Jewish Sushi

[Mulboyne]

[Taro Toporific]

[Mulboyne]

[floatl][/floatl]JJ: East meets West over Shabbat sushi
Akira Mizutani, a tall, willowy Japanese man who's been living in Los Angeles for 12 years now, has long, flowing, jet black hair that hangs loose to his waist -- and on this night, his mane is topped with a yarmulke. Because tonight, like all Friday nights at the Glendale home he shares with his wife Liza Shtromberg, it is sushi-Shabbat dinner. "Kosher sushi Shabbat" Shtromberg clarifies. "No eel or shellfish." Shtromberg, a successful Los Feliz-based jewelry designer and proprietor of the shop LS, was born in Moscow, moved to Israel with her family at age 9, then settled in Los Angeles at 16, where she finished high school at Hollywood High. She met Mizutani, now a landscaper, about a decade ago when he was a chef at the Japanese cafe Mako. Now they have a 5-year-old daughter, Hannah, who speaks three of the family's four shared languages -- English, Japanese and Hebrew (Russian is the one she's not yet fluent in)..."Akira was neutral in the religion department, so we never had a conflict over how to raise Hannah," Shtromberg says. "Not neutral," Mizutani says. "Thanksgiving, Christmas, Chanukah -- I like it for the tradition, not the religion." "So Hanna's being raised a Reform Jew. She's Japanese and Jewish -- she's American," Shtromberg says. "We chose the name 'Hannah' because it's both a Japanese, Hebrew and an American name," Shtromberg says...more...

[CrankyBastard]

Heard about the new Jewish sushi shop just opened in London?
It's called "Sosumi"

[Greji]

Heard about the new Jewish sushi shop just opened in London?
It's called "Sosumi"

Isn't that next door to the Pizza house "Shalomii?

[Jack]

Roll = "sushi"

Here in Canada they call cucumber rolls "sushi" and they brag about having eaten sushi. Canadians are such fucking losers.

[CrankyBastard]

If you're going to decry others lack of knowlege about sushi, at least use the correct terminology yourself. Looser!!
'Kappa maki' not 'cucumber roll'

[Samurai_Jerk]

Here in Canada they call cucumber rolls "sushi" and they brag about having eaten sushi. Canadians are such fucking losers.

A kappamaki is sushi you fucking moron.

[Jack]

A kappamaki is sushi you fucking moron.

Ohhhh!!! You hurt my feelings... Okay, now I'm gonna get really mad.

[Mulboyne]

Here in Canada they call cucumber rolls "sushi" and they brag about having eaten sushi. Canadians are such fucking losers.

Globe and Mail: Modern Japanese, sushi-free

Much as I adore sushi, if I had to review another sushi restaurant, I'd gag. It's like still wanting to be in love with someone, but the thrill is gone. It's just a matter of time until you have to stop lying to yourself about it. I would still make a special journey for impeccable sushi. But the soul of sushi has been compromised, its heart torn out, by restaurants that adulterate it. Great hunks of farm-raised salmon, cooked shrimp, cheap tuna and soggy nori are not what the sushi chefs of Japan sweat five years in training to produce. Most of the sushi we get in Toronto is like that. Unfortunately, cooked Japanese food has also been compromised by its popularity, to the point where diners think Japanese food is all tempura and teriyaki...more...

[Tsuru]

Here in Canada they call cucumber rolls "sushi" and they brag about having eaten sushi. Canadians are such fucking losers.

If you're anything to go by then hell, you may be right!

[Jack]

Globe and Mail: Modern Japanese, sushi-free

This is the kind of Japanese food we get here. This writer is bang on. Of the 300 or so "Japanese" restaurants in Toronto (I am guessing this number as the real number might be higher) only a dozen or so are any good run by Japanese people. The rest are Chinese/Vietnamese owned and Koreans although Koreans make very reasonable Japanese food. Chinese people are masters at cutting corners and making things as cheap as it can legally be made.

[Mulboyne]

Jerusalem Post: Pushing out the sushi boat

...The assortment of sushi, futomaki, figri, sashimi, ormaki and hot tempura roll were all fine, the rice light and airy, and the assortment of fish deliciously fresh and served on a wooden boat. Albeit fun and attractive, such a presentation is a tad kitschy - not as elegant or appetizing as when served on a white china plate...more...

[Mulboyne]

[Iraira]

YNet: Israel becomes sushi mecca

Eli Grossman could be one of my relatives (imagine the thickest NY Jewish accent ever. If you can't imagine this (lucky you), imagine Homer Simpson's dad on meth), "Why you wanna that raw fish stuff. Salmon, I mean lox was meant to put on a bagel, preferably a biali, but, in a pinch, ehhhhh, an egg bagel from I&Joy Bagels will do. And you better get your Lox at Junior's, but you gotta watch some of those ethnics that they got working behind the counter, now, put their fingers on the scale, I seen 'em do it. And they never cut the pastrami thin enough. I always tell them, 'I want to be able to see through it", not that I can see through it what with this glaucoma, but...."
This goes on for several hours.

[Greji]

I always tell them, 'I want to be able to see through it", not that I can see through it what with this glaucoma, but...."
This goes on for several hours.

Good post, I can even hear him!:p

[Mulboyne]

Jersusalem Post: Sushi and the Jewish Problem

Whenever I have a craving for sushi, my first choice for years has been Sakura, a restaurant in the center of Jerusalem. Though hardly enough of a Japanese food connoisseur to know how it really stacks up to the competition, I've always been reassured by the fact that whenever I walk in, there always seems to be a Japanese chef cutting the fish behind the sushi bar. Alas, how much longer that will be the state of affairs at Sakura and many other sushi restaurants here is open to question. The government has stepped up its efforts of late to reduce the number of foreign workers in the country, both legal and illegal - a number now estimated at 150,000. Of these, perhaps 900 are licensed foreign restaurant workers, the majority of them Asian chefs. The Interior Ministry recently announced it would cut that number down to 500 by next year.

In reaction, the Israeli Ethnic Restaurant Association has begun (no kidding) a series of one-day strikes on which customers will be denied certain dishes - spring rolls one day, sushi the next. As if this country didn't have enough tsuris. Well, I guess this Ahi sashimi-lover is now getting hoisted on his own, umm, sushi knife. In the past, I've railed against the government's policy of allowing certain businesses to bring in foreign workers to do more cheaply the kind of skilled labor that many unemployed Israelis would be happy to perform, provided it paid the decent wage such positions deserve. No doubt there are sushi mavens out there who will argue that no sabra can even hope to match the sushi-slicing skills of an Asian-born chef. But it's reasonable to assume that the plentiful number of young Israelis who have spent so much time hiking and hanging about in Asia might be appropriate candidates for the oriental cuisine cooking classes that the Interior Ministry is now offering.

While I would be happier to see the government first crack down completely on the powerful construction industry's exploitation of foreign labor before it takes on the sushi bars, I'm prepared to make this culinary sacrifice for the sake of bringing the foreign worker situation under control. Hopefully, Sakura's nori and maki rolls won't suffer too badly...more...

[Mulboyne]

You can tell sushi has caught the imagination of Israelis when an Air Force Major-General refers to it in a speech:

Air Force Maj.-Gen. Ido Nehushtan likes to compare Israel to a shark and its enemies to sushi. In a talk he gave at an academic conference earlier this year - during which he surveyed the country's strategic standing in the Middle East - Nehushtan concluded his remarks with a story: The Japanese, he said, wracked their brains to come up with a way to keep fish caught at sea fresh until it reached the mainland, so that it could be used for sushi. The solution was to keep the fish alive in large containers of seawater on board the fishing boats. This didn't work, however, since the fish were inert when placed in the containers, and inactivity damaged their quality. Not giving up, the Japanese decided to place a shark in each container, to ensure activity on the part of the fish until they reached the shore to be turned into sushi. Nehushtan said that he was using this as an analogy for national security, claiming that what Israel needs to do is adapt to the changing reality in the Middle East, in order to maintain its qualitative edge - and to survive by making sure to keep its enemies on the run from the shark.

[Mulboyne]

[gomichild]

The war is over!

Huzzah!

[Iraira]

The war is over!

Everyone throw your yamulkes in the air and wave your minorahs like you just don't care.

[Mulboyne]

DNAInfo: Japanese Rice Bowl Takes Top Honors At Kosher Cook-off

Kosher chefs, grab your chopsticks. Donburi, a traditional Japanese dish, was crowned the winner Thursday of the Man-O-Manischewitz Cook-off, an annual event that showcases recipes made with ingredients from Manischewitz, the country's largest purveyor of kosher food. More than 3,000 cooks submitted recipes for the competition, which awarded $25,000 worth of GE appliances to the grand prize winner, Stuart Davis of Cherry Hill, New Jersey. Davis, who prepared a chicken and egg donburi, also called a rice bowl, cooked his dish along with four other finalists at the Manhattan Jewish Community Center on Thursday...Competitors had to use two Manischewitz ingredients, including the company's new Ready to Serve Broth. Dishes were limited to nine ingredients, and were scored on taste, ease of preparation, creativity and originality..."Just like every Jewish mother has their version of chicken soup with matzo balls, every Japanese mother has a version of this," said Davis, who lived for several years in Japan. When he was announced as the winner a few minutes later, he beamed and encouraged the crowd to try his recipe. "Make it at home, the low sodium broth works great," Davis said...more...

[Greji]

DNAInfo: Japanese Rice Bowl Takes Top Honors At Kosher Cook-off

This presents a serious problem for all donbori eaters. They will now have to have a rabbi check each eater's johnson before eating. I don't know if that will require a nip and tuck of the foreskin prior to saying grace, or not.

At any rate, it should make lunch at the Yoshinoya a lot more interesting.......