Archive for the ‘interview’ Category

Miso Hungry Podcast with Allison & Rachael

This is part 2 of our interview with Rachael Hutchings and Allison Day, collectively the dynamic duo that powers the mighty Miso Hungry Podcast. Rachael Hutchings is a wife and mother to two girls, a relentless gourmet cook, a prolific blogger, and a hard-core foodie. She prepares a whole lot of Japanese foods and blogs […]

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Voices behind the Miso Hungry Podcast

Today we talk to the Sushi Sisters, Allison and Rachael, who are the team bringing you the Miso Hungry Podcast. It only started a couple weeks ago, but already they’ve got some great episodes published. We recommend subscribing in iTunes, but you can also find the episodes on their website at www.misofy.com Allison Day is […]

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Casson Trenor – Sustainable Sushi Superhero, part 2

Editor’s note: this is the second half of a 2-part interview. Click the link to read the first half of our interview with Casson Trenor. Casson Trenor is a best-selling author, sustainability expert, greenpeace veteran, co-owner of the first sustainable sushi bar in the US and so much more. We’ve been watching this thought leader […]

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Casson Trenor – Sustainable Sushi Superhero, part 1

Casson Trenor is the author of Sustainable Seafood, A Guide to Saving the Oceans One Bite at a Time which has become the bible for conscientious sushi lovers. Read this interview, then immediately buy his book — we promise you’ll learn a lot! Casson is also the Senior Markets Campaigner for Greenpeace USA, and has […]

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Sushi Profiles: Chef Yozo

There’s a great little neighborhood sushi bar and Thai restaurant called Bluefin Parkland tucked away in a quiet suburban backwater in Parkland. This is where we caught up with Chef Yozo. The venerable owner and itamai is Chef Yozo Natsui. He was born and trained in Japan, but has spent almost twenty years in South […]

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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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