Sushi Deck 2.2B - A Sushi Chef's Glocalization Flashcards
WHAT treasure did Shiro find at the piers that Seattle fishermen were throwing away?
ikura (salmon roe)
WHY has Shiro incorporated smelt into his Pacific Northwest-mae sushi?
because he finds it both versatile and delicious.
What fish has Shiro substituted for bluefin tuna on his nigiri? Why?
albacore tuna–because it can be found locally (much fresher and less expensive)
WHY did Shiro take geoduck he found on the beach into his kitchen?
because he wanted to see what, as a chef, he could do with it
HOW does Shio get his customers to try “fishy” Norwegian mackerel?
by placing it in a temaki that also contains shiso (an herb in the mint family) and ginger
WHICH sushi ingredient does Shiro find more delicious in the Pacific Northwest than in Japan?
uni or sea urchin
WHAT does Shiro use as the wrapping for his “experimental” Shiro’s Wrap?
a wrapping made of soybeans
WHAT are the 4 main ingredients in the popular Shiro’s Wrap?
crab meat, mayonnaise, sriracha (Thai chili sauce) and cucumber
