Sushi Grade Fish in Lynnwood

What is Sushi Grade Fish?

So you are an aspiring sushi chef and you want to make sure that your first sushi dinner with friends at home will turn out no less than spectacular. While it can be expensive you just want to be sure it’s safe to eat raw. So how are you going about it? Can you tell?

You might find fish labeled sushi grade. What does it mean? It means that the fish is of high quality and that it can be confidently eaten raw. For example, tuna. If inspected and graded as Grade 1, it is the best and can be sold as sushi grade fish. Salmon also can be sushi grade fish if it is flash frozen on the boat at the time of catch, preserving its freshness and texture.

Here are a few things to know when buying your sushi grade fish. Even Japanese chefs go by these guidelines.

Be sure you’re in the right place. Seek out a reputable fishmonger or fish market. They must have a high turnover for fish, meaning you always get fresh or newly arrived stocks. They must also have regular shipments, again ensuring freshness. It is helpful that their staff know their fish well.

Make sustainable choices. Be updated and have regional information about supply in your area. Being a responsible consumer helps contribute to healthy oceans.

Ask your seller the right questions. Where did the fish come from? How was the fish handled, was it processed at the store itself? How long has the fish been at the store? Is their equipment sanitized to prevent cross-contamination from fish that are not sushi grade?

Remember that it should be flash-frozen while still at sea which prevents the breakdown of the meat and kills any parasite present. This practise meets the regulatory standard for food safety of fish to be consumed raw.

Use your touch and smell senses. Fresh fish should smell like the ocean. Its flesh should not be soft or flaky. Its color must be vibrant and appealing to the eye. Look for small rectangular saw-cut pieces of the best part of the fish, ideally still almost solidly frozen. There should be no fat, bones or connective tissue in the block of the sawed fish. If you have any doubt of the fish’s quality, take a pass.

Only Sushi Grade Sushi in Lynnwood

Enjoy fresh and tasty sushi at Wild Wasabi in Lynnwood. Be assured that when you eat sushi here, it’s all about quality and freshness because we only serve sushi grade sushi.

The Remarkable Oyster

All You Need to Know About Oysters

Oysters are one of those foods that prompt a strong reaction. There are people who’ll grimace in horror with just the idea of eating oysters. Honestly, the slimy, quivering things to eat raw can turn some stomachs. But there are those who love the bivalves and some are even connoisseurs who talk about their tastes and texture, great recipes they make, and their known health benefits.

Oysters are members of the mollusk family which includes clams, mussels, and scallops. Their creamy flesh inside with its delicate briny flavor is protected by two hard and rough irregular-shaped shells. The grow wild in varying conditions from brackish to very salty waters. With their different varieties, oysters are only of 5 species – Pacific Oysters (or Japanese Oyster), Kumamoto Oysters, European Flat Oysters, Atlantic Oysters and Olympia Oysters. Their main differences lie in the size and texture of their shells and also in the type of water they grow in.

They are good for the environment. Oysters clean the water they’re in, filtering gallons upon gallons a day. Their shells are calcium-laden and when put into your garden soil, will improve the soil’s pH balance, add nutrients to the plants and strengthen their cell walls, leading to healthier, brighter flowers.

Prepared raw, fried or grilled, oysters are packed with high levels of omega-3 fatty acids, known as brain and heart health boosters. Plus, oysters have enough zinc, known as an aphrodisiac, but is also excellent for the body’s immune system. They are also a rich source of vitamin B12 where one cup serving contains 362 percent of the recommended daily intake of this vitamin. And as a great source of protein they strengthen skin, nails and hair as well.

Oysters are tastier in the cold months of the year. During warm weather, oysters spawn during May, June, July, and August (months without the letter ‘R’), when they are thinner, translucent, and less tasty. They easily spoil in warmer months and harder to keep them cold in summer.

However, oysters from oyster farms are better taken cared of than oysters in the wild, decreasing the risk of pollutants and contaminants. Farmed oysters are safe from invading snails and crabs as well. Know that more than 85 percent of the world’s wild oyster reefs have been lost through invasive species and to climate change.

Satisfying your Oyster Craving in Lynnwood

Dine on our fresh and farm-sourced oysters in Lynnwood. They are a remarkable health source for meat-lovers, vegetarians and just plain seafood lovers.

The Way of Japanese Tea

A Silent Performance, An Eternal Tradition

The ceremony of tea, called chado and means the ‘way of tea’, is a very revered tradition in Japan, an art form that transcends the actual experience of drinking tea. The tea ceremony is also called Chanoyu, Sado or simply Ocha in Japanese.

In Kyoto, there is an exclusive program – the Urasenke – that educates students in this traditional art. The students train for ten years to become masters in the art of traditional tea ceremonies. They are used to conduct these ceremonies among national leaders and distinguished guests. Uji, another city south of Kyoto known for its shrines and temples, is also famed as one of the finest producers of green tea in Japan. Traditional tea ceremonies are famous here and are held in ceremonial tea houses.

Green tea, called Matcha, is prepared and served in an almost choreographic ritual. The host of the ceremony shows his respect and generosity to his guests with every movement and gesture, starting with the preparation of the tea, to its pouring into intricate designed bowls, even to the choice and placement of the tea utensils, even to the choice of the kimono. It is not just a matter of drinking tea with guests, but includes carefully selected aesthetics, attention to detail and all the predefined gestures involved in a labor from the heart. Bowing is common throughout the ceremony, from after pouring, after sipping, at the end of the ceremony, among others. Now due to the tea’s bitterness, Japanese sweets are served to balance the taste.

A full-length formal tea ceremony involves a meal (chakaiseki) and two servings of tea (koicha and usucha) and lasts approximately four hours. One has to focus on the senses and live in the moment, avoiding small talk and gossip and limiting conversation on the ceremony, the utensils and decor used. Hence, almost a silent performance, steeped in long tradition.

Remembering Tradition with every Cup of Tea

We may not conduct traditional tea ceremonies at Wild Wasabi Sushi, but we hold tradition dear to our hearts whenever we serve you tea at our Japanese restaurant in Lynnwood. Come by Wild Wasabi and enjoy green tea in a relaxed, contemporary setting.

A Quick Study on Japanese Food

Let’s look at some must-know details about this amazing and esteemed cuisine and keep in mind just how serious the Japanese regard their food.

  1. Japanese cuisine is one of only three national food traditions recognized by the UN for its cultural significance. Aside from French and Mexican food the UN recognizes that Japan’s cuisine helped mold and perpetuate her distinct culture and tradition, and to this day symbolized what they are.
  2. Everything about Japanese food is simple. Ingredients are as simple and as few to let its real food flavor shine through. Many are minimally seasoned; garlic, chilli peppers, and oil are infrequently used. Condiments add variety but are also simple, like soy sauce.
  3. Seafood, a major part of the Japanese diet, is a staggeringly huge industry in Japan. The world’s largest wholesale market for seafoods is based in Tokyo, selling 700 thousand tons of seafood a year. And it’s just one of the 12 based in Tokyo alone.
  4. While the Japanese diet includes a lot a vegetables, it is exceedingly hard to find a totally vegetarian recipe in Japan. There are not many vegans or vegetarians in Japan, and those who are, are not even 100% vegetarian. Even their vegetable dishes use some form of animal products – like fish flakes or dashi stock.
  5. Dining Japanese involves a lot of food rules and proper etiquette. It is good manners to slurp your food ( a sign that you appreciate it), also if you don’t rest your chopsticks on anything except the chopstick stand provided, not leaving your crumpled napkins on your plate, and not tipping the waiters.

We’ve got other juicy and serious tidbits on Japanese food that maybe we can share in another blog. Next time. In the meantime, why don’t you drop by Wild Wasabi, your Japanese restaurant in Lynnwood and see what our chefs have for you this season.