News, tips & recipes Archives - Page 28 of 30

Archive by category "News, tips & recipes" (Page 28)

How to Jazz Up Instant Ramen

It only takes a few ingredients to jazz up a bowl of instant ramen. In the area of my cabinets where I keep pasta, I have a tall basket overflowing with packs of instant ramen. It makes for a quick late night snack or a fast, satisfying meal when I’m just not in the mood for spending a ton of time in the kitchen. Here are some tips for elevating your instant ramen into a custom bowl of bliss: Assembly and Presentation. I like to serve ramen with the broth poured on top table side. This is partly because I’m clumsy. I find it much easier…

Japan Day 10, Part 2: Gion, Geishas, and Gardens

After spending the morning going in circles, we once again left our hotel, and walked to the train station. This time we went to the station nearest us, which – go figure – was not a JR Station. However this time, we had an actual goal in mind. At Son’s suggestion, we were heading to the Gion area of Kyoto – an area famous for its Geishas (or, as they’re called in Kyoto, Geiko). We took the local subway to the Gion-Shijo station, which let out on Shijo street, which is the main street in the Gion area. It’s a busy street, and obviously caters to tourists. Eventually we turned down a side street, and just wandered. We found our way to one of the busier side streets…

a carrot fish

Sometimes, I spend 7-8hours to make a one vegetable carvingbut, during making it, I forget the time. If you’ld like to begin or try vegetables carving, I suggest you to challenge it from a simple thing. Here are the procedure of how to make a small fish from carrot. First of all, cut a carrot like this Rectangle.Thickness of 1-2cm will be good.Then, let’s start cutting in the form of the fish. you should cut a red part first(rough part)then cut the green part.(small part) Did you finish making it? Then , slice it like below as …

Jiro Dreams of Nikiri

“If sushi was a religious cult (which it should be if you ask me), the way in which people use soy sauce would be considered blasphemy of the highest order and condemnable by eternal damnation.“ Jiro Dreams of Sushi, a movie that we at Your Sushi School have been eagerly awaiting for quite some time now, has finally come to the big screens of UK cinemas. Cue frantic fist pumps to the air! Naturally the cinematic experience is not a disappointment in the least, combining beautiful images of Jiro’s masterful craftsmanship with a touching and insightful documentary about the 85 year old chef’s life to date in his continuous pursuit …

Sanrio turns 50 and celebrates with Sushi Girl ® Bento Workshop

How to Grate Fresh Wasabi Video

Chocolate Infused Sake from Sushi Secrets

I live in what I like to call “drinkable sake” diaspora. Attending the California Sushi Academy spoiled me. The CEO, Toshi Sugiura, was a Certified Sake Masters Emeritus. You can bet that he introduced us to the delicacies and nuances of fine sake. Unfortunately, many of those fine varieties are well out of reach in my part of the South. Here, we have an abundance of low end boxed stuff that most sushi restaurants offer only hot. And those delicate sake varieties I dream of? Those I enjoy in abundance when travelling. Don’t get me wrong. I still enjoy sake regularly. I make cocktails …

Spooky Halloween Sushi

I recently realized that in all the six years that Sushi Day has been around, I’ve never once done a single Halloween post. Not a single one! Obviously, that needed to change.

Do I Need a Rice Cooker to Make Sushi Rice?

This is one of the top questions I get about making sushi.Answer: You don’t have to, but you really should.I wish I could say something more supportive about cooking rice on a stove top, but I can’t. And lastmonth I finally found myself in a situation where it really was all that I had.The scene was the kitchen of a Washington island home where my uncle and his hungry friends (all twenty-five of whom had just finished two hours of lap swimming) gathered to celebrate his birthday and eat sushi. I stood before five pounds of fish, twenty cups of (dry) rice and no rice cooker.In the spirit of full-disclosure, let me state that …

Human Sushi Interpretive Dance

Dancing the way to sushi… The Norwegian Seafood Council has sponsored a group of interpretive dancers to recreate some favorite sushi experiences. The Human Sushi Dance Troupe takes sushi off the plate and onto the dance floor with it’s Sashimi, Maki, and Nigiri videos. Take a moment to watch, then let’s discuss. While I find the videos fun, I’m not sure they would persuade me one way or the other if I were on the fence. But as a sushi lover, I might be inclined to eat sushi while watching this dance troupe in a dinner setting. My favorite: Nigiri http://www.youtube.com/watch?v=TCww8Z9…

November Sushi Secrets Book Events

Everybody say “Sushi!” Are you ready to roll? Check out where I’ll be signing copies of Sushi Secrets: Easy Recipes for the Home Cook during the month of November. My first signing was at the indie bookstore Burke’s Books in Memphis, TN. I loved the set up. November Sushi Secrets Events: Wednesday, November 7, 5 pm: Book Signing and Talk at Two Stick Sushi Bar, Oxford, MS – Two Stick will feature special sushi from the book and Square Books will be on hand to sell the book. Thursday, November 8, 5:30 pm: Book Signing, Lecture and Demo at The Southern Cultural …

Sushi Dinner 5/21/2011 Crunchy Rolls

After ordering a Crunchy Roll at a local sushi joint, I put in some time looking up various takes on the roll online. After a lot of research, I came up with my own version. The roll at the restaurant had a hint of shrimp in it. A roll I found online was drizzled in eel sauce. In between those examples, I came up with my version. I also made some scallop/green pepper/yellow squash rolls and a veggie pepper/squash roll. Here’s the spread.Here are the scallop and veggie rolls.Here are the crunchy rolls.I chopped up seven sticks of imitation crab.I thawed, peeled, and blanched five shrimp, chopped them up, and then mixed them …

Sushi/Sashimi 3-9-2011

The thought has popped into my head more often than I’d like to admit, but the urge to make sushi for myself comes with the added nuisance that goes with the work required to put it all together and clean it up afterwards. All it took was a trip to the grocery store to push me over the edge. I bought a cucumber and three avocados. I had everything else. What I made:Spicy tuna cucumber rollsAvocado rollsCalifornia rollTuna avocado rollTuna sashimiWhat I learned:1. My Cali roll is better when I chop up the imitation crab meat and mix it with a wasabi/sesame oil flavored mayonnaise. Previously, I…

Kyoto Restaurant ‘Hatakaku’ – Botan Nabe (Wild Boar Hotpot)

Botan Nabe, or wild boar nabe ‘hotpot’, is a dish commonly found in cold, rural, mountainous regions of Japan today. It may surprise you to learn, however, that it was in fact invented in Kyoto by the founder of Hatakaku, a restaurant founded nearly 100 years ago, located just north of the Imperial Palace. Botan Nabe I have been meaning to introduce this restaurant and this special dish to winter visitors to Kyoto for some time, but was lacking the photographs to do this beautiful and delicious cuisine justice. The other day, however, Kyoto photographer, Kosuke Okuda and I went to Hatakaku and…

Memphis Southern Women’s Show 2013 Marisa Baggett Sushi Demo

Learn Tips for Entertaining with Sushi at the Memphis Southern Women’s Show, Friday, March 8 11:30 am Celebrity Cooking Stage Sushi Chef and author Marisa Baggett (Sushi Secrets: Easy Recipes for the Home Cook) will give tips and techniques for entertaining with sushi. Join Marisa on Friday, March 8 at 11:30 am during the Southern Women’s Show. She’ll demonstrate easy to create sushi rolls, provide tips for pairing beverages, give ideas for additional appetizers to accompany sushi and end on a sweet note with lemon mango bars. Be sure to check out Marisa’s presentation and sample the delicious treats. After the presentation, copies

Picture Puzzle

1234567These chopsticks are a gift from my aunt. When I first opened them I had no idea what they were. My first thought? Well let’s just say that I tried to draw on my upper eye lid with one. It took me me about a minute and a half to figure out they were chopsticks (well, a minute and a half after I realized they weren’t eyeliner pencils)

4 Lame Excuses for Shark Finning and Why it Must End

This installment of my monthly Alternet column, “4 Oceans,” was originally published on June 2, 2011. From bad… A powerful conservation movement is afoot in the United States. Shark finning — the practice of catching sharks, slicing their fins off, and then dumping the animals overboard (often still alive and slowly bleeding to death) — is being exposed for the monstrosity it is. Globally, we slaughter tens of millions of sharks each year. And for the most part, we do it for the fins, which can fetch hundreds of dollars a pound. This is insanity. We need sharks in our oceans. Without sharks and other top-level carnivores to keep populations …

Guest post – Denis Faye: “Sushi: The Ultimate Sports Supplement?”

Guest posts at sustainablesushi.net do not necessarily represent the opinion of the owner/operator of this website (Casson Trenor). In fact, they are often chosen specifically because they offer an alternative perspective and can give rise to int buy sildenafil eresting debate. Guest authors neither pay nor receive any sort of compensation for their participation. Illustrations and captions are provided by sustainablesushi.net unless indicated otherwise. Fitness guru Denis Faye of Beachbody Sushi: The Ultimate Sports Supplement? By Denis Faye Everyone loves the idea of fitness, but actually doing it is a different story. It all sounds so wonderful until you realize you need to exercise every day and, even worse, …

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