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The Top 3 Sushi Bars in Cambridge, Massachusetts Are you craving Japanese food while you are in Cambridge, Massachusetts? There is quite a few that offers authentic sushi. You don’t even have to travel to Japan in order to taste the real one. Genki Ya is one of the most sought after in this area. It is much recommended by a lot of people who tried it. If you are not familiar with Japanese food, their menu has pictures that would give an idea about your order. The price is so affordable and worth it. After tasting the food in their menu, paying isn’t so hard. You must try the volcano role that serves as an appetizer. The tempura is shaped in volcano. The presentation is quite awesome. If you love salmon, then try the King Salmon Torch Roll. There is a hint of banana taste but the flavor combines well. The location is 398 Harvard St in brookline. It is best to make reservations because the restaurant is small. Cafe sushi is rated as the best Japanese restaurant in the area. Although the decoration is not interesting it was well compensated with their menu. They offer different kind of rolls with unique taste. Their lunch special is a must try deal when you are in town. The work of art is so excellent. During Sundays, they offer one dollar sushi which offer good taste. Overall this place is truly amazing because of their service and food. If you are in Boston area, this place is one of the hottest. The ginger exchange is open even during midnight. If you are craving for sushi in the middle of the night, this is the best place. The restaurant is owned by Japanese. When you visit the restaurant, everyone is so friendly. The food being served is truly amazing. The sushi they served is very well made. The appetizers are so innovative. The best thing about the restaurant is that they can be customized according to your preference. The downside of the place is that the meals are quite expensive. This is true especially when it comes to their rolls and chef creations. If you want to try this restaurant, visit 1287 Cambridge St where the menu is tagged with competitive price. If you love Japanese cuisine, Boston would not disappoint you. If you look around, there are a lot of small restaurants that offer good food. It is best to explore in order to seek out which ones deserve your money.It appears that your web host has disabled all functions for handling remote pages and as a result the BackLinks software will not function on your web page. Please contact your web host for more information.…

Innovating Eating With Conveyor Sushi Conveyor belt sushi was sort of destined to come from Japan. The idea of a conveyor belt based restaurant at all, pretty much had to come first in the form of Asian restaurants. Japan, the homeland of sushi, in particular has been innovating restaurant presentation for many years. They have made moves to incorporate elaborate interactive shows and technologies in an effort to make the dining experience more fulfilling not just in flavors but in a full on sensory immersion. This has lead to theatrical restaurants that incorporate hyper specific personal aesthetic tastes in culture and tone, from goth themes to abstract futurism into the dining experience. These quirky places can be seen pretty regularly on the Food Network and Travel Channel where this kind of cultural tourism has picked up a lot of steam. The conveyor belt sushi restaurant is a different variation on the same effort to innovate. Practical eating is often viewed as a very American idea. The assembly line first utilized by the Ford Motor Company in the production of cars is of course the place that the conveyor belt it’s self first gained a foothold on the consciousness of the world. Food service integrated the idea of an assembly line with the innovations of Ray Kroc’s McDonald’s. Conveyor belt sushi takes the assembly line out from the production part of the business and into the consumption part, while offering a far healthier food option than calorie packed grease patties and french fries. The fun of conveyor sushi is in the speed with which everything moves and in the ability of the customer to define their own eating experience, making choices in a new-fangled à la carte sort of way. You get to experience the visual pleasure of a wide variety of sushi as well. This works particularly well for the food as it is made to captivate the eye as well as the taste buds. The clever blending of fish, rice, fruits and vegetables all artfully arranged in tightly designed individual pieces makes the food colorful and unique. No two pieces of sushi are really ever exactly the same. The cleverness of Asian restaurants like these conveyor sushi ones are truly bringing a new spin to dining world wide. I have in recent years seen these sorts of places popping up in restaurants and shopping malls as well as the more cosmopolitan world’s of large business center cities from coast to international coast. It is quite possibly the next leap in eating out, and it is here right now!…

Is a Sushi Diet to Lose Weight Effective? There has been a lot of hype about the sushi diet to lose weight, particularly in light of how healthy and slim the average Japanese person is. It is best to understand what Sushi is all about so that one can judge its weight loss capabilities. Sushi consists of small portions of rice packed with seafood, egg or sometimes vegetables. The carbohydrates form the biggest component of the sushi, with about half as much proteins. It also contains fats, but these are mostly omega-3 fats. This nutritional balance is necessary for weight loss while staying healthy. Apart from the main ingredients, sushi also contains rice vinegar or a soy citrus sauce called ponzu. These acids promote fat burning during metabolism. There are different types of sushi and they have carrying effects on your weight loss. You should stick to sushi made of tuna, halibut, red snapper or shell fish in case you want to lose weight fast. Oilier fish such as salmon or mackerel may help to melt away your deeper deposits of fat. A sushi diet for weight loss works if you stick to traditional Edo style sushi. Avoid sweet and creamy sauces. Another thing to keep in mind is to avoid traditional accompaniments to sushi such as sake or beer. Green tea is the perfect weigh loss accompaniment to sushi. As with everything else in life, eat sushi in moderation. It is impractical to eat it every day at every meal. Besides you could expose yourself to mercury poisoning by eating too much sushi. It might be difficult to follow a completely sushi diet to lose weight unless one really loves eating sushi. It would be best to do like the Japanese and eat if often and in addition to other foods. This will certainly help you for a quicker weight loss.…

Fresh Vegetables For the Sushi Making Experience Used as fillers and complementary flavors in most sushi rolls, the right fresh vegetables could make or break your sushi making reputation. Since most of these vegetables are perishable, they need to be purchased and used as soon as possible. They can be refrigerated for a short period of time before use, but the fresher they are the better the end result is with your sushi. Below is a list of some vegetables for making sushi. Japanese Cucumber There are 4 very good reasons for being specific about using only Japanese cucumbers in your sushi rolls. 1. The skin is thin and delicious 2. They are not watery, so they don’t make your rolls soggy 3. No seeds 4. More tastier than their American or English counterparts Most Japanese cucumbers are about 1 inch thick and grow to about 8 – 9 inches long. Daikon Radish Looking more like a giant white carrot, the Daikon Radish is usually shredded and added to soups, stews, sauces and salads. Can be stored in the fridge for about a week. Daikon Radish Sprouts Similar in taste and texture to alfalfa sprouts, they have a much sharper, peppery taste and will add zip to any sushi recipes that call for them. Gingerroot Used as a flavor enhancer in sushi. Look for one that is knobby and shiny, not wrinkled and dry. Keeps for about a week in the fridge. Scallions Also known as green onions, this is probably the easiest vegetable to find. Almost every grocery store will have a supply of these. Shiso leaves Known as Japanese basil, Shiso is a pretty little notched leaf herb. It has a minty taste and comes in red or green varieties. Red is used to color pickled vegetables and as a garnish. Green is used in making rolls. Make sure you pick leaves that look fresh, not wilted or turning dark around the edges. There are also some pickled vegetables and frozen ingredients that are used in making sushi. Consult your recipes before making your final list so you won’t have to make repeated trips to the market to gather all your sushi making ingredients.…

Myths and Facts About Maki Sushi The most common type of sushi is the Maki sushi. People enjoy it all around the world. It can be made with a large variety of ingredients, unlike sashimi or nigiri. Maki sushi is therefore suitable and a good sushi option for vegetarians and for those who do not wish to eat raw fish. People who wish to try raw fish for the first time, can overcome their hesitance by eating maki sushi which deceives a person into eating raw fish as it hides the appearance of fish. This is one of the most loved sushi all over the world. There are many different variants of this wonderful dish owing to centuries long evolution. As the world turns into a global village the sushi versions multiply. Different gifts of nature are used in producing new types of sushi. There is one thing common in all. That is vinegar rice and the fish is sashimi. Their combination results in traditional sushi and when rolled, produces Maki sushi. In order to make this fingerfood yourself, you should keep in mind some important points. High quality ingredients should be used in order to make the best sushi. Low quality ingredients do not make great sushi and you may end up wasting your time and energy if you do use low quality products. You should also be skilled enough to make sushi. Although it looks easy enough to make, but you need to practice for perfection. You may expect that your first few attempts would only get you ume sushi. You should also try to make the best rice, as that is the key ingredient. In addition to that, you should try to present it in a nice way when you serve it. You should buy a sushi set along with the pots and pans specially designed to make sushi at home. This will help you to make it as well as to present it. Sushi is a form of art in itself, therefore the visual aspects of art should be remembered while making sushi and to present it in the right way. Sashimi is a thinly sliced raw fish which is usually served before maki sushi. This dish may be followed by nigiri, which is a platter of rice topped with fish or prawn pieces. The sushi courses are usually broken apart by serving pickled ginger, which helps you enjoy each course with its own distinct flavor.…

A Guide to Sustainable Sushi If you are going out to eat sushi always check if the restaurant is ‘MSC certified’. This means it has agreed to the Marine Stewardship’s Council’s Sustainable Seafood Programme. An increasing number of restaurants and cafes around the world are sourcing MSC certified seafood and have the blue logo on their menus. The blue logo is the thing to look for in supermarkets too. According to the MSC the best supermarket for sustainability is The Co-Operative. In their 2009 survey Marks and Spencer, Sainsbury’s and Waitrose all faired well, though Aldi, Lidl, Netto and Spar refused the survey request. As for ‘fish to eat and fish to avoid’ the MSC list runs to 25 pages, so necessitates some serious study. The main fish to avoid are bluefin tuna, skate, eel, shark and rock salmon. Fish to buy are pollack, gurnard, pouting, mackerel and mussels. But what does seafood sustainability really mean? A sustainable logging operation would require re-planting all trees and replenishing stocks, but however good fishing practices are, they can’t be truly sustainable, can they? If you want to be seriously good to the ocean in these serious times of depleting fish stocks, the thing to do is forget about fish altogether and make your own sushi, using other ingredients. Though not as healthy as fish, a lean cut of beef is a meat alternative that tastes great with rice and seaweed. Scrambled egg, mixed with sushi rice and a rasher of bacon creates a yummy breakfast snack. To enjoy the flavour and health benefits of sushi (which are numerous, especially from the seaweed) doesn’t necessarily mean having a big slab of rare bluefin tuna on top. Think of sushi like sandwiches, almost any filling works. Why not try ham for lunch, with a splash of mayo? Or even sausages and HP sauce! Vegetable combinations are endless. From carrot and cucumber to asparagus and red pepper, sun-dried tomato and mozzarella, or figs and blue cheese. And then there’s fruit sushi. The rice and seaweed combination is just as nice for a dessert, as it is for a main course. Strawberries, mangos, blueberry, raspberry; all taste surprisingly good with sticky rice. The important thing about a good sushi filling is consistency. So long as it is not too wet, or too crunchy it will generally work. Fillings that wouldn’t work are banana – too sloppy, or raw carrot – too crunchy. Making your own sushi and experimenting with different flavour combinations is great fun and can also be far cheaper than eating fish. Buy rice, seaweed and sushi rice vinegar in bulk and you can go wild with different flavour combinations. Eat what is in season, or what is going cheap down your local Whoops! counter. Along with a bit of imagination and a little bit of work, you can do your bit to help the world’s fish supplies while experiencing some sushi taste sensations.…

The Ideas of Seaweeds Use And Preparation Depending on a particular vegetable, they can be consumed in a raw or cooked form. When you decide to cook them, do it lightly or short before serving, because if they are cooked too long their fishy aroma is becoming too intensive. Sea lettuce is quite popular seaweed that with its bright green color and a wavy shape resembles the land lettuce leaf. If finely chopped it is a good addition to risotto and tomato sauce. You can also put it into the oven, and after it has become crispy, sprinkle the lettuce on a salad or soup. A little less known dulse is a chewy texture whose color is reddish-brown. It is used to enrich the flavor of soups, especially such as chowder, minestrone and bouillabaisse. Dulse is a good addition to salads, noodle or vegetable dishes, as well. Although we all know sushi, not many of us are aware that the main ingredient of this Japanese dish is nori, a dark purple-black vegetable that changes its color into green after toasting. Make your own sushi by wrapping nori around rice, and a vegetable or fish. You can also use the seaweed as a condiment for salads and soups. Still another very popular in Japanese seaweed is kombu, a large dark vegetable that is used in soup stocks to improve the flavor. Apart from soup, you can add it in sliced form to stews or beans. The last one of easily available sea choices is similar to kombu, and is called wakame. Widely used to flavor soups like miso, the vegetable tastes delicious in vinegar and cucumber salads. As for salads, the seaweed must be soften in water, and then chopped finely. To make wakame a condiment crumble it when dry, and in this form enjoy it with steamed brown rice. When you reach for any of these seaweeds, try to choose ones labeled as organic foods. In this way you are sure that the product is free from heavy metals widely present in polluted ocean water, and that it doesn’t contain any preservatives that could be added during preparation. It is good when the vegetables are kept in tightly wrapped packages, so pay attention also to this aspect. Then, remember to store them in cool, dry places, where sunlight doesn’t reach or else they go bad. Enjoy good health and state with a tasty diet based on the mineral-packed seaweeds.…