These celebrities are well known for their love of sushi and most of them look pretty good on it!
10. Pussycat Rolls – Nicole Scherzwinger
9. Rice Dish of the Day – George Clooney
8. Newcastle Nigiri – Cheryl Cole
7. A Sashimi Slice Twice Knightley – Keira Knightley
6. Transformaki – Megan Fox
5. You Rolling at Me? You Rolling at Me? – Robert Deniro
4. Nori Mount- Andy Murray
3. Pint-Sized Pop Platter – Lilly Allen
2. Lipstick Round My Sushi – Kate Moss
1. Top Temaki Cones – Madonna
The next time you are at a Japanese restaurant, or having a sushi party, why not pull out one of these facts
and wow your friends!
1. The original type of sushi, known today as nare-zushi was first developed in Southeast Asia, spread to south China before introduction to Japan. Literally, sushi means “sour-tasting”, a reflection of its historic fermented roots.
2. Sushi rice is prepared with short-grain Japanese rice, which has a consistency that differs from long-grain strains such as those from India, Pakistan, Thailand, and Vietnam. The essential quality is its stickiness or glutinousness.
3. The sushi condiment wasabi is a member of the Brassicaceae family, which includes cabbages, horseradish, and mustard. The paste is made from the grated root of the Wasabia japonica, which grows naturally along streambeds in Japan.
4. Nori is a type of algae, traditionally cultivated in the harbours of Japan. Originally, algae was scraped from dock pilings, rolled out into thin, edible sheets, and dried in the sun. The nori eaten in the west is always toasted, however in Japan it is often eaten fresh.
5. Traditional nigirizushi (nigiri) is made so that the entire piece can be consumed in one bite, and etiquette considers this the correct way to eat it. Some chefs may include too much rice or too much topping, requiring more than one bite.
6. 50 to 60 percent of sashimi in America is frozen at some point in its journey from the ocean. If the fish has not been frozen, it is illegal to serve it in the United States.
7. YO! Sushi is the most popular sushi chain restaurant in the UK. It opened its first restaurant in 1997 in Soho and now operates 59 restaurants in 5 countries; 44 in the UK and 15 in Ireland, Russia, Malaysia and the Middle East.
8. While the world’s sushi love affair continues, stocks of blue fin tuna remain at an all time low. People are looking for more and more sustainable ways of enjoying sushi. Fruit, vegetables, pork and beef offer new and exciting flavours to try with sticky rice.
You say tamaygo I say tamargo...
9. Tamago is a Japanese omelette commonly eaten with sushi. It is made in tamago pans (square pans) using mirin and sugar to give it a sweet taste.
10. sushisushi.co.uk is the most popular Japanese food shop for British people. It was created in 2007 by Sheffield born Graphic Designer Stuart Turner.
Here it is… The one we know you have all been waiting for…
sushisushi’s top 10 Japanese food blogs for 
your eating pleasure.
Please report any culinary results right here!
http://www.tokyoeater.blogspot.com/
Eating Out in Tokyo With Dominic – A brilliant guide to the best restaurants in Tokyo – where most Michelin star restaurants are in the world – FACT.
http://www.tomeatsjencooks.com
Some beautiful food photography from amazing Japanese restaurants in Hong Kong – not Japan! Japanese food is the best in the world!
http://www.japanesefood101.com
Really informative Japanese food source. Our favourite post is about sushi etiquette. Read this if you are travelling over to Japan anytime soon.
http://www.japanesefoodreport.com
This is the best site for Japanese food on the planet! Recipes galore, for everything from Chicken Soba Hot Pot to Soup and Sake Steamed Clams!
http://justbento.com
Who new there was so much to learn about the world of bento? Immerse yourself in this world with this high-quality bentography.
http://sushi-academy.blogspot.com/
Loads of videos demonstrating some superb sushi skills.
http://kyotofoodie.com/
Rocking chef from Japan’s former Imperial capital. Check out the ice cream…
http://www.savoryjapan.com
Cultural Queen Risa Sekiguchi takes us through a journey of Japanese savoury sensations.
http://www.sustainablesushi.net/
Scientist Casson Tremor looks at the all-important issue of sustaining global fish stocks whilst continuing to enjoy our favourite foods.
http://sushiday.com/
Beautifully designed website with some nice videos and fun. Every day is a sushi day!
This looks great! We’d love to know your favourite filling combination
Check out my new toy!
The northern sushi chef is on a mission to change perceptions of sushi…
I have tried very hard to bring sushi to the north of England for many years and it is still a very slow process. The main thing about sushi outside of London is that lots of people don’t really understand the concept. They still think it’s only about raw fish and don’t want to come anywhere near!
I have tried over the last year to create interest with ingredients that people can all understand, and that is why my Yorkshire sushi is now becoming so popular.
When I am asked to set-up a sushi bar at private or corporate events here in the north, I always now make sure that I have non-raw fish items readily available. Some of the most popular items are roast beef, Yorkshire pudding and horseradish sauce sushi, chicken-tikka sushi, blue cheese and asparagus, or spicy Whitby crab sushi. These are all easily made and get people willing to try sushi, sometimes for the very first time.
I have even done some events where there is no raw fish at all and this does pleasantly surprise lots of visitors to the bar.
It takes a new approach to widen the market and if people don’t want raw fish, there is no point in pushing it down their throats. I am very pleased to be working with some great meat and cheese suppliers and together we are making some amazing rolls that get people thinking and willing to look at sushi, without turning their noses up and heading for the nearest pie shop!
http://www.simonphillips-sushi.co.uk/
When I came across these guys I fell in love…
The hot new film “Sushi: The Global Catch” that got an official selection at the Seattle film festival 2011 is well worth a watch.
Sushi: The Global Catch is a documentary about the global spread of Japanese cuisine and the ensuing impact on the world’s seafood population in particular the now struggling bluefin tuna. The film features chefs from around the world, including Tokyo sushi master Mamoru Sugiyama and Tyson Cole of Uchi in Austin, Texas, as well as fishing industry experts and environmentalists. It premiered on the 8th of June 2011 at the Seattle International Film Festival.
Check the trailer, well worth a look:
Sushi: The Global Catch – Trailer from Sakana Films on Vimeo.
The Adventures of Sushi Stu