The surge in bluefin-tuna-fishing over the past decade has been driven by the proliferation of sushi restaurants across the world.

The world’s remaining stocks of bluefin tuna, 90% of which are in the Mediterranean, could be on the verge of extinction. Says Alain Fonteneau, a marine biologist at France’s government-run Institute for Development Research in Montpellier: “If we do nothing, in five years we will fish the last bluefin tuna.”

It’s time that all of us sushi lovers need to change the way we eat sushi and it’s not difficult to do because there are many sustainable alternatives to bluefin tuna. We have California rolls, inari, salmon, ika, and cucumber rolls to name a few. There are so many other ingredients you can enjoy. Let’s give bluefin tuna a rest and turn to guilt-free dining.

Koji Kagawa, an Executive Sushi Chef at SUSHISAMBA in New York City is a regular contributor in Japanese Cooking Video.
Today, Koji demonstrates how to make miso soup:

You Will Need

4 fresh, cold pot
A 2 or 3-quart pot
A hotplate or stovetop
A long piece of kombu seaweed
4 bonito flakes
A small mesh strainer
1/4 lb soft tofu, cut into small cubes
2 wakame seaweed
4 red or white miso paste
3 chopped scallions
A small ladle
A spoon or whisk
A medium-sized bowl

Intro
This delicate but intensely flavored soup is like chicken soup for the Japanese soul – minus the chicken. And it’s just as easy to make if you have the right ingredients.

Step 1
Put Water on Stove
Pour the water into the pot and place it on the stove or hotplate at medium heat.

Step 2
Add Kombu
Break off a 4 to 6-inch piece of kombu and add it to the water.

Tip: Kombu – also known as sea cabbage or kelp – is available at most health food stores.

Step 3
Simmer and Remove
Simmer the kombu for 15 minutes, then remove it from the water and throw it away.

Step 4
Add Bonito
Add bonito flakes to the pot and simmer on medium-low heat for 5 minutes. If you prefer a more intense fish flavor, steep the flakes for 10, 15, or even 20 minutes – the longer you steep them, the stronger the flavor.

Step 5
Remove Bonito
With a small mesh strainer, remove the bonito flakes and discard them.

Step 6
Add Tofu and Wakame
Add the tofu chunks and wakame and simmer for 5 minutes on low heat.

Tip: When making miso soup, never bring the broth to a boil – it will muddy all the distinct flavors.

Step 7
Stir Miso Paste and Broth
Ladle about a cup of the broth into a medium-sized bowl containing the miso paste, and stir with a long chopstick or spoon until it dissolves.

Step 8
Pour Broth
Once the miso paste is dissolved, pour the broth back in the pot and stir.

Tip: Miso paste will keep in the fridge for nearly a year; bonito flakes, wakame, and kombu will last indefinitely in the cupboard.

Step 9
Add Scallions
Keeping the heat on low, add the chopped scallions and simmer for a final 5 minutes. Ahhh, miso

Fact: Miso soup is routinely served at breakfast in Japanese homes and restaurants.

Arthor: David Johnson

Rice is one of the main ingredients for sushi catering. The perfect mixture of vinegar, salt and sugar will add the aroma of the food.
‘Eat breakfast like a king, lunch like a prince, and dinner like a pauper’

This famous saying is going to be false, when your dinner is with sushi foods .Obviously Sushi foods makes your dinner rich. My unsolved question forever is”Why people keep on saying that they don’t like the sushi, when they have not even tasted it before”. As a contrast, these types of foods are prepared in different manner unlike the other foods. All you need is that you should have a little amount of courage to taste the different types of sushi items. Then you will find more tasty foods for your life as well as healthy one.

Rice is one of the main ingredients for sushi catering. The perfect mixture of vinegar, salt and sugar will add the aroma of the food. In addition with these, sushi will be prepared by adding the fish, vegetables such as cucumber and radish and seaweed (often called as nori) with the rice.

The most famous varieties of sushi foods are maki, nigiri, sashimi and Temaki. Maki is the classic one in which sushi is rolled with bamboo rolling mat. Then the nori sheet is rolled with rice ,fish and vegetables .The vegetables used to prepared are carrot, cucumber just like the fish meat or crab preparation. One type of maki named California roll is rolled with egg, fish and sesame grains.

Nigiri, Upper side of the fish is sliced into 5 pieces with almost six centimeters in length whereas the other side is covered with rice. Most of the times, nori sheet is rolled with fish and rice. Sashimi is the Japanese cuisine which consists of raw sea food cut into 2, 4, and 0.5 centimeter.Temaki is the type of nori in shape of cone and the cone is filled with the vegetables, fish and omelet. Soy sauce is the perfect choice for dipping the sushi before you eat. Besides this, wasabi will give a fantastic taste to your tongue whereas ginger neutralizes the taste of sushi to your tongue.

Unless you are living in a cave, you can’t taste the sushi food. In a modern world, you can find the sushi restaurants everywhere since it is spread out to the western countries. A feast with sushi catering is a great notion for any type of sushi parties. If you are looking for a theme to stand out from others, then this theme of sushi catering is yours.

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Arthor: Anne Rivera

If you want to make sushi, you should know that there are more varieties to sushi than the ordinary fusion of raw fish and rice. A Japanese staple that has earned the favor of the rest of the world, sushi is now considered to be one of the most popular Asian dishes. Sushi has evolved into more than a culinary treat but an enduring art form, after it has originated in the Muromachi period when fish and rice were first fermented together.
Some Truths About Sushi

Making sushi can be done in several ways, whether rolled in nori sheets, stuffed inside tofu pouches, or even scattered over vinegared rice. All these make sushi a versatile dish that can be eaten anytime during the day. Contrary to popular notion, sushi does not refer to the raw fish or raw seafood itself. Sushi is actually the vinegared rice that is served together with the raw or cooked seafood, and then dipped in sauces before eating.

It is important to note however, that fish and other seafood used in making sushi can either be raw or cooked. Although the traditional means of serving sushi involves placing a slice of raw fish on top of a bed of vinegared rice and then tying these with a band of nori, the contemporary ways of serving this Oriental staple have embraced the use of non-traditional ingredients like cucumber, mayonnaise and wasabi sauces and even mango strips.

The Basics of Sushi Making

If you want to make sushi, consider first if you would rather eat raw seafood or not. You can always use other substitutes such as boiled crab meat, squid, shrimp, fish roe, and even sea urchin.

Making nigiri sushi is very simple, and you only need seasoned or vinegared rice as the base, a slice of raw or cooked fish or any other seafood, and wasabi sauce. Sushi rice can be prepared ahead of time, and this can be done by boiling short grained rice and water in equal proportions until the rice is cooked. You can then add a tablespoon of sushi vinegar per cup of rice.

In order to make sushi of the nigiri variety, start by shaping a small mound of sushi rice through your hands. Use about two tablespoons of rice and roll them into a well-shaped oval. Flatten the top of the mound and spread wasabi paste on the surface. If you don’t fancy wasabi however, you can omit this step. Finally, you can place the thin slice of raw fish or shrimp on top, usually about 2×5 cm in size. To secure the sushi, cut a strip of nori and wrap the thin band around the rice and fish.

Maki sushi is a roll of nori, sushi and fillings which are cut into medium sizes. Temaki sushi involves shaping the nori into a cone and stuffing it with rice and fillings. Chirashi sushi is just scattered sushi, with toppings of vegetables and sashimi spread over the sushi rice. You can also make sushi without using the nori but tofu pouches instead. This is called the inari sushi.

Important Sushi Tips

When you use raw fish or seafood, remember to choose the freshest ones available. Sushi masters typically prefer to use deep saltwater fish types like salmon and tuna since they are normally free from parasites. Fresh water fish are more prone to parasites, thus placing you at risk for infection and diseases.

There are several health issues confronting the consumption of sushi on a regular basis and one of these is the alarming levels of mercury present in raw fish and other seafood. However, you can always choose to have the fish cooked or to enjoy other fillings as well. Fish is an excellent source of omega 3 fatty acids and is a better alternative to most red meats. When you make sushi, always remember that you can enjoy this exotic treat in more delicious ways than one.

Website: http://foodandanne.blogspot.com and http://www.mysushiset.com/

Morimoto uses dried gourd shavings to make ice cream. The judges seem to be turned off by this idea. Some people ask why and Morimoto says why not.
Morimoto’s imagination goes wild.

Nakazawa uses a red vinegar to make sushi rice. Red vinegar is stronger than a rice vinegar, but typically used for edo-mae sushi.

Morimoto marinate tuna with mayo to use in a Vetnamese-style spring roll. The iron chef also makes Funa Zushi rolls.

Nakazawa’s ice cream is not done and the time is running out.