we’ve been local before “local” was cool. We didn’t go chasing that—it found us. And we’re proud to be part of what chefs are doing in their kitchens.
Just what Israel needs - more Jewish sushi chefsRAY HANANIA
Named after a kabuki protagonist, tradition is at the heart of this cosy spot where airy soba is hand-pounded by its chefs and tempura and kushi skewers are piled high on plates. Sushi lovers should order the chive and sea-urchin topped negitoro bowl, where expertly minced tuna sits on ...
Not genetically related, but sometimes considered belonging to the culinary group, is for example the Japanese snapper (aodai アオダイ), which is valued by chefs for the preparation of sushi or sashimi. A part of the sea bream are so-called proterogyne hermaphrodites. Most proterogynous fish...
000 tonnes of Japanese amberjack are sold every year. While the fish reach 3 kilograms are sold which is called hamachi, others left to grow bigger till they attain a weight of 5 kilograms is called buri. American sushi chefs believe that Japanese amberjack is better for sashimi or nigiri ...
Japanese dish. The main ingredients are pieces of raw fish rolled in vinegared rice and mixed with other ingredients. Vinegared rice is called shari or sumeshi and requires specific preparation to hold the shape. However, sushi can be prepared without fish. In vegan variants, chefs use veggies...
Fresh:Chefs highly regard fresh wasabi to pair with sushi and sashimi due to its ability to elevate their flavors. It’s also used in dressings, sauces, and marinades for its unique kick. Paste:Ideal for convenience, it’s commonly used at home and restaurants for widely accessible flavors....
The toppings and fillings can vary, but sushi always includes rice. Sushi rice is a vast topic unto itself, and sushi chefs in Japan undergo years of training just to learn how to make sushi rice before they ever pick up a knife and start cutting up fish. But sushi rice in a ...
Temarizushi (Ball-shaped Sushi) – detail This is squid (ika), notice the sprig of green kinome sansho leaf under the squid. Q&A with Chef Tanigawa after the Feast Chef Tanigawa said that he is open to doing such lessons occasionally for chefs from abroad. If you are a chef and going ...
Russian chefs are finally looking inward, into our traditions and history, to create uniquely Russian dishes. After years of copying the West and using imported ingredients, we are finally free of pasta carbonara and tiramisu in every cafe. Today, herbs and berries from Altai, crab from Kamchatk...