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.
By far, what I think to be the best "retail" store to buy fish for your sushi is Tokyo Fish Market in Berkeley. If you've never been there, I highly, highly recommend going there, at least once. The reason I think the store is the best place to get sushi fish is that: Variety of fish they carry (over 100 different varieties of fish) You can ask them to cut the fish for you (fresher, tastes better) You can ask them about fish and they will have an answer for you I did write an
Yes, there is a difference. The question you may be wondering is, "Which one is tastier to us humans?" The simplified answer is this: it's based on the two categories Type of the fish When the fish was caught Fish that does taste different between male and female Octopus Many Japanese fishermen and chefs say the female Octopus is tastier because of its softer meat. Its fiber is thinner than the one of the male Octopus. However, the female Octopus may not taste better right b
When it comes to fish for sushi, many people (so they told me) think the fresher the fish, the better it tastes.
I am writing to let you know that is not always the case.
Here are the reasons why. *****
"How should we keep this Tai Snapper in the fridge? "Looking at the whole fish, I asked Toru, the executive chef at Yoshida Sushi in Hollywood.
"I think we should cut the head off, store the whole thing, tightly wrapped in plastic," Toru answered.
Then, Také-san walked i