Looking for an easy, healthy, fast lunch or dinner? Swing by the Concord Food Co-op’s brand new sushi department! We have partnered with the folks from Hissho Sushi to provide delicious all-natural sushi made fresh every day of the week, during all Co-op store hours. If you happen to catch our expert sushi master behind the counter, he’s happy to make you custom sushi rolls to order, too. We have many of the traditional raw fish (sashimi) options, and lots of vegan selections. Also check out cooked and vegetarian rolls. Party platters are available by special order. The chef starts very early prepping for his sushi by making our exclusive recipe for sushi rice. He will then slice the vegetables, make the sauces, and get things rolling. You can taste the difference, knowing everything is made fresh the same day you buy it. Our sushi chef purchases the seafood, along with all the other products used in our sushi, exclusively from an approved sushi supplier, chosen by our executive sushi chef.

What’s so special about this sushi? You may not realize that the vast majority of sushi products are not all-natural. Flavorful sushi sauces and dressings are usually loaded with high fructose corn syrup, artificial colors and flavors, trans fats, disodium guanylate, MSG, and other sketchy ingredients. The ginger and the wasabi served with sushi is often dyed pink and green. By contrast, everything in our sushi is clean and delicious. At Hissho Sushi, freshly prepared sushi daily on-site is the only way we roll. Every day, our talented chefs prepare delicious sushi that will keep your customers happy and healthy. Interested in adding sushi to your catering order, call (603) 225-6840 and ask to speak with our sushi chef.Sushi Surprise is a Japanese takeaway restaurant that brings high end sushi at takeaway prices to the City. Led by two talented chefs who trained in some of the best sushi restaurants in London, everything is handmade using the best quality fresh fish. Click here and have a look around!

Having learnt the trade in restaurants such as Yashin and The Art's Club, our chefs know what it takes to be the best. tips on buying fish for sushiEverything on our menu is handmade, using only quality ingredients from the best suppliers in town, delivered fresh each morning.how to buy fish to make sushiEthical Sushi and Sustainable Fishbuy sushi go card game With over fishing now a big problem, FDL examines sustainable fishing projects, technology, and the growing movement of ethical Sushisushi rice paper calories on February 03, 2012takeout sushi nyc

It's no accident that one of the world sushi guru, the Japanese chef Nobu Matsuhisa, is publishing his first cookbook dedicated to vegetarian sushi (Nobu's Vegetarian Cookbook, that will be released on 7th February): all around the world the foodie community is reflecting about the important of fishy dishes not only mouth-wathering, but also respectful of the sea. can you cook sushi rice without a rice cookerAnd the finest restaurants will take up the challenge.where to buy sushi fish chicago Often, the most ingenious inventions can come from the desire to provoke. Which is just what a German restaurant was doing when it substituted red tuna or salmon with venison from the Brandenburg forests, lightly seared and then covered with red ribs: not the usual nigiri, sure, but the preferred version created by an eccentric chef, famous for his sustainable sushi.

The name of the restaurant is Nekkko and it’s an itinerant eatery, where the dishes float over mini-rafts along a sort of canal dug into an elliptical table. Here the diners, seated around the table, enjoy their sushi in this marine-inspired atmosphere, while participating in a kind of artistic performance from the “post theatre” group who serve up “fish tales” along with the delicacies. Nekkko is based in Berlin, but tours around all of Europe, and its portable, fluctuating tables have given it the reputation of an eccentric catering company. Sustainable sushi is not just a passing fad, but a necessity for those who love fish and Japanese cuisine, but also for those who serve it. This is why “ethical” sushi is becoming an ever-growing success around the world, especially in places where the origins of ingredients are subject to strict controls and regulations. In London, for example, a small sushi restaurant, Soseki, opened a few months ago, which serves exclusively sustainably-sourced fish.

The owner, Caroline Bennett, an expert in consumer awareness, looks for the best fish from small English villages, sourcing product all the way down from fishmongers in Cornwall. Renowned also as a production consultant for the documentary The end of the line, which effectively illustrates the consequences of global over-fishing, Bennett seeks to please palates and modern appetites while being careful not to acquire protected species. In order to preserve the Mediterranean eels, the unagi is made from dogfish. She also proposes seafood foie gras made from toad tail, a delicacy that doesn’t damage the environment or abuse the fish reserves. It’s possible to eat great, high-quality sushi without harming the over-fished tuna. Since 2008, again, in London, the sushi bar chain Moshi Moshi,which means “Hello” in Japanese, has been famously offering its “Clear Conscience Set”, a sushi plate made from local ingredients exclusively from the Atlantic and the North Sea, seasonable vegetables and no tuna.

Its awareness campaign, whose slogan is “Invest in Fish” says it all. And it wasMoshi Moshi that hosted a vegan sushi challenge, with the pariticipation of Heather Mills, which we told you about here. On the other side of the ocean, on the San Francisco Bay, two Hong Kong chefs have opened Tataki, which serves dishes that represent marine biodiversity, with sushi chefs consulting with the writer and world-renowned marine wildlife expert, Casson Trenor, whose specialty is sustainable fishing. But the U.S. in general is becoming more aware of where their fish is coming from: in Portland, Bamboo Sushi claims to be the world’s most locally-sourced raw fish supplier, and their menus are completely certified, ingredient by ingredient. For those who’d like to make sustainable sushi at home, a trip to Whole Foods is the best place to start: the supermarket chain indicates which of their fish is an at-risk species or not. Even the American wholesale supplierSysco, which distributes fish to over 400,000 stores and supermarkets, is working with the WWF in order to reach the goal of having only sustainable fish by 2015.