Comments on: Sustainable Sushi at Mashiko – Seattle, WA

By: Lump fish Caviar

Lump fish Caviar — Thu, 29 Apr 2010 07:03:36 +0000

Lumpfish caviar is an excellent alternative to pricier Caspian Sea varieties. This specialty caviar is a perfect addition to a gourmet meal used as a substitute in recipes calling for the more traditional roes.

By: Oyster Stew on Fridgg.com

Oyster Stew on Fridgg.com — Tue, 16 Mar 2010 07:32:59 +0000

[...] recall that I went to Seattle, WA last August. Although the purpose of that trip was to learn about sustainable sushi, Son and I decided that if we were going to go, we might as well get the most of our trip. So we [...]

By: grill seafood

grill seafood — Sat, 27 Feb 2010 17:33:08 +0000

I love sushi and I love seafood. Great post! Love the pictures, they make me hungry.

By: Menu For Hope 6 - Sushi Day - Sushiday.com

Menu For Hope 6 - Sushi Day - Sushiday.com — Mon, 14 Dec 2009 20:05:33 +0000

[...] many of you know, I cannot rave enough about Mashiko Sushi Restaurant in Seattle, WA, nor can I stop talking about Casson Trenor and his book, Sustainable Sushi: A Guide [...]

By: Kaili Kajiwara

Kaili Kajiwara — Thu, 22 Oct 2009 16:49:53 +0000

Mouthwatering! I have been wanting to go to Seattle for some time, sounds like a great sushi place to check out!

By: Sustainable Sushi » Blog Archive » More sustainable sushi in the news

Sustainable Sushi » Blog Archive » More sustainable sushi in the news — Tue, 13 Oct 2009 08:54:19 +0000

[...] to Allison and Son of Sushi Day for a trio of pieces covering the Mashiko launch in August (an overview of the event, an interview with Chef Hajime Sato, and an interview with me.) Thank you so much for your [...]

By: Amy

Amy — Sat, 03 Oct 2009 10:02:38 +0000

Mmm, that looks delicious. I haven’t had great sushi since I was in the Chicago airport. I know, Chicago airport … sushi, it just doesn’t sound right.

I’ll have to keep an out for this place next time I’m in Seattle.

By: Rose

Rose — Thu, 17 Sep 2009 22:44:50 +0000

Great post! It seems the farther south you go on the west coast, the harder it is to find people excited about serving environmentally friendly food. I’m in Orange County struggling to educate people about buying local, growing a little of your own food and biking more than driving! That is a beautifully written article especially on the subject of sushi!

By: Susan

Susan — Thu, 17 Sep 2009 04:43:12 +0000

I love this post, although I am disappointed to learn that unagi is on the list. I like to use unagi in my sushi because I can buy it frozen and it is already cooked through. I am still wary of using raw fish, although I have done it several times now with good results. That said, I’m also cheap and I’ve been experimenting with yummy, inexpensive sushi and I’ve already tried to come up with an unagi alternative. I make up a nice unagi sauce and then baste it onto a piece of white, semi-firm to firm fish (catfish works) and then grill it. I’ve used it in several of your recipes with good results. I think I could make my homemade sushi sustainable with just a few changes like this.

I do have one question though – what about the imitation krab stick? Your meal seemed a bit too upscale for that one to appear on the menu, but for everyday sushi – is it sustainable?