The chef is 82 years old and he still serves sushi. What does 75 years of experience bring to the table? I wonder what drives this chef to get up every morning and prepare sushi for his customers. My guess is the same thing produces a musical virtuoso or any true artist for that matter. If he’s doing what he does for 75 years, he probably doesn’t see sushi making as his profession, but rather an art. That is his life. With anything in life, when you stop exercising your creativity, whatever you do becomes a job. He must have reached the level of mastery in sushi making. If were at the table, I would savor and cherish every bite as he pours his soul into his work of art.

By V Udasco

We all know that in this economy, cash is hard to come by, especially during the holiday season. However, you can throw a great sushi-themed party no matter the occasion, and it’s more affordable than you think!

Why not host a sushi themed holiday dinner?! Trade that dry turkey and stuffing in for some great tasting and healthy sushi, and start a tradition of your own! For any occasion, sushi is a yummy and popular way to go…you can just throw a “We Love Sushi” party, too!

You will really impress your guests with your exotic menu and they will appreciate your unique theme. You can host a Sushi Party that your relatives and guests will be wowed by. Just don’t blame me when they beg you to throw a Sushi Party over and over again!

Hosting a party at home can be a very stressful and daunting task, especially if are cooking a full course meal for your guests. When planning any get together, you must do the leg work regardless of what is being prepared. However, these tips can eliminate your stress, while keeping more of your hard earned money in your bank account.

Planning Phase (can be done on the internet, from the comfort of your own home)

o Determine your budget. Having a limited budget, you need to get the most bang for your buck. This means you will have to find great deals and do a lot of the leg work yourself.

o Send out RSVP’s to determine how many people will attend. By knowing who will be attending, you will have a better idea if you should cater towards vegetarian sushi recipes, fish recipes or both. If the majority of people attending don’t feel comfortable with raw fish, you can prepare “cooked” sushi recipes (i.e. tempura roll, Philadelphia roll with smoked salmon, cooked shrimp nigiri, California roll, and etc.) and not as much sashimi or spicy raw tuna roll. You get the idea and besides, if you stay away from the sushi grade ingredients needed for sashimi, you will save money there, as well.

o Depending on your guests, if they are close friends or family and want to bring something, you can have them bring a side dish such as edamame (soybeans) or sake (rice wine) or even dessert, maybe a green tea ice cream. Many of these items can be found at major grocery stores and this could help to minimize your costs.

o Research various sushi recipes online, both hot and cold, cooked and raw, to start developing your menu. When developing your menu, select ingredients that are in season and grown or produced locally. By doing this, you will save on cost and ensure the freshest ingredients.

o Make a few calls to your local grocery chain or seafood market to see what fish is in season. Ask if they have any sushi grade fish and the price. Sushi grade fish normally has been frozen for a specific period of time to kill any parasites that might have been in the fish, i.e. according to minimum health standards -4 degrees Fahrenheit or lower for at least 7 days). Ask if they have any seafood on sale…you may even ask who their fish suppliers are to purchase wholesale, if you are buying a large quantity of fish.

o To learn how to make sushi, you can either learn via the internet, which is full of resources (YouTube is a great source!) or purchase a sushi book if you feel adventurous and don’t mind the mess. It will take some trial and error, and also practice, but you’ll get it sooner than you think!

o If you don’t feel comfortable making the sushi, you have another alternative. Ask family members of friends if they know of a Sushi chef that you can hire on a per hour basis to prepare sushi “live” at your event. Another great idea is to visit your favorite sushi restaurant and ask the sushi chef if he works private parties. In this economy, you won’t have difficulty finding a sushi chef at a decent price and since they are already in the industry, they may be able to get the ingredients at wholesale price for you!

By doing most of the leg work above, you can save between 30 to 50% of the cost of Japanese sushi restaurant. The savings can be put towards a couple of good bottles of Sake to toast with your friends.

If you are in Southern California, you are in luck! One of our sushi chefs can assist you with your sushi party!

[http://www.MatsuCateringSD.com]

Matsu Catering is a Japanese owned and operated full service catering company. We poudly serve Southern California in San Diego, Riverside and Orange counties.

Article Source: http://EzineArticles.com/?expert=V_Udasco

http://EzineArticles.com/?How-to-Throw-an-Extravagant-Sushi-Party-on-a-Budget,-Part-1&id=3466602

The message is multifunctional. It’s a clever way of getting the message across. The creative minds really shine in the advertising world. Judging from the license plate, the ad must have been made in Europe. I wonder what is the real use for the center rail.

Conveyor-belt sushi or “Kaiten” sushi joints started to popup everywhere in Japan back in the 70s. The business model was created in 1958, but the Kaiten sushi did not become popular until it was introduced at Japan Expo in Osaka in 1970. Although 100 yen sushi appealed to many, this didn’t threaten the profession of real sushi chefs. People know that real sushi needs to be made and served by a professional sushi chef. The art of presentation and culinary skills can only be experienced when sushi is served by a sushi chef who in general has years of experience. Whatever served on a plate by anyone who has 30 year of experience like chef Yamada should be the work of culinary art.

Any skill becomes an art when it perfected. Hiro Terada’s chopping skill is a form of art. The way he transforms a piece of vegatable to million pieces is just mesmerizing. I wonder if he chef is in a meditative state when it slices vegetables. He truly earns his living.