Comments on: Sustainable Sushi

By: payday loans

payday loans — Mon, 20 Apr 2009 16:53:04 +0000

Oh I want to try sushi but i don’t know which one would be good. When I have tried it they weren’t very good. I just think I have been picking the wrong kinds.

By: My Sushi

My Sushi — Thu, 16 Apr 2009 21:45:41 +0000

That is really interesting I haven’t heard of that before but I think that it would be a good thing to serve fish that reproduce more than others. I think there needs to be more fisheries around the country.

By: Liara Covert

Liara Covert — Sun, 02 Nov 2008 06:49:45 +0000

Sushi is such an appealing delicacy. To think someone invented wasabi, marinated ginger slices and other sushi condiments is itself remarkable. As so many people are evolving toward environmental thinking, it is not surprising that sushi lovers may jump on the bandwagon and be willing to shift the contents of their beloved food.

By: jacqueline church

jacqueline church — Mon, 27 Oct 2008 07:45:43 +0000

Charles thanks so much! I will put you on the rotation! Tell me what you think of my inarizushi…

By: Charles Hamel

Charles Hamel — Sun, 26 Oct 2008 15:28:12 +0000

Jacqueline you have just let everyone know about your blog… I will take a trip over and check it out myself, while I encourage all readers to do the same.

Peter – Keep in mind that Sashimi is raw fish only sometimes lightly steamed… Sushi has rice added to it. Both are considered main courses.

Stussy thanks so much for your comments….. I see many different styles of preparation, to add to the aesthetics of the food itself.

Thank you all for your great comments

Stop by often

By: Stussy

Stussy — Sun, 26 Oct 2008 03:35:32 +0000

Nice shot, wow thats something I have never seen… a bridge of sushi.

By: Peter Answers

Peter Answers — Sun, 26 Oct 2008 03:07:30 +0000

Seeing that beautiful picture reminds me that I am still confused when I go into Japanese restaurants that offer sushi, sashimi, as well as other starts and main meals. I feel as though I am piggish when I have a starter (like edamame, mmm), a sushi, a sashima and a main course. What is the standard protocol?

Domo arigato gozaimasu

By: jacqueline church

jacqueline church — Sun, 26 Oct 2008 01:45:59 +0000

Hello Charles – Konbanwa!
My dear departed Grandmother was from Hokkaido! I was at the release event where Hiroko Shimbo and others prepared sustaianble sushi and the Environmental Defense Fund, Seafood Watch and Blue Ocean folks shared their insights.

I hope you’ll join my sustainable seafood blog event. We have bloggers from around the world, top chefs and award winning food writers sharing recipes, photos and tips. I’ve included the Seafood Watch sushi advocate challenge, too. Kin Wai Lui the chef at our first sustainable sushi resto here is joining, too.

At least, I hope you’ll let your readers know.

Cheers,
Jacqueline Church
The Leather District Gourmet [dot] wordpress [dot] com

By: Charles Hamel

Charles Hamel — Sun, 26 Oct 2008 01:44:24 +0000

Thanks so much for your comments Sadao

This is an area where few people would associate sustainability. I agree, there are many different kinds of sushi, just choose yours smartly and with a conservationist mind.

Please stop by often..

By: Sadao

Sadao — Sat, 25 Oct 2008 18:14:42 +0000

I truly hope that sustainable sushi becomes the mainstream among sushi diners in the world. Thank you for raising awareness in my home country to this imporatant movement. Your message to the world means a lot to me personally as I’m trying to do the same thing. Japanese diners are very picky when it comes to quality of food, but there are so many other choices. Let’s give blue fina tuna, eel and octopus a rest.