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One Fish at a time. Monday, December 20, 2010. Bridging the Gap Between East and West. The Japanese Food Festival. Bringing the East and the West together. For one day of food, fun, and cultural performances. And his Sushi Chef Institute students. Demonstrated their sushi skills. The Sushi Bar was a popular booth at the festival. Run by the students of the Sushi Chef Institute. Thank You Chef Andy and Bridge USA! Continue to follow UMI for information on fish and continue to eat sushi, One Fish at a time.

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UMI | umionefish.blogspot.com Reviews
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One Fish at a time. Monday, December 20, 2010. Bridging the Gap Between East and West. The Japanese Food Festival. Bringing the East and the West together. For one day of food, fun, and cultural performances. And his Sushi Chef Institute students. Demonstrated their sushi skills. The Sushi Bar was a popular booth at the festival. Run by the students of the Sushi Chef Institute. Thank You Chef Andy and Bridge USA! Continue to follow UMI for information on fish and continue to eat sushi, One Fish at a time.
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1 chef andy matsuda
2 sushi chef institute
3 wwwsushischool net
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7 japanese food festival
8 jay terauchi
9 jeff nitta
10 sushi combination
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UMI | umionefish.blogspot.com Reviews

https://umionefish.blogspot.com

One Fish at a time. Monday, December 20, 2010. Bridging the Gap Between East and West. The Japanese Food Festival. Bringing the East and the West together. For one day of food, fun, and cultural performances. And his Sushi Chef Institute students. Demonstrated their sushi skills. The Sushi Bar was a popular booth at the festival. Run by the students of the Sushi Chef Institute. Thank You Chef Andy and Bridge USA! Continue to follow UMI for information on fish and continue to eat sushi, One Fish at a time.

INTERNAL PAGES

umionefish.blogspot.com umionefish.blogspot.com
1

UMI: February 2010

http://umionefish.blogspot.com/2010_02_01_archive.html

One Fish at a time. Monday, February 22, 2010. First Certified Fish Master in US. Currently, there are a total of 115 Osakana Meisters worldwide with one in the US. These Fish Masters have the knowledge and understanding of our ocean friends. UMI’s very own Tetsuya Nick Sakagami will be sharing his vast knowledge with everyone in the “Osakana’s Corner” at. We hope to learn more from you One Fish at a time. Tetsuya Nick Sakagami (Left) receiving his Osakana Meister Certification. One Fish at a time. Shari...

2

UMI: August 2010

http://umionefish.blogspot.com/2010_08_01_archive.html

One Fish at a time. Wednesday, August 11, 2010. Not many people know that California is known for its spot prawns. The spot prawn, also known as "amaebi" in sushi bars, is actually a shrimp. Shrimp have small side flaps that overlap on the first through third abdominal segments and prawns have first and second anterior segments that are closely the same size. Its OK if you didn't notice that either. Santa Barbara Spot Prawn. Amaebi Roe (with Quail Egg) and Spot Prawn Sushi. Deep Fried Amaebi Heads. Stay ...

3

UMI: October 2010

http://umionefish.blogspot.com/2010_10_01_archive.html

One Fish at a time. Thursday, October 21, 2010. Sushi Used to Calm Diplomatic Tensions. From China Real Time:. Sushi was used in Norway to calm tensions between China and Japan. Who would have thought that SUSHI was used between two world powers? It's just food. 8,734 pieces of sushi was used to create this sushi mosaic and thus a Guinness Book World Record. Pass the soy sauce. Norwegian Seafood Export Council. Friday, October 1, 2010. Here's one that's not only local, but tasty too. Anytime you have a g...

4

UMI: Eating Local Amaebi

http://umionefish.blogspot.com/2010/08/eating-local-amaebi.html

One Fish at a time. Wednesday, August 11, 2010. Not many people know that California is known for its spot prawns. The spot prawn, also known as "amaebi" in sushi bars, is actually a shrimp. Shrimp have small side flaps that overlap on the first through third abdominal segments and prawns have first and second anterior segments that are closely the same size. Its OK if you didn't notice that either. Santa Barbara Spot Prawn. Amaebi Roe (with Quail Egg) and Spot Prawn Sushi. Deep Fried Amaebi Heads. Stay ...

5

UMI: Did You Know It's RAW?

http://umionefish.blogspot.com/2010/10/did-you-know-its-raw.html

One Fish at a time. Friday, October 1, 2010. Did You Know It's RAW? Yes, that's how I ordered it. Sashimi translates to "fresh slice" and usually means raw seafood. If you walk into a sushi bar and it smells like fish, you should probably ask for the kitchen menu. Fresh seafood should smell like the ocean and doesn't have a fishy smell. In a traditional Kaiseki multi-course meal, the sashimi course is served at the beginning. Heavier foods and dishes are served latter in the meal. Thinly Sliced White Fish.

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UMI

One Fish at a time. Monday, December 20, 2010. Bridging the Gap Between East and West. The Japanese Food Festival. Bringing the East and the West together. For one day of food, fun, and cultural performances. And his Sushi Chef Institute students. Demonstrated their sushi skills. The Sushi Bar was a popular booth at the festival. Run by the students of the Sushi Chef Institute. Thank You Chef Andy and Bridge USA! Continue to follow UMI for information on fish and continue to eat sushi, One Fish at a time.

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