Click here to view video Clip: Sukibayashi Jiro Clip: Sukibayashi Jiro Tokyo, Japan.

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Clip: Sukibayashi JiroTokyo, Japan

How to Eat Sushi - The Expert Way -

Origins of Sushi: Over 280 years ago

NarezushiNamanarezushi

Edo Period 1820

Start of Edomae Sushi as “fast food” using fresh seafood caught in Edo Bay.

Edo (Tokyo) 1864

Globalization of Sushi and the birth of the California Roll

First Sushi Bar in U.S. – Kawafuku Restaurant, Little Tokyo, L.A.

2nd Sushi Bar in U.S. – Eigiku Restaurant , Little Tokyo, L.A. Tokyo Kaikan Restaurant – Chef

Mashita invents new roll substituting seasonal fatty tuna with Californian avocado.

Health Benefits of Sushi

Raw Fish – omega 3 fatty acids

Nori - great source of vitamins

Rice Vinegar – rich in amino acids and promotes digestive health

Sake

Japanese Sushi Knives

Types of Salmon

Other Seafood Native to the Pacific Northwest

Gari

Ginger marinated in plum and rice vinegar.

Used to clean palate and rid of fishy flavor and oil.

Powerful bactericial properties

Wasabi Eliminates fishy odors, enhances flavor

Rich in Vitamin C

Antibacterial Properties. Found to prevent growth of E. coli

Wasabi farm in the crystal clear rivers of Hotaka, Nagano.

Chopstick Etiquette 101

Chopsticks should not be touching the table

Do not rub chopsticks together

If you see a splinter, remove it with your fingers.

Green Tea

Debana – first teaAgari – last teaMust be very hotMust not have a strong flavor

Endless health benefits from preventing dementia, obesity, cancer, allergies, Hepatitis C, Influenza, and diabetes.

Types of Green Tea

Gyokuro- Highest grade, smooth flavor with light fragrance. Last weeks before harvest grown in shade

Sencha- Everyday Japanese green tea. Leaves exposed to sunlight.

Bancha- Harvest late in the season with a mild flavor.

Matcha- Powdered green tea made in the Uji region. Used for tea ceremony.

Genmaicha- Pan fried sencha mixed with toasted hulled rice. Some grains of rice tend to pop in the toasting process.Hojicha- Roasted green tea with a nutty flavor and low caffeine.

Kukicha- White stems and leaves are harvested and blended to create a mild flavor similar to chestnuts.

Today’s Sake Selection

HatsumagoYamagata Pref.

Intricate flavor, sweeter,Chef Shiro’s favorite for sushi.

DassaiYamaguchi Pref.

Highest polishing degree,Refined elegance, delicate flavor

OtokoyamaHokkaido Pref.

Earthy, sweet fruity aroma.Smooth flavor

Gunkan – “Battleship”

How to eat sushi properly

1. If using hand, use forefinger, middle finger, and thumb

2. Place thumb on fish, tilt, and place middle finger on bottom.

3. Dip the tip of the fish part in soy sauce4. Consume in one bite.5. Some connoisseurs say to place the whole piece in

your mouth sideways so that both fish and rice are touching the tongue at the same time.