Posts Tagged ‘sushi’
Tuna in Trouble
If Atlantic bluefin tuna becomes an endangered species, that’s big news. That will wake a lot of people up. There I go, quoting myself again, this time from an AP article that’s been running on ABC News and numerous other outlets: “Sushi-Loving Japan Fears Push for Tuna Export Ban.” This is a difficult issue, because…
Read MoreThe Ultimate in Sustainable Sushi Might Just Be … Chicken
In The Story of Sushi I write about one of the first female sushi chefs to graduate from the California Sushi Academy–Tracy Griffith, actress, singer, and half-sister of Melanie Griffith. Here’s the beginning of the section about Tracy in the book: A feisty redhead, Tracy had gotten to the point in her film career where…
Read MoreHow Fish Cheese Can Solve Our Carp Problem
The New York Times reports that Asian carp – “a mammoth, voracious, non-native conqueror among fish” – are invading and conquering the Mississippi river system and now the Great Lakes. Funny, just like how sushi conquered the Midwest. So I have a solution. Make the carp into sushi. Freshwater carp sushi is the original form…
Read MoreBluefin Tuna: Tigers of the Sea
This a slide from the A/V presentation that I show with my lectures. I tell the audience a bit about the amazing bluefin tuna, and then explain what is happening with the overfishing of this majestic beast, and then I ask, “Would you eat a tiger burger?”
Read MoreSushi for Vegetarians?
Strange, but riveting read for a vegetarian: Trevor Corson’s The Story of Sushi. Astrid Johnson, “Mancunian of German origin. In love, vegetarian chef, graphic designer, poet.” As a vegetarian, maybe Astrid is partly riveted by the blood and guts of fish butchery that I describe in no-holds-barred detail in the book, which is not a…
Read MoreTime for a gravadlax revival?
Time for a gravadlax revival? This is also how sushi got its start in Asia, as a buried-fish preservation technique: The word Gravadlax (actually two words, gravad and lax) translates as buried salmon. Back in the mists of time, the fish were buried with salt to preserve them and the hidey-hole marked and covered with rocks to…
Read MoreU.S. Bowling Congress endorses sushi over french fries
U.S. Bowling Congress endorses sushi over french fries Ironic. In my book The Story of Sushi, one of the characters I interviewed talks about how when he was a kid growing up, his Japanese father’s favorite sushi bar was in a Japanese-American bowling alley in L.A. He laments how that place disappeared. Only for bowling-alley…
Read MoreContinental airlines to serve airborne sushi
Continental airlines to serve airborne sushi The new BusinessFirst menus enhance Continental’s five-course gourmet meal which is presented restaurant-style, complete with linen, fine china and flatware. Local touches are offered in various markets, including sushi appetizers and a complete Japanese meal option on Tokyo flights. Yuck! Thanks, but I’ll stick to eating it on the…
Read MoreNaked Sushi
You don’t run across restaurants serving tacos or sweet-and-sour pork off naked people. Bumped into this quote of mine from an old interview, which rkb had blogged on Tumblr, and couldn’t resist posting it because it sounded funny, even though quoting oneself is probably the most pretentious thing a person can do on a blog. Not…
Read MoreThe mechanics of eating sushi
The mechanics of eating sushi Today the Sushi Lush blog distills some of my sushi-bar etiquette tips from my “How to Eat Sushi” page (which also appears as an appendix in The Story of Sushi). You can watch me discuss sushi etiquette in this clip from ABC News with Charles Gibson clip, too.
Read More