The daily digest of Twin Cities culture | Secrets of the City

If you have ever wondered how the fish in the display case starts out here ya go!

This is suzuki (new 30cc model)
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japanese fish scaler
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After scaling cut behind the head and through the spine then repeat on other side
http://img.photobucket.com/albums/v199/Bistro2930/Picture014-3.jpg

Start at the rear end and slit tward the head.

Good thing we are not in old school Japan and that most elder Japanese/Japanese-trained chefs in the U.S. have adopted our ways.

I could care less how you eat your sushi at the bar or at a table, but with some chefs it could get you kicked out!

Basic sushi bar etiquette:

Saturday, March 1st at 6:30 p.m. we will be hosting a sake educational tasting, a Sake 101 of sorts. We will have three sakes and possibly a namazaki. The three sakes that will be available have a deep and long history, along with taste. Shichihon yari is Japan's oldest brewery, founded in 1540 — before Tokyo was even a city! To date, it is still run by the same family members and with only a staff of four producing the sake in small batches.

It seems that not even ten years ago sushi was hardly known, or worse in smaller communities it was known as "bait." And if you asked someone if they liked sushi or if they had eaten sushi, the typical response was, "What suesheee??? Nahhh, we don't eat our bait!"

Now if you look around today sushi is everywhere! Spreading like a wildfire, sushi restaurants are popping up in every community. Grocery stores are jumping on the band wagon, and even American restaurants are being influenced with a bit of sashimi or tuna tar tar, etc.