Kaz Matsune

There are mainly three types of Tuna(Maguro) served at Sushi restaurant: Yellowfin, Bigeye and Blue Fin. The main difference is the size. The bigger the tuna, the more "tuna" flavor it has (generally speaking). Let's start with Yellowfin and Bigeye. What's marked in green is suitable for Sashimi. Tuna uses its tail to swim, so the tail meat is the leanest, containing the least amount of fat, therefore tastes less flavorful compared to the belly. Here is a side view of Yell

Would you like to find out how much you know about sushi? Here is a short quiz (only six questions) I put together. Let me know how you did. #sushi #sushiingredients #sushifish

Many people have asked me how to prepare salmon for sushi, so I decided to put the step by step instructions. 1. Buy Salmon (King Salmon is what I recommend) from a reputable local fish supplier. The fish should be no more than three days old since it's caught. (note: the prime time to eat Salmon is about five days after it is caught. It needs time to developed umami flavor.) (Ora King Salmon, Sustainably farm-raised in New Zealand) 2. Freeze salmon at least 24 hours in you