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Sushi: Culinary Gems from Japan

Posted by: The Gastronaut on Tuesday November 9, 2010

It’s easy to see sushi as a tasty roll of vinegared rice holding a bit of fish or vegetable. But surely there is more to it. What accounts for its 2000-year appeal? Why is it the global phenomenon it is today? 

On my last trip to Tokyo, my guide who happened to be the Japanese master chef I mentioned in the last post, took me down the lanes of sushi history.

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Edo and the Art of After Hours

Posted by: The Gastronaut on Tuesday October 19, 2010

The impact of Japanese cuisine on global culinary enlightenment does not begin and end with sushi and sashimi as a few would tend to think. But then again, more than a few connoisseurs could overlook how deep it goes. On my last visit to Japan, I had the pleasure of being accompanied on my trips to the some of the country’s best restaurants by a good friend who happened to be a Japanese master chef.

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Celebrating Sushi!

Posted by: The Hummer on Wednesday November 18, 2009

The world of sushi is unbelievably intricate. It’s made up of a countless number of very small pieces of different shapes, sizes, textures, flavours, colours and smells. Making the landscape of sushi a sensual and bewildering maze made of so many ingredients, used in so many ways, that one is baffled by the mere sight of it! And yet, we seem to think we know exactly what someone means when they say ‘sushi’. 

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