Japanese/Mexican Fusion: Intriguing and Tasty



Mexican-Sushi Roll

It’s always interesting when two cultures merge and create interesting and delicious cuisine. Although seemingly strange at first, the concept of mexican-sushi is not so far fetched. Both cultures adore fresh seafood dishes, spicy toppings and fun textures. It actually makes a lot of sense to take a new twist on the rolled food.

What makes Japanese food so appealing to different cultures is its ability to assimilate into local fare. Futomaki is a type of roll that utilizes four different ingredients that do not have to include sushi. What is usually standard for the roll is that it is quite fat.

In the major cities throughout Mexico it is not surprising to see many different cultural restaurants. Besides offering a change from the ordinary for locals, it offers a taste of home for visitors from other countries and expatriates living in Mexico. The Nissan plant in Aguascalientes increases the rate of Japanese residents to 2% in that state. It makes sense for Mexican restaurateurs to offer indulges to many palates.

The popular Mexican roll is finding its way into many sushi restaurants around the world. The roll usually contains a tempura shrimp and some type of salsa or spicy sauce. Tomatoes, avocado and nopales are also sometimes added.

Just as in art, music and fashion, a mixing of cultures usually creates some amazing culinary creations. When in Mexico, take a walk on the wild side and give some Japanese/mexican food a try.


Asian Food: The Shitake Mushroom


Shitake Mushroom (Image from The Best Years In Life )

The shiitake mushroom is a wonder of a mushroom. With endless ways of cooking this delectable shroom, the shiitake makes for a true & welcome guest in the kitchen.

Shiitake mushrooms are native to China where it has been cultivated for over 100 years, typically this mushroom is cultivated on the shii tree. The first written record of a shiitake can be traced to Wu Sang Kwuang, born during the Sung Dynasty 960-1127 A.D. Some documents, however, record the mushroom being eaten as early as 199 A.D.

Shiitake mushrooms are found in a variety of cultures & cuisines. Russia produces and consumes large amounts of shiitakes, although they are mostly sold pickled. Of course the shiitake has its home in Chinese & Japanese cuisines where you will find it in miso soup.

Shiitake mushrooms are commonly sold dried in preserved packages. All you need to do to re-hydrate them is to soak them in water prior to using.

Find this article at bfeedme.com

Image from The Best Years In Life

Tofu Steak and Shitake Sauce

Japanese dish that's great for vegans!

Japanese dish that's great for vegans!


2/3cupSliced Shiitake Mushrooms, by Dynasty

1pkgFirm Tofu, by Silken

2tbspPotato Starch, by Hinokuni

3tbspSoy Sauce – all purpose, by Marukin

1tbspManjo Aji Mirin, by Kikkoman

1/8tspWhite Pepper Powder

4tspVegetable Oil – divided

2cupsRice, by Calrose

2 Carrots – julienne cut

1 Yellow Onion – cut into thin wedges


  1. Soak shiitake in 2 cups hot water, 25 minutes.
  2. Drain tofu. Halve tofu horizontally and vertically to get 4 equal size “steaks.” Place tofu on paper towels, in single layer. Let drain 30 minutes, changing towels when wet.
  3. Drain shiitake, reserving liquid.
  4. Combine shiitake liquid, potato starch, soy sauce, mirin and pepper; stir until potato starch dissolves. Heat large frying pan, preferably nonstick, over high heat.
  5. Add 2 teaspoons oil; coat inside bottom of pan. Add tofu steaks, in single layer. Cook 2 to 3 minutes on each side, or until lightly browned. Remove from pan; keep warm.
  6. Heat remaining 2 teaspoons oil in the same pan. Add carrots and onion; sauté 2 to 3 minutes, or until tender crisp.
  7. Mix in shiitake, shiitake-cornstarch mixture. Cook and stir 1 to 2 minutes, or until mixture boils and thickens. For each serving, place a tofu steak on serving plate. Spoon 3/4 cup shiitake sauce over tofu. Serve immediately with rice.

Recipe and Image from Asian Food Grocer

Japanese Cuisine: Nobu Restaurants- Located World-wide


(Robert DeNiro at the Opening of the new Cape Town restaurant)

Robert De Niro and Meir Teper are part owners of Nobu, a wonderful Japanese celebrity owned restaurant. Nobu Matsuhia is the main owner and chef who is very famous in his own right. Nobu has several great locations throughout the city with Tribecca location being the flagship.

Nobu has 24 restaurants in 20 different cities around the World.  The most recent opening were Nobu Cape Town and Nobu Moscow in the spring of 2009. A new location is underway in Mexico City. 

Nobu-5610549So what does the internationally reknown Chef  Nobu have on the menu?

Cold dishes such as Monkfish Pate with caviar are available for lunch.  If you are craving a hot meal then Chilean Sea Bass with black bean sauce is an option.

Visit : http://www.noburestaurants.com/ to find out if there is a location in your part of the world.

Vegan Japanese Yuba Maki

What You Will Need:

What to do:

  1. First prepare all of your filling ingredients. Julienne your vegetables and make sure your noodles are cooked. Keep the ingredients together on a plate or cutting board so you can easily put the rolls together.
  2. Heat the oil to a medium-hot temperature. A wok with a tempura rack is an ideal vessel. Don’t heat the oil so hot as to let it smoke. If it begins to smoke, turn it down a notch.
  3. You can make the rolls in multiple ways, either with triangular, circular, square, or rectangular sheets of yuba. Google up how to roll a spring roll for methods (yes, I’m lazy, and there are so many tutorials already).
  4. Spead a small amount of miso on the roll before adding a small handful (enough to cover just the palm of your hand) of vegetables, and roll ‘em up.
  5. Using one (or a few- they stick) strands of noodle, carefully wrap around the maki. This doesn’t have to be perfect, and if you can’t knot it then that’s okay too. Once you plop them in the oil, everything will bind.
  6. Deep fry for 2-3 minutes, or until just brown and crispy. Drain on a tempura rack or on paper towels and serve hot with soy sauce or your favourite Japanese style condiment.

History of the California Sushi Roll



In the 1960’s Los Angeles became the Sushi Entry point for chefs from Japan to make their fortune in the United States.  The Tokyo Kaikan restaurant then feature one of the first sushi bars in Los Angeles.

The California roll is a maki-zushi(roll), a kind of sushi roll, usually made inside and out , containing cucumber, crab meat, or imitation meat and avocado with an outside layer of rice and sprinkled with toasted sesame seeds or tobiko.