We're sorry, but we could not fulfill your request for //%25E2%2580%258E on this server. An invalid request was received from your browser. This may be caused by a malfunctioning proxy server or browser privacy software. Your technical support key is: 3697-d655-1756-6707 You can use this key to fix this problem yourself. and be sure to provide the technical support key shown above.More in Japanese, SushiTosaki SushiIt used to be that you could pretty much throw a slab of raw fish at me and I'd clap...LightBrigade PR lands Domino's Pizza press office work LightBrigade PR has just begun work as the first central press office for Domino's Pizza following a two-way pitch. Domino's: Greatness campaign will focus on small acts of greatness The agency pitched against Iris Worldwide, which is responsible for Domino’s creative and digital development. It began work at the end of last week supporting the roll-out of Domino’s latest product development, chocolate dough balls.

Domino’s head of PR Sarah McGhie commented: "We need to kick start a proactive press office and we need something fast. Having worked with [LightBrigade managing director] Alan Twigg in my previous job I knew that it was something he could more than deliver. That said it was a tight decision [between the agencies]." McGhie added that Domino’s had sold 45,000 dough balls in under a week – twice as much as procurement had expected – off the back of LightBrigade’s social media campaign. "We’ve appointed Alan to be the Barry White of Domino’s: to bring the love back to the brand so that people think of it with affection rather than looking at what this week’s deal is," she comments. LightBrigade will be concentrating on leveraging the brand’s "Greatness" campaign, which began last month with a 30-second TV spot, during the next three months with examples of small acts of greatness. Both Twigg and McGhie promise creative brand projects in the New Year.

LightBrigade will be working with Dada, which handles PR in Scotland, and Harris PR in Ireland. Would you like to post a comment?Please Sign in or register. Get our email newsletters 2016 Global Agency Business Reportbuy sushi grade fish london 2016 Hall of Femmejiro dreams of sushi movie youtube 2016 PRWeek U.S. Awards winnerssushi grade fish mail Revealed: PRWeek UK Best Places to Work 2017 winnersmac sushi kiss limited edition Ex-Samsung comms chief Andrew Bowins lands job at KPMGjiro dreams of sushi blu ray best buy

Rally brings on Shayna Englin as principal Nasdaq CEO Adena Friedman angles for a running start out of the gate Deliveroo ends Havas PR relationship amid major comms shakeup Eleven UK PR agencies to watch in 2017sushi takeout annapolis › Scar tissue: Is A Little Life by Hanya Yanagihara more than the sum of its parts?game online memasak sushi terbaru This article first appeared in the 08 October 2015 issue of the New Statesman, Putin vs Isis Not at all like anybody describes it. Poor ambiance, poor quality of food, poor service and not worth your time, specially if you are in beautiful florence and if you are a tourist. This is a tiny space of "Japanese food" were there is a menu of about 5 plates, so 1 type of Roll, 2 types of Nigiri, a... if you are patient and you wait untill your turn, you will taste the best sushi in Florence!

the fried chicken is fastastic as well! It seems the owner is only cooking the miso soup which has been booking for days.... The sushis are ok but we wonder why they come from someone delivering them from the street.. This place is not clean and you get a strange feeling that you are not welcome You are told that no table available an you have to... Travelers who viewed Iyoiyo also viewed All restaurants in Florence (2618) Is This Your TripAdvisor Listing?Claim your listing for free to respond to reviews, update your profile and much more. Hi, what would you like to know about this restaurant? Get notified about new answers to your questions. Sinagoga di Firenze e Museo ebraicoSpicy ahi poke is perhaps my greatest love in the food world. First introduced to me when I visited Bowl #2’s family in Hawaii, poke is pretty much just fresh chunks of tuna marinated in soy sauce and other ingredients. Some describe it as a Hawaiian ceviche, which I find apt but not all-encompassing of its utter perfection (I just describe it as bliss).

The standard version is one marinated in soy sauce, sesame oil, and a few other ingredients, whereas our personal favorite is a slightly unhealthier, spicy mayo-based kind that we usually get from Foodland, a Hawaii supermarket chain. This particular kind was part 2 of the Hawaiian birthday feast (part 1 is here), and here is the stunningly simple recipe for how to make it! In terms of learning how to make this, it was probably the inverse of musubi for me — rather than something I tried over and over figuring it was easy, it was something I never tried to make because I always thought it would be too hard. Instead, I found spicy ahi poke to be surprisingly simple to do, which was exciting because it’s something that is fairly rare out here (and the restaurants that do offer some kind of “Hawaiian-Style Poke” usually serve something that doesn’t taste that similar to the real thing). That was particularly devastating, given that for awhile when we were in Hawaii I demanded it for lunch every single day.

I probably won’t make it every day here, considering the steep price for ahi, but it’s a huge relief to know that we can make it if we really want to, and it’s not just a distant dream in that paradise (Food)land that we can only go back to every once in a blue moon. Originally, the biggest obstacle in my mind was finding fresh fish that (a) tasted good and (b) didn’t kill us. Or at least didn’t give us toilet problems (sorry, tmi?). Maybe I am exaggerating this feat, but it seemed dubious. Raw fish is always a mystery to me. Anyway, it turns out that if you can find a good quality, flash frozen tuna labeled “sashimi grade,” it will do just fine, and the fish market near us has great quality frozen ahi. (Here’s an interesting NYT article on how freezing the fish may actually be better, since it kills parasites, and is actually extremely commonly done even among the best sushi restaurants in NYC!) Once you find that, all you need is some everyday ingredients to marinate the poke in.

Like I mentioned, it’s most commonly sesame oil, soy sauce, and chopped green onion, along with some other variations (often nori, for instance). But our spicy mayo-based marinade, based on the version from Foodland, adds Sriracha and mayonnaise to the mix. If you prefer the shoyu version, it is more or less just the first three steps of the recipe for spicy ahi poke, but I’ve also reprinted it on its own at the end. Prep Time: 30 minutesCook Time: 15 minutesTotal Time: 45 minutes Ingredients1 lb yellowfin tuna steak, sushi or sashimi grade (fresh or flash frozen) about 1 tbsp soy sauce, to taste about 1/2 tbsp sesame oil, to taste 2 scallions, chopped finely 1/4 onion, sliced (optional) 2 tbsp mayonnaise or Japanese mayonnaise 2 tbsp Sriracha sauce (adjust depending on how spicy you like it)* 2 tsp tobiko or masago, if you feel like splurging :)InstructionsIf tuna is frozen, thaw by submerging in room temperature water for 30 minutes. When tuna is just short of fully thawed, slice into small cubes, around 1 inch.

You could do larger or smaller, whatever you prefer. I tend to go a bit smaller for more flavor. Combine in a bowl with 1 tbsp soy sauce, 1/2 tbsp sesame oil, and 1 chopped scallion. I don't really measure the soy sauce or sesame oil, but use whatever is enough to coat the tuna thinly. Chill in fridge for about 30 minutes. (See recipe below for regular shoyu poke -- basically, you can stop here, but with a bit more marinade and a few optional additions.) Combine mayo, sriracha, remaining scallions (reserving a bit for topping), and 1 tbsp tobiko or masago, whisking briefly until combined. When tuna is chilled, add the spicy mayo and mix gently until fully coated. I just get right in there and use my hands. Top with a bit more tobiko and scallions, and serve! The poke will be good for up to one day, but is best eaten fresh.NotesOne commenter suggested that Maui Foodlands sometimes use Louisiana Hot Sauce instead of Sriracha in their poke, so you might consider trying that, as well.