http://sushiday.com/archives/2009/09/02/an-interview-with-hajime-sato/ All about sushi, nigiri, and maki Tue, 31 Aug 2010 01:09:59 +0000 hourly 1 http://wordpress.org/?v=3.0.1 http://sushiday.com/archives/2009/09/02/an-interview-with-hajime-sato/#comment-54724 rsp2538 Fri, 23 Jul 2010 10:48:00 +0000 http://sushiday.com/?p=404#comment-54724 great interview! great interview!

]]> http://sushiday.com/archives/2009/09/02/an-interview-with-hajime-sato/#comment-46701 Sustainable Sushi » Blog Archive » The Vanguard - Part 3: Mashiko Thu, 07 Jan 2010 19:31:58 +0000 http://sushiday.com/?p=404#comment-46701 [...] the last few months, Mashiko has achieved a much greater degree of exposure than ever before.  Interviews with Chef Sato have run on any number of popular food blogs; he received a glowing review of his operation from [...] [...] the last few months, Mashiko has achieved a much greater degree of exposure than ever before.  Interviews with Chef Sato have run on any number of popular food blogs; he received a glowing review of his operation from [...]

]]> http://sushiday.com/archives/2009/09/02/an-interview-with-hajime-sato/#comment-45699 Sustainable Sushi » Blog Archive » Sustainable sushi in the news, Summer 2009 Mon, 07 Dec 2009 07:54:26 +0000 http://sushiday.com/?p=404#comment-45699 [...] 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 incredibly supportive and generous [...] [...] 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 incredibly supportive and generous [...]

]]> http://sushiday.com/archives/2009/09/02/an-interview-with-hajime-sato/#comment-45134 David McRae Thu, 26 Nov 2009 07:42:23 +0000 http://sushiday.com/?p=404#comment-45134 I am interested in ways of fementing or pickling sea cucumber intestines. Currently I am involved in the sea urchin industry on the west coat of Canada. Our association has worked hard over the last 10 years to create a sustainable and well managed fisheies, we are amoungst the top of all fisheries in the world. If you are interested in having live green or red sea urchin delivered to your door send me a email currently we fish every friday weather permitting Thanks David \mcRae captain KUROSHIO I am interested in ways of fementing or pickling sea cucumber intestines. Currently I am involved in the sea urchin industry on the west coat of Canada. Our association has worked hard over the last 10 years to create a sustainable and well managed fisheies, we are amoungst the top of all fisheries in the world.
If you are interested in having live green or red sea urchin delivered to your door send me a email currently we fish every friday weather permitting
Thanks
David \mcRae
captain KUROSHIO

]]> http://sushiday.com/archives/2009/09/02/an-interview-with-hajime-sato/#comment-44711 Sushi! And a sustainable replacement for unagi. on Fridgg.com Mon, 16 Nov 2009 08:41:43 +0000 http://sushiday.com/?p=404#comment-44711 [...] by a roll Hajime Sato made at the Sustainable Sushi Dinner at Mashiko, I decided I would make my own sustainable [...] [...] by a roll Hajime Sato made at the Sustainable Sushi Dinner at Mashiko, I decided I would make my own sustainable [...]

]]> http://sushiday.com/archives/2009/09/02/an-interview-with-hajime-sato/#comment-43460 Kirsten O'Malley Sun, 18 Oct 2009 06:33:56 +0000 http://sushiday.com/?p=404#comment-43460 I've been a "regular customer" for almost 8 years now at Mashiko (and I lived in Japan for 3 years - so I know good sushi!). My favorite rolls all have unagi, so I'm so disappointed to hear it's not considered sustainable. On the other hand, I trust Hajime and I can hardly wait to go try what he's serving. My business practices and how I live the rest of my live reflect the importance of "going green" so it makes sense to extend that out into my dining experience. I’ve been a “regular customer” for almost 8 years now at Mashiko (and I lived in Japan for 3 years – so I know good sushi!). My favorite rolls all have unagi, so I’m so disappointed to hear it’s not considered sustainable. On the other hand, I trust Hajime and I can hardly wait to go try what he’s serving. My business practices and how I live the rest of my live reflect the importance of “going green” so it makes sense to extend that out into my dining experience.

]]> http://sushiday.com/archives/2009/09/02/an-interview-with-hajime-sato/#comment-43425 We Agree – Every Day is a Sushi Day! « sushiwhore.com Fri, 16 Oct 2009 07:49:28 +0000 http://sushiday.com/?p=404#comment-43425 [...] Allison and Son returned to Mashiko for some (almost) one-on-one time with Hajime.  The result: a wonderfully fun interview!  Kudos to Son for so perfectly capturing Hajime’s reserved personality on [...] [...] Allison and Son returned to Mashiko for some (almost) one-on-one time with Hajime.  The result: a wonderfully fun interview!  Kudos to Son for so perfectly capturing Hajime’s reserved personality on [...]

]]> http://sushiday.com/archives/2009/09/02/an-interview-with-hajime-sato/#comment-43313 Brandon Wicks Sun, 11 Oct 2009 09:31:08 +0000 http://sushiday.com/?p=404#comment-43313 Best meal I've had in Seattle ,or anywhere for that matter, in a while. It was just so refreshing to see someone finally break away from the spicy, fried, teriyaki, mayonnaise rolls craze that is infecting the nation. I mean come on. Fermented sea cucumber guts aren't any more scary than blue cheese. Think about it. Milk from another animal that is treated with a bacteria from the lining of a calves stomach and then inoculated with another bacteria to form mold and then left to age in moist dark cool place. I love both. Just give sea cucumber a chance. Best meal I’ve had in Seattle ,or anywhere for that matter, in a while. It was just so refreshing to see someone finally break away from the spicy, fried, teriyaki, mayonnaise rolls craze that is infecting the nation. I mean come on. Fermented sea cucumber guts aren’t any more scary than blue cheese. Think about it. Milk from another animal that is treated with a bacteria from the lining of a calves stomach and then inoculated with another bacteria to form mold and then left to age in moist dark cool place. I love both. Just give sea cucumber a chance.

]]> http://sushiday.com/archives/2009/09/02/an-interview-with-hajime-sato/#comment-42513 An Interview with Casson Trenor - Sushi Day - Sushiday.com Mon, 07 Sep 2009 18:21:18 +0000 http://sushiday.com/?p=404#comment-42513 [...] An Interview with Hajime Sato [...] [...] An Interview with Hajime Sato [...]

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