Food

Kaz Matsune was born with a love for cooking. His passion led him to be a diligent student and a skilled sushi chef at restaurants such as Minako (San Francisco's first organic, Japanese restaurant), Ozumo, and the famed Fort Mason restaurant, Greens.

Today, Kaz teaches corporate teams and sushi lovers of all stripes his craft with Breakthrough Sushi - the first and only sustainable team building sushi company in the US.

Over the course of his 18-year professional culinary career, Kaz has served top celebrities and some of the Bay Area's top companies, including Google, Facebook, Oracle, Intel, Hewlett-Packard, Verizon Wireless, and Citibank. He has taught over 10,000 sushi lovers and even held lessons at the Culinary Institute of America at Copia.

Kaz has also appeared in videos for Grammarly and Survey Monkey, as well as ad campaigns for Adobe and Eventbrite. His writing is featured on Quora, The Huffington Post, Slate, Apple News, and he has published three books on sushi. The most recent book, How I Became a Sushi Chef, is a memoir of his culinary journey.

Sep 19

How To Spread Sushi Rice on Nori Seaweed for Three Different Types of Sushi Rolls

There are many types of sushi and there are many types of sushi rolls. In this recipe, I am going to explain the basics of how to spread...

Jun 24

What's the difference between Sushi Rice and Japanese Rice? (Hint: it's not sticky rice)

If you ever thought about making sushi at home, and rice is one of the seven mysteries of Japanese cuisine, you are not alone. In the...

Jun 14

How To Cook “Perfect” Short Grain Rice Using A Little Help From Science

This recipe is for white short grain, or Japonica Rice, aka: Japanese rice, sushi rice. Summary - What to do Measure by weight, not by...