Archive for August, 2010

Sushi Masters: Hideki Yoshimoto

Hideki Yoshimoto is the executive chef at Doraku, where he strives to continually improve the menu by trying new things. He works out of the Waikiki location where he is able to use plenty of fresh local seafood and other ingredients. He comes up with creative interpretations on everything from the humble rainbow roll to […]

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Sushi Hacking 101: how to create a masterpiece!

The right way to create a new roll? Pick a main flavor profile, even if it’s not seafood. OK, of course it’s seafood. If you’re serving rolls with cream cheese you’re probably not creative enough to use other non-traditional combinations of ingredients! Now pick a complementary ingredient. There are plenty of classic matches with veggies, […]

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Asian Buffet & Grill – Deerfield Beach, FL

Rating: Asian Buffet 240 S. Federal Hwy Deerfield Beach, FL  33441 954-596-8988 OK, we know what you’re thinking. What kind of idiot eats the sushi in these all-you-can-eat Chinese buffets anyway? Well you’re right usually, but we noticed they changed management at this restaurant, and the place now sports a much larger selection of sushi. […]

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Sushi Class

We recently had the great pleasure of attending a sushi class. This class is offered every month by Chef George Catering in Davie, FL. It’s a basic class, but there’s plenty of fun to be had learning and eating sushi with new friends. Chef George Catering operates out of a commercial kitchen in Davie, and […]

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Deconstructing Sushi Pizza

Why does nobody do this well? Someone correct me is I’m wrong, but I’ve not only never encountered a great sushi pizza, but never heard of anyone else discovering one either. Is the idea inherently flawed? I say no. We live in an age of cooking with nitrogen, pre-fab custom food printing and faux-nagi. Why […]

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Sushi Pizza Theory – the Crust

Crust is the foundation of pizza. It starts with making dough from carefully selected glutenous flour. The dough is proofed, stretched out and baked with toppings. It’s the substrate for the real flavor stars on top. It’s also the firmest texture, assuming you didn’t burn some toppings. For sushi anything, sushi rice is the starch, […]

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