Japanese Prime Minister Shinzo Abe welcomed President Barack Obama to Tokyo Wednesday by taking him to the greatest sushi restaurant in the world, the three Michelin star Sukiyabashi Jiro. The unassuming restaurant is located in the basement of an office building off a subway station and seats just 10 people at a time at a long bar. It is owned and operated by Jiro Ono, who turns 90 next year, who has been learning and perfecting the art of sushi since the age of nine, with Jiro’s eldest son, Yoshikazu Ono, pitching in. Their restaurant was popularized by Anthony Bourdain’s television show No Reservations, and gained mythical status after the 2011 release David Gelb’s documentary film Jiro Dreams of Sushi. What makes this sushi so good? First off, the ingredients. Each morning Yoshikazu bikes to the Tsukiji fish market to select fish and seafood to his and his father’s exacting standards. In the film, the restaurant’s tuna dealer (they have a prefered vendor for each seafood variety) scoffs at an array of beautiful tuna, “People say there is good quality here today—there is nothing good here today.”

Jiro has his own special rice vinegar for the sushi rice. “It has good body and is both mild and sharp,” the restaurant website explains. “Although its degree of vinegar is high, it does not have that pungent smell of vinegar. This is the perfect rice vinegar for sushi.” Next, there’s the technique. Jiro’s apprentices train for at least ten years, and don’t slice anything until they first learn how to hold the fish. jiro dreams of sushi michelin starIn the film, Jiro explains how he came to prepare the perfect octopus, saying his apprentices used to massage it for 30 minutes before cooking it. where to buy sushi kit montrealNow, it’s massaged for 45 minutes. where to buy sushi kit montreal

The seaweed is hand-toasted over charcoals. Jiro or Yoshikazu hand-form each individual dish, applying just the right amount of soy sauce or salt to bring the seafood closer to perfection. Jiro has spent decades mastering the proper temperature to serve sushi. The rice is maintained at body temperature, while the toppings are kept different ideal temperatures for the specific preparation. how to make sushi rice ratioThe seafood itself could be marinated or aged for days depending on the specific fish to meet Jiro’s standards.While Obama and Abe were in the restaurant for 90 minutes, the average Jiro meal last little more than 20 minutes. Immediately after each bite-sized dish is consumed, the next is placed on the wiped-down plate. The sushi is eaten with your hands, and there’s no additional soy sauce or wasabi to apply. It’s perfection, as determined by Jiro. There is only one menu at Jiro’s restaurant, his.

The 30,000-yen Chef’s Recommended Special Course. And the drink list is spare: beer, or Japanese sake (though tea is also served.) Moreover, getting a seat at the restaurant is notoriously difficult. Reservations are taken one month in advance beginning at the first of the previous month and are usually gone in a matter of hours. At current exchange rates, the quick meal puts a large dent in the wallet, costing nearly $300, though this is down from more than $400 when the dollar was weaker against the Yen. Joining Obama and Abe were US Ambassador to Japan Caroline Kennedy and national security adviser Susan Rice. On his way out, Obama told reporters, “That’s some good sushi right there.”Welcome to Lanna Asian Market, a one-stop shop for your finest imported foods.  Here at Lanna Asian Market we take pride in bringing you the very best in exotic grocery from Thailand, Japan, Korea, China, Hong Kong, Taiwan, Philippine, Malaysia, India, Singapore, and all over the Asian continent so that you

can create a host of delicacies, whether they be dishes from your own homeland, as Lanna is ours or something new and different to add spice or an Asian influence to your culinary repertoire.  We hope you enjoy the selections we offer.  Thank you for visiting!! prepare Thai Green Curry   Shop online Now! Recommends by Dr. Oz for Sugar Block. 1.12 OZ  15 Tea BagsSupports healthy liver function. Make your own Satay with our Satay Kit:$3.99Por Kwan Satay Peanut Dipping Sauce .8 inches Bamboo Skewers« La Soupe Populaire at Bötzow Berlin |A Gift Guide for Berlin and a Giveaway » A Night Away at Hotel Am Steinplatz Christmas Countdown: Ufuud and Just Spices Fürst & Iven Café Schlesische Quarkpiroggen at Hutzelmann Masala Dosai at Raamson Craving for Food in Berlin Good Food In Berlin lise uduak // berlin The Berlin Memory Blog All original text and photos © 2010-2013 Blog powered by Typepad

i’m so happy about this recipe swap video ! rose from cheap lazy vegan is one of my favourite youtubers – her videos are so fun, easy to follow, and just mouthwatering. her recipes are all about brilliant, easy, tasty and cheap food. stuff you can whip up in the blink of an eye, take to school or work with you, and cook on a budget. yet her food is never boring, uninspiring or bad for your body ! these guys are going to be a new picnic fav of mine. they’re so easy to make, just throw in whatever you have in the fridge. i followed rose’s recipe in using baked sweet potatoes and avocado, but changed it up a bit by adding purple cabbage for crunch, and mustard for that wasabi-like spiciness, instead of rose’s epic looking chickpea ‘tuna’ salad. wasabi can be difficult to find without a bunch of weird stuff, so i like using organic dijon mustard ( with like 4 or 5 ingredients only – no sugar, no oil, no crap ). normally you add sugar or something sweet to the sushi rice, but the sweet potatoes add enough sweetness, so all you need is some rice vinegar in the rice.

about 150 g / 5.3 oz uncooked sushi rice 1 small or 0.5 large avocado, sliced a handful of purple cabbage, shredded about 1-2 tbsp homemade mustard, or organic dijon mustard about 1-2 tbsp rice vinegar serve with light soy sauce or tamari, mixed with a litle bit of water – cook the rice according to the instructions on the package. let cool to room temperature. – bake the sweet potato whole with skin left on, in 200°C / 400°F for about 45-60 mins, until soft. – when the rice has cooled off, add the rice vinegar and mix thoroughly. – place a nori sheet on your bamboo mat ( or freestyle if you don’t have a mat ). cover the sheet completely with a thin layer of rice. – make a line of mustard in the middle of the nori, making sure the layer is thin. use as much mustard as you please. i like mine smothered in mustard, david not so much. – slice the sweet potato in thick wedges. place half of the sweet potato, avocado and shredded cabbage on the mustard line.