tokyo some 250 years ago. Back then, red vinegar and salt were used to make sushi vinegar. No sugar was added.
These days, many sushi chefs — especially those at boutique high-end omakase only sushi bars — choose to carry this tradition and avoid sugar.
It is believed adding sugar to the sushi vinegar destroys the delicate balance between fish and sushi rice. …
When I started my sushi training in 2000, I had no idea how to organize my workspace, let alone work efficiently.
In the beginning, it took me five, six, or ten times more to finish one task. I thought it was just my lack of skills and training, so I focused on improving my skills, especially my speed in accomplishing various tasks.
I wanted to work and make sushi as beautiful as fast and graceful as everyone else did. The only way to achieve that was through hard work and practice.
So, I kept practicing and practicing, trying to make sushi as fast as I could, cutting vegetables and fish as quickly as I could, moving my hands and body as fast as I could in the kitchen. …
Your chance of getting sick eating Sushi in a US restaurant is 1 in 2 million.
But even then, sushi may not be for you (if you are still worried about the chance of getting sick from eating sushi.)
I do not ski because the risk is too high for me. My body and reflex is not that great, meaning it responds a lot slower than other people (experienced skiers). Going down the hill at high-speed increases the chance of me falling to break my bones. I know my body is not built for skiing.
I chose never to drive a motorcycle. …