Sushi Used to Calm Diplomatic Tensions

From China Real Time:

Sushi was used in Norway to calm tensions between China and Japan. Who would have thought that SUSHI was used between two world powers? It's just food... 8,734 pieces of sushi was used to create this sushi mosaic and thus a Guinness Book World Record.

Pass the soy sauce...

Norwegian Seafood Export Council

For more information: http://blogs.wsj.com/japanrealtime/2010/10/20/fishy-china-accepts-norway-sushi-prize/

Jay Terauchi/Jeff Nitta

Locals Only

A common question that comes up at the fish market and sushi bars is what's a good "local" fish?
Here's one that's not only local, but tasty too...

Local Sardine

Kazunori Nozawa of Sushi Nozawa says "local sardines are great" and Chef Tommy Kosaka of Sushi Dragon agrees.

Growing up in Tokyo, Chef Tommy learned that traditional sushi is using small fish from Tokyo Bay and sardines are what he grew up with. Besides it being traditional and sustainable, Chef Tommy also serves it because it's a healthy choice for his customers. Two of his regulars told him that their blood pressure had gone down because of eating more sardines.

Chef Nozawa only serves the very best and if you use locally grown or caught ingredients, it's even better. "It's costly but you have to do it the right way", says Nozawa-san.

Sardine Sashimi

Anytime you have a good product, you don't have to do much with it. My favorite way to really enjoy good sardines at the sushi bar is with ponzu (citrus soy sauce) and grated ginger. At home, I love them marinated in olive oil, a pinch of salt, and a squeeze of lemon.

Fried Sardine Bones

In the Asian culture, nothing gets thrown away, even the bones are fried and make a nice crunchy finish to a great fish dish.

"Sardines provide your body with proteins essential for building and maintaining muscle mass. Researchers also are investigating how fish oils may speed recovery from certain sports injuries", says The Sardine Diet. Studies indicate that Omega-3s may improve the healing of ligament injuries by accelerating collagen synthesis.

Regardless if you eat sardines for its health benefits or because they're sustainable, it's a great tasting fish.

Please continue to follow UMI as we bring you more information on great seafood and sushi, One Fish at a time... Please tell us what you think.

Chef Kazunori Nozawa
Sushi Nozawa

11288 Ventura Blvd. #C

Studio City, CA 91604

(818) 508-7017

Chef Tommy Kosaka

Sushi Dragon

8069 Vineland Ave

Sun Valley, CA 91352

(818) 768-4507

Article and photographs by Jeffrey Nitta and Jay Terauchi

Did You Know It's RAW?

Yes, that's how I ordered it. Sashimi translates to "fresh slice" and usually means raw seafood. If you walk into a sushi bar and it smells like fish, you should probably ask for the kitchen menu. Fresh seafood should smell like the ocean and doesn't have a fishy smell.

In a traditional Kaiseki multi-course meal, the sashimi course is served at the beginning. Heavier foods and dishes are served latter in the meal.

A Sashimi Course

At the sushi bar, the chef will always serve sashimi in odd numbered pieces, such as 3, 5, or 7. If you're served an even number, I would say they weren't trained in the traditional way or just have no idea.

Thinly Sliced White Fish

White fish is usually served with ponzu (citrus soy sauce), green onions, and grated daikon (giant white radish) with chili pepper.

Besides fish, sashimi also includes various types of seafood, including sea urchin (uni), spot prawns (amaebi), giant clam (mirugai), octupus (tako), etc.

Besides fresh fish, the thing about good sashimi si the freshly grated wasabi to go with it. Fresh wasabi isn't the hot, sinus blowing heat that we all know it to be. It's actually really flavorful and on the sweet side. But, we'll talk about fresh wasabi another time.

Freshly Grated Wasabi on a Sharkskin Grater

One of the best sashimi dishes that I've had was a plate of sliced albacore with fried garlic chips and dressed with olive oil, balsamic vinegar, and a squeeze of lemon, it was unbelievable.

Anytime you have a great fresh fish, you should have it in its purist form. UMI will continue to bring you information about fish and sushi, let's continue to eat and enjoy sushi.

Please share your sashimi experiences with us.

Domo Arigato

Article by Jeffrey Nitta and Jay Terauchi