A Japanese chef decodes sushi
1 year ago

A Japanese chef decodes sushi

Live Mint  

Chef Koji Sagawa began working in a restaurant in Tokyo at the age of 18. This week, the 57-year-old chef is in Mumbai for a multi-course omakase-style experience at the contemporary Japanese restaurant Akina in Bandra West. The credit for popularizing it is often attributed to Jiro, a renowned Japanese sushi chef. Hitsumabushi: It is a traditional Nagoya dish featuring white rice topped with grilled eel, a soy-based sauce, and spices such as Japanese pepper. The rice is placed in an Ohitsu, a tub used for serving cooked rice, with the grilled eel, wasabi, and Japanese pepper arranged on top, referred to as Mabusu in Japanese.

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History of this topic

What makes L.A.’s sushi scene so great? I found answers in Tokyo
1 year, 7 months ago

What makes L.A.’s sushi scene so great? I found answers in Tokyo

LA Times  

At a tiny sushi counter in this boundless capital’s southwest suburbs, nine of us sat silent and alert waiting for Koji Kimura to finish readying his lunchtime service. The California roll, the advent of supermarket sushi, the opening of the first local Japanese seafood distributor in 1963, the 1980s economic boom that flooded Los Angeles with Japanese capital, the Hollywood …

Tell your friends: ‘I know a dancer who makes the best vegan sushi in L.A.’
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Tell your friends: ‘I know a dancer who makes the best vegan sushi in L.A.’

LA Times  

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