Zitat des Tages über Sushi:
A good plate of sushi after an opening helps to soothe that post-opening blues - especially since you feel like raw meat yourself.
I love Chinese food, like steamed dim sum, and I can have noodles morning, noon and night, hot or cold. I like food that's very simple on the digestive system - I tend to keep it light. I love Japanese food too - sushi, sashimi and miso soup.
When I was 11 or 12 - a young boy in Japan - one of my older brothers took me to a sushi restaurant. I had never been to one, and it was very memorable. Back then, sushi was expensive and hard to come by, not like today, when there's a sushi restaurant on every street corner and you can buy it in supermarkets.
In my generation, there was no sushi school, no cooking school, so people have to learn from working.
Asking Siri where the nearest sushi bar is - that's not interesting. What's interesting is asking your phone where one of your friends have last had dinner in the neighborhood, or having it recommend a cool paella place in Barcelona because it knows you eat paella all the time at home.
Kids are now eating things like edamame and sushi. I didn't know what shiitake mushrooms were when I was 10 - most kids today do.
When I was a kid, I have two dreams. I want to be a baseball player. Hometown, Hiroshima, has a Japanese baseball franchise team called Hiroshima Carps. You know, and then I want to be a sushi chef. I want to make own restaurant - sushi restaurant.
I'm quite happy having stuff like quinoa, sushi, and even vegetable juices.
Sometimes sushi is just superb, and other times there's nothing like a great big steak. It depends where your taste buds are at the time.
I've been making sushi for 38 years, and I'm still learning. You have to consider the size and color of the ingredients, how much salt and vinegar to use and how the seasons affect the fattiness of the fish.
I was afraid of Korean food when I moved to L.A., let alone sushi. I remember thinking either sink or swim. Living here in Studio City, Ventura Blvd. is the Mecca of sushi restaurants. What you thought was so exotic is just run of the mill.
A sushi chef has to spot the best-quality fresh fish instantly.
After Nashville sushi and a long debate on Bob Dylan, we went into Woodland Studios at 10 pm that night for a look around, and jammed for 5 hours solid.
A lot of people who like sushi don't really like raw fish or seaweed.
Eating a tuna roll at a sushi restaurant should be considered no more environmentally benign than driving a Hummer or harpooning a manatee.
In LA, I live on sushi or salad.
Although, I didn't really like sushi until I moved out to L.A.
Facebook is uniquely positioned to answer questions that people have, like, what sushi restaurants have my friends gone to in New York lately and liked? These are queries you could potentially do with Facebook that you couldn't do with anything else, we just have to do it.
For dinner I want real sushi - not the Americanized kind. My parents are American Samoan so I don't go for any of those rolls. I'll have raw prawn or sea urchin or octopus. I love it.
Every year, I do a New Year's day party at my home. I invite my staff and my friends and their kids. Around 40-50 people come by, and I do a barbecue and salads, steak and sushi, and also lots of cheese.
I could probably eat sushi every day.
In Japanese sushi restaurants, a lot of sushi chefs talk too much.
The year 2014 was a big year for my taste buds. They really stepped up their game. Like, I got into red wine, coffee and sushi for the first time. Well done, George.
Sushi is something very exclusive. It is not like a McDonald's, not like a hot dog, not like a French fry. It's very high-class cooking in Japan.
With sushi, it is all about balance. Sometimes they cut the fish too thick, sometimes too thin. Often the rice is overcooked or undercooked. Not enough rice vinegar or too much.
I think that without sushi there would be no David Hasselhoff, because sushi is like the perfect way of describing the insides of David Hasselhoff. He is like a protein, clean and easy. That's how I feel about myself.
I don't like venison or sushi - I don't want to eat what some people think are 'luxurious' foods.
I have to say, sushi freaks me out more than almost anything.
In general I love to eat anything. I enjoy anything that is well prepared, a good spaghetti, lasagna, taco, steak, sushi, refried beans.
You could eat sushi off my bookshelf. My cleaning regime is like a battleground. I'm Genghis Khan and my cleaning products are my Mongolian army and I take no prisoners. The rest of my life is an experiment in chaos so I like to keep my flat neat.
The iPhone is like 'omakase', the style of sushi where the chef chooses what you're going to eat, and might even tell you how to eat it - no wasabi allowed on this, no soy sauce allowed on that. Definitely no California rolls.
I've sat in sushi bars, really fine ones, and I know how hard this guy worked, how proud he is. I know you don't need sauce. I know he doesn't even want you to pour sauce. And I've seen customers come in and do that, and I've seen him, as stoic as he tries to remain, I've seen him die a little inside.
You'll always find me at a good sushi spot. Once, at a restaurant, a cook came out from the kitchen and asked for a picture with me. That was flattering.
I'm always interested in finding the new trend. If you love pizza every day, after 22 years of eating pizza, you want to try sushi.
I love sushi, though I just read something about how you shouldn't eat sushi more than once a week.
I'm not making art, I'm making sushi.
