Body-sushi model at a restaurant In Nyotaimori, a nude woman's body serves as a food plate Nyotaimori (女体盛り?, "serve (foods) on the female body"), often referred to as "body sushi", is the Japanese practice of serving sashimi or sushi from the naked body of a woman.[1] Nantaimori (男体盛り?) refers to the same practice using a male model.[] The Japanese practice of nyotaimori – serving sushi on a naked body – is said to have its origins in the samurai period in Japan.[2] In the words of chef Mike Keenan, "The naked sushi idea began during the samurai period in Japan. It was a subculture to the geishas. It would take place in a geisha house as a celebration after a victorious battle." Nyotaimori originated in Ishikawa Prefecture[4][5][6] and continues to be practiced there. A body-sushi model is supposed to remain stationary like a statue. "Before becoming a living sushi platter, the person (usually a woman) is trained to lie down for hours without moving.

She or he must also be able to withstand the prolonged exposure to the cold food. Before service, the individual is supposed to have taken a bath using a special fragrance-free soap and then finished off with a splash of cold water to chill the body down somewhat for the sushi. In some parts of the world, in order to comply with sanitation laws, there must be a layer of plastic or other material between the sushi and the body of the woman or man." In traditional nyotaimori, the model is generally expected to lie still at all times and not talk with guests. The sushi is placed on sanitized leaves on the model's body to prevent skin-to-fish contact and on sufficiently flat areas of the body off which the sushi will not roll. Nyotaimori is considered an art form. Usually champagne and sake are served in naked sushi restaurants. Guests must be respectful and observe the strictest decorum. Talking with the models is highly discouraged. Inappropriate gestures or comments are not tolerated and diners can only pick up sushi with chopsticks, although rules in some restaurants are less strict.

For example, in some restaurants guests can nibble nori rolls off nipples if they choose. Guest eating sushi directly from a model's body at Burning Flipside event, USA, 2007 Some individuals[] argue that it objectifies the woman doing the serving. Guardian columnist Julie Bindel notes that the woman being used to serve the food, on at least one occasion in London, looked "as if in a morgue, awaiting a postmortem".youda sushi chef full version play online The practice has been described as decadent,[11] humiliating,[12] cruel,[12] and objectifying.sushi roll maker harga[12] It has received popularity in Japanese organized crime.jiro dreams of sushi dvd netflix

Worldwide reception varies as several countries have banned the practice.[11] In 2005, China has outlawed nyotaimori due to public health reasons and imposed moral censorship issues. The birthday party of South African entrepreneur Kenny Kunene on 21 October 2010, which hosted ANCYL president Julius Malema and featured nyotaimori,[14] was criticised by COSATU secretary general Zwelinzima Vavi, leading to a political row.sumo sushi menu honolulu[16] The ANCWL condemned nyotaimori at Kunene's party as an attack on the bodily integrity and dignity of women in South Africa.where to buy sushi grade salmon in nj ^ a b c "Naked Sushi Makes Waves in Vancouver", Inside Vancouver, 6 September 2014.where to buy sushi grade tuna in houston

^ "Naked Sushi: Eat but don't touch the plate", Vancouver Sun, 30 August 2014. ^ "Your Fantasy Of Eating Sushi Off A Naked Woman In Vancouver Is Now A Reality", SuperVancouver ^ "Naked ambition: Diners pay $500 to eat sushi off NUDE MODELS at Florida restaurant" Daily Mail, 6 August 2012.sushi grade fish fda ^ "Naked Sushi Now in Vancouver", VanCity Buzz, 28 August 2014. ^ a b c d ^ Malema Eats Sushi With Kenny, Zalebs ^ Vavi's Sushi War Hots Up, The Sowetan, 29 October 2010 ^ COSATU Deputy Lashes Kunene, The Sowetan, 1 November 2010 ^ A chat with 'Sushi King', Tonight, 6 February 2011 This is for quoting purposes only. To place an actual order, click here Create a quoteTo place an order click hereWe've all done it at some point in our lives – ordered a couple of pieces of pristine sushi then proceeded to drench it in a salty hailing of soy, leaving it gastronomically bedraggled.

For a cuisine that is based on simplicity and delicate flavour profiles, it's a crime to obliterate its intentions.First things first – sashimi is the raw fish (or meat), sushi is fish and rice. Now let's put down the soy bottle and learn how to eat it right.As mentioned, the big mistake people make when eating sushi is picking it up and dunking it wholesale in soy. The rice soaks it all up and then that's all you can taste. "The soy is there to complement the sushi vinegar of the rice, and the actual fish, and the wasabi coming through. It's not there to kill the flavour," says Kota Ogawa, the Japanese-born head chef from En Izakaya, in Balaclava, Melbourne. The proper way is to just tilt it, glance the fish into the soy and eat it in one bite.The habit of mixing a nub of that green wasabi into a little dish of soy is a popular one but Ogawa warns that fresh wasabi doesn't have the same brain-clamping kick, so mixing it with the sauce will kill its milder flavour. He recommends putting the wasabi directly on the fish, then dipping it lightly in the soy so every individual flavour mingles on your tongue.

In a nutshell, Ogawa recommends eating oily fish with soy and wasabi, while lighter, white fish like garfish or whiting work better with fresh grated ginger or ponzu (a Japanese citrus-based sauce). "The white fish doesn't have as much flavour so you want to bring out the flavour it has. Soy can be too heavy for it so you want to go with something lighter – ponzu really brings out white fish, or even just a hint of wasabi and lemon can work. Soy and freshly grated ginger really brings out the sweetness of calamari or cuttlefish. Shiso leaf, with that hint of citrus and mint, can really showcase the fish too." But he's keen to emphasise that "eating sushi is all about the actual fish itself, not the flavours on the side".Eat in the right orderSo you order a lavish sushi platter and it arrives in all its delicate, glowing beauty. What do you eat first? Ogawa suggests starting with sashimi first and using the rule of thumb of eating from light to dark, as lighter fish is less oily and won't coat your tongue in fat.

Start with fish such as snapper or King George whiting before moving on to something slightly fattier like kingfish and salmon (as long as it's not a really fatty part of the salmon, like the belly) and maybe a blue or silver fish like mackerel. Finish off with a really rich, melt-in-your-mouth tuna. Use the white pickled ginger as a palate cleanser between fish. After the sashimi, eat the maki rolls (the more common, rice-wrapped rolls) because they have multiple ingredients and are more complicated in your mouth. "Like any cuisine, start from simple to more heavy and complicated dishes," Ogawa says.Sushi doesn't have to be fish – it can also be meat. Ogawa likes to sear a beautiful piece of wagyu and serve it with ponzu or even just plain salt to bring out the sweetness of the meat. "We serve it tataki which means it's seared on all four sides so the outside is nice and brown but the inside is still perfectly raw.  We then serve that sashimi-style." As meat is not as delicate in flavour as fish, it can take punchier accompaniments such as grated daikon and yuzu (yuzu is a Japanese citrus fruit), or a yuzu and chilli paste.

Want to make sushi at home?If you're going to try your hand at making sushi at home, Kota has a few pointers. First up, get the freshest fish you can find – and the sharpest knife you can safely put your hands on. "It doesn't need to be a big knife – a standard chef's or cook's knife will do." Cut the fish from top to bottom in one deft stroke. And always cut the fish against the grain or it will be unpleasantly chewy and sinewy. Cutting against the grain keeps the sinew short and the texture melty.Hit your local Japanese grocer for supplies like short-grain rice, or at least medium-grain rice. It has to be glutinous so it's nice and sticky. When it comes to decided what to put in your maki, Ogawa recommends restraint. "Don't pack everything but the kitchen sink in there – you'll end up with something gigantic and you won't know what you're eating. The key is to have a balance. Don't overpower any one ingredient with too much of another. Being Japanese food, you want it to be as simple as possible.