The Only Sushi Cheat Sheet You’ll Ever Need [Infographic]

Unless you’re an expert for aficionado, sushi can be scary. With so many options to choose from, it can be overwhelming trying to decide what kind of sushi to try first.

Take Lessons created a sushi cheat sheet that details all the popular rolls, ingredients and etiquettes. Customers can now have an idea of what’s appropriate or inappropriate when dining at an authentic sushi restaurant. They even threw popular sushi-centric vocabulary for those interested in immersing themselves.

Check out the graphic below.



Image: Take Lessons


Custom Sushi in Beautiful Hand-Illustrated Take-Out Containers


Sushi requires a delicate touch and it can take years to master the art of crafting sushi. So why should the packaging of take-away sushi not reflect the same artistic skill and craft?

In response to the perceived unattractiveness of take away sushi containers, Singapore-based agency Kinetic created its own unique packaging for Maki-San, a customizable sushi store in Singapore. The first store of its kind, Maki-San allows the customer to choose exactly what goes into his or her sushi rolls.

To show off just how many choices these customers have, Kinetic made a series of hand-drawn illustrations. The drawings feature the available ingredients arranged into bright, repeating patterns. One of our favorites include, the slim, patterned boxes made to store sushi in a similar way to macaron containers.

These lovely aesthetic food designs, created by designer Esther Goh, are woven throughout all of Maki-San’s branding and decor.




Picthx Esther Goh


Today I Learned: Sushi Actually Means ‘Sour Rice,’ Not ‘Raw Fish’


I’ve learned and/or remembered a great many things just by poking through LA Mag’s recent sushi feature this week, such as the proper angle for tilting fish to dip into soy sauce (90 degrees), or the exact number of grains required for the perfect piece of nigiri (247).

But nowhere did I read that “sushi” doesn’t actually mean “fish.”

Apparently the word “sushi” actually derives from a Japanese term for “sour rice,” and refers to the process with which fish would be preserved by wrapping it in, well, sour fermented rice. Once the fish was extracted and eaten, the rice itself would then be thrown away.

Today’s sushi bears little resemblance to its nearly 700 year old forbear, as most “shari” (flavored sushi rice) is now made with vinegar, sugar and salt as opposed to the original method of lacto-fermentation. But the name stuck, and has since been adopted to describe the entire dish  instead of referring solely to the rice.

Well then. Like deciphering the real meaning of “SPAM,” perhaps I should have realized something was up when slices of fish alone were called “sashimi” and fish on top of rice was called “nigiri.” But that’s why the next time I go to the sushi bar, I’ll just defer to the experts and tell the chef “omakase” – “I leave it up to you.”

H/T Mental Floss, Eat-Japan + PicThx Plonq


This Video of Dancing Sushi Is Supposed to Convince You to Eat More Sushi – Yes, Really


Because anthropomorphizing animals has always been an effective food marketing technique, a new line of ads from the Norwegian Seafood Council features some very interpretive dances from The Human Sushi, a performance group literally bent on translating popular sushi recipes into art.

Watch as these shining, smiling pieces of salmon, avocado and shrimp get cut down by enemy chopsticks and curl into the fetal position to await their inevitable transportation from the table to your mouth.

Because some days, you just feel like destroying something beautiful.

H/T Buzzfeed


The Sushezi Sushi Maker Sh*ts Out the Perfect Sushi Roll

Many a college sushi-rolling attempt has resulted in creative, albeit misshapen interpretations of the traditional maki roll (I’m looking at you, sushi “casserole”), but now you can literally sh*t out perfect sushi every time with the help of Sushezi.

Sushezi. Sushi. Easy. Because like most Japanese funnies, puns are “Quick! Easy!” and “Hilarious!

Stuff some sticky rice and your choice of ingredients into the two halves of the 12 inch Sushezi, clasp them together, seal on the end cap and watch as the plunger squeezes out a perfectly round, perfectly sized tube of sushi innards onto your standard nori seaweed sheet.

Granted, the product is a few years old by now, but the art of sushi making hasn’t gotten any easier (as far as we’ve heard), so no complaints here.

Sushezi is available on Amazon for $16.66.

See it for yourself in all its colon-esque glory:

[Via HuffPo, Gizmodo]