Why Ginger? Ginger is a big part of the culture throughout much of Asia. For centuries it has served as a delicious part of the culinary tradition, as well as a potent medicine. At our sushi restaurant in Bothell, it’s a simple side used to cleanse your palate between sushi rolls. The next time you…
Process of Making Soy Sauce Soy sauce is an indispensable part of our Bothell sushi restaurant. Every sushi fan knows the value of having a carefully mixed bowl of soy sauce and wasabi to dip their favorite rolls and nigiri into. But how is soy sauce made, exactly? Indeed, this classic brown fluid has a…
Getting tired of Salmon? Try Tuna! There was a time when tuna was king among seafood, and all other fish were mere serfs amid the surf. In recent years, however, it has lost its seat as the country’s favorite fish in favor of shrimp. This is, in a big way, due to fears that arose…
Food-on-the-Move: then and now The conveyor belt sushi was invented around late 1950’s when a Japanese restaurant owner was having problems with staffing and seemed not to be able to get customers’ orders quick enough to their tables. After seeing an Ashai brewery move their beer bottles via conveyor belts around their factory, he got…
Know the Truth about Your Sushi There was a time when sushi wasn’t the fine and ultra chic dining experience enjoyed now in restaurants. It used to be a quick, cheap snack, eaten with the hands, along the sidewalks in post wartime Japan. No one though it could be eaten indoors in style. It has…
Japan’s Best Known Seaweeds Let’s look at some popular seaweeds that you can find in your Japanese dish. Do you know Kelp? This is a very broad genus of sea plant comprising about 300 species. They are the brown marine algae that grow wild in shallow coasts in many parts of the world. The Japanese…
Rice! There’s no avoiding it. It comes in nearly 25,000 varieties, a staple of over half of the Earth’s population, and a huge part of the experience at our Bothell sushi restaurant. But why is rice so important? What is it that makes this tiny grain such an enormous part of Japan’s culinary tradition? The…
Where would our Bothell Japanese restaurant be without soy sauce? It’s a huge part of the Japanese culinary tradition, valuable not only as a condiment for many of our rice and sushi-based dishes, but also as an ingredient in teriyaki sauce and many other classics. But where did soy sauce come from, and how did…
With many species of fish in danger of being over-harvested to extinction, places like our Bothell sushi restaurant need to be more concerned with promoting sustainability. You can join in the sustainability movement yourself by seeking out fish that are commonly farmed, or fish that have proven themselves to be more resilient to overfishing. With…
Need a good side dish to go with your sushi at Sushi Hana? Try a bowl of edamame! These boiled soybeans are a popular appetizer in many Japanese restaurants, well-loved not only for their good taste but for their healthy attributes. What makes edamame so valuable is that it is a “complete protein”, which is…