-
+9 +3
German triathlete banned from Japanese buffet restaurant after gobbling up 100 plates of sushi
A German triathlete has been banned from dining at a sushi buffet restaurant in the south-eastern city of Landshut, after he gobbled up 100 plates of food. Mr Jaroslav Bobrowski, 30, follows a special diet where he fasts for 20 hours at a stretch before eating till he is full, reported German news website The Local last Friday (Sept 14).
-
+28 +7
The Wasabi You Eat Probably Isn’t Wasabi
-
+12 +4
Yokai Sushi and Other Imaginative Illustrations of Demons
These yokai sushi look they’re about to jump off your plate. A Japanese illustrator who goes by the pen-name Hanabiyori Tatami imagined these ghoulish creations, bringing various different types of sushi to life by imbuing them with yokai, a class of supernatural demons found in Japanese folklore.
-
+15 +3
Visit Tsukiji, a ‘Great Wonder of the World,’ While You Still Can
Japan’s iconic fish market is still booming after 82-years—for now. By Shoko Oda. .
-
+16 +2
Popularity of sushi has brought rise in parasitic infections, warn doctors
From nigiri to temaki, sushi has boomed in popularity in the west, but now doctors are warning of a less appetising trend: a rise in parasitic infections. A team of doctors from Portugal raised concerns after a 32-year old man was admitted to hospital complaining of pain in his abdomen just below his ribs, vomiting and had a slight fever, all of which had lasted for a week.
-
+12 +3
Stop eating sushi. Immediately
Healthy, convenient and increasingly popular over the past few years, sushi has become as common a cuisine in the UK as Indian or Chinese. It’s a staple lunch-choice for city-workers all over the country and you’re never far from a restaurant or supermarket selling the traditional Japanese delicacy. But it turns out sushi may not be as wholesome a choice as we previously thought – leading biologists have warned that it is in fact harming both the environment and our health.
-
+14 +3
Wasabi served at most sushi restaurants is not what you think it is
The vast majority of wasabi consumed in America is simply a mix of horseradish, hot mustard, and green dye.
-
+2 +1
Almost Every Kind of Wild Fish Is Infected with Worms
Ever have a nice meal at a fancy restaurant, plop down $75 for a seafood dinner, then get home and open the container of leftovers to see worms wriggling out of your fillet? Maybe (hopefully) this has never happened to you. But the current commitment to local, wild, and unprocessed seafood may be making that more likely.“I got sea bass and just looked at my leftovers and THEY ARE CRAWLING WITH WORMS ALIVE WORMS.” Even without the text in all all caps, it was clear from the midnight text my friend, a local food writer, was freaked out—freaked out enough that she called a medical hotline which recommended she go to...
-
+2 +1
That Spicy Green Paste Next to Your Sushi Is Probably Not Wasabi
I’ll take an unagi roll, some tuna nigiri, and a side of lies, please. The dab of spicy green paste that accompanies your sushi may go by the name wasabi, but it’s actually something else entirely. What we call wasabi is almost always just a mix of horseradish, mustard, and a bit of green dye. Because of similarities in their chemical compounds, which you can see detailed below in a new video from the American Chemical Society’s Reactions series, horseradish makes a less-spicy (but passable) substitute for wasabi. Why aren’t sushi restaurants just serving the real thing?
-
+27 +10
Vancouver creator of the California Roll honoured by Japanese government
The Vancouver chef who invented the California Roll is getting some special recognition from Japan's government. The country's ministry of agriculture, forestry, and fisheries has appointed Hidekazu Tojo — owner and chef of Tojo's Restaurant — to serve as a goodwill ambassador for Japanese cuisine. The appointment distinguishes him as belonging to the top tier of Japanese chefs, and he becomes one of only 13 such ambassadors overseas. The Consul General of Japan in Vancouver will formally present a certificate to Tojo at a special ceremony next Thursday.
-
+7 +1
The Story of Sushi
Bamboo Sushi (Four Story Treehouse)
-
+42 +7
The real secret to sushi isn't fish
Here's how it rolled from rice paddies into your burrito.
-
+1 +1
The One Thing You Should Never Do When Ordering Sushi
Find out the one rule for ordering sushi that foodies should know on SHEfinds.
-
+28 +6
Sushi burgers: It's what you'd have if you can't decide between the two
Now you know what you're having for lunch.
-
+24 +4
So long, and thanks for all the fish: this time next year the Tsukiji fish market, the world’s busiest, will be gone.
Squeezed between the Sumida river and the Ginza shopping district, Tsukiji is creaking at the seams. The site’s owner, the Tokyo city government, wants it moved.
-
+37 +6
A Visual Guide to Eating Sushi in Japan
In Japan, sushi is more than a delicious meal—it’s a revered art form. If your definition of the delicacy is California rolls with soy sauce and "wasabi" (a.k.a. horseradish and food dye), take a look at this visual guide below, from Japanese hotel Swissotel Nankai in Osaka. The helpful infographic was created for guests unfamiliar with the ins-and-outs of Japan’s most iconic cuisine. While U.S. restaurant patrons may be used to drowning their sushi in soy sauce...
-
+37 +9
Anthony Bourdain Explains His Hyper-Violent Sushi Master Epic, 'Get Jiro'
While he's best-known as a chef and host of shows like CNN's Parts Unknown, if you ask Anthony Bourdain to describe his profession in as few words as possible, he'd probably mention he's a writer first. "On a good writing day," Anthony Bourdain told Men's Journal in this month's cover story, "I'll write myself into a corner, then spend the rest of the day trying to solve the problem." Although his most well-known book is probably...
-
+27 +6
How The Desperate Norwegian Salmon Industry Created A Sushi Staple
Like shrimp and tuna, salmon is very popular with Americans. Diners love it even as sushi. But in sushi's birthplace, Japan, raw salmon wasn't always on the menu. Jess Jiang of our Planet Money podcast has the story of salmon sushi's rocky start. Shimao Ishikawa has been a sushi chef for over 40 years. He works at a sushi restaurant in Manhattan called Jewel Bako. Ishikawa's served and eaten all the hard-core things, like sea urchin, poisonous blowfish.
-
+25 +5
Sushi Showdown: Women Challenge One of Japan's Male Bastions
TOKYO (AP) — Some jobs in Japan, a nation known for its poor record on gender equality, have been off limits to women for ages. The sushi counter, for one. Sushi is emblematic of Japan’s profound cultural influence globally. It has crossed borders, acquiring non-Japanese ingredients such as avocado in the process. That, however, is the limit of the cultural interchange.
-
+28 +8
Dessert sushi with a French twist
Sushi has become well known and loved the world over. Granted, a lot of what you’ll find in your home country is altered from “traditional” sushi to cater to local tastes (and would have Jiro shaking his fist), but what food doesn’t go through a bit of change when it crosses borders?
Submit a link
Start a discussion