Thursday, 19 June 2014

Ten Surprising Facts About Sushi

1. Sushi is not raw fish.

The word sushi refers to cooked rice mixed with seasoned rice vinegar (with sugar and salt). Sushi rice in Japanese is called "Shari." So by definition, as long as you use sushi rice, it can be called sushi. There are plenty of vegetable sushi in Japan such as pickles roll, futomaki (egg, spinach, kanpyo), Kappa (cucumber), ume shiso (plum), and many others including vegetable chirashi. In recent years, we have seen "newcomers" like mac and cheese sushi, hamburger sushi and beef sushi.

2. Sushi was invented in South East Asia First

Originally developed in Southeast Asia as a way to preserve fish in salt and rice., then it was introduced to Japan through China around 8th century. The form of sushi, nigiri and rolls we know now were developed in Tokyo (called as "Edo" around 19th century. In the beginning, it was a street fast food served at a sushi stand, just like a hot dog stand. We see the remaining of the original stand as a sushi bar at sushi restaurants.

3. Sushi rice is not sticky rice

Many people think sushi rice means "sticky rice." Sticky rice refers to mochi rice, which is used to make mochi. To make sushi rice, which is called "shari," sushi chefs add sushi vinegar to cooked rice. High sugar content in sushi vinegar gives stickiness to rice and keeps rice stick together.

4. Ginger is a strong antibacterial agent.

Pickled ginger not only brings fresh flavor in your mouth, it also cleanse one's palette, especially after oily fish. It functions as an antibacterial against raw fish, which can carry parasites.

5. California Roll is an American invention.

The story goes like this. One evening a customer at the sushi bar in little Tokyo, Los Angeles, requested a "special." The sushi chef used avocado (that was not a common sushi ingredient back then) and called it avocado special. The customer liked it so much that it became a regular menu and evolved to the California Roll we know now. Recently, a sushi chef in Canada claimed he invented it first. Regardless, California roll has become the most popular sushi item in America.

6. Nobody eats Tuna sushi until recently

Around 12-13 century in Japan, tuna was called "shibi," which rhymed with "day of dead" in Japanese. So, they avoided eating tuna because it was bad luck. Until 19th century when Yohei Hanaya invented nigiri sushi, people considered eating tuna as low class. Yohei marinated tuna in soy sauce and used for his sushi and became popular sushi item.

7. Nigiri or roll?

When Japanese say sushi, they think of Nigiri. When Americans think of sushi, they say Rolls.

8. Not all fish taste great when they are fresh.

Similar to beef aging, Tuna (yellow fin, big eye and bluefin) starts to taste better after one to two weeks of aging. Halibut is almost uneatable when fresh- chewy and no flavor like eating an unripe green banana.

9. Sashimi does not mean raw fish.

Sashimi means sliced meat. Therefore, sliced raw beef has a name "Beef Sashimi." Japanese enjoy chicken sashimi (only fresh selected chicken) and vegetable sashimi as well.

10. Most so-called wasabi is not necessary wasabi

Most of the sushi restaurants in US use powdered wasabi. This wasabi consists of western horseradish and mustard with some food coloring. Of course, there are some restaurants use "real" wasabi powder. So why do most of them use non-wasabi power? That's because wasabi costs a lot of money. The fresh wasabi from Japan can cost anywhere from $50-$100/lbs., which could cost more than Toro (tuna belly.)

Wednesday, 11 June 2014

Know About the Best of Kansas City Restaurants

The restaurants in Kansas City are famous worldwide and if you are a food addict then this is the place you should be at. In fact, people from all over the world come down to this place just to enjoy the varied cuisines served at different Kansas City restaurants. It's not easy to pick the best restaurants as every place here has its unique and delicious dishes to offer. Still here are some of the best Kansas City restaurants which are very familiar among the visitors as well as the locals.


This place opened back in May 2011 and has been a hit ever since. Chef Carl Thorne-Thomsen has been the Best Chef Midwest nominee and also the winner of The People's Best News Chef. If you are looking for a place with modern touch serving dishes having an influence of Italian and French this place is your destination. This place offers fresh, seasonal as well as local ingredients too. Some of the famous dishes consist of roasted beets, the smoked duck empanadas and the octopus and for starters you can get veal tenderloin along with asparagus and delicious pistachios.


Here you can enjoy exquisitely prepared New American dishes served in urban setting. This place is known for engaging only the best grade ingredients as can be seen in ahi tuna tataki appetizer. You should not miss the chance of relinquishing the crafted sweets like spring mint ice-cream sandwich. The entrees include halibut along with buttered lily bulbs, wagya beef with asparagus and a lot more.


This is a famous Argentinean spot where the Midwestern cuisine meets the South American tastes. Be ready to be served with yummy blend of seafood with delicious grilled meats. For the appetizer, you can try the fired, flaky empanada which is stuffed with chicken and peppers. Feast on the 'bife de chorizo' which is 16oz, grilled KC steak served with roasted potatoes and vegetables. You have the flexibility to select from a wide range of fish dishes here.

Michael Smith

The menu offered here is well prepared by the eponymous chef who likes to make use of local ingredients to get the real taste of Kansas City food. The dishes include Columbia River sturgeon served well with spaetzle mushroom ragu, red-deer scaloppine and pork roasted wonderfully for 8 hours with delicious onion risotto. For diners, you can try meatball threesome along with braised rabbit and home prepared gnocchi.