Japanese Sushi
Japanese Sushi Documentary
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Stainless Steel Vegetable Cutters #K8444 100% Made in Japan!! $3.67 Set of 4 stainless steel cutters for vegetables and canapes. These cutters measure 1 inch in diameter and stand 1 1/2 inches tall. Great for carrots, zuchinni and yam slices!… |
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Sushezi Sushi Made Easy $14.95 SUSHEZI – SUSHI MAKER… |
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Kotobuki Plastic Egg Mold, Rabbit and Bear $1.45 With this set of egg molds, it is fun to make and eat boiled egg. This set shapes the egg into rabbit and bear. The egg molds work great with the large size eggs. The egg molds are safe between -4° f and 212° F. They are not safe for microwave or dishwasher. Instructions: 1) Boils a big-size egg and removes the shell 2) Places the egg into the mold while it is still being hot 3) Locks the mold w… |
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Naked Fish Live At Osaka’s II $24.99 This CD contains 13 tracks. Recorded Live at Osaka’s Japanese Bistro on May 22 & 23, 2009. Very Rare…. |
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Japanese Boy Branded 45109: Japanese Boy by Sushi… |
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How to Cook sushi-wook $8.98 How to Cook sushi-wook by Three japanese and one chinese friendeeThis product is manufactured on demand using CD-R recordable media. Amazon.com’s standard return policy will apply…. |
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Jiro Dreams of Sushi [Blu-ray] $21.85 85 year-old Jiro Ono, considered by many to be the world’s greatest sushi chef. He is the proprietor , a 10-seat, sushi-only restaurant inauspiciously located in a Tokyo subway station. Despite its humble appearances, it is the first restaurant of its kind to be awarded a prestigious 3 star Michelin review, & sushi lovers from around the globe make repeated pilgrimages, calling months in advance … |
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Japanese Sushi Made Easy [VHS] $12.00 … |
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Super Duper Sumos – Deep Sushi (Vol. 3) [VHS] $5.04 SUPER DUPER SUMOS: DEEP SUSHI… |
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Jiro Dreams of Sushi $24.90 85 year-old Jiro Ono, considered by many to be the world’s greatest sushi chef. He is the proprietor , a 10-seat, sushi-only restaurant inauspiciously located in a Tokyo subway station. Despite its humble appearances, it is the first restaurant of its kind to be awarded a prestigious 3 star Michelin review, & sushi lovers from around the globe make repeated pilgrimages, calling months in advance … |
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Sushi $13.26 Sushi is a Stunning collection of contemporary recipes for this fresh and healthy Japanese food.Featuring a wide variety of recipes for: Fish & Seafood, Sashimi, Thin & Thick Sushi Rolls, Sushi Hand rolls, Nigiri-Zushi, New-Style and Decorative Sushi, Sushi Rice in Fried-Tofu Bags, Sushi in a Bowl, Soup. The gorgeous photographs can’t fail to inspire you and the step-by-step instructions make the art of sushi as easy as can be. |
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SUSHI ADDICT $21.4 For all sushi lovers. Japanese artistic calligraphy style. |
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Sushi Japanese Wall Clock by CafePress $15 For the sushi lover. Toro Japanese Wall Clock Decorate any room in your home or office with our 10 inch wall clock. Black plastic case. Requires 1 AA battery included. |
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Sushi: $13.96 Sushi |
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Sushi Secrets $17.46 Sushi Secrets tells the long and fabulous story of sushi. It is also a completely new look at the Japan of yesterday and today, the culture and traditions behind the history of sushi. This wonderfully illustrated book initiates the reader to the art of this remarkable dish: the art of eating sushi in different Japanese towns, the art of choosing and preparing the ingredients (rice, fish, vinegar, ginger, soy), the astonishing atmosphere of the fish market, the uniqueness of sushi bars, the know-how of the sushiya (sushi chef). Over forty recipes clearly explained with wonderful photos specially taken for this book. |
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GET 3210-F 12 in Sushi Box, Melamine, Japanese Fuji $124.03 GET 3210-F 12 in Sushi Box, Melamine, Japanese Fuji |
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GET 3237-F 8-1/2 in Sushi Box, Melamine, Japanese Fuji $90.97 GET 3237-F 8-1/2 in Sushi Box, Melamine, Japanese Fuji |
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GET 3238-F 9-1/2 in Sushi Box, Melamine, Japanese Fuji $99.24 GET 3238-F 9-1/2 in Sushi Box, Melamine, Japanese Fuji |
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Sushi For Dummies $11.89 Perfect sushi rolls at home are a cinch with this fun and easy guide. There are now more than 5,000 sushi restaurants across America, and Japanese cuisine has never been more popular. Yet many home cooks are reluctant to try making sushi. This friendly cookbook cuts through the mysteries of sushi-making–and shows just how easy it is to create perfect maki (rolls) and nigiri-sushi (individual pieces). From selecting sushi-quality seafood and finding specialized ingredients to cooking perfect sushi rice, slicing ingredients like a pro, adding that essential dab of wasabi, and rolling ’em up, this illustrated guide makes sushi preparation a snap, whether people want to build a basic California roll or serve up a wide range of more exotic sushi fare. |
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Easy Sushi $5.49 With clean, fresh flavors and great good looks, sushi has never been so popular. It is delicious as a light meal or as part of a more substantial Japanese dinner and makes perfect party food. The term “sushi” comes from “sumeshi, ” meaning vinegared rice, a vital part of all sushi dishes. In Easy Sushi Japanese food writer Emi Kazuko shows you how to cook the rice perfectly and how to make simple rolled sushi using classic ingredients such as cucumber, tuna, or salmon. Once you have mastered the easy ones you can explore more adventurous variations, using easy-to-find ingredients. If you thought making sushi was strictly for the professionals, Easy Sushi will amaze you. |
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Sushi Moder $13.26 Sushi has taken over the world, becoming one of the fastest growing food trends from the American heartland to Europe and South America. This book takes sushi to the next level. The author, a food lecturer and founder of a successful catering and culinary consulting company, has carefully prepared dozens of recipes that take quintessential Japanese sushi dishes and fuse them with flavors from around the world. Here are recipes for sushi rolls using grilled, spiced sirloin, smoked salmon, cheese, even pate. A detailed description of ingredients and complete information on equipment and utensils makes setting up for nouveau sushi a breeze. |
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The Sushi Experience $24 From Hiroko Shimbo, the well-known and widely admired authority on Japanese food, here is the most comprehensive, engaging, and instructive book that has ever been written on the fascinating world of sushi—the delights of eating it, preparing it, and savoring it in its many forms. Shimbo introduces you first to the history of sushi (it started out as a way of preserving fish) and shows how it has evolved into the phenomenon it is today, relished by food lovers the world over. She then takes you into a typical sushi bar—guiding you in all aspects of the experience, from the ordering of sushi and the etiquette of eating it to the appropriate exchange with your sushi chef—all in Japanese, of course (you can tear off this sheet and the one on the back flap to tuck into your pocket so you’ll have these valuable tips with you the next time you visit a sushi bar). For the home cook there are step-by-step illustrated instructions on how to make sushi rice properly and how to shape the rice around a variety of delicious fillings (primarily of cooked and preserved fish and seafood, omelets, vegetables, and seasonings). There are sauces and accompaniments to complement the sushi meal. A new world will open up as you discover sushi pouches, tossed and arranged sushi salads, sushi for the lunch box, and sushi dolls to make with your children. Now, along with the professional chef, you are ready to tackle raw fish and seafood, and Shimbo gives you all the tools—what fish to buy, how to be sure that is safe to eat raw, and how to slice it expertly. It’s all here in this all-encompassing, gloriously illustrated book, along with stories about fishermen, knife makers, tea growers, wasabi farmers, and sake brewers, to inspire American cooks to create, and enjoy, our own perfect sushi. |
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Host a Sushi Party $580 Featured in the LA Times, Trump Magazine and Variety, the Sushi GirlTM has brought the art of sushi making to many homes in the valley, and looks forward to teaching you.Grab a knife and a cutting board and let the Sushi GirlTM take you on a culinary excursion of Japanese sushi classics.From California rolls, nigiri sushi, to spicy tuna in a cone of seaweed, learn how to slice the fish, roll and mold your own favorite sushi dishes with your friends.Your night will be entertaining, educational and exquisite, as you learn, roll and eat sushi in style. |
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Simply Sushi $6.96 Everyone loves sushi–it’s not only delicious but healthy, too. If you’ve never thought of making sushi, Fiona Smith’s easy-to-follow recipes will inspire you. The key is the Japanese sushi rice (now widely available), so Fiona begins by explaining how to prepare it. Then choose from Fiona’s delicious recipe ideas. Vegetarian options include the classic California Roll, updated with crabmeat, and an indulgent Fresh Oyster Roll with Chile Cucumber. Meat and Poultry recipes include Teriyaki Chicken Roll with Miso Dipping Sauce, and Fiona even shows you how to make your own pickled ginger and wasbi accompaniments. |
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Private Sushi Lessons for Two $380 Featured in the LA Times, Trump Magazine and Variety, your private Sushi Lesson for Two will bring the art of sushi making to your home and create a truly memorable night.Add some excitement to your night with private sushi lessons in the comfort of your own home. Learn the essential skills to make rolls, nigiri sushi, or spicy tuna cones as you slice and dice with the help of your private sushi chef.Go on a culinary excursion and experience the Japanese sushi classics with someone special. |
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Sushi 3003 $22.99 The Sushi 3003 compilation focuses on Japanese popsters, many of whom incorporate lounge and easy-listening exotica into their dance tracks; the Pizzicato Five, Cornelius, and the Fantastic Plastic Machine provide highlights, but many of the other artists are just as strangely intriguing. ~ Steve Huey |
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Sustainable Sushi: $10.84 Sustainable Sushi answers the question on the minds of millions who enjoy eating fish: how can we indulge the desire to dine well while keeping our health and the health of the oceans in mind? With painstaking research found in no other book on the market to date, this pocket-size guide profiles dozens of the most common fish and shellfish one might encounter at a sushi bar, details where and how they are caught, whether or not they are safe, and how they figure in the current fishery crisisWritten by a fishery and sustainability expert who was himself netted long ago by the allure of Japanese cuisine, Sustainable Sushi offers simple, clear explanations of such topics as mercury and PCB levels, overfishing, and species extinction. Attractively designed and featuring quick facts, maps, photos, and illustrations, the book was written for both the novice and the seasoned sushi fan. In a storm of seafood shortages and frightening statistics, Sustainable Sushi shows readers how to enjoy the sushi bar without guilt. |
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The Story of Sushi: $10.16 Did you know?Today’s sushi began as a type of fast food–the 19th-century Japanese equivalent of a McDonald’s drive-thru.Sushi aficionados never look at a menu, seldom use chopsticks, and avoid extra soy sauce and wasabi.The knives used by sushi chefs are the direct descendants of samurai swords, and the blades must be sharpened and reshaped every day.The priciest ingredients of modern sushi–bluefine tuna filled with fat–was once despised by the Japanese that they fed it only to their cats.Everything you never knew about sushi—its surprising origins, the colorful lives of its chefs, the bizarre behavior of the creatures that compose it—is revealed in this entertaining documentary account by the author of the highly acclaimed The Secret Life of Lobsters.When a twenty-year-old woman arrives at America’s first sushi-chef training academy in Los Angeles, she is unprepared for the challenges ahead: knives like swords, instructors like samurai, prejudice against female chefs, demanding Hollywood customers—and that’s just the first two weeks.In this richly reported story, journalist Trevor Corson shadows several American sushi novices and a master Japanese chef, taking the reader behind the scenes as the students strive to master the elusive art of cooking without cooking. With the same eye for drama and humor that Corson brings to the exploits of the chefs, he delves into the biology and natural history of the creatures of the sea. He illuminates sushi’s beginnings as an Indo-Chinese meal akin to cheese, describes its reinvention in bustling nineteenth-century Tokyo as a cheap fast food, and tells the story of the pioneers who brought it to America. He shows how this unlikely meal is now exploding into the American heartland just as the long-term future of sushi may be unraveling.The Zen of Fish is a compelling tale of human determination as well as a delectable smorgasbord of surprising food science, intrepid reporting, and provocative cultural history. |
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The Sushi Economy $10.19 From the sea to your plate, the first international tour of sushi’s journey in the global marketplace.One generation ago, sushi’s narrow reach ensured that sports fishermen who caught tuna in most of the world sold the meat for pennies as cat food. Today, the fatty cuts of tuna known as toro are among the planet’s most coveted luxury foods, worth hundreds of dollars a pound and capable of losing value more quickly than any other product on earth. So how has one of the world’s most popular foods gone from being practically unknown in the U.S. to being served in towns all across America, and in such a short span of time? Sushi aficionados and newcomers alike will be surprised to learn the true history, intricate business, and international allure behind this fascinating food.A riveting combination of culinary biography, behind-the-scenes restaurant detail, and a unique exploration of globalization’s dynamics, journalist Sasha Issenberg traces sushi’s journey from Japanese street snack to global delicacy. The Sushi Economy takes you through the stalls of Tokyo’s massive Tsukiji market, where the auctioneers sell millions of dollars of fish each day, and to the birthplace of modern sushi–in Canada. He then follows sushi’s evolution in America, exploring how it became LA’s favorite food. You’re taken behind the sushi bar with the chef Nobu Matsuhisa, whose distinctive travels helped to define the flavors of global sushi cuisine, and with a unique sushi chef blazing a path in Texas. Issenberg also delves into the complex economics of the fish trade, following the ups and downs of the hunt for bluefin off New England, the tuna cowboys on the southern coast of Australia who invented the art of tuna ranching, and uncovering the mysterious underworld of pirates, smugglers, and the tuna black market. |
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Edomae Sushi: $20.96 “Edomae” means “in front of Edo,” the old name of Japan’s capital city. In 19th-century Edo, which was as busy and bustling as today’s Tokyo, workers in search of quick, nutritious meals favored sushi made from freshly-caught fish and vinegar-seasoned rice. Over the years, Edomae sushi became increasingly well-respected–no longer considered just inexpensive “fast” food, but, rather, a unique and highly-esteemed cuisine. Today, there are few written records about true Edomae sushi, but its technique and soul have been passed down from chef to chef, maintaining its tradition as it evolved through the decades. Now, Kikuo Shimizu, a master chef and owner of Kikuyoshi, a tiny but revered Tokyo restaurant, reveals how authentic Edomae sushi is made. Chef Shimizu introduces about thirty different varieties of fish, and then shows the finished sushi in its ideal Edomae shape. Large photos complement instructive text which describes the ingredients and Shimizu’s own techniques for maximizing flavor: from washing fatty fish in vinegar to enhance its fattiness, and marinating lean fish in kombu kelp to heighten its umami, to scoring the surface of a piece of fish to fit along the arch of the rice nugget, forming a “single existence” from the two ingredients. He also includes some basic recipes and preparation methods. The essential accompaniments of sushi–wasabi, nori, and rice–are explained in detail, including how and when they are grown and harvested, and how best to prepare them for each season. The author explores the history of Edomae sushi and writes, from personal experience, about the life and training of a traditional Japanese sushi artist. He shares his insights into the attitude and philosophy of Edomae sushi, a tradition based on simplicity, beauty, and excellence. |
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Sushi Love Japanese Women’s Tank Top by CafePress $22 This super cute sushi heart design goes best with jeans or a mini skirt. Everybody wants a piece of you when you wear it to a sushi restaurant Japanese Women’s Tank Top Sporty and sexy, wear our women’s tank top to beat the summer heat or workout in cool comfort. Our tank top is made of 100% combed ring spun cotton, and cut for a close, fashionable fit. Neck and armhole are carefully shaped to conceal a bra.6.1 o |
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valentine’s day sushi Japanese Jr. Raglan by CafePress $28.5 This super cute sushi heart design goes best with jeans or a mini skirt. Everybody wants a piece of you when you wear it to a sushi restaurant Japanese Jr. Raglan Our Jr. Raglan from American Apparel is body contoured and baby soft. Made of 100% superfine combed cotton baby rib, this raglan provides the perfect look for any season. 5.8 oz. 100% Ultra-fine combed ring spun 1×1 baby rib cotton. Size up |
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Sushi (Perfect Padded)) $4.49 Sushi is much more than just raw fish and rice. This elegant and stylish form of Japanese cooking is immensely varied and versatile, and sushi can be made with cooked fish, meat, eggs, cheese, and all manner of vegetables – as long as the ingredients work well with the rice, you can make wonderful sushi. Irresistible and pleasing to the eye, sushi has a clan flavor and is fantastically healthy. Use the inspiring recipes in this book to learn the art of sushi-making and you’ll never look back! |
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Sushi: A Classic Collection of Japanese-Style Recipes $4.99 Rapidly gaining popularity outside Japan, sushi can be served as tasty finger food, as a light lunch, or as a luxurious dinner party treat. Take your pick from this wide range of imaginative dishes that look and taste delicious and enjoy a homemade, gourmet sushi experience. |
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YO! Sushi; The Japanese Cookbook $31.15 No Synopsis Available |
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Sushi 4004 $22.99 This follow-up to the Sushi 3003 compilation features more in the way of Shibuya-issued Japanese pop from 1996-1998. Like the previous collection, Sushi 4004 packs it in with 16 stunning slices of hyper-eclectic music. Including fine cuts by 3003 alum Cornelius and Pizzicato Five, 4004 also includes the varied likes of Neil and Iraiza, Collette, Yukari Fresh, Fantastic Plastic Machine, and Oh! Penelope. The tracks swirl in their own slickly lo-fi club mix, finding plenty of room on several extended plays. Esquivel, Brian Wilson, lounge jazz, fusion, surf guitar, electronica, and club pop are all referenced and reconfigured fetchingly. Highlights include Sean O’ Hagan’s mix of Cornelius’ “The Microdisneycal World Tour” and Pizzicato Five’s “Lesson 3003 (Part 1).” ~ Stephen Cook |
January 19th, 2011 in
Kitchen | tags: cooking, food, japanese, japanese sushi, japanese sushi candy, japanese sushi culture, japanese sushi fish, japanese sushi knives, recipes, sushi