UMI

One Fish at a time...

Monday, December 20, 2010

Bridging the Gap Between East and West

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The Japanese Food Festival bringing the East and the West together for one day of food, fun, and cultural performances Chef Andy Matsuda an...
4 comments:

Toro Truffle Angeleno Sushi

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All This in One Bite! Toro Truffle Angeleno This piece of sushi includes: 1. Marinated Toro 2. Miso Hollandaise Sauce 3. Caviar 4. P...
3 comments:
Thursday, October 21, 2010

Sushi Used to Calm Diplomatic Tensions

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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 ...
Friday, October 1, 2010

Locals Only

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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...
9 comments:

Did You Know It's RAW?

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Yes, that's how I ordered it. Sashimi translates to "fresh slice" and usually means raw seafood. If you walk into a sushi ba...
6 comments:
Wednesday, August 11, 2010

Eating Local Amaebi

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Not many people know that California is known for its spot prawns. The spot prawn, also known as "amaebi" in sushi bars, is actual...
17 comments:
Monday, May 10, 2010

Out of the Sea - Ocean Fresh Fish

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Out of the Sea… Over the past few months, we’ve met many chefs who have talked about the lesser known varieties of great tasting fish. We ca...
3 comments:
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UMI
Sharing the richness of the Sushi culture with mainstream America. To educate Americans by providing correct information about sushi and the fish used for sushi, One Fish at a time. Promote the sustainability of sushi as a mainstream culture in the U.S. by improving awareness of the entire sushi supply chain.
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