F&W Taste Test: Best Caramel Sauces Editor's Choice: F&W's 10 Best Dessert Recipes of 2015 The Best New Gift for Gin Drinkers The Baller Way to Travel to Pebble Beach Food & Wine Now You Can Buy The Meatball Shop’s Awesome Tomato Sauce Top 10 Food Products of 2012 Bid Now in MOFAD’s Epic Online Auction Editor Picks: Top 5 Coffee Splurges of 2012 These Ultra-Cool EVERCUT Knives Will Stay Sharp for 25 Years Best Super Bowl Drinks, or How to Hide in the Kitchen Eating Nachos and Lighting Fruit on Fire to Avoid Football Sushi nerds, the time has come to stop lamenting that you can’t drop by the Tokyo fish market every morning. Sushi nerds, the time has come to stop lamenting that you can’t drop by the Tokyo fish market every morning. One of America’s top suppliers of pristine, meant-to-be-eaten-raw fish is now selling directly to consumers. Until now, seafood from the Honolulu Fish Company went only to top restaurants like Michael White’s Marea.

For years, chefs have prized the company’s wild, line-caught fish (all of which comes from Hawaii) for its smooth, buttery texture and glassy, shimmering appearance, as well as its amazing flavor. It’s all sashimi-grade, which (though the term isn’t regulated by law) connotes a specific, labor-intensive way of processing and preparing the fish for raw consumption. One of the prime offerings is rich, steak-red ahi tuna (which is, by the way, sustainable), but the company also sells lesser-known varieties that are rarely seen on the mainland. Fish like ono (a.k.a. wahoo), opah and kajiki (Hawaiian blue marlin) are less pricey than tuna but just as incredible, served raw as sashimi or poke, a classic Hawaiian dish of marinated raw fish. This amazing fish isn’t cheap—it starts at around $100 for three pounds—but shipping is included and it arrives in specially designed packaging that reflects heat. Related: 13 Recipes for Whole Fish26 Healthy Fish Recipes18 Gifts for the Advanced Home Cook

Planning a trip to San Francisco?Foursquare can help you find the best places to go to.Find great things to doYum Yum Fish Log in to leave a tip here.Sort: Tiffany TaylorTom McGhanBobRBC OneLong Duk DongNick BCherylynn NoronaKaren T.SvetlanaKliment VerbaBen RussoJohn NguyenCarrie HigginsLora ShmoraSherry LiEric PanScott T.Manel de la Rosa SilesZOEBOEEvanKelly WongCatarina LaiKelly 🍰Eric AThis list is sporadically updated but should be reasonably current. Japanese food is getting more and more popular across the United States. Korean-oriented markets also carry a lot of Japanese food supplies. (Chinese markets do not necessarily carry Japanese food, though they may have some items.) Note that Amazon Groceries carries several Japanese food products.. Below is a reader-contributed list of brick-and-mortar Japanese grocery stores and stores selling food-related items in the United States. Don't forget to look through the comments also! Note that California and the New York-New Jersey - Connecticut areas have their own pages.

Bento fans should also check Where and how to buy bento boxes and equipment on our sister site, Just Bento. There are several Japanese markets in Hawaii, and regular supermarkets and convenience stores like 7-11 and ABC Stores also stock some Japanese-ish snacks and so on.order sushi online newcastle (See Bento sightseeing in Hawaii)sushi making kit canada Other stores - listings to be added: Shirokiya, Don Quijote,order sushi online kingston Several Japanese bloggers living in Michigan mentioned they go to the Mitsuwa supermarket near Chicago (see Illinois listings).jiro dreams of sushi no reservations

See also the NY-NJ-CT page. See below under Washington State/Oregon. The stores listed with web sites above will sometimes also have mail order services - check the individual listings. In addition, the following companies are primarily (or solely) mail order places, who ship only within the U.S.:sushi kurs online Geographical bento suppliers list at Live Journal bentolunch communitywhere to buy unagi online Is your favorite grocery store missing? yo sushi dubai festival cityLeave the details in the comments! (Once the info in a comment is incorporated into the main article, the comment will be deleted.) Thank you so much to everyone who has contributed to this page! I couldn't do it without you!

(Last updated Feb. 4 2011)This year may go down in history for its poke mania, when simultaneous forces with similar-sounding names had people hitting the streets all summer, hunting for imaginary creatures or bowls topped with cubes of seasoned raw fish. And occasionally, both at once. At times, it was almost easier to find poke bowls than Pokémon. There’s a reason for that: At least 20 new poke-centric eateries have opened – or are about to open – in the Bay Area in the last 18 months alone. And those are just the places specializing in “poke bowls” – rice bowls topped with Hawaiian-inspired diced fish and various accompaniments. Countless more restaurants showcase poke on unbowled menus. It’s easy to understand poke’s popularity. Done right, the glistening cubes of ruby-fleshed ahi are a meaty, umami-rich star supported by little more than a splash, perhaps, of shoyu, a Japanese soy sauce, and a scintillating hint of sesame oil. Poke is one dish where less really is more.

The word poke (pronounced POH-keh), means to cut. Historically, the dish featured diced fish dressed with little more than salt and seaweed. According to historian Rachel Laudan, who has studied Hawaiian food culture extensively, poke in its present form took shape in the 1960s and ‘70s as a dish that included the common food traditions of Hawaii’s incredibly diverse population. “It’s a way of saying ‘We are different from mainland, we are united, and we have foods of our own,’” Laudan says. Now, after decades as a regional Hawaiian dish, poke has taken mainland palates by storm – although it’s not necessarily a new concept to Bay Area diners. Pacific Catch, a small Bay Area chain based on the concept of a Hawaiian fish house, has had poke on its menu since it opened in 2003, with versions using ahi paired with deep-fried macadamia nuts and a poke riff on a California roll with crab, fish roe and nori. “I’m not sure I understand the craze,” says David Gingrass, Pacific Catch executive chef.

“(But) it’s a satisfying meal. It’s healthy and appealing.” Jerome Ito, who owns San Jose’s Go Fish Poke Bar, with locations in the Stanford Shopping Center and downtown Redwood City opening in the coming weeks, describes his version as more of a “sushi take on poke.” He believes sushi’s popularity has paved the way for the poke phenomenon. “The majority of the working class cannot go to a sushi bar (for lunch). No one has the time,” says Ito, a trained sushi chef. “This is the same quality of fish and ingredients, without having to sit down for an hour.” Ito offers what he calls “naked poke,” fish that can be tossed with a sauce, such as ponzu, when it’s ordered, but he also serves a more classic marinated poke for traditionalists. Of course, some restaurants take liberties with the dish that don’t sit well with poke purists, adding things like corn, black beans and even – brace yourself – Flamin’ Hot Cheetos to the mix. These additions can feel like a classic case of cultural misappropriation to those who treasure poke as a dish that holds memories of family, community and home.

Cupertino’s Aloha Fresh, which is managed by Honolulu native Bob Park, hews closely to tradition. Fresh – not frozen – fish is used for his most basic recipe, ahi mixed with salt, seaweed and a little dried chile. He does one version with housemade shoyu and another with spicy shoyu, as well as pokes made with salmon, cooked scallops, shrimp and octopus, similar to what one would find at fish markets or at the extensive poke bars found in many Hawaiian grocery stores. When it comes to building the perfect poke bowl at home, the chefs all agree that quality and simplicity are the keys to success, and sourcing the best fish is of utmost importance. Ito says cutting it to the right size — about half an inch — is also crucial. “I call a lot of my creations the perfect bite,”he says. “All the flavors and toppings – you want to get everything in one bite.” Using something like avocado, which is widely grown in Hawaii, can help stretch costly sustainable, sushi-grade seafood a bit further without compromising authenticity.

Hawaiian chef and restaurateur Sam Choy, considered the “godfather of poke,” uses avocado in one of his recipes, as does Pacific Catch, which makes a salmon avocado poke. A poke bowl typically starts with rice: Park, of Aloha Fresh, uses long grain white or black rice, while Ito uses sushi rice.  Whichever variety you use, don’t serve it hot, says Ito, or the heat from the rice will steam the fish. After topping the rice with poke, it’s time to choose some accompaniments – being careful not to overdo it and overpower the fish. Ito includes miso crab, housemade Gilroy garlic furikake seasoning and traditional sushi bar toppings, such as pickled ginger.  Park offers a variety of homemade sides, such as a  namasu cucumber salad, wakame seaweed salad and — in a nod to the ubiquitous Hawaiian plate lunch — macaroni salad. Using the guiding principles of quality, freshness, and simplicity, it’s easy to create a bowl that’s filled to the brim with aloha spirit.