my old knives were worn out pretty bad, so i decided to get another set. I spend quite a bit on it too, but i am really happy with it. So here i am show it off.

First off, Moribashi (serving chopstick)
Ebony/tatanium - 7 inches
$90

Takeda Deba (fish and meat knife)
Ebony handle - 150mm (6 inches)
Blue Steel (AS)
$200

Akitada (Mizuno Tanrenjo) Usuba (Vegetable Knife)
Ebony handle - 180mm (7 inches)
Blue steel #1 (hongasumi)
$300

Aritsugu Yanagi (sushi and sashimi knife)
Ebony Handle - 330mm (13 inches)
Blue Steel (hongasumi)
$800

And last… mother of them all :)
Akitada (Mizuno Tenrenjo) Sakimaru Takobiki or Maguro-Kiri (Tuna knife)
300mm (12 inches)
white steel- honyaki - mirror finish
$1500

Tags: My Bitching, Guide to Sushi by hien
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after long long… wait…. i save up enough money for a new knife. After long search i finally decided to get get a Takeda. At first i was going to order straight from japan, but that will take forever. Lucky, i found a (only)site in US sell Takeda. . I was so happy, i ordered it right away (last night)

The Banno-funayukibocho is traditionally used for cutting vegetables, fish or meat. The blade is Aogami Super Steel (AS) which is a high-carbon steel alloy with vanadium. As with all of Takeda’s knives, it has a strong sharp edge. The octagon shaped wood handle is easy to hold. 152 mm cutting edge.

Banno-Funayukibocho AS - 15.2 cm
Blade material: Aogami Super Steel
Blade size: 6″ (15.2 cm) cutting edge
Case: Original Takeda Storage Box
Handle: Wood - Octagon
Overall: 10 3/4″
Price: $205 + shipping

OHH YEAHH !!!! it a beauty i tell ya. I know i am going love it!! it’s arrive tomorow. yesssssssssss

Actualy, i also wanted Takeda Yanagi, but i am going to wait to test out the Banno-Funayukibocho first. I really need a Yanagi (my current Yanagi is worn out). I want a ao-ko Honyaki (hightest grade sushi knife). i probably have to settle for ao-ko Hongasumi Yanagi (second to Honyaki)… **sigh** Right now, i have my eye on Aritsugu Ao-ko Layered Steel Hongasumi Yanagi.

Ohh yeah, check out my ebony wooden handle moribashi(titanium serving chop stick). i bought last week for $90. I love it

Tags: My Bitching, Guide to Sushi by hien
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Do you ever wonder how they filet that hundreds pounds tuna? you gotta see to believe this, this is how the japanese do it.

Tags: Guide to Sushi by hien
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oh my god, this video short crack me up so much… it’s so funny i can’t resist post it up. it’s just awesome.

Tags: Guide to Sushi by hien
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So you want to make sushi huh? well, this is a very basic rolling technic. Learn it well my friend. it tooks me 2 years to master it. Just in case you dont get confuse, this roll will have seaweed outside.

How to roll sushi

Ingredients and Tools

• Bamboo mat
• 1 sheet of Roasted seaweed (nori)
• Sushi rice
• your choice of stuffing
  you can use anything you want
  for this demo i will use shrimp, avocado, cucumber, and fish eggs.

Instruction

1. Lay the seaweed on the bamboo mat. Smooth side face down
   Do not put the seaweed at the edge of the matt, leave it about 1 inch
2. Start in the middle, spread a thin layer of sushi rice on the seaweed.
   Leave about 1 inch rice free on the other end.
   Also, wet your hand before you handle the rice [Read more →]

   Tags: Guide to Sushi by hien
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Do it yourself
Tuna Tataki: $8

What is Tuna Tataki?
- Thin slice of sear tuna dressed over with ponzu sauce, a soy vinaigrette base. Tuna Tataki is a great appertizer. I has a refresh taste. There are many version of tuna tataki. This is most basic one

Ingredients

• Sushi Grade Tuna (4 ounces)
• Shredded Daikon or Carrot
• Scallion (1 piece)
• Shiso Leave (optional)
• Ponzu Sauce

Prepare

STEP 1: Sear the tuna: There are serveral ways to sear tuna. I will show you the popular ways. Pick one that you think you can do.

Sear with hot water: easy way
- Put some water in a pot and bring it into boiling point.
- Put a block of tuna into the water for 30 to 60 seconds.
- Take it out and put in ice water to cool down.

Sear with hot oil: Same concept as above
- put some oil in a pot and bring it into a 350 degree.
- put tuna block in the oil pan for 30 to 60 seconds.
- Take it out and put in ice water to cool down and wash away the oil.

Pan sear: a little tricky
- Heat a non stick pan (hotter the better)
- Place tuna in the pan. Shake the pan so that tuna won’t stick to the pan
- Sear about 45 seconds for each side
- Take the tuna out and put in ice water

Use the Grill: for best taste
- Bring the grill to supper hot
- Put the tuna on the grill, let it burn a little bit (about 1 min each side)
- Put in the cooler for cooling

Open Fire: I used a blow torch for this at work.
- Insert tuna into a metal skew stick
- Place it over open fire (gas stove or whatever u have) 30-45 second each side
- Put in ice water

[Read more →]

Tags: Guide to Sushi by hien
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What is Tuna Kobachi?

Diced tuna massaged with spicy sesame oil and pepper sauce. It’s a great appertizer

DIY Tuna Kobachi: $9

Ingredients

Dont know where to get these Ingredients? search online asian grocer

• sushi grade Tuna
• Masago (fish egg)
• Scallion
• Sesame oil
• Sriracha chili sauce (vietnamese hot sauce)
• shichimi peper (japanese 7 flavors pepper)
• Shreded daikon or carrot (for decoration)
• Shiso (japanese mint leaf) or parsley
• 1/4 avocado

[Read more →]

Tags: Guide to Sushi by hien
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