Sushi ShoppingBasic ShoppingShopping ListsVeggie SushiSushi SushiRed EmberCouple DeliciousCouple PeopleRolling SushiForwardPlanning on making sushi at home? Here is a shopping list of everything you will need for a couple delicious rolls.Tsukiji's Raw Tuna Auction!!Thanks to Itamae Sushi, me and my friend Chris got a special access to the Raw Tuna Auction at Tsukiji Market in Tokyo! Tsukiji Market, located in central Tokyo, is not only famous for being the biggest wholesale fish and seafood market in the world, it is also very famous amongst tourists visiting Japan for its Tuna Auction. Japan is the number one consumer of Tuna in the world, and some Tunas can be sold at a very high price! The first auction of the year occurs on January the 5th, and this is usually when the most expensive Tuna is sold. For example, in 2001, a 214kg Tuna was sold for 20,2 million yen (177 517$)!! The Yummy Japan team and 2 Yummy Creators were invited by Itamae Sushi (a high quality sushi chain) to witness the raw Tuna auction in the early morning.

Everything goes really fast, Tunas are bought for huge amounts of money every second, and you can't barely notice it happening. Before buying, the fishmongers check the quality of the meat by looking at its color and also touching it. On this day, Itamae Sushi bought the number 1 Tuna of the market for 2.6 million yen (21 970$). In a matter of minutes all the tunas are taken away, and off to be cut by the company's fishmongers. Tunas weigh more than 100 kilos, and their meat is very hard to cut through, so it requires both good tools and great skills. Itamae Sushi treats the Tuna meat with respect: they organise a blessing of the tunas at the Namiyoke Shrine (next to the fish market) every January to show their appreciation for the tuna, and to bring good fortune to their restaurants. After the Tuna Auction, we got the exclusive chance to witness the tuna slicing. In just a few minutes, the 200 kilo Tuna was prepared and ready to be sent to the restaurant. One Tuna can make up to 3000 sushis, which is incredible!

Since the access to Tsukiji Market is only possible from 9am for tourists (basically when everything is almost sold out), it's almost impossible to see a live cutting show. However, Itamae Sushi wants people to know about this traditional craftsmanship technique by organizing Tuna Live Cutting Shows every month at one of their restaurant! Tokyo's Freshest Sushi | *WARNING: May contain fish* Witness the Tuna auction at the world's largest fish market and a tuna being carved into Tokyo's freshest sushi. If you're ever in Tokyo, definitely check out Itamae Sush The access is free, you get to witness the cutting, and you can try the meat directly from the Tuna. -Itamae Sushi Shop List: http://itamae.co.jp/shop.html In 2014, the Pacific Bluefin Tuna was declared a "Vulnerable Species" due to Overfishing. Scientists found a population decline of up to 19% to 30% in the last 20 years. Japan is the number one consumer of Tuna in the world with around 20 000 tonnes consumed every year, so it is important that a solution is found to help preserve the species.

Supermarkets in Japan sell Tuna meat, and are being it directly from the fishermen instead of buying it from Tuskiji, which explains one of the reason for this overfishing. Another controversy is regarding the quantity of mercury contained in Tuna meat that can lead to mercury poisoning. Raw Tuna Auction in Japan / A Tuna Costs A Fortune We could check out the raw tuna auction held at Tsukiji fish market. And also Itamase sushi held the tuna cutting show at their shop using the tuna they bought at the auction.ninja sushi menu walnutYummy SaucesSassy SaucesSavory SaucesSauces DipsHomemade SaucesLemon SaucesVegan SaucesHomemade Pasta SauceEasy Pasta SauceForwardLemon and Garlic Butter Sauce. sushi online moldovaThis is delicious served with seafood, fish, chicken or pork. buy sashimi nyc

Very easy and quick to make too! In this week's cover story, I examine the many reasons that sushi-grade fish isn't pulled from the Gulf of Mexico. When it comes to sushi, you can pretty much forget about SLGT'ing in Houston -- or the rest of Texas, for that matter.One of the most significant reasons that Gulf fish can't be considered sushi-grade is the way that it's caught and killed. The Japanese method for killing fish -- and ensuring that their flesh is sushi-grade or sashimi-grade -- is called ike jime. sushi to go irving texasAnd you won't find any Gulf fishermen practicing it right now.Ike jime is relatively obscure in the United States, despite that fact that almost all fish are processed this way in Japan. Throughout the course of interviewing many chefs on ike jime, I did find a handful that were immediately familiar with the technique -- including Brandon Fisch.In the video above (which is not for the faint of heart), Fisch demonstrates how to properly ike jime a fish.

In this case, it's a summer flounder or fluke which was purchased at Super H Mart.Across YouTube, you'll find a few other videos -- albeit not many -- of chefs and fishermen haphazardly demonstrating their own versions of ike jime. Here are some examples:This video shows almost all of the ike jime steps save the spiking of the fish's brain. Regardless, look at how much blood flowed from the fish after being processed. That's what you're looking for in a properly bled-out, sushi-grade fish.Here, you can see a fisherman "dressing" a wild-caught steelhead salmon. Again, no spiking is shown, and neither is the bleed-out. This is a pretty painless one to watch, if you're sensitive to gore.This is the video from chefs Dave Arnold and Nils Noren that I reference in the feature story. You can see immediately when the fish is submerged in its ice bath that the blood flows out exceptionally quickly; the heart should still be pumping enough to expel the blood, and the cold water helps draw it out as well.