The Sushi Economy by Sasha Issenberg is a nonfiction book about sushi and globalization, The book takes the form of a global travelogue ranging from Atlantic bluefin tuna fishermen in Gloucester, Massachusetts, to the global restaurant empire of Nobuyuki Nobu Matsuhisa, is a Japanese celebrity chef and restaurateur known for his which type cuisine, blending traditional Japanese dishes, with Peruvian ingredients?
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The Sushi Economy The Sushi Economy by Sasha Issenberg is a nonfiction book about sushi and globalization. "The Sushi Economy" uses the booming business, culture, and cuisine of raw fish to examine how the integration of local economies through trade works in practice. The book takes the form of a global travelogue ranging from Atlantic bluefin tuna fishermen in Gloucester, Massachusetts, to Japan's Tsukiji fish market in Tokyo, to tuna pirates in the Mediterranean, to an Austin, Texas sushi bar, to the global restaurant empire of Nobu Matsuhisa. The book synthesized widely available information on the global impact of Japan's appetite for seafood.
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Nobu Matsuhisa Nobuyuki "Nobu" Matsuhisa (松久 信幸 "Matsuhisa Nobuyuki"; born March 10, 1949) is a Japanese celebrity chef and restaurateur known for his fusion cuisine blending traditional Japanese dishes with Peruvian ingredients. His signature dish is black cod in miso.
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David Thompson (chef) David Thompson is an Australian chef, restaurateur and cookery writer, known for his skill and expertise in Thai cuisine.
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Royal Monceau Raffles Paris The Le Royal Monceau Raffles Paris is a luxury hotel located at 37 avenue Hoche, 8th arrondissement, Paris, France. The hotel has 149 rooms with 61 suites and 3 luxury apartments that have been recently refurbished by the designer Philippe Starck. One of its restaurants has a Michelin star : "Il Carpaccio" serves Italian cuisine for lunch and dinner only and "Le Bar Long" serves lighter dishes all day from 8am to 2am with also a full bar available. Chef Nobu Matsuhisa and le Royal Monceau partnered and opened a Japanese restaurant, "Matsuhisa".
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A Cook Abroad (TV Show) A Cook Abroad is a BBC television program in which a celebrity chef travels to another country in order to discover recipes. Originally released in 2015, the program attempts to showcase food from different countries and cultures around the world. The opening sequence is "Six cooks, six countries six incredible journeys."
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Daisuke Nakazawa Daisuke Nakazawa (born 1979) is a sushi chef who is the head chef of Sushi Nakazawa located in New York City. Nakazawa is a former apprentice of Jiro Ono, having worked under him for many years. He also appeared on the David Gelb documentary Jiro Dreams of Sushi during his time as an apprentice at Sukiyabashi Jiro. Nakazawa relocated to Seattle for several years before coming to New York to open Sushi Nakazawa, where he remains.
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Ainu cuisine Ainu cuisine is the cuisine of the ethnic Ainu in Japan. The cuisine differs markedly from that of the majority Yamato people of Japan. Raw meat like sashimi, for example, is not served in Ainu cuisine, which instead uses methods such as boiling, roasting and curing to prepare meat. The island of Hokkaidō in northern Japan is where most Ainu live today; however, they once inhabited most of the Kuril islands, the southern half of Sakhalin island, and parts of northern Honshū Island.
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Japanese Bolivians Japanese Bolivians (Spanish: "Japonés Boliviano" , Japanese: 日系ボリビア人 "Nikkei Boribiajin") are Bolivians of Japanese ancestry or Japanese-born people who reside in Bolivia.
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Jingisukan Jingisukan (ジンギスカン , "Genghis Khan") is a Japanese grilled mutton dish prepared on a convex metal skillet or other grill. The dish is particularly popular on the northern island of Hokkaidō, in China and in Thailand.
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Horumonyaki Horumonyaki (Japanese: ホルモン焼き ) is a kind of Japanese cuisine made from beef or pork offal. Kitazato Shigeo, the chef of a "yōshoku" restaurant (one that specializes in Western-derived cuisine) in Osaka devised this dish and registered a trademark in 1940. It was originally derived from Yakiniku, a Japanese adaption of Korean barbecue. The name "horumon" is derived from the word "hormone", which means "stimulation" in Greek. The name "horumon" is also similar to the Kansai dialect term "hōrumon" (放る物), which means "discarded goods". Horumonyaki has a reputation for being a "stamina building" food.
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Katemeshi Katemeshi, also spelled as katé-meshi, was a common peasant food in Japan during the Meiji period and Taishō period. Some laborers and farmers subsisted on the dish during this time, whereas wealthier Japanese people consumed larger quantities of rice, which was a relatively expensive food compared to the income of some workers. Typical ingredients in the dish included rice, barley, millet and chopped daikon, a mild winter radish; variations of the dish were based upon the regional and seasonal availability of foods in different areas of Japan.
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Dîner en Blanc Dîner en Blanc is a worldwide event, spanning six continents, in which people flash-gather in a public space and set up a temporary, chic dining area. Guests come dressed in white to enjoy quality food and wine. Diners are required to provide their own food, tables, chairs and tableclothes. Only a select number of participants who have previously signed up are made privy to the location the day of the dinner, and generally converge in an iconic city location.
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Koumei Nakamura Koumei Nakamura (中村 孝明 , Nakamura Kōmei , born November 24, 1947 in Shimabara, Nagasaki, Japan) , is a celebrity chef. Most famous for being the second Japanese Iron Chef on the show, Iron Chef, he has worked at numerous restaurants such as the Oriental Hotel in Osaka, "Nadaman" in the Hotel New Otani, and the "Nadaman" Singapore in the Shangri La Hotel. He later became the manager of "Nadaman" in the "Hotel New Otani". He now has his own restaurant in Ariake, Tokyo. On "Iron Chef" he wore a purple outfit trimmed with gold in the Japanese style.
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Hong Kong cuisine Hong Kong cuisine is mainly influenced by Cantonese cuisine, British Cuisine, other Western Cuisines, non-Cantonese Chinese cuisine (especially Teochew, and Hakka, Hokkien and the ), Japan, and Southeast Asia, due to Hong Kong's past as a British colony and long history of being an international port of commerce. From the roadside stalls to the most upscale restaurants, Hong Kong provides an unlimited variety of food in every class. Complex combinations and international gourmet expertise have given Hong Kong the reputable labels of ""Gourmet Paradise"" and ""World's Fair of Food"".
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Cuisine of Asunción The Cuisine of Asunción refers to the cuisine and restaurants of the city of Asunción, Paraguay. Compared to most of the Latin American capitals, the city has comparatively few European restaurants and influences in cuisine. However, international (including Italian, Chinese, Mexican and others) and traditional Paraguayan cuisines are available in various restaurants and hotels.
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Ichimura at Brushstroke Ichimura at Brushstroke is a Japanese sushi restaurant located on Hudson Street in Manhattan, New York City. The restaurant's head chef Toyko trained, Eiji Ichimura, who has been preparing sushi for over 40 years. Patrons spend on average $786 at Ichimura.
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Kurt Zdesar Kurt Zdesar is a restaurateur, who was born in Sydney Australia and had begun his career very early in the hospitality industry. Having moved to Europe early in his life, London became the platform for Kurt. Kurt Zdesar was European Director for Nobu. The first European restaurant was opened in London, which received a Michelin-Star within 10 months of opening, the UK’s first Michelin-Star for Asian cuisine. Nobu London was voted "Restaurant of the Year" in 2003 and 2004 by the world renowned Restaurant Magazine.
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Matsugen Matsugen is the name of several Japanese restaurants owned by the Matsushita brothers located in Tokyo, Hawaii, and New York City). The New York Matsugen is co-owned by the Matsushita brothers and Jean-Georges, and received three stars from the "New York Times".
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Ikizukuri Ikizukuri (生き作り ), also known as "ikezukuri" (活け造り ), (roughly translated as "prepared alive") is the preparing of sashimi (raw fish) from live seafood. In this Japanese culinary technique, the most popular sea animal used is fish, but octopus, shrimp, and lobster may also be used.
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Teikei Teikei (提携 ) is a system of community-supported agriculture in Japan, where consumers purchase food directly from farmers. Teikei is closely associated with small-scale, local, organic farming, and volunteer-based, non-profit partnerships between producers and consumers. Millions of Japanese consumers participate in teikei. It is widely cited as the origin of community-supported agriculture around the world.
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Makunouchi Makunouchi (幕の内弁当 ) is a popular type of Japanese bento which consists of mostly rice along with fish, meat, pickles, eggs and vegetables and an umeboshi (a salt pickled plum). There are also other kinds of food such as a chestnut-rice, sweetfish sushi and meat-and-rice-casserole forms.
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Kazunori Nozawa Kazunori Nozawa (born c. 1945) is a Japanese sushi chef and restaurant owner. In 1963, he apprenticed with a master sushi chef in Tokyo at the age of 18 before eventually opening his own restaurant in Japan. After emigrating to the United States as a sushi consultant, he opened Sushi Nozawa in 1987 in Studio City, California, with the goal of educating Americans on Edo-style sushi.