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| Articles about Sushi |
| Joshu-Ya's Sushi | | 2010-12-31 11:00:00 | | Joshu-Ya's Sushi is located at 2441 Dwight Way near Telegraph Avenue in Berkeley.Visit the Joshu-Ya website for more info.Click on the images for a larger menu. | | By: Berkeley Restaurant Guide | | |
| | VA - Nobu: Sushi Lounge (2008) | | 2008-07-21 06:47:55 | | Release Date: 05.03.2008
Genre: Lounge | Chillout
Quality: MP3 320 kbps 44khz Stereo
Tracks: 15
Size: 179 Mb :: TRACKLIST :: Jazzanova
Grace Jones
Alphawezen
Gotan Project
Nitin Sawhney
...
It's All About Relaxation With Strange Beautiful Music
| | By: Chill Lounge Music | | |
| | 186. Sushi Original Recipes from Japan Magician | | 2008-07-18 12:09:21 | | Sushi is really good for your health. Sushi is some sort of the vinegar rice and with the top of slice of fish meat or some best ingredient that suite it taste. They are so many type of sushi such as Nigiri-zushi, makizushi, temakizushi, maki roll, Chirashizushi, Narezushi and many more. This is Grand Japan original recipes for the best sushi but it not for eating practice, it more on magic. Lets watch how this cute young man from Japan make magic with the the recipes of best sushi video.
| | By: Feel My Tube | | |
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| Sushi Yasuda #15 | | 2008-07-11 09:20:00 | | We didn't get to go to Sushi Yasuda last week since we were busy with weddings and they were closed July 4th-6th so by this week I was missing my sushi meals. The familiar pieces were glorious as always and they still had new pieces to offer.We've had Kuchiko several times before but always the red one, which we learned last night, is the female. This time, I got to try the male, which is white. The flavor is very much the same, but it seems to be slimmer so I prefer the female. (Sorry for the blurry pic. Didn't bring the SLR.)Jack Mackerel has the familiar flavor of mackerel, a bit toned down, and the flesh is more slippery.On our last visit, Lon saw another patron having the green tea mochi ice cream so he wanted to try it this time. It's one of the best I've had. It's not too sweet, the mochi is chewy but delicate, and the unsweetened powder on top just blows it away for me. I imagine that serving it at just the right temperature is important too. It's also a steal at $2 (with any s | | By: FoodMayhem | | |
| | Salmon Sushi Roll - Fish Recipe | | 2008-07-03 22:42:49 | | Before I start explaining this one I must admit that I am not a great fan of sushi. I love fish, but just can't stomach it sushi style. Fortunately you can use smoked salmon with this recipe and I have had no trouble with it. I can highly recommend it to all the sushi wary people out there!This is one of the simplest salmon roll sushi recipes out there and even I made it for my wife to test it before posting it. You will need some sticky rice (cook it with 25% more water), salmon (smoked it ok), soy sauce, wasabi, ginger and Saki. It takes virtually no time to make and the longest part of the preperation work is cooking the rice.How to make Salmon Sushi RollFortunately, for you and me, there is a great video I have found showing the process of making this recipe which is very easy to follow. It is supposedly a romantic dish, but I am not sure why, maybe it just sounds better that way! Enjoy! | | By: The Ultimate Fishing Blog | | |
| | Sushi Art Platter | | 2008-07-02 02:00:00 | | A platter full of artistic sushis... if you take a closer look at the bottom, there's a rabbit designed sushi. Some people are very creative!
| | By: Food Designs | | |
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| No Sushi From The English Courtesan! | | 2008-06-28 08:07:09 | | Whoops! Due to user error and Blogger problems, this blog post appeared and then disappeared again on Saturday. Luckily Blogger and the English Courtesan have got it together now... ;-)The English Courtesan is a little busy this weekend so she thought she'd offer the readers a multiple choice quiz by way of a lazy blog post.This one is based on the doorhanger in the photo, which the English Courtesan purloined from the deliciously twisted NoMonet. Click on the picture to make it bigger!The English Courtesan sees rather a lot of hotel doorhangers these days so she was amused by the geisha girl variation on the 'do not disturb' theme. What better way to frighten off housekeeping than to demonstrate how disturbed you already are?The English Courtesan's best hotel doorhanger find was somewhere in Spain where 'no molestar' was correctly translated as 'do not disturb' but the reverse side had the more interesting translation of 'service me'. Unfortunately that loses something in the retellin | | By: Diary Of An English Courtesan | | |
| | Sushi Yasuda # 14 | | 2008-06-27 19:47:00 | | I think this is visit #14 to Sushi Yasuda. (I forgot to number it last time.) I can't believe I still always have new fish to write about. Tonight, we had Tarpon, the red colored one on the left. Depending on the part of the fish, the flesh ranges from deep red to almost purple, a very striking piece. It tastes very much like non-fatty tuna but the meat is more loosely packed together. Blackfish, on the right, is actually a pinkish colored flesh inside and tastes much like other white fish.Octopus eggs is one of the most unique pieces I've ever had. The tiny eggs are packed so tightly together that it tastes like one piece. The eggs don't have much flavor on their own, but it is paired with a shiso leaf and sweetened with something, making the overall taste very different from most nigiri. It ended up being too sweet for me but I'm still glad I tried it, especially since it's only available once a year.Sadly, Sushi Yasuda is closed July 4th and 5th next week so we may not get our weekl | | By: FoodMayhem | | |
| | Sushi con verduras y jamón | | 2008-06-27 15:40:00 | |
Ingredientes : 1 zanahoria, 1 pepino, 1 puerro, 400 g de arroz para sushi preparado, 2 láminas de alga nori, 1 cucharada de wasabi, 6 lonchas finas de jamón serrano.
Preparación : Lavar y cortar la zanahoria, el pepino y el puerro en tiras finas. Extender la lámina de alga nori sobre la esterilla (makisu), y untar la mitad del wasabi con el dedo.
Después con las manos humedecidas extender la mitad del arroz dejando un borde libre en los extremos.
Colocar tres lonchas de jamón encima del arroz de forma que el extremo inferior del jamón coincida con el extremo inferior de la lámina de nori. Presionar.
Extender la mitad de los ingredientes en línea en cima del jamón y enrollar firmemente ayudándonos de la esterilla.
Preparar un segundo rollo con el resto de ingredientes y cortarlos en 6 piezas del mismo tamaño.
Para cortarlo utilizar un cuchillo bien afilado, cada vez que se de un corte humedecer el filo con agua y cortar nuevamente.
Nota : El wasabi es una pasta verde de te | | By: Recetas con gusto | | |
| | Sushi - free XML blogger template | | 2008-06-08 22:00:22 | | (click for a live preview)To download the xml template: click here (zip folder)Preview the site hereNeed help installing this? Click hereAs far as I am aware, the header image is in the public domain. I got it in Japan, hence the sushi I suppose. Clip art in Japan is greater than any clip art you could ever imagine.The background colour is customisable from within the fonts & colours area! Go crazy with it. | | By: Suck My Lolly: Free Blogger Templates | | |
| | Bendj Feat Sushi - Me And Myself - Promo_CDS-2008-iHF | | 2008-05-30 05:28:08 | | Release Artist.....: Bendj feat. Sushi Release Title......: Me & myself Release Label......: Melodic Release Year.......: 2008Genre..............: House Size...............: 11,7 MB Playtime...........: 07:52 min Tracklist:01. me & myself (diego arbaribi & paolo sandrini nagada edit) 03:26 02. me & myself (wolfang gartner rmx edit) 04:26Buy Now....Beatport/shareonallDownloaded From:http://nhitzone.blogspot.com/Upload By SiTiRmeUbb | | By: ENHiTZone | | |
| | Sushi Yasuda #12 - Copper River Salmon | | 2008-05-27 21:46:00 | | As I mentioned in my last post on Sushi Yasuda, Copper River Salmon is now available! What's better than Copper River Salmon? Two types of Copper River Salmon, both shockingly bright orange. On the left is the King Salmon, slightly softer than the Sockeye Salmon on the right. The flavor of both is wonderful yet subtle, so subtle that I think they would be better as sashimi. (note to self)The very strong salmon flavor in this Sockeye Salmon Roll really shines here, exhibiting a pungency the other salmons don't seem to have.The Wild Salmon Roe (also from the Copper River) are smaller than the usual salmon roe, softer, smoother in flavor, like it was purified. I'm imagining that the water in the Copper River must be very clean.I'm so glad I got to eat Copper River Salmon at least once this year cause we just called a few other restaurants and can't seem to find anyone else serving it (possibly because it's very expensive this year due to lower inventory). Thanks again Sushi Yasuda! | | By: FoodMayhem | | |
| | Sushi Yasuda - A Quick Quickie #11 | | 2008-05-22 21:29:00 | | We brought my mom to Sushi Yasuda this time and she loved every bite! No surprise here. I still love every bite of all my favorites, week after week. Tonight, Chef Tomura told me they had 4 types of Uni available and gave me a piece of California Uni (which I had on my 3rd visit) next to a piece of Russian Uni. The Russian Uni dissolves in your mouth instantaneously and the flavor is lighter as well. You can see (on the right) that it's very wet and has less body. I think I still prefer the Uni from California.I asked about Copper River Salmon again because I know it should be coming soon and Chef Tomura admitted that it came in today, but it wouldn't be available till tomorrow. I nearly sobbed but settled on a reservation for Tuesday where he advised me to have the Wild Salmon Roe, also available starting tomorrow. I did feel better when Chef Tomura presented me with a piece of King Salmon from New Zealand, rich with flavor and fat, and a stunning color.I'll leave you here since I'll | | By: FoodMayhem | | |
| | Sushi Yasuda Anniversary (#10) | | 2008-05-17 22:59:00 | | It's my tenth visit to Sushi Yasuda Sushi Yasuda. Hooray! This marks another birthday dinner since Scott and Angie insisted on treating us. My favorite pieces are still orange clam, peace passage oyster, and Spanish Mackerel, but I'm still always eager to try new pieces. The wasabi alone is worth going for and the teas they serve are just heavenly.Tonight, Lon did a side-by-side tasting of the four house-made eels and really enjoyed them all. The House Made Unagi (dark fresh water eel) and Shirayaki (white fresh water eels) were a bit firmer and display fattier skins. The Shirayaki is slightly less gamey than the Unagi.The Anago (Dark Seal Eel) and Sawani (White Seal Eel) are more tender. Again, the white is slightly less gamey than the dark, and Sawani wins as the best of the eels. It is incredibly tender and delicate, with a natural sweetness that is brought out by the pinch of sea salt added on top.We also tried a Sawani roll (sorry, no pics, they came out blurry) which was good, b | | By: FoodMayhem | | |
| | Sushi Yasuda - Quickie #9 | | 2008-05-09 07:14:00 | | I'm still as in love with Sushi Yasuda as the day I first tasted their sushi. I'm still getting new pieces on each visit and it's exhilarating to know such a place exists. On our 8th visit, we had tamago, the omelet, so this time, we tried the Custard, which Chef Tomura described as having shrimp and potato. The texture is still smooth like Tamago, so you will not find pieces of shrimp and potato but you will taste it, in the very tender custard.If you like Fatty Tuna, you must try the Cheek of the Fatty Tuna, it's even fattier! You can see the marbling and it just melts away in your mouth.On my 3rd visit, I had the Uni from California. This time, I tried the Uni from Alaska. Chef Tomura told me that it is the same species but I guess the environment makes a big difference. The Alaskan Uni is not at all briny, still creamy, but very gamey, in a fishy way. I prefer the California Uni because it was sweeter and I like some brininess.Lon wanted to have the soft shell crab again and it was | | By: FoodMayhem | | |
| | Sushi Yasuda #8 and Still Going Strong | | 2008-05-02 20:09:00 | | You probably realize now that Sushi Yasuda is a weekly ritual (see past posts) for me, and almost weekly for Lon. The biggest decision to make is how much of the meal to allot to past favorites, and how much to allot to trying new pieces. I have to have orange clam and peace passage oyster every week, I alternate a few other favorites, and I always try to get at least three new pieces. I thought they would've ran out of new stuff to throw at me by now but nope, not yet. Here's the latest pieces.Tamago, Japanese Omelet, is a little bit sweet, very light, and this one has a slight barbecued flavor on the surface. We both liked it and earnestly took a bite before taking a picture. Oops. Archtic Char has beautifully colored flesh, usually more vibrant than salmon (which it looks similar to) , but we both find it less flavorful than salmon. Trade-offs I guess but we both prefer salmon.I'm so mad at myself for not being able to remember the Japanese name of this Beakfish right now but h | | By: FoodMayhem | | |
| | Sushi Pillows | | 2008-04-28 10:14:47 | | Soft, squishy and absolutely delightful, these giant pieces of Ebi Nigiri, California roll and edamame will certainly roll out plenty of campy Japanese fun.
I do know this is purely for decorative purposes but in little ways this help with sleep for aesthetics reason — - a more more pleasing bed brings pleasant sleep. And well, [...] | | By: Mattresszine | | |
| | Sushi Yasuda! (Says Lon Too) | | 2008-04-26 20:30:00 | | This is our seventh installment on our favorite sushi restaurant -- Sushi Yasuda Sushi Yasuda (if you haven't already, make sure to catch article #6). To help provide further perspective for those of you not lucky enough to have visited Chef Yasuda's land of delicacies, I will tell you about my experience there.My taste in sushi is different than Jessica's in several ways. First, I prefer rolls: maki (the common, small rolls of nori and sushi rice), futomaki (the large rolls with unusual fillings), and my favorite, temaki (the hand rolls, typically in the shape of a cone). Not that I don't love sashimi (thin slices of fish without rice) or nigiri (fish atop a hand-formed bed of sushi rice), but I just love the mix of the nori (seaweed), rice, and seafood. Second, I prefer firmer flesh and fattier taste, with less brine. Salmon is perhaps my favorite, but I love fatty tuna, and other similar fish. And third, I tend to enjoy picking my own items, whereas, Jessica really enjoys omaka | | By: FoodMayhem | | |
| | Sushi Art | | 2008-04-17 22:19:00 | | Here are some examples of japanese art....Sushi!!! Interesting, isn't it? Just to think how they can make a design with the sushi is really quite fascinating for me. I've got a lot more to show you guys....not sushis alone but other foods as well so keep coming!!!
| | By: Food Designs | | |
| | Sushi of Gari 46 | | 2008-04-16 20:00:00 | | I had lunch with my friend Zoe at Sushi of Gari 46 Sushi of Gari 46, which was empty at noon but filled up around 1pm, in a sudden whoosh of people. I asked to sit at the sushi bar but that is reserved for Omakase only. When we opened the menu, we saw that there was a Lunch Omakase for $50 and we thought, ok let's go for it. I asked again to sit at the sushi bar but unfortunately, that omakase did not count.I decided on the Deluxe Sushi, which was 9 pieces and a roll. Zoe opted for Chirashi. Our waitress then asked, "Would you like soup or salad?" I replied "salad" and Zoe did the same. The salads were very pretty, with a nice dressing.Zoe's Chirashi was also quite pretty (sorry the pic was too dark) but my Sushi Deluxe looked pretty regular. The top four fish were fresh and above average but I was terribly disappointed that the scallop was cooked. The salmon had a lightly smoked flavor which I enjoyed, and the cooked shrimp (I don't normally care for in sushi) was cleverly poached in | | By: FoodMayhem | | |
| | Sushi Yasuda Installment #6 | | 2008-04-16 14:21:00 | | I'm not bored of Sushi Yasuda yet, so last night was visit #6, with my darling, Lon, who has grown fond of being a regular too. If you just joined us recently, you can catch up by reading 1, 2, 3, 4, and 5 since I now only post the new items I have not eaten before.Chef Tomura recommended that we try these Flash Fried Freshwater Miniature Crabs. They were the cutest little, nature-ready, bite-sized hors d'oeuvre, a crab chip. There was nothing mind blowing about the flavor but they were so perfectly fried so that you didn't notice any oil, and the seasoning was perfect.I know I'm too old to be playing with my food but this crab is totally in fighting stance! Of course, I won.Next, Sea Trout Sashimi, which has a beautiful multi-colored flesh, but is uninteresting to me in flavor, much like white fish.On the right, is Bonito, from the tuna family. It's similar to a good tuna, nothing distinct.On the left is muscle from the orange clam. It tastes just like orange clam but chewier, as expe | | By: FoodMayhem | | |
| | Another Sushi Yasuda (Not So) Quickie - 5th Visit | | 2008-04-10 08:33:00 | | I started writing quickies on Sushi Yasuda because I've already posted about them so many times. Again, the quickies only feature the new fish I have not tried before. This amuse bouche of clam, seaweed, and scallions, with a light wasabi dressing, was such an interesting play of textures, tender with a snap.Pictured on the right, is halibut, a fish I have always thought of as boring because I've always had it cooked. Halibut sashimi's subtle flavor shines through here. Angie (my dinner companion last night) and I, both loved it.The Striped Bass is a more tendonous fish. I am more interesting in the soft, buttery ones. Look at how beautifully scored it is though.Razor clam, which I have never had raw (several sushi restaurants serve razor clam cooked), was very enjoyable, as all the different types of clams are to me. Like Cherrystone Clam and Orange Clam, they all have that wonderful slippery, clean feel, and a gentle snap when you bite in.Cooked shrimp, always boring to me at a sushi | | By: FoodMayhem | | |
| | A Sushi Yasuda Quickie - 4th visit | | 2008-04-02 08:09:00 | | Since I've posted about Sushi Yasuda so many times already, I'll make this quick and just talk about the three new fish I tried this time. The Red Fish, in the same family as White fish, was not interesting to me, which isn't surprising since I don't appreciate White Fish in sushi form. Below is a photo of the lower beak from a Needle Fish, made more appealing because of how beautiful it is. The expert scoring helps enhance the texture as well.The Wild Eel from Florida, cooked to order, was a lovely way to end the meal. It was so tender and something you should definitely try, when available.If you haven't made your way to Sushi Yasuda yet, what are you waiting for? | | By: FoodMayhem | | |
| | Sushi Yasuda - 3rd visit | | 2008-03-14 07:57:00 | | I hope you're not sick of me posting about Sushi Yasuda Sushi Yasuda (first time, second time). I continue to do so because I always learn something from each visit. This time, three lessons Daniel San.First, we were informed that it was the start of soft shell crab season. It lasts for roughly three months so get your butt over to Sushi Yasuda to have the best Flash Fried Soft Shell Crab. It was the largest and meatiest soft-shell, Lon or I, have ever had.Second lesson, I actually really like Uni (sea urchin). I've tried Uni at other places before and never saw the appeal. I never disliked Uni but never saw any reason to pay a premium for it. After this piece of California Uni, I was hooked! It coats your mouth like the savory equivalent of ice cream.Lesson three was a subtle one. As I waited for Lon to arrive, I watched Chef Mitsuru put together a beautiful box of sushi to be delivered. I expressed my surprise that they provided delivery, and Chef Mitsuru told me he would not advise | | By: FoodMayhem | | |
| | Make Sushi At Home Project | | 2008-03-12 02:34:33 | | I have been working on Make Sushi at Home project recently and have discovered a few interesting strategies of driving traffic to my website.
While I have been working on editing the videos (i am still working on them), I have set up Make Sushi At Home Blog which has a few video fragments of my [...] | | By: Your Easy Web Solutions | | |
| | Chef recria tela de Van Gogh com sushi | | 2008-03-07 14:04:59 | | O Chef Sushiman Ken Kawasumi recriou o quadro “Girassóis”, do pintor holandês Vincent Van Gogh, com sushis e apresentou o trabalho em uma feira de sushi, em Tóquio.
Kawasumi exibiu suas criações durante o lançamento do livro “O jeito mais simples de se fazer sushis decorativos”.
Leia também:Design Our Pepsi Can | Crie um visual para a [...] | | By: aletp | | |
| | Sushi Yasuda - 2nd Visit | | 2008-03-06 22:27:00 | | " I love the fishes cause they're so delicious." - Pepperidge Farm GoldfishThe thought of Sushi Yasuda just makes me giddy. As promised, I am now a regular. Chef Mitsuru remembers me. I enter with high expectations and leave satisfied, with a childish skip to my step. Eating at Sushi Yasuda is an adventure. If you leave some or all of your meal up to your chef, you will try seafood that you've never had before.On this visit, I had some of the same fresh and expertly cut fish as last time, Blue Fin Tuna that looks like vibrant red rose petals, Spanish Mackerel that melts in your mouth, oyster with a slippery and sensual texture, reminding you that it's a known aphrodisiac. Every piece is enhanced by the sweet and creamy wasabi, with such a subtle bite that it could be eaten alone in small amounts.The progression of excitement grows for me as I start with my familiar fish and move on to new ones. The Cherry Stone Clam had a smooth and clean feel, just a little resistance to the bite, cr | | By: FoodMayhem | | |
| | Sushi Yasuda | | 2008-02-28 21:59:00 | | Sushi Yasuda Sushi Yasuda is the best sushi experience I have ever had for so many reasons. Every piece of sushi, every piece of sashimi, the wasabi, Chef Tom, the tea, the atmosphere, everything. After this first visit, I am now forever spoiled and may never be able to eat sushi anywhere else again.I have spent more on sushi meals at 15 East, Inagiku, and Tomoe. None can compare. The reason I hadn't come to Sushi Yasuda earlier is because I thought it would be a really expensive meal but I have found that it really doesn't have to be.Winnie and I each ordered the Sushi and Sashimi combo. You are given a choice of four pieces of sushi and a choice of 1 roll; an assortment of 3 types of sashimi is chosen for you. On top of that, we asked Tom to give us three pieces of his choice.The meal starts with a warm towel to clean your hands and a little bit of radish salad. There's no charge for a wonderful hot green tea, which is replaced throughout the meal to ensure that you're drinking it | | By: FoodMayhem | | |
| | Birthday Celebration at Sushi Tei and Liquid Kitchen! | | 2008-01-21 02:39:00 | | Happy Birthday Yanxing!!!! Or rather, Happy Belated hatchday~
But we did gave him a pre-birthday celebration that day at Sushi Tei~
Look at food-satisfied YX! Haha! Glad he enjoyed his food~
I...
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| | By: Themuxicbox's Memories | | |
| | sushi time | | 2008-01-11 11:01:58 | | Tutto il giorno a studiare e nemmeno due minuti per me.
Sembro uno spauracchio, coi capelli arruffati nonostante siano lisci, le occhiaie stile Mortimer e gli occhi a pallini.
Sta sera annegherò nel sushi.
Totalmente.Pubblicato da ekaeka | Commenti (12)
Tags: essere eka, love alex
| | By: Il blog di Eka | | |
| | Cómo disfrutar del sushi en Japón | | 2008-01-07 03:40:16 | | Lo que viene a continuación es un vídeo que nos instruye sobre cómo la tradición japonesa marca el comportamiento en los “sushi-ya” (restaurantes donde únicamente se sirve sushi) en Japón.
En japonés, con subtítulos en inglés.
Visto en Reddit. | | By: Mare Magnum | | |
| | | Sushi and Sashimi Adventures in DC | | 2007-09-10 07:27:12 | | If I’m going to work my way up to eating tarantula’s and snake hearts in Asia, then high-end sushi is a good place to start my training in the bizarre foods arena. Yes, sushi and sashimi are still new territory for me and my palette. Inspired to expand my horizons, I was excited [...] | | By: GoBackpacking | | |
| | | How to eat: Sushi | | 2007-08-05 02:46:00 | | Here's an extensive, and well-written guide on how to eat sushi. I don't agree with everything he says, but it's generally good. | | By: FoodMayhem | | |
| | Sushi in Chelsea | | 2007-07-31 21:05:00 | | Lon's new office at Linkstorm is in Chelsea so we were planning on trying Monster Sushi Monster Sushi for lunch but they're closed for renovations until September 4th. We walked around the corner and spotted Hana Sushi Hana Sushi . It was pretty crowded so we gave it a shot. We both got the Sashimi Bento Box lunch special which is pretty cheap for $8.50. The box includes salad, seaweed salad, rice, miso soup, shrimp shumai, and the sashimi. It's all pretty average and the knife skills on the fish are extra sloppy but I didn't expect much with those prices anyway. | | By: FoodMayhem | | |
| | Sushi Goodness | | 2007-07-26 17:55:32 | | I am now at work on my lunch brake and I decided to write for a bit while I am eating my spaghetti. It’s yummy and spicy! Anyways, my best friend is coming back from Jordan tomorrow. Yaaay. I am so excited. She was chatting with me and she suggested and actually told me, “We [...] | | By: Rebellious Arab Girl - Life's too short to stop no | | |
| | Immigration, puddle of water, robots and sushi. | | 2007-07-09 15:44:00 | | Work at AEON is going smoother and quicker these days, haven't had any lesson preparation sessions until 5 A.M. recently:). Instead I've been enjoying my evenings with doing none-work-related-stuff, like watching movies or studying Japanese and it's great! Saturdaynight, Yasu was back in Inuyama and picked me up from work. He met my coworkers and saw the school, and it was pretty weird and distracting to have him there, but it was fun to show him where I spend most of my time.Today, we went to Nagoya to get me a re-entry permit at the immigration office. Foreigners living and working in Japan on a visa need to get such a permit if they want to travel abroad and be allowed back into the country afterwards. It's very important, because if you don't get one they really won't let you back in and that effectively ends your job and life in Japan. And as I am very eager to go home for Obon week but not willing to say goodbye to my Japanese life just yet, I needed to get one. I was prepared to do a couple hours of waiting in a stale government's office, but it turned out to be very quick and we were done in about 20 minutes! The office was stale and sticky though...After the necessary stuff was done we set out to enjoy a day in Sakae, Nagoya's shopping district. At first we couldn't really find something enjoyable to do, so we were prepared to give up and catch a 1800 yen movie in some cinema. But we couldn't find one because apparently there aren't any cinemas in Sakae. Finally the nice ladies at the Sakae Station information booth gave us some alternative things to do. We spend a fair amount of time at the roof of the station where they have a big puddle (as Yasu put it) of water with fake whales sprouting water and a nice view of Sakae's version of the Eiffel Tower. It was very relaxing to hang out there and enjoy the music coming from the station underneath.We also went to what they called a robot museum, but looked more like a robot shop to me, nonetheless it was still fun to see the different kind of the robots on display there. Of course, they had the famous vacuuming robot and also a big boombox ball for your iPod which will dance and roll around your apartment.All men have little boys inside of them, and so does Yasu. He really enjoyed playing with these puzzle-like building blocks and afterwards he proudly showed me the face he made. Aren't little boys cute?!We also found these cute little guys somewhere in the robotshop, who all peacefully moved their heads from one side to the other. At first the whole sight came across as a little creepy, but after looking at them for a while we decided they were very relaxing to look at... Of course my favorite was the pink one, which apparently brings you luck in love, well I'm pretty lucky in that area already :).Just before Yasu had to catch his shinkansen back to Osaka, we had dinner at a kaiten sushi (a.k.a. conveyor belt sushi) place! Believe it or not this is the first time since my arrival in Japan that I had sushi (I've had some loads of sashimi though)! The sushi was pretty good and not too expensive, but Yasu is still planning to take me to Sushiro, a kaiten sushi in Amagasaki which is supposed to amazing and incredibly cheap. Well, perhaps we'll try that next week. The coming two weekends I'm going to Osaka to spend some time with Yasu's friends and family, but most importantly to spend time with him before he departs on his month-long-trip to San Francisco! My favorite city in the States, yes I am slightly jealous! But hey I get to go home for Obon and my birthday, what could be better than that?!And I have been cooking on a regular basis too! After Yasu introduced me to his version of yakiniku (Korean BBQ) during our weekend in Rurikei, I have been copying it all week. Japanese sesame dressing makes every salad taste awesome and the yakiniku tare (sauce) adds a great taste to any meat or vegetable cooked in my new grilling pan! | | By: The Loulogue | | |
| | He likes sushi… but how does he feel about Pr0n? | | 2007-06-05 17:35:40 | | yeah… I wrote Pr0n… twice now… ugh…
Anyway, our lovely friends in Japan have been working their hind ends off trying to create battle androids in disguise of maids for the world and here is evidence. There is a robot that now has facial expression which reacts to words said to him. He knows how to react by basically being an internet whore. He complies searches of the words he recognizes and reacts according to what words are associated with it…
So… he likes Sushi… he fears the President… but I would love to see what he thinks about more risqué words.
Here is the Yahoo! News article on the new ‘roid
Technorati Tags: Japan, android, robot, expression | | By: TubaPants | | |
| | | Redneck Sushi Graffiti | | 2007-05-20 08:25:00 | | Today's Redneck Graffiti:
"Jim Bob Buys Sushi at Bubba's Bait Shop!"
Dat dere Jim Bob is a bad un, he is!!
More Redneck Graffiti...
More Redneck Humor...
More Redneck Videos...
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| | Sushi-go-round | | 2007-05-18 00:10:00 | | Tonight it was time for quality time with my slightly crazy stepdad. He loves Japanese food and this seemed like an excellent opportunity to finally try out the only conveyor belt sushi place in Eindhoven. I discovered it once on the top floor of a teppanyaki restaurant, and have wanted to try it ever since. We had lots of interesting sushi and some tempura. My favorite thing on the sushi-go-round was an oyster covered in omelette in a delicious sauce, and I kept dipping my other sushi in the leftover sauce instead of the soy sauce. We had a lot of nice food and talked for hours about everything and anything! And ofcourse this crybaby cried again, but only a tiny bit this time. For weeks, I have been trying to ignore the fact that I am going to miss my family so terribly much after my departure but it's hard to ignore when your stepdad toasts to having a lot of fun during my last week here. But quickly after tears started to come out I regrouped and focused my mind on just enjoying th | | By: The Loulogue | | |
| | | Let’s Say Sushi in Japanese! | | 2007-01-15 05:05:00 | | Needless to say, Sushi is most well-know Japanese dish in the world. I often see world people enjoy Sushi on TV. I just wondered how people in the world order or say Sushi name. Do they say it in their language or Japanese? For people who want to know the name of sushi, I introduce them so that you can order Sushi in Japanese next time!Sushi served in the world must vary very much, so I tell you the name of standard Japanese sushi so far.Salmon..........................Sâmon（サーモン）Scallop...........................Hotate（ホタテ）Squid ............................Ika（イカ）Octopus........................Tako（タコ）Pink prawn..................Amaebi（甘エビ）Steamed prawn...........Mushiebi(蒸しエビ)Sea urchin eggs............Uni（うに）Salmon roe...................Ikura（イクラ）Sweetend Omelet.......Tamago（タマゴ）Tuna..............................Maguro(まぐろ)・Lean Meat of a tuna.............Akami（赤身）・Medium-fatty tun | | By: Discover Japan! | | |
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