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.
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
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