Other than one of the best cities to live, Portland is known for its diverse and progressive population. It’s where environmentally conscious peole want to live. I have been a Portlander since 1987 and I want to consider myself one of them. That’s why I’m elated to know that Masu East, the nation’s first certified sustainable sushi restaurant will be open for business next week here in Portland.
While sustainability of some of the species like bluefin tuna, octopus, and freshwater eel are threatened from overfishing, Masu East serves only the sustainable species listed in the Seafood Watch guide published by the Monterey Bay Aquarium and follows the sustainability guideline developped by Marine Stewardship Council.
As a sushi lover, I look forward to its grand opening. I will be eating sushi to my heart’s content and perhaps take some home for my sushi set.
I’m from the land of sushi where it takes a professional sushi chef at least three years to master how to check the quality of the fish, how to clean, open and slice the fish right. The chef has to have an extensive knowledge on disease, parasites and bacteria before they are allowed to handle raw fish.
Having said that, sushi diners leveled the playing fields when it comes to sushi making. Top quality sushi today are not always made by Japanese chefs. With increasing sushi popularity, sushi chefs with all ethnic backgrounds are emerging. I personally like the fact that these new sushi chefs exercise their creativity and expand the diners’ culinary horizon by presenting new types of sushi.
Marisa Baggett, a creator and an owner of marisabagett.com trains this new breed of sushi chefs. She also offers to cooking enthusiasts and teaches how to cook sushi for groups of 8 ore more. The class includes appetizers, dessert, hands on sushi instructions, recipe booklet and bamboo rolling mat for each participant.
To request food market and cooking school appearances, contact marisa@marisabaggett.com
Being a sushi lover, I like the fact new sushi restaurants keep popping up on the streets I drive everyday. The competition gives me more choices and helps me in the pursuit of perfect sushi for my palate. Coming from the land of sushi and sashimi, the soaring popularity of sushi worldwide is mind boggling. As recently as 10 years ago, I was pretty used to hearing a comment like “Sushi is raw fish, right?” The notion I had for a years that sushi is way too foreign and having it is an entirely esoteric experience for the majority is no longer valid.
The popularity of sushi today is putting the sustainability of some ocean species at risk. I love sushi, but not as much to the point I have to eat my conscience as well. That is why I was elated when Monterey Bay Aquarium released Seafood Watch Pocket Guide.
The guide was developed as part of 1997-1999 “Fishing for Solutions” exhibit anticipating visitor questions about making better seafood choices. Nearly 75% of the world’s fisheries either fully fished or overfished. This is an alarming fact. With this guide, I can finally eat and keep loving sushi without contributing to the destruction of species. The guides list the types of sushi fish into three categories: “Best Choice,” “Good Alternative,” and “Avoid.”
Among the types of fish to avoid, bluefin tuna, Chilean sea bass, and grouper are some the most threatened species.
Monterey Bay Aquarium has Seafood Watch Restaurant Program.
I hope to see all of the restaurants in town participate in this program.
I support this movement whole-heartedly and hope that all sushi lovers will have fish to eat for generations to come by maintaining healthy and abundant oceans
The iron chef tackles Kampyo (dried gourd) and milk while Nakazawa stick with more traditional way of preparing kampyo. Nakazawa says that there are so many incorrect versions of edomae zushi he is here to show the authentic way of making it. Separately, he is working on Kohada using double shots of vinegar and salt.
Iron chef is making Funa Zushi, the oldest form of sushi. For most people, this is an acquired taste, almost smells like blue cheese. Fukui asked him why he took such risk? “Funa zushi is the roots of sushi and without its roots, how are going to present the essence of sushi?” answered Morimoto. Interestingly enough, he uses bacon to add flavor to the Congo eel.
This article is written with permission from Clare Crespo.
Having sushi for dinner and sushi again for dessert is not a bad idea.
When it comes to making dessert and having fun doing it, Clare knows how to think out of the box. Clare Crespo is a creator of “Hey There, Cupcake” (Melcher Media 2004) and “The Yummyfun Kooking Series.”
Her Sushi Cupcake is easy to make, yet the process is incrediblly fun that it inspires the artist in you. Clare has leveled the field in the art of food making. Following her recipes, you don’t have to be a chef to be a food artist.
When I want to have a wholesome family project, this will be my first choice.
Part of the fun is selecting a decorative sushi serving set to place your sushi cupcakes.
After all, the essence of sushi is to look good and taste good.
