AMERICAN SUSHI The United States has its own unique Sushi creations, larger in size than the traditional Japanese Sushi which can usually be eaten in one bite. The rice is sweeter and quantity is emphasized over quality and visual appeal. Common American Sushi includes Spicy Rolls, Salmon Skin Rolls, Spider Rolls, Philadelphia Rolls and California [...]
Communicating To Your Sushi Chef In Japanese You may want to say a few phrases in Japanese to show your chef that you respect his culture and his skill. Here are a few essential phrases. Gochiso-sama [deshita]: Thank you for the meal. Hai: Yes. Itadakimasu: “I will receive” or “let us eat” Konichiwa: the indispensable [...]
The sushi chef is called Itamae. An Itamae has learned his skills during a long apprenticship to other Itamae. After years of experience, the itamae may earn the title of Shokunin, or master sushi chef. Every chef has his own way of doing things, for example–Tamago-yaki: Tamago in Japanese has the meaning of egg. But [...]
Condiments, Garnishes and Seaweed Goma are sesame seeds. They are used as garnish on rolled sushi and provide beauty as well as texture. White seeds are referred to as Shiro-goma and the black ones are called Kuro-goma. Hanakatsuo is dried, shaved or flaked bonito used as a garnish or as ingredients in soups. Negi is [...]