More Than Sushi
- Let's make sushi! Jameson, Eli // Investigate;Apr2007, Vol. 7 Issue 75, p80
The author discusses how the sushi is prepared. The quality and freshness of the fish should be considered as it is the first and most important ingredient of sushi. Sushi rice should be short-grained and starchy but cannot be cooked on its own and must be seasoned with sugar and salt. Sushi is...
- H2O Sushi. // Indianapolis Monthly;May2005, Vol. 28 Issue 10, p154
The article presents information about various fish dishes served in the restaurant H2O, specially focusing on sushi rolls. Like the restaurant itself, you're not really trying to be chic--you just can't help becoming the model of mod while eating unagi with your streamlined stainless-steel...
- The Myths of Sushi: Fresher Doesn't Always Taste Better. // Washingtonian Magazine;Sep2007, Vol. 42 Issue 12, p126
An interview with Trevor Corson, author of the book "The Zen of Fish: The Story of Sushi, From Samurai to Supermarket," is presented. He dispels some of the myths about sushi. He compares sushi in the U.S. to sushi in Japan. He explains health scares concerning tuna and other fishes like salmon...
- SUSHI BITS AND BYTES. // Sarasota Magazine;Apr2007, Vol. 29 Issue 7, p101
The article offers information on the ancient Japanese cookery sushi. The evolution of sushi by fermenting fish in layers of vinegar-soaked salted rice is mentioned. The top-quality fish required for the preparation of the sushi dish is also discussed. The article also presents information on...
- sushi. Morton, Mark // Cupboard Love;1997, p298
A definition of the term "sushi" is presented. It refers to a Japanese fish dish. The term is derived from a phrase meaning it is sour, in reference to the fish being pickled or sometimes even fermented. Aside from sushi, other words were borrowed by speakers of English from the Japanese...
- Shabu-Shabu. // Bon Appetit;Sep2006, Vol. 51 Issue 9, p54
A recipe for Shabu-shabu is presented.
- Sorry Charlie. Rudow, Lenny // Boating;Dec97, Vol. 70 Issue 12, p62
Presents the secret to great tasting sashimi. Tips in making the sashimi.
- Fresh ground. Petran, Meredith // Restaurant Business;05/15/99, Vol. 98 Issue 10, p121
Relates how chefs are exploring other techniques of coating meats and fish in `dust' made from finely ground ingredients. Various dusting techniques employed by various chefs; Exotic dustings by executive chef Fernando Trocca of Vandam restaurant in New York City. INSET: Foodline.
- Pastilla. Raffael, Michael // Caterer & Hotelkeeper;5/13/2004, Vol. 193 Issue 4323, p34
Presents pastilla recipes by Boujemaa Mars, chef at the La Mamounia hotel in Morocco, including Pigeon Pastilla and Fish Pastilla.