Mikado Sushi is a famous network of restaurants in western countries which has gained superiority in providing Japanese meal. Mikado is a name related to Japanese sovereigns so its services are also top class. The restaurant is flourishing because of its imperial name and rapid appreciation to sushi in North America.

From United States to Canada, in any large city you can find at least one branch of Mikado Sushi and can have all kind of sushi food from there.

People take it for granted that a sushi must include raw fish which is not true. Mikado Sushi is also offering almost all classes varieties of vegetarian sushi food. Besides the fact that in many western countries sushi dishes with raw fish is given preference, still Mikado Sushi is making it certain that their sushi food are for all groups of people.

When you eat at Mikado sushi, you will be presented with the option of using chopsticks. One of the major differences between Japanese and western culture is how meal is consumed. There is a great deal of ceremony in how meal is eaten in Japan, however, the Japanese have no fears of using their fingers or being at ease in how they eat their meal.

It is considered as bad-manners if you leave your chopsticks right at the table or put them beside your palate, however, if you use your fingers while eating sushi, they have no trouble with that. Eating sushi might infuriate most of the Americans because of strange utensils used by Japanese, eating with the aid of fingers which may get unclean and producing weird sounds. For example Japanese eat Ramen with a chopstick and a small scoop and produce maddening sounds.

With the small ladle and chopsticks favored by the Japanese, it is almost impossible to eat without noise. Do not be afraid to get your fingers dirty. After all, napkins are provided and sushi is best enjoyed when you do not have to fight with your food.

If you are not at ease with chopsticks then just eat it with your fingers it might add more fun. Fork or other table tools cannot be used while having sushi because it is very fragile and will crumble if you use them.

Ordering sushi at Mikado Sushi in great quantities which you cannot subsequently eat would be considered ill-mannered. While you can finish Ramen or other such food totally but also avoid leaving your soya sauce and sushi without eating them.

Serena Pulman
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Sushi is one of the most popular Japanese food all around the world. Sushi has evolved from traditional sushi and has taken on some western flavors and presentation formats, and has taken up the name of American Sushi.

There are some differences between the traditional sushi and the evolved American sushi. The first being that most of Japanese sushi had some sort of fish included, either raw or treated with pickles. American sushi has taken on a decidedly western technique when it comes to sushi creation, adding area-specific ingredients and changing the shape, size and presentation format laid out by Japanese inventors.

The sushi originally served was very different from the sushi being served in Japan and America. As the sushi was then made through fermenting rice and fish, only the fish was eaten and the rice was not eaten, due to the sour taste. These days, this type of sushi is only served near Lake Biwa.

Japanese people invented modern sushi as finger food, so they could eat it without the use of chopsticks. People would bring sushi at theater and at festivals to eat it with hands, thus the era of modern sushi came into existence.

Many traditional Japanese people still love to eat sushi using chopsticks, with the exception of Temaki. A Temaki is a roll shaped like an ice cream cone with a variety of fillings, and is eaten by hands.

There are many other types of sushi popular in America such as sashimi, nigiri, oshi, sukeroku, inari and maki sushi. Americans love and enjoy these types at sushi restaurants. Sukeroku is a really common American sushi, which is vegetarian and is cheap to buy. It is easily available in grocery stores, and has been Americanized as it is vegetarian. This sushi is also known as the ume sushi, as it is a low quality sushi, but still it is very popular in America.

Another difference in the Japanese and American sushi is that they are very different in quality. Sukeroku being a cheap sushi is found in many American households. It is considered as ume ranked as it is easier to make and hence sushi chefs can easily launch their restaurants in America.

Japanese sushi and American sushi are also different as they are very different in quality. Sukeroku being a cheap sushi is widely available in America. There are many sushi bars in America that cater specifically to the American Sushi craze, complete with loud rock and roll music. This sort of sushi reflects what traditional Japanese diners would consider very outlandish ingredient combinations, and bars add to the atmosphere with American furnishings and color schemes.

Ingrid Preube
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Sushi is not just another meal for Asian food lovers but it is a highly nourishing cuisine which could serve you an ideal palate. Most of the North American foods usually have high cholesterol, which can made it tough to get a appetizing but nutritious food for yourself.

Sushi, with its highly nutritious contents, may become a healthy part of your daily food. If you master the art of making sushi, it can be prepared in minutes, giving you lots of free time for other significant things rather involving yourself with kitchen responsibilities.

The key to making good sushi is the rice. You cannot use standard rice as sushi rice. Instead, you must make a sticky rice that holds its shape well when molded. For beginners to making sushi, this is often the hardest part.

The key component of sushi is rice. Regular rice cannot go with sushi. Rather using stiff rice you have to take rice which will not lose their form while molding them. Due to this reason, sushi making can be very complicated for the learners.

The other ingredient is high grade Nori which is very significant for sushi making and frequently used in it. Nori is a seaweed whose color ranges from dark green to black. Not only Nori makes it easy to grip together sushi roll or nigiri but it is also a very constructive nutritious component.

It makes sushi tasteful and appetizing meal. While selecting Noori be vigilant and pick up only high grade Nori without any savors. It can be put inside the sushi as well as it can also become an exterior surface of the sushi. Typically it has been used as an outer layer of the sushi.

So at last when you are done with sushi rice, the only thing remains is to decide what to place within the role. And the choices are almost limitless. At diverse restaurants, sushi cooks blend the sushi with many flavors and colors to make it appetizing and pleasant looking. However, if you have just started learning to make sushi then concentrate more on the taste then go for improving its looks.

First get the expertise required for preparing normal sushi, then at advance level you can always learn to make sashimizushi and nigirizushi by adding and putting together fish and shrimps with sushi rice.

Ingrid Preube
Find more information about sushi delivery and making sushi.

People who fear to try a conventional sushi, thinking that it consists of raw fish, can feast on Gen Sushi. Gen sushi, or New Generation sushi, came into existence with the blend of western tastes and has a variety of vegetables and cooked dishes including scallops and tuna, for the timid people who wish to experience sushi. A few things should be kept in mind if you are thinking of trying gen sushi.

Gen sushi has taken on a decidedly western technique when it comes to sushi creation, adding area-specific ingredients and changing the shape, size and presentation format laid out by Japanese inventors. Crazy combinations of ingredients can be found inside sushi rolls, with names like the Caterpillar roll, Spider roll and even the style of sushi has changed.

The sushi should be eaten in a specific way, whether you are trying the gen sushi or feasting on traditional Japanese sushi. Japanese culture has polite methods of eating sushi which are also observed in the western restaurants as well.

For instance, sushi should never be passed from one set of chopsticks to another when you are sharing your sushi platter with friends and family, as it is considered as uncivilized and unmannerly to do so at dinner. This custom is observed only at funerals in Japan.

Also, you should be careful to place your chopsticks on your plate’s edge or on the chopstick holders. Do not place your chopsticks with their base touching the table, and the rest on the plate.

Another subtle error is to waste food, as it is against the culture of Japan to waste food. Therefore, you should add enough soya sauce that is needed.

Soy sauce should only be used as much as required for leaving even a tiny amount of food on the table means serious disrespect for the sushi chef.

Previously if you wanted to purchase sushi ingredients a visit to specialty shop was required, however now general stores and Asian markets have also started to keep such material to meet the demand. There are many restaurants which offer a taste into Gen sushi domain. Furthermore traditional sushi restaurants also accommodate the desire for the general population and keep variants of sushi such as gen sushi. You can expect the gen sushi variety to be limited in a traditional sushi restaurant because they specialize in sushi of latter type.

Ingrid Preube
Find additional facts on sushi recipes and gen sushi.

Sushi is a traditional Japanese food that is very nutritious and low in fat. Sushi is usually enjoyed on special occasions such as on celebrations.

A lot of things should be kept in mind in order to make the sushi rolls. You should make sure that rice and vinegar have the right blend of taste and the rice is sticky but not broken. You should also get nori of high quality as well.

To ensure that you get the best taste out of your sushi, you will need to purchase high quality ingredients including all fish or vegetables. A good sushi will not be possible without ingredients of high quality.

As the sushi rolls are firm and they should be rolled in such a way so as not to crush them, beginners will find it difficult to roll sushi. The bamboo sushi mat is used to make the perfect form of the roll as it is flexible and wraps around the food. With this mat, you can roll the sushi rolls without crushing the ingredients. It is undeniable however that practice makes perfect when it comes to rolling sushi rolls into best suited cylindrical shapes.

It is important for you to learn how to make sushi rice, before you learn to roll the bamboo mat. Sushi rice takes up about an hour to cook after they are cleaned and soaked in water.

A most common mistake while making sushi rice, is that the rice is not cleaned properly or soaked in water for not enough time as needed. Sushi rolls will not be good if the sushi rice is not of high quality and not cooked properly.

Another mistake usually made is the use of flavored nori for sushi rolls. A nori is made from seaweed, rolled out in thin edible sheets and dried out in the sun. Sushi should be made with unflavored nori to get the best taste, as flavored nori can alter the taste of sushi itself. Black nori is used in a lot of sushi rolls.

While you are practicing and experimenting with bamboo sushi mat, it is advisable to use lesser expensive ingredients and even so avoid wasting them. In Japanese culture it is considered a disrespectful gesture to waste edibles. Once you perfect the art of bamboo sushi mat, you can switch to premium quality ingredients.

Ingrid Preube
bamboo sushi restaurant
sushi recipe

As our car drives towards the Regal Heights Bistro on St. Clair just east of Dufferin, the windshield wipers slap at driving rain that’s changed this stretch of Corso Italia into a churning sea of gravel and mud. The St. Clair Avenue West is currently in the middle of the streetcar track/road improvement project, reduced to one lane only. Fortunately it seems like everyone else stayed at home in this bad weather, so the traffic is light and we find a parking spot just across the street from our restaurant. Crossing the no-man’s-land of cracked pavement and orange cones, I gaze at the building I hope to be the Regal Heights Bistro. After a brief look, I have to notice: “There’s no sign, there used to be a big sign, and it looks like a pub inside. I hope this is still the right place.” But my partner says: “Yep – Regal Heights Bistro,” pointing at the front window, showing a little hand-lettered sign and also the trademark Jazz Brunch sign.

Just after we cross the threshold, a hostess is already waiting to seat us, and we may choose a place according to our wishes. At eight fifteen, most patrons are sitting near the bar, with the whole restaurant being about a third full. “Are you here for the fist time? The original sign blew down, and the new one we wrote out on a chalkboard was washed away by the rain.” “Tonight you are in for a treat, we have a birthday celebration and a jazz band, it will be fun!” She reassures us that this is really the place we were looking for – although the interior looks more like in a pub than in an upscale bistro, and we can smell French fries in the air. The menu is right next in our focus, however my partner expresses his disappointment with the two-sided business we got.

“They must’ve changed their menu,” he notes with a sad face. Maybe as he is an elitist jazz musician himself, he just doesn’t like the idea of a live band playing here tonight. I have to read the restaurant name written at the top of the menu again and again, so that I am completely sure we really are where we want to be. I tried to look up the bistro’s website but I couldn’t find any, and the only online information available was a couple of bare-bones positive reviews. But I found some posted menus with meals like caprese salad, provencale escargots, chicken liver pate, smoked salmon crepes and black squid ink linguine. There is no menu needed to tell me that the chance of a homemade black squid ink linguine coming out of this very kitchen is zero. The actual offerings consist of typical pub food, perhaps gussied up a bit by special flavours and toppings, but pub food nevertheless.

When our hostess comes back and notes down our order, I ask her what happened, that the menus are completely different from the information we found on the web. Different owner? “Oh no, it’s still the same ownership,” she replies reassuringly. “We haven’t changed anything on the website in a long time. Our menu has been this way for the last couple of years, we’ve just gone through a lot of various chefs. But our strongest focus is always on the food to be fresh: we shop every day, the meat is cut here by us, the burgers are prepared here too, you won’t find any microwaves in the kitchen… we just want the atmosphere to be more easy.” Although the pub is definitely casual, right down to the paper napkins, wall signage from around the world points to a more sophisticated gastronomy.

“Well, we are shrinking from that term gastro-pub,” our hostess laughs and we are put at her ease with a charming, friendly behaviour.

Check the rest of the story at our original restaurant review.