The Sushi Fanatics

Hi sushi lovers!! Check out this website: www.sushilife.ning.com It's a social network about sushi! Do you want to be my sushi friend over there, my member name is 'Lisanne' and my profile picture is the doll with the umbrella.

For any Sushi fans in Central Jersey, I recommend Tsukasa, in the center of Bordentown City. Chirashi bowls for $15, with soup. It's small, quiet, and informal, but the food is excellent, the fish cuts are primo, and the energy and zeal the family who own/run it put in is tangible.

Hey fellow sushi lovers.

I don't really live anywhere near the coast or some other place that sells nori for a decent price. And I make sushi fairly often, not to mention that I love eating seaweed straight out of the package as a snack sometimes. (Yup, I'm an addict.)

But I was wondering, I've looked up a few places online, but where is the best place to buy seaweed for sushi online? I'm not really picky about the quality, just looking to get the most bang for my buck. Thanks in advance if you have any comments or links and such. :)

I like making sushi at home but for a single person wanting to have a variety of sushi rolls the inevitable result is leftovers.

How do you deal with them?

Not nigiri or gunkan sushi, just regular maki rolls.

Just yesterday I made 2 kinds of rolls: with tamago, bacon and avocado and spicy ahi tuna with avocado. Unfortunately, I had a couple of rolls left. Today, I had the leftovers. Even though I stored rolls cut in half in an air tight plastic container with paper towels under and over the rolls, and let them sit out for about half an hour to come to temp, the rice was dry-ish and chewy compared to the day before when it was fresh.

Should I just throw out leftover rolls as soon as I'm done eating?

What would be your suggestion?

I thought you might like to see this video produced for the soon-to-open New Asian restaurant Sunda. Click the image below or go directly to http://www.youtube.com/watch?v=wYT….

Sunda, opening to the public on Monday, March 9 at 110 W. Illinois in River North, is at the vanguard of America’s New-Asian cuisine movement. Helmed by renowned Executive Chef Rodelio Aglibot, known as the “Food Buddha” to international media, Sunda showcases contemporary and progressive interpretations of traditional dishes from Japan, China, Vietnam, Cambodia, Indonesia, Thailand, the Philippines and the rest of the Southeast Asian Island region. The surprising, simple, flavorful dishes are served and shared while a full sushi bar will service an assortment of sushi, sashimi and nigiri options. Sunda’s beverage program revolves around a progressive list of premium sakes, an assembly of Asian beers, a well-rounded list of Champagnes, sparkling wines, white wines and red wines and an ever-changing seasonal cocktail list. The chic space, designed by award-winning restaurant and hotel designer Tony Chi, seats more than 200 guests and is a spectacular combination of innovative yet comforting design in which delicious authentic New Asian cuisine is served at accommodating prices, where each guest can choose the level of their dining experience from a myriad of menu options.
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http://www.youtube.com/watch?v=wYT…


<3cara

Hello everyone,

Somewhere recently I ran across the word tsukemono, and read a little about how Japanese pickles are made by pressing veggies in just a little salt so that they pickle in their own juice pulled out by the salt. These Japanese pickled vegetables as a complete side dish all their own seems like a neat idea. Fascinated, I picked up a cute little [3 litre] Japanese pickle press on ebay.

All of it's instructions are in Japanese, but that's ok, it's easy to see how to use it. However, whatever nifty recipe suggestions it has in the booklet are lost for me. :(

Does anyone know of any recipes for putting veggies into a pickle press? Recipes are harder to find online than I thought they'd be. I found one for cabbage, carrots, and herb leaves together, but I'd like to find some simple suggestions for just carrots, just daikon, just cucumber, etc, and how much salt to use per X amount of these. (Carrots are what I have in the fridge now, and I'm dying to pickle them.. Daikon and other things I could pick up some time later.)

I saw a Tsukemono cookbook on Amazon.com while I was browsing for pickle press prices. Is anyone familiar with any cookbooks for this that they would recommend?

Just a newbie saying hello and that my fav sushi is Unagi Roll mmmm

articles about sushi, and about white tea, in new blog, Educated Tastes

Though this community is on the edge of death, why not post a pic or two? I apologize for the messy plate,
but I already started eating.. and suddenly I remembered to take a picture for this community.
So yeah. The left one is obviously RAW salmon, aka sake. The one in the middle is filled with tuna and a tiny slice of avocado. One on the right is shrimps and again avocado. Yum yum. Oh and I also ate a few cucumber rolls, but as you can see, they were already in my tummy when I took the pic.



C'mon, we need to bring the sushi love back in here :)

500+ members and 300+ watchers and no updates for the last nine months?
Are we baking babies and can't eat sushi?

Let's kick the life back into the community for some tasty, sexy food and art form.