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Archive for category: Japanese Culture
08/23/2019 /in Blog, Japanese Cuisine, Japanese Culture, Japanese Food and Beverages /by Ben Kang
At first glance, okonomiyaki seems like a cross between a breakfast pancake and New York pizza with mayo sauce. A little strange, right? While the okonomiyaki seems out of the ordinary to first-timers, those that have tried okonomiyaki can all agree that this iconic Japanese street food is delicious. If you can get over the look, okonomiyaki may certainly become your favorite in Japanese cuisine.
Street Food is very popular in Japan, especially in Osaka.
There are two popular styles of okonomiyaki: Kansai-style and Hiroshima-style. The biggest difference between the two is the cooking procedure. With Kansai okonomiyaki, the batter and the ingredients are cooked together. The batter and ingredients are cooked separately with Hiroshima-style okonomiyaki. Both are very delicious and are worth trying!
The Okonomiyaki at Osaka Japansese Bistro is must try!
This iconic dish is widely popular in Japan, especially in Osaka where street food has a rich history. Of course, okonomiyaki is available at Osaka Japanese Bistro here in Las Vegas. Okonomiyaki is served in several different ways, but usually has toppings of seafood, veggies, and meat. Feel free to customize the dish however you desire!
If you'd like to taste okonomiyaki, come and try it at Osaka Japanese Bistro today!
https://www.lasvegas-sushi.com/wp-content/uploads/2017/01/OSAKA-7551.jpg 399 600 Ben Kang https://www.lasvegas-sushi.com/wp-content/uploads/2017/02/OSAKA-LOGO-300x130.png Ben Kang2019-08-23 18:10:522019-08-23 18:13:25Let's Get Some Okonomiyaki!
08/09/2019 /in Blog, Japanese Cuisine, Japanese Culture, Japanese Food and Beverages, Las Vegas Sushi /by Ben Kang
Today we'd like to discuss a topic that is commonly asked in the sushi community here in Las Vegas–A la carte vs. All you can eat sushi. Which is better?
"Better" can be quite subjective, so we can break this down into several categories. Let's discuss each topic one by one:
Osaka Japanese Bistro has been an a la carte restaurant since its inception.
Before we begin this discussion, let's be clear that Osaka Japanese Bistro is not all you can eat (ayce for short). Osaka Japanese Bistro only serves a la carte sushi in both its Sahara and Green Valley location. With that being said, it's ultimately up to you to decide whether you want to eat a la carte or all-you-can-eat, as both will have pros and cons. With that being said, let's discuss our first topic.
AYCE options tend to be more budget-friendly!
It is a common belief that ayce will provide better value for your meal for it's "unlimited" nature. If you're looking for a filling meal and prioritizing quantity over quality, ayce may be the choice for you. However, most restaurants enforce a time and order limit on certain dishes. The time limit usually ranges from 60 to 90 minutes. Certain dishes such as uni (sea urchin), amaebi (sweet shrimp), and more are limited to one order per person. It is important to understand that while a la carte can be more expensive than ayce, utilizing specials and happy hours is an excellent way to undercut the regular costs.
While a la carte selections are more expensive, they tend to be higher quality than those offered at ayce restaurants.
Quality.
If you are prioritizing quality over quantity, usually the a la carte restaurants will provide a better experience. The reason for this is the fish is sourced from different vendors that can be more fresh and catered. At Osaka Japanese Bistro, we ensure that all our sources are fresh and routinely inspected for quality. Because ayce restaurants tend to focus on quantity than quality, they may not have the same flexibility when ordering fish from vendors. However, some ayce restaurants offer excellent value and quality for their menu items. It is best to do your research when selecting a restaurant to dine at.
Okinomiyaki and other popular dishes are served at Osaka Japanese Bistro.
Diversity of Menu.
Because of the nature and popularity of ayce restaurants, the kitchen staff is primarily focused on serving ayce orders, even though it is very common to find that ayce restaurants offer an a la carte menu as well. The majority of customers that dine at ayce restaurants go for the ayce experience and not the a la carte. This, in turn, causes the kitchen staff to prioritize ayce dishes over its a la carte selections.
In comparison, a la carte restaurants are usually more diversified. A la carte restaurants such as Osaka Japanese Bistro only has one main menu. This not only simplifies the experience, but it allows the chef and kitchen staff to specialize the entire menu. For example, Osaka Japanese Bistro serves authentic cuisine such as noodles from soba to udon, donburi mono, sukiyaki, shabu-shabu, and even teppanyaki. If you want a range of selections, a la carte is usually the better choice.
In conclusion, there are pros and cons when you are considering dining sushi. Ask yourself these questions before making a decision. Do I want quality over quantity? Do I want more than just sushi? What is my budget?
At Osaka Japanese Bistro, we want to offer you the highest quality of sushi. Osaka always offer special promotions and discounts, so please check our social media channels and website periodically. You are always welcomed to call us for any daily specials as well. Happy dining!
https://www.lasvegas-sushi.com/wp-content/uploads/2017/08/OSAKA-Tokujyo-Nigiri-4.jpg 2346 3525 Ben Kang https://www.lasvegas-sushi.com/wp-content/uploads/2017/02/OSAKA-LOGO-300x130.png Ben Kang2019-08-09 16:58:152019-08-17 15:19:35A La Carte vs. All You Can Eat Sushi
Teppanyaki: Half Dinner, Half Entertainment in Las Vegas
Teppanyaki at Osaka is the best!
Hope everyone had a jolly good New Years! Today we want to discuss about Teppanyaki and why you should try it here in Las Vegas, the entertainment capital of the world.
Dinner, Entertainment. Why settle with just one when you can have both? Teppanyaki is gaining in popularity like never before! For those of you that are searching for a solid Teppanyaki choice in Las Vegas, you should be thrilled to know that both Osaka Japanese Bistro locations in the valley offer Teppanyaki. Here is why you should consider Teppanyaki for your next dinner or event:
Teppanyaki is a combination of entertainment and dinner. We can guarantee that your dinner will be filled with juggling, fire from the grill, funny jokes, and that's just the beginning. It all begins with our talented Teppanyaki chefs. They are highly experienced entertainers/chefs and they are trained to have you leaving with a smile.
Dinner is delicious.
Don't forget that these entertainers are also certified chefs, and there is no doubt that the food you will eat will be very enjoyable. There are a variety of different meat and veggie choices offered during the meal, such as beef, shrimp, fried rice, eggs, and more. A single-person dinner is usually complete with fried rice or noodles and a main entree.
Family-Friendly Fun.
We highly encourage family outings! Teppanyaki dinners are open to people of all ages, so make sure to bring the whole family. Our Teppanyaki show will include juggling sticks on fire, egg spinning and tossing, and of course the iconic smoking onion tower. Feel free to take photos for social media and repost them for all your friends and family to see.
In conclusion, you can be sure to receive a filling dinner and tons of fun when you dine at Osaka. Please come and join us for our teppanyaki dinner tonight!
https://www.lasvegas-sushi.com/wp-content/uploads/2019/01/35899477_m.jpg 1673 2507 Ben Kang https://www.lasvegas-sushi.com/wp-content/uploads/2017/02/OSAKA-LOGO-300x130.png Ben Kang2019-01-03 21:25:072019-01-07 21:43:05Teppanyaki: Half Dinner, Half Entertainment in Las Vegas
Top 3 Sushi Rolls You Need to Try in Las Vegas
12/18/2018 /in Blog, Japanese Cuisine, Japanese Culture, Japanese Food and Beverages, Las Vegas Sushi, Sushi 101, Tips /by Ben Kang
Las Vegas is home to many unique attractions such as the iconic Las Vegas Strip, acrobatic Cirque De Soleil shows, exciting nightclubs, and more. Because Las Vegas is such a hot spot, you're bound to find plenty of unique restaurants and eateries on and off the Strip. Naturally, restaurants strive to find new and creative ways to meet the expectations of the tourists and locals in the valley. Osaka Japanese Bistro is no exception. With the recent explosion of popularity in Japanese cuisine and primarily sushi, Osaka Japanese Bistro is always looking to improve its menu. Operational for over 50 years, Osaka Japanese Bistro has created award-winning sushi rolls over the years. Today, we want to share 3 sushi rolls that you need to try in Las Vegas.
3. Cajun Crunch Sushi Roll
A personal favorite of mine, the Cajun Crunch Sushi Roll is an explosion of irresistible flavor. The roll contains crispy shrimp tempura, cream cheese, and spicy crab topped with fresh albacore and Tataki & Banzai sauce. My first bite into the Cajun Crunch roll, I was met with the crunchy texture of the shrimp tempura. The oozy consistency of the cream cheese, however, was a nice contrast in comparison. The crab delivers just the right amount of spiciness to balance out the sweet and salty taste of the Tataki & Banzai sauce. The Cajun Crunch beautifully executes albacore, shrimp, and crab in one delicious roll.
2. Asakusa Sushi Roll
I had the pleasure of visiting Asakusa earlier this year during the Spring. While many temples are scattered throughout Japan, Asakusa is home to some of the most iconic temples in the bustling part of Tokyo. Though integrating modern buildings and roads without damaging the hundred-year-old temples were certainly a challenge, Asakusa is a clear example that old and new can seamlessly blend in today's age. The Asakusa Sushi Roll does not exist in Asakusa, and sushi rolls, in general, are not nearly as popular in Japan compared to the United States. However, the Asakusa Sushi Roll served in Osaka Japanese Bistro is a perfect blend of Japanese-American sushi while containing the elegance and simplicity of Japanese sushi. It is served with spicy tuna, fresh albacore, and scallions topped with Tataki sauce. This fairly subtle but delicious roll is bound to impress you!
1. Roppongi Roll
This shouldn't come as a surprise, as numerous celebrities, media, and Guy Fieri has raved about the Roppongi Roll. The Roppongi Hills in Japan is equivalent to that of Beverly Hills in the United States. If the prestigious class of these two neighborhoods is directly representative to the taste of this roll, then I cannot find a better name! The Roppongi Roll contains spicy tuna, shrimp topped with another serving of tuna, masago, scallions, and drizzled with Tataki and Yum Yum sauce. This beautiful combination of sauce and fish with a sprinkle of masago on the top of each roll is simply a masterpiece. If you haven't tried the Roppongi Roll at Osaka Japanese Bistro yet, you should, especially if you are a constant sushi connoisseur.
In conclusion, these are the 3 sushi rolls I recommend trying in Las Vegas. You can find all three of rolls only at Osaka Japanese Bistro.
https://www.lasvegas-sushi.com/wp-content/uploads/2018/12/43652744_m.jpg 1672 2508 Ben Kang https://www.lasvegas-sushi.com/wp-content/uploads/2017/02/OSAKA-LOGO-300x130.png Ben Kang2018-12-18 13:27:412019-01-07 21:21:38Top 3 Sushi Rolls You Need to Try in Las Vegas
Osaka: The Ultimate Street Food Scene
Japan is known for many things–Eye-popping scenery, cutting-edge technology, unique culture, and more. But many can argue that Japanese cuisine stands above all else. Any fan of Japanese sushi and ramen should pay a visit to Japan to experience the food for themselves. More importantly, if you are a self-acclaimed foodie, you need to visit the eating capital of Japan, which is Osaka.
Tokyo is impressive, but what about Osaka?
I've had the pleasure of visiting Japan earlier this year in the Spring. It was my second time visiting Japan in a span of six months. Prior to visiting Osaka, I had stayed in Tokyo. Near my hotel, I had probably the best beef tonkatsu I've ever had in my life. The tendons are so soft your brain may think you're eating sashimi rather than beef, even for just a few seconds. Of course, no visit to Tokyo is complete until you visit the famed Tsukiji fish market, where you can find some of the best fish in the world. If you're unfamiliar with the type of fish in sushi, you might want to check out our article about it here. Then I visited Kyoto and had Kyoto-style ramen. I've had many bowls of ramen in the United States and in Tokyo, specifically around Shinjuku where its ramen are popular. However, nothing compared to the ramen I had in Kyoto.
Dontonbori during the Spring, 2018.
I thought I had a pretty good idea of Japanese cuisine…until I visited Osaka. There was nothing that could've prepared me for what I experienced at Osaka. As soon as you get off the bullet train and enter Osaka, it's almost like you're visiting another country. There are ancient castles that pierce through the skies along with modern skyscrapers and the dazzling lights of Dotonbori will impress even those accustomed to the Las Vegas Strip. As you step inside the streets of Dotonbori, the allure of the city will absorb you.
There is no doubt that Osaka is known for its marvelous street food. Whether you are a fan of okonomiyaki, takoyaki, or yakitori, you will be in street food heaven. Everywhere you turn is a tent smoking with a scent you simply can't resist.
Japanese Chicken Grill Yakitori set with Leeks
While Osaka Japanese Bistro here in Las Vegas is well known for its excellence in sushi, they boast a diverse menu that brings the elements of Osaka itself. If you can't make a trip to Osaka in Japan anytime soon, that's OK. You'll find many common favorites such as takoyaki, kaarage (fried chicken), and gyoza from our late night menu. Are you a yakitori fan? Come and try our one of the dozen selections we offer at Osaka Japanese Bistro. Nothing will close to the food from Dotonbori for me, but Osaka Japanese Bistro is real close. But don't just take my word for it, I urge you to come and try for yourself.
https://www.lasvegas-sushi.com/wp-content/uploads/2012/11/tatami-room.jpg 704 1175 Ben Kang https://www.lasvegas-sushi.com/wp-content/uploads/2017/02/OSAKA-LOGO-300x130.png Ben Kang2018-12-04 00:49:512018-12-04 21:25:35Osaka: The Ultimate Street Food Scene
Cinco de Mayo Celebration in Japan?
04/30/2018 /in Holidays, Japanese Culture, Japanese Food and Beverages /by Osaka Japanese Bistro
Cinco de Mayo Celebrated in Tokyo, Japan
Cinco de Mayo is one of a handful of Western festivals that are celebrated in Japan. It seems an odd choice for Japanese to recognize, but that's mostly due to local promotion as a fun, multicultural appreciation of Mexican and other Western cuisine and a chance for music and fun. Of course, although it's not widely celebrated in Mexico, the May 5 festival is based on a Mexican story. On this day in 1862 at the Battle of the Puebla, a small ragtag Mexican fighting force defeated the massive French army during the Franco-Mexican war. It was popularized in America and exported to other countries, including Japan.
The holiday was first celebrated in Japan only in 2013 and consists mostly of a large festival in Tokyo. Attendees enthusiastically celebrate the cultures and cuisines of Central and South America with food, drink and song. They enjoy a huge selection of dishes from places like Mexico, Brazil, Peru, Chile and even Jamaica. Of course, party goers also enjoy exotic cocktails like margaritas, pina coladas and mojitos. Music offerings reflect North and South American genres like salsa, samba, jazz and rock. The celebration goes on all weekend.
While Cinco de Mayo is mostly a day celebrated in Tokyo and hasn't quite made it to every town and village in Japan, the enthusiasm for a spring weekend celebration listening to great foreign music and munching on delicious exotic dishes is spreading in popularity in Japan.
Celebrating Cinco de Mayo in Vegas
Lovers of the Japanese culture and those who wish to check out Cinco de Mayo do not have to travel to Tokyo. Holiday celebrations are also held in Las Vegas which, of course, delivers entertainment as only Vegas can. The Fremont Street Experience features music and entertainers, and most bars and casinos have Cinco de Mayo specials. Of course, once you've celebrated, you'll be hungry enough for Japanese food at Osaka Japanese Bistro, the original Japanese Restaurant in Las Vegas. We welcome all the partygoers, whether for a sumptuous dinner or for late-night snack.
Osaka provides three distinct experiences for its patrons. We feature a top-quality fresh sushi bar with the town's best and freshest selection of award-winning sushi. And, we are a steakhouse where our expert chef will prepare your meal before your eyes at the teppanyaki grill experience. We also offer a huge menu of authentic Japanese dishes, something for every taste and appetite. Check out our extensive menu.
Teppanyaki, Sushi and More at Osaka Japanese Bistro
El Pollo Loco Roll
Osaka serves fabulous sushi like the el pollo loco roll at our busy sushi bar. Or enjoy your own private party with tatami-style dining for an authentic Japanese dining experience. Stop in or book your space ahead of time for Cinco de Mayo or any night at Osaka Japanese Bistro on Sahara just off the Las Vegas Strip and on Eastern Ave in Green Valley.
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What is Yakitori?
03/20/2018 /in Blog, Japanese Cuisine, Japanese Culture, Japanese Food and Beverages /by Osaka Japanese Bistro
Yakitori: Japan's Favorite "Fast Food"?
Think: grilled chicken on a skewer. Whether it's early morning or late evening or some time in between, it's the craving you did not know you had. Until now. Yakitori, which basically is the Japanese term for "grilled chicken," is Japan's version of mouth-watering barbecued chicken. Secured on a wooden skewer prior to cooking, the chicken is grilled to perfection a variety of forms.
But this gastronomic delight is not just about taste, but also culture.
Yakitori and Japanese Culture
Chicken was once a luxury in Japan, going back to the Meiji Restoration period, starting around 1868. The Meiji era brought huge change, including change to the Japanese diet – the addition of meat. Chicken meat was regarded as a luxury, and greatly prized.
At the same time, small stalls selling skewered fish and vegetables outside temples were already popular. Capitalizing on the demand for chicken, the first chicken kebab shop was installed outside temples. But chicken was still expensive, and the owners of these small stalls could not afford chicken meat, so they used chicken carcass or gristle they found dumped outside higher-end restaurants. This cheap but tasty version of chicken made via the popular skewering methods became a favorite. The rest is history as they say, and yakitori was cultivated to become a diverse variety of tastes and textures, becoming one of Japan's favorite snacks.
Yakitori in Japan
Yakitori in Japan is prepared and enjoyed in various ways today. The kind of yakitori is generally named after the part of the chicken used, from thighs and breast meat to gristle and cartilage to hearts and liver. Some popular types include:
Negima. Pieces of chicken thigh meat skewered and adorned with pieces of leek in between each piece of chicken. Negima is one of the most popular types of yakitori in Japan today.
Momo. This is simply pieces of skewered chicken thigh meat.
Tsukune. Tsukune is a type of yakitori least reminiscent of yakitori's history, but is popular today in Japan. It is a mix of minced chicken, egg, vegetables and spices skewered on a stick as several small meatballs.
Torikawa. Maybe the most reminiscent of the first grilled chicken in the small stalls outside temples, torikawa are strips of fatty chicken skin grilled until crispy.
Nankotsu. Also reminiscent of the first chicken kebab stalls, nankotsu is skewered, crunchy cartilage with minimal chicken.
Japanese restaurants and their chefs enjoy experimenting with this traditional food with different spices and sauces. But different meats can also be used, like seafood, beef, and pork. In addition to some of these tasty yakitori snacks are other kebabs that complement these chicken kebabs, like asparagus bacon, green onion, shitake mushroom, green peppers, eggplant, and shrimp. Beer and sake are often enjoyed and paired with specific types of yakitori. Traditionally, these kebabs are gilled on a rectangular clay box, only two feet long and a few inches wide. As such, the kebabs are small and delightful, and thus: snack-ish foods. But they can also be grilled using a tabletop hibachi or a teppanyaki grill – those hot steel plates forming the center of a table at many Japanese restaurants.
Enjoy Yakitori at Osaka Japanese Bistro
At Osaka Japanese Bistro in Las Vegas we prepare authentic Japanese dishes, using recipes from Japan. Osaka Japanese Bistro provides a Teppan grill menu of all the famous Japanese dishes you could imagine, from sushi to tempura to soba to teriyaki to yakitori. Of course we have an extensive variety of yakitori dishes to tempt your palate. At our teppanyaki grill and on our kitchen menu, you will find a variety of yakitori flavors:
Mi, which is thigh meat… that juicy, meaty part of the chicken.
Shiro Me, which is white meat… that healthier, tastier part of the chicken.
Suna Gimo, which is gizzards… that twisted, chewy part of the chicken.
Reba or kimo, which is the liver… that deep, sumptuous part of the chicken.
Sinzo, which is the heart… that rich and hearty part of the chicken.
Torikawa, which is the skin… that crispy part of the chicken.
Tebasaki, which is the wing… a favorite part among chicken-lovers.
If you are in the mood for something tasty and fun, something that can be either a snack or turned into a meal, then try yakitori. There's nothing quite like it, and it's available close to you at Osaka Japanese Bistro, just off the Strip in Las Vegas and in nearby Henderson, NV. Come in and enjoy today.
https://www.lasvegas-sushi.com/wp-content/uploads/2018/03/bigstock-Yakitori-Japan-girl-eating-199555369.jpg 601 900 Osaka Japanese Bistro https://www.lasvegas-sushi.com/wp-content/uploads/2017/02/OSAKA-LOGO-300x130.png Osaka Japanese Bistro2018-03-20 10:06:372018-03-20 10:08:46What is Yakitori?
Authentic Japanese Sushi Reflects Japanese Culture
01/29/2018 /in Japanese Culture, Las Vegas Sushi, Sushi 101, Tips /by Osaka Japanese Bistro
Sushi is a dish loved around the world. Once it left Japan, sushi became a magnet for food lovers everywhere, with sushi bars and sushi restaurants popping up across the US, in Europe and basically just about everywhere. Japanese sushi is a complex and refined culinary specialty that truly reflects the Japanese culture it came from. Translating it abroad brings challenges, but true aficionados recognize and appreciate authentic Japanese sushi when and where they find it.
Japanese Pursuit of Perfection
The Japanese culture is steeped in a search for perfection, whether in the craft or profession they practice, in school, or even in simple day to day activities, like cultivating the perfect bonsai tree. The Japanese value in themselves and others a high degree of devotion and capacity to deliver excellence in all that they do. This tradition is probably related to the historical practice of Confucianism, when everyone was given a place in society and a task to accomplish. All tasks were valued, no matter the person's status. This tradition has only deepened over the centuries. The Japanese have shown themselves to be capable of rising to the top in a number of industries by delivering consistently high quality products, such as we've seen in industries like automobiles and electronics.
In Pursuit of Perfect Sushi
Nowhere in Japanese culinary arts is this passion for quality and perfectionism greater than in the realm of sushi-making. Sushi is a culinary salute to Japanese ingenuity and precision. Through its long history in Japan as this fascinating delicacy was perfected, sushi became one of the world's most loved and sought-after dishes. In the wisdom of one of the world's most renowned sushi chefs, Jiro Ono, a primary principle of personal endeavor toward higher degrees of perfection in life is to master the art of simplicity. Great depth and purity follow from simplicity, hence, the finest sushi is simple.
This passion for perfection became an art form in its own right in sushi's creative recipes and presentation. The best world-class sushi chefs painstakingly master this Japanese culinary art to apply exacting standards of freshness and a perfect balance of flavors and textures. And sushi-lovers everywhere never stop delighting in the new varieties of sushi they discover to sample and enjoy.
How Do You Know Its Authentic Japanese Sushi?
Sushi is loved worldwide, and no place more so than in America. Americans love sushi, and eat over $2 billion dollars worth every year. But, sushi made in America may differ significantly from traditional Japanese sushi. Many chefs are not Japan-trained and so may not achieve the standards of knowledge and preparation that every sushi chef in Japan will master. In Japan, a sushi chef trainee may spend two years just learning to prepare sushi rice correctly. Most schools in America will not have patience for that kind of extensive practice.
American sushi recipes are adjusted to satisfy American tastes, which includes milder and sweeter tastes. Differences in the amounts and ways that soy sauce is used and various other differences in flavors distinguish the two culinary cultures. Americans like soy sauce, but it's important to use only a small amount, and dip the fish end of the sushi into it as too much soy sauce will make the rice fall apart. Americans prefer their rice on the outside of a sushi roll, while in Japan, rolls may be wrapped in seaweed, neatly enclosing the rice and other ingredients. Sushi rolls tend to be bite-size and simple in Japan. In America, they are preferred to be larger and packed with more ingredients.
And, the "all you can eat" sushi bar, which is common in the US, is a concept that does not really exist in Japan. Whereas the US may expect to focus on being able to serve large quantities of sushi quickly, quality and presentation, rather than volume, are paramount in traditional Japanese sushi preparation.
Perfect Sushi Rice is Fundamental
A very important indicator that your sushi is authentic Japanese sushi is the quality of the rice. Preparing just the right mix of rice and vinegar balances the taste perfectly with the fish that graces the sushi. The rice must be of the right texture and perfectly cooked so that it never falls apart on the plate, yet will melt deliciously in the mouth when eaten.
Sushi rice should be made in small batches as rice ages quickly and loses its perfect texture within a short time. This is one reason many connoisseurs avoid large "all you can eat" establishments that have to make their sushi rice in bulk which makes it hard to a keep rice fresh and of the highest quality. Sadly, a lot of American sushi does not achieve the quality of rice needed to call out the flavor of the fish and deliver a great sushi experience.
Japan-Trained Sushi Chefs
To achieve the highest level of sushi master chef, the Japanese sushi student must apprentice through up to ten years of training. A Japan-trained sushi chef has learned to deeply understand and use the best and freshest species of fish to create unique and beautiful sushi. He (or she, although most Japan-trained sushi chefs are still men) is expected to add his own creative flair and special touches that makes their clients come back for more. Sushi connoisseurs seek out sushi restaurants that employ Japan-trained sushi staff because they know that is where they will experience the true tastes, textures and pleasures of authentic sushi.
Authentic Japanese Sushi on Sahara in Las Vegas and Green Valley Henderson
The Osaka Japanese Bistro in Las Vegas is an authentic, family-owned Japanese restaurant, established in 1967, and now operated by the second generation of the Nakanishi family. Recognized by Japan's largest weekly magazine, the Asahi Shukan, as one of the world's 50 best Japanese restaurants, Osaka is widely known for our quality sushi. We serve a wide selection of authentic sushi, nigiri and sashimi to satisfy even the most thrill-seeking and experienced sushi-lovers, and specialize in serving exotic fish, usually found only in Japan. Indeed, our specialty is our large, authentic Japanese sushi menu, including daily and seasonal specials and hard-to-find sushi varieties, prepared by Japan's former National Sushi Competition Adjudicator, and award winning sushi chef, Chef Shingo "Shin" Aihara and his professional Japan-trained staff. We also serve an extensive menu of traditional Japanese dishes, including a teppanyaki grill experience.
Osaka now has two locations, in Las Vegas on West Sahara and our Henderson location in Green Valley. When in Las Vegas, if you're ready to try something new and adventurous, Osaka probably has it! Come in and experience Japanese-style sushi and other delicacies that represent the very best Japanese cuisine.
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Celebrate the New Year with Osaka Japanese Bistro
12/18/2017 /in Blog, Holidays, Japanese Culture, Japanese Food and Beverages /by Osaka Japanese Bistro
Las Vegas' Best Japanese Restaurant Off Strip Shares Japanese New Year Traditions
No matter how you celebrate the New Year, some traditions are universal. Like the holidays in America, Japanese New Year is about spending time with loved ones to show them how much they're cherished. It's also a time to enjoy ancient ritual customs designed to start the New Year off in the best way. And, of course, it involves lots of food and fun.
At Osaka Japanese Bistro in Las Vegas, we combine traditional Japanese food and drink with fun and great service every day of the year. To celebrate the New Year, like our ancestors, we enjoy the Japanese philosophy of combining merriment with meaning. If you have not lived in or traveled to Japan, here are a few Japanese New Year traditions that natives enjoy:
Ring Out the Old, Ring in the New
Perhaps the most solemn of all the Japanese New Year's traditions is the ringing of the bells on New Year's Eve. These are typically done from within the Buddhist temples. The bells ring 108 times. That number represents the 108 common human sins, according to Buddhist tradition. Visitors may be invited to ring the bells after the original 108 tolls are finished. This privilege symbolically purifies visitors and listeners of those sins as they head into the new year.
Bonfires and Fireworks
A festive bonfire is a gathering place for fellowship, as well as a gathering place to bring everyone together before heading out to other traditional New Year's Day activities — going to temple or church just after midnight (hatsumode), and/or staying up to watch the sun rise. Modern Japanese enjoy fireworks much as people do around the world which may take the place of the traditional bonfire gathering.
Once you've finally gone to sleep, don't forget to make note of your first dream of the New Year, known as hatsuyume. This dream is considered an omen of the things to come for the year. So if you're the type who can "pre-program" your dreams, try to see a hawk, eggplant or Mt. Fuji in your night visions — all are auspicious!
Japanese New Year Delicacies
Of course, food plays a big role in the celebration of the New Year. Small delicacies collectively known as Osechi Ryori, are an important New Year's tradition. These bite-sized treats can be sweet, sour or savory. Sushi and sashimi are often included, as are the sticky rice cakes known as mochi. In fact, a traditional New Year's tabletop decoration, Kagami Mochi, involves balancing an orange over two mochi cakes.
For those who don't cook, osechi selections are often offered in Bento boxes, so that you can select items based on the needed variety (there are at least 50 traditional osechi dishes for the holiday!), as well as your number of guests.
New Year Gift-Giving and Well-Wishing
Of course, children are often the focus of the winter holidays, and the Japanese are not immune to this indulgence. Adults traditionally give a specially-decorated envelope or card with money (otoshidama) containing up to 10,000 yen, or about $85. If there's just one child in the family, the amount increases as the child gets older. If there are several children in the same family, the amount is the same. A Japanese child often receives otoshidama from parents, grandparents, family friends, and aunts and uncles.
2018 is Year of the Dog
Another type of card is associated with New Year's in Japan — nengajo. Billions of these holiday postcards are sent in Japan alone, with more being sent by Japanese expatriates around the world. These hand-addressed, traditional greetings, are all mailed in time to arrive on New Year's Day.
Celebrate the New Year at Osaka Japanese Bistro
Regular visitors and residents in Las Vegas know Osaka Japanese Bistro serves Vegas' best sushi and largest authentic Japanese menu, from appetizers to fantastic desserts. Osaka is a hot spot for late night sushi fans or for a light and healhty meal after a show on the Strip or a night at the movies.
Spending Holidays in Vegas? Enjoy a Fabulous Meal on New Year's or Any Day at Osaka Japanese Restaurant
You could say that Osaka Japanese Bistro has celebrated a few New Year's Eves in Las Vegas. In 2017, we celebrated our 50 years in the Las Vegas area. Our two locations — just off the Strip on Sahara in Las Vegas, and in Green Valley, Henderson — are favorites of locals and visitors alike. In fact, this year, we were featured by Guy Fieri and the Food Network who enthusiastically recommended us to their viewers!
You'll feel comfortable and at home at Osaka in our friendly, relaxed atmosphere, with different seating options to choose from, including private tatami rooms, regular Western seating and a fun teppanyaki grill experience. And of course, sushi connoisseurs and fans always enjoy the action at our lively sushi bar where our expert sushi chefs work with our huge selection of the best and freshest fish in town, to deliver delicate and delicious works of art.
Lift a glass of select Japanese beer and premium sake rice wine, or a choice of other beverages, when it's time for those New Year's toasts!
From sushi to nigiri and sashimi, Bento boxes to party boats, tempura to hot pot, there's something for everyone on holidays or any day at Osaka. No matter what your holiday plans, keep in mind that we're open 7 days a week with a special late night menu most nights.
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Favorite Japanese Holiday Foods
Anyone who has traveled to Japan, or eaten in an authentic Japanese restaurant knows that the Japanese enjoy a rich, diverse and carefully prepared cuisine. In a country with thousands of years of history and many different regions, each with their own style and specialty dishes, many dishes have long cultural significance. Like most people, the Japanese associate certain foods with family occasions, holidays or festivals. Here are a few special Japanese dishes that are associated with important days on the Japanese calendar.
Japanese New Year's Favorite: Osechi Ryori
Oshogatsu (New Year) is the most significant day of the year in Japan. Celebrated on January 1 and usually extended a few days into the new year, Oshogatsu is a time to celebrate and contemplate the New Year. It's a day when people usually return home to be with their families and gather at the shrines to greet the gods.
On New Year's Eve, families prepare osechi ryori, a special meal that includes a variety of foods, including dishes like sweet rolled omelet, fish cake with salmon roe, candied sardines, daikon and carrot salad, smashed chestnut and sweet potato paste, and simmered chicken and vegetables. These are prepared in advance to avoid cooking during the first three days of the year according to custom, so they are often vinegared or sugared to keep during that period.
Springtime: Hinamatsuri and Chirashi Zushi
Hinamatsuri or Girl's Day in Japan, is celebrated each year on March 3rd. It is one of several ancient annual celebrations that go back over a thousand years. The day is dedicated to girl children and features the display of ornamental dolls representing the Emperor, Empress and their royal court. Hinamatsuri celebrations feature their own traditional dishes with some variety based on the region of Japan. Sushi is usually part of the meal, as well as hishi-mochi, or diamond-shaped rice cakes colored in spring colors representing fertility and good health. as well as hamaguri-zushi which is a small rice ball wrapped in a thin omelet shell, giving it a clam-like shape. Chirashi-sushi is a collection of colorful sushi usually in colors of yellow, green, white and pink.
A Spring Ritual: Cherry Blossoms, Sakura Mochi, Onigiri and Miso
Hanami or Cherry blossom festival is one of the most popular holidays celebrated in Japan. The whole country stops work to enjoy and celebrate the blossoming of the cherry trees, called sakura. Most of the parks open their gates for families who hold their parties below the trees. The Hanami celebration includes preparing homemade foods, including onigiri (rice balls wrapped in seaweed), miso (bean paste) and sakura mochi (preserved cherry sweets). Bento meals may also accompany the family as they picnic among the blossoming cherry trees. The meal may also be supplemented with sake or even a tea ceremony with special teaware and a blend of organically grown sakura, green and black teas.
And, then, there's KFC for Christmas
In a country whose 99% of the population is non-Christian, the secular side of Western Christmas has been widely adopted and is celebrated with decorations and gift giving. American fried chicken icon, KFC, played a part in the popularization of Christmas. And now, each year, it seems locals can't get enough of KFC chicken. "Kentucky for Christmas", a 1974 marketing campaign in Japan introduced KFC, and a holiday tradition took off from there. Today on Christmas, the locals make long queues at KFC or even order in advance to escape the waiting time.
End the Year with Toshikoshi Soba
At the end of each year, Japanese make sure to have a meal of soba noodles in a dish called toshikoshi soba. The custom can be traced to the Edo period when it is believed to have started at one Buddhist temple that fed soba to poor people to celebrate the coming of the New Year. Because noodles are easy to cut when chewing, a dish of soba noodles symbolizes the end to the hardships the Japanese people had to undergo as they labored all year round, and it let's them start the New Year fresh.
To make toshikoshi soba, the soba noodles, which are made from buckwheat flour, are cooked with a blend of soy sauce, mirin and sugar, and then garnishing using onion. The mixture is then heated over a flame until the broth simmers. Once ready, it gets apportioned and served in bowls.
Japanese Pancakes: Enjoy Okonomiyaki Year Round
Okonomiyaki is a savory version of the Japanese pancake prepared using a variety of ingredients. The dish originated in Osaka but is now popular everywhere and enjoyed year round The term okonomiyaki in Japan means 'grilled how you like it.' While Okonomiyaki are enjoyed during matsuri, or festivals, they are popular year round. There are even restaurants that specialize in okonomiyaki where patrons can select and mix their own ingredients. Normally, okonomiyaki is prepared by blending flour, eggs, cabbage, pork belly slices or meat, and then decorated with a variety of toppings for an excellent flavor. Great chefs and homemakers all love to come up with new combinations and topping ideas for this versatile pancake which is also a great way to use up leftovers.
For Your Holiday Celebrations Enjoy Authentic Japanese Food with Osaka
WIth one of the biggest and most authentic Japanese food menus in Las Vegas, Osaka Japanese Bistro offers an extensive selection of Japanese dining for every taste and event. Whether you want to celebrate New Year's with a late night sushi party or a birthday with a Teppanyaki feast, springtime with a fresh chirashi sushi bowl, or just enjoy the taste of homemade Japanese food like okonomiyaki or a steaming bowl of tasty chicken udon, stop by either of our locations open late in Las Vegas and Henderson and step into a festival of delicious food.
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What to Look for in the Best Japanese Restaurants
10/25/2017 /in Japanese Culture, Japanese Food and Beverages /by Osaka Japanese Bistro
A great Japanese restaurant invites its patrons to share in the full sensory experience that is Japan. From the purposeful presentation of each dish to the soft lighting and tranquil environment, each element of service is meant to heighten the culinary and cultural experience. An authentic Japanese restaurant will hold true to featuring menu selections that use seasonal market ingredients and ocean-fresh fish. Even the basics of rice and noodles are cooked and served with a masterful touch of perfection and taste.
Osaka Japanese Bistro Award-winning Local Las Vegas Icon
For over 50 years, Osaka has been delivering world-class cuisine in Nevada as one of Las Vegas' oldest Japanese restaurants. Osaka embraces a heightened sense of respect for quality and authenticity – which has earned this locals favorite repeated recognition on the "Best of Las Vegas" restaurants, being honored 20 times. Osaka Japanese Bistro has even garnered acclaim in Japan with the Asahi Shukan 50 best restaurants award.
Best Japanese Food Restaurants: Obsession and Art Form
The best Japanese restaurants never happen by chance. The challenge requires careful consideration of many factors beyond an authentic menu and highly trained chefs. From the initial tea service by a warm and welcoming staff, the entire meal experience will resemble a grand ceremony of Japanese cuisine and culture. The best restaurants must successfully incorporate a combination of quality elements in order to achieve worthy applause.
The Best Japanese Food Ingredients
Fresh seafood is crucial with the numerous dishes that include eel, squid, shellfish and a wide range of fish species not commonly served in other cultures. A keen and deliberate knowledge of every aspect of 'marine catch' is brought to bear on fish market selections, such as knowing the collagen content of each species which determines whether the prepared fish is sliced thin (sashimi) or served thick-cut (tuna).
Seasonal produce is really an approval of taste, crispness, and bright appearance. Some may feel as if vegetables take a back seat in Japanese cooking, but actually, they are skillfully combined with dishes to accentuate taste or heighten texture. There is no lack of respect for hearty Japanese vegetable dishes which often include Napa cabbage, carrots, onions, leeks, tofu, onions, and shiitake mushrooms.
Perfect Rice a Foundation for the Best Japanese Food
A discussion of authentic Japanese cuisine would not be complete without mentioning the skillful perfection that goes into preparing the menu's most basic staple – that is, the rice. Sticky, short-grained, and of as many varieties and uses; as a base for capturing the liquid nuances of flavorful dishes, in the rolling of sushi, in the making of rice cakes (mochi) and in the fermentation of rice wine (saki), a good Japanese restaurant will always serve its rice cooked to perfection.
Unique to Japanese dishes are its seasonings such as miso (soybean paste), mirin (sweet rice wine), goma (sesame oil), wasabi (Japanese horseradish), and shoyu (soy sauce) – and its spices, which include uniquely Japanese combinations of red chiles, orange peel, ginger, Japanese pepper, and sesame seeds. Soup stocks made from kombu kelp, dried shiitake mushrooms, bonito flakes, or bones and vegetables create the depth of flavor in Japanese cuisine. These are all essential pantry items in any good Japanese kitchen.
Best Restaurants Have Skilled and Masterful Chefs
And finally, the best japanese restaurants will embrace the most skilled chefs trained in the art of sushi, teppanyaki , tempura, stir-fry, and a host of other stylized cooking innovations using cookery, tools, and knives unique to Japan. The food, techniques, and the tools used in Japanese cuisine are common to no other Asian culinary region. The overall dining experience as enjoyed in a premier Japanese restaurant is immersive, satisfying, and a memorable experience.
Restaurant Open Late
Long a hangout and night spot for Las Vegans, from Strip entertainers to casino staff stopping by for a late night meal, Osaka Japanese Restaurant has always had a special flare for providing great fare for late night diners. Sushi and other Osaka specialties are perfect for a light, late night meal. Osaka Henderson features jazz nights with live music by local entertainers, adding atmosphere and fun to dining out. Visit one of our two locations in Las Vegas (open until 2:00 AM) and Henderson (open until 12:00 AM Mon-Thu and Sun, open until 2:00 AM Fri and Sat)
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Traditional Favorite Japanese Foods
09/04/2017 /in Blog, Japanese Culture, Japanese Food and Beverages /by Osaka Japanese Bistro
What are the Foods that Japanese Eat at Home?
Japanese are known to have one of the world's longest life expectancies,and they have very few case of obesity which contributes to health problems. Japanese women live an average 87 years with men following closely at 80 years. The longevity of the Japanese people is mainly attributed to their healthy diet which is largely made up of fish, vegetables, and plants. One defining quality is that Japanese cuisine emphasizes quality and not quantity.
The Japanese eat food in moderation and with a lot of variety. Eating lots of different foods is a natural way to get the benefits of a balanced diet. For example, a typical Japanese meal is comprised of 1 soup, 3 side dishes, and a main dish. Japanese often practice the rule to eat until you are 80% full and then stop. Their cuisine and dining focus on the beautiful presentation of food, encouraging people to eat with their eyes. And, chopsticks, unlike the Western fork, tend to slow the eating process, as food is lifted to the mouth in smaller bites, delivering more taste and enjoyment. All these habits help the Japanese maintain healthy eating habits.
These are the seven pillars of the typical Japanese meal:
Noodles (ramen, soba, somen, and udon)
Vegetable including sea vegetables and daikon radish
Soy (soy sauce, tofu, miso,edamame)
Fish such as salmon, mackerel
Fruits, like tangerine, persimmons and Fuji grapes
Some of the most common types of dishes served in Japanese cuisine are:
Noodles are a standard component of Japanese meals and can either be taken cold or hot depending on the season. There are different types of noodles and their mode of preparation differ depending on the kind of accompaniment.
Rice is served with every Japanese meal. Daily rice served with meals is usually steamed and lightly seasoned. But, rice may be cooked in a variety of ways and served with different spices and adding delicacies to make it more nutritious. Some popular rice dishes are:
Rice bowl – mainly served at breakfast. You can mix with raw eggs and soya sauce or eat it with traditional and distinctively flavored, fermented soybean-based natto or other toppings.
Donburi –this is plain cooked rice served with some food on top. It's found in high-end restaurants but is also common in Japanese homes and local restaurants. You can serve donburi with stewed beef (gydon), tendon, chicken and egg and katsudon.
Onigiri (rice balls) – is cooked rice wrapped in nori seaweed. You can season it lightly with salt and filling such as pickled japanese plum, dried bonito shavings or salmon. It is inexpensive and usually available in convenience food stores. You can also get it easily in general restaurants.
Curry rice – plain cooked rice with japanese curry sauce. Serve it with additional toppings to increase flavor.
Sushi – refers to any dish that contains sushi rice flavored with seasoned rice vinegar.
Fried rice – it's also known as chahan. You can add a variety of ingredients in fried rice and the most common ones are eggs, peas, negi (green onions), pork and carrots.
Kayu – a form of porridge, deemed suitable for sick people because it is easily digestible. Make kayu by slowly cooking rice in lots of water. It's thicker than any other rice porridge and you can garnish it with umeboshi.
There are a variety of seafood available in Japan from its lakes, rivers, oceans and seas. The different fish species are prepared in different ways and play a big role in Japanese cuisine. Eaten as a staple in most Japanese households, fish may be prepared boiled, deep fried, steamed or grilled.
The most preferred variety is yakizakana, or grilled fish. Fish that can be prepared this way are saba, sweet fish(ayu), sea bream, aje, salmon and mackerel pike. You may also enjoy seafood raw, as long as it's fresh and prepared correctly. A special art and not commonly prepared at home, raw fish is frequently enjoyed as a treat in specialty sushi restaurants, in the form of sushi, sashimi, nigiri and chirashi.
Apart from the predominance of seafood in the Japanese diet, vegetables play a large part in their diet. Commonly, these vegetables are simmered in dashi broth (the base for miso soup) , steamed, simply boiled or sautéed. They may be served with soy sauce or mayonnaise.
Most Japanese meals are accompanied with green tea. During warmer months, meals are served with mugicha (cold barley tea). Beer and sake are alcoholic drinks that may be served with dinner.
The most common dessert includes rice cakes, sweet beans, sweet rice cakes, frozen treats, and gelatins. Manju, for example, is a confection made of a filling of sweetened red bean paste and a chewy outside skin made of flour, rice powder and buckwheat.
Japanese cuisine is very varied and highly refined over centuries of Japanese culture. In a culture that values simplicity, beauty, good health and moderation, no wonder the Japanese cuisine is one of the world's healthiest and most admired. Whether you have the opportunity to try native Japanese cuisine in Japan, or visit an authentic Japanese restaurant near you, like the original Osaka Japanese Bistro in Las Vegas, we hope that you will get to know and enjoy a variety of Japanese foods.
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Hibachi or Teppan Grill: What's the Difference?
Here at Osaka, after 50 years of hard work to be not only the first but the best Japanese restaurant in Las Vegas, our commitment to excellence means providing an excellent experience for our guests, whether they're seated at our lively sushi bar, relaxing in a quiet tatami room, or gathered around one of our exciting teppanyaki grills.
Teppan or Hibachi Grill?
Guests are sometimes curious about the difference between teppanyaki and hibachi. The confusion is understandable as both refer to grilling over open flame. "Hibachi-style" is sometimes used in the United States to refer to teppanyaki cooking. At some point in the past, English speakers in North America started to use the word "hibachi" to refer to a small and portable barbecue grill usually made of cast iron that featured an open-grate design. Hibachis typically use charcoal to heat food and are called "shichirin" in Japanese. Some contemporary models of hibachis in the United States are electric and are used to cook Japanese dishes indoors.
Traditionally, the Japanese hibachi is a heating device with an origin that may date all the way back to the Heian period (794–1185 AD). "Hibachi" translates to "fire bowl," referring to the round or cylindrical shape of this open-top container designed to burn charcoal or wood for heat. The container is made from ceramic or wood and is lined with metal. Hibachis were sometimes also used as portable heaters or built into furniture for ready cooking. Many models are highly decorative.
Teppanyaki-style cooking, on the other hand, uses a solid, flat iron griddle to cook food, most often in a restaurant setting. These grills are typically heated with propane. Diners sit around these large, gas-heated hot plates and enjoy the culinary display of talent and skill as specially trained teppan chefs grill seafood, beef, pork, and chicken dishes to perfection. The flat surface is also well suited for cooking small and finely chopped accompaniments such as rice, vegetables, and eggs.
Teriyaki Cooking
What about teriyaki cooking, another popular Japanese food style? Teriyaki is a method of cooking with a sauce of the same name. Teriyaki translates as "glossy grilled." During preparation, the meat is coated with this thin, light sauce that's actually a sweet glaze made from soy sauce, sugar, sake, and mirin — a sweet rice wine. As the meat cooks, the chef continues to brush on more teriyaki sauce to keep the meat evenly coated and give it the very appealing glossy look. The result is a dish with a salty, slightly sweetened, rich taste. Teriyaki cooking is traditionally used in Japan to flavor fatty fish like tuna and eel, but its popularity in the US has meant it is also now also widely enjoyed with chicken, salmon and beef. Originally used only for cooking, a thicker version of teriyaki sauce is now popular on the Western dinner table as a dipping sauce.
Enjoy Osaka Japanese Bistro Teppanyaki Grill and Tempting Teriyaki Dishes
The Osaka teppan grill is a popular spot on any evening at Osaka Japanese Bistro. Our talented teppanyaki chefs grill up the most tempting and tasty freshly grilled dishes from steak and lobster to chicken, salmon and shrimp, along with a mouthwatering selection of appetizers, grilled vegetables, rice and other side dishes. Bring your family and friends and enjoy an exciting authentic teppanyaki grill experience.
Looking for great teriyaki dishes? At Osaka you can also enjoy enjoy chicken, beef, and pork dishes grilled in our own carefully crafted teriyaki sauce. One of our most popular selections is the yakitori: grilled chicken on skewers brushed with aromatic and perfectly seasoned teriyaki sauce. Our popular house combination dinners allow you to combine beef, chicken, or pork teriyaki with our delicious shrimp and vegetable tempura, or opt for the beef and chicken teriyaki combo dinner for twice the enjoyment.
Stop by Osaka Japanese Bistro on W Sahara in Las Vegas, or our restaurant in Henderson for a truly authentic Japanese meal, or give us a call to reserve a teppanyaki grill experience today.
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Making the Best Sushi is All in the Training
06/26/2017 /in Japanese Culture, Las Vegas Sushi /by Osaka Japanese Bistro
As you sit back and enjoy that exquisite sushi roll at Osaka in Las Vegas or your favorite Japanese restaurant in your hometown, have you ever wondered just what it takes to learn and master the delicate art of making great sushi? Turns out that making sushi is a lot more complex and subtle a specialty than you might think. Skilled sushi chefs who prepare truly authentic Japanese sushi go through years of rigorous training, often up to 10 years, to become an itamae, or sushi master.
Becoming an Itamae or Sushi Chef
In Japan, the title of a head sushi chef, or itamae, is an exceptionally prestigious and revered title. It is not loosely awarded and only the best of the best get to have it. The term Itamae translates to "in front of the board", that is this is the person in charge of all that happens on the board where sushi preparation takes place. They are charged with the responsibility of preparing sushi, ruling the sushi kitchen, and pleasing the guests. An itamae in Japan is highly revered and honored.
Aspiring itamae students must come prepared for grueling training and the challenges of the trade. To begin with, great sushi making demands excellent manual dexterity. Sushi makers must have expert knife skills and be able to achieve absolute precision. And the art of sushi making demands creativity in order to build a distinct and memorable sushi menu and reputation.
Expert knife skills are important to be able to cut fish different types of fish expertly and precisely in order to bring out the best pieces of the fish. In sushi preparation, rice and the careful mixing of sauces and arrangement of other ingredients must also be very exact. Neatness and accuracy are crucial. Each sushi making session must result in perfect rolls, including carefully prepared sushi rice with exactly the proper balance of vinegar and salt, that present a visually stunning and deliciously perfect piece of sushi for the guest with each bite.
With so much to master, the road to attaining the itamae standard is long, tough and requires complete professional devotion of time and skills. Here is the path the future itamae will most commonly take:
Sushi training school and apprenticeship
There are many schools today offering courses on how to train as a sushi chef. However, while these courses may equip students with the concepts and some mechanical skills of sushi preparation, the journey to becoming an expert and revered itamae requires extensive experience and apprenticeship. Programs limited to school training often fail to engrain the intense devotion and discipline, or allow time for learning, making mistakes and trying again, that makes for a truly master sushi chef. In Japan, the real way to become a respected sushi chef is to learn on the job; starting from the very bottom and working your up to the top.
Start with cleaning duties
In Japan, an aspiring itamae must learn the discipline of hard work. He will start in his first sushi kitchen job with cleaning duties which include washing, scrubbing and general clean-up. These duties are part of the training and prove the student's devotion to becoming an itamae. This period may go on for a few months depending on the master, who will assess the young worker's abilities from afar and know whether he has what it takes to become an itamae.
Graduate to preparing perfect sushi rice
Preparing sushi rice is a special process that requires precision and consistency. Every master sushi chef has his own unique and secret recipe for the sushi rice preparation. In this step, the student learns how to make the rice, a careful blend of rice, vinegar and salt. The student's itamae master guides him in each step, under careful supervision, until the student's work meets the master's own high standards. After demonstrating the ability to make perfect sushi rice consistently without supervision, the student will be rewarded with a move to the level of wakiita.
Sushi chef apprenticeship as a wakiita
Reaching the level of wakiita is one step closer to becoming a sushi chef. In Japanese, wakiita literally means "close to the chopping board". However, it's good to note that some wakiita may work for years and years under their itamae before they can become an itamae on their own right because there is plenty to master.
As a wakiita, the trainee can expect a wide variety of duties in the sushi kitchen, all of which may have to be completed rapidly and with precision. The tasks typically vary depending on just how much his itamae trusts the trainee. The duties may include preparing ingredients, preparing fish, slicing scallions, or even preparing sushi takeaway orders.
Also at this stage, with adequate experience, the junior sushi chef may have the capability of wielding his own sushi knives, referred to as "hocho" in Japanese. Permission to wield a hocho in a professional sushi kitchen is a sign from the itamae that the student is ready to go to the top.
A new itamae is born
After many years of training and apprenticeship, the sushi master student will finally have the skills and experience to be appointed as an itamae. The new master sushi chef will have by now developed his own style for how to handle ingredients and wield the hocho. He will also have become very comfortable interacting with guests and working closely within the sushi preparation team. The world awaits the new itamae who will surely leave his mark on sushi menus somewhere around the globe and be remembered by many happy, satisfied sushi fans.
To see a great sushi chef in action, view the Food Network's video that shows Osaka's master sushi chef at work at our Sahara Ave Las Vegas restaurant, or stop by our West Sahara or Henderson locations and watch our master sushi chefs prepare the most authentic Japanese sushi in town.
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'Go easier on late tax filers'
AN accountants' organisation has called on HM Customs and Revenue to be more lenient with taxpayers who miss their self-assessment deadline for genuine reasons.
Millions of people fill in self-assessment tax returns but if they miss the January 31 deadline they face a £100 fine.
The Association of Chartered Certified Accountants (ACCA) is asking the taxman to fine persistent late filers but give leeway to those with genuine problems.
ACCA head of tax, Chas Roy-Chowdhury, said: "Self-assessment began in 1996/97 and there are now approximately 8m people completing their own tax returns, effectively doing work which HM Revenue and Customs used to do. They are effectively acting as unpaid tax collectors.
"But should those with legitimate reasons for filing late - those with complex tax issues, or those waiting for overseas information - be penalised?
"ACCA believes it is important for HMRC to target persistent late filers while being more lenient with those who have genuine reasons for late filing. There does not appear to be a difference in treatment between persistent late filers and those who have genuine reasons for being late."

redpajama_set_name: RedPajamaCommonCrawl


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Volume Five (2003)
Academic Advisers as Transformational Leaders
by Matthew L. Kelly, University of Missouri—Kansas City (1/1/03)
What Would a Unified Theory of Academic Advising Require?
by Peggy Jordan, Oklahoma City Community College (2/3/03)
Breaking it Down: Performing Academic Advising Across the Color Line
by Cornelius K. Gilbert, University of Wisconsin (3/3/03)
My Educational Journey: A Student Perspective
by Heidi Lynch, Penn State University (3/24/03)
Academic Advising and Live Theatre: An Effective Collaboration
by Diane J. Leos, Penn State University (4/14/03)
The Importance of Faculty Adviser Training Programs
by Holly Newell, Salve Regina University (6/2/03)
Preparing for the First Advising Contact
by Michael Stokes, Penn State University (6/16/03)
Talking with the Parents of Advisees
by Claudia Stack, University of North Carolina at Wilmington (7/14/03)
Don't Forget the Details: A Call for Balance in Academic Advising
by Susan D. Bates, Western Carolina University (8/1/03)
My Educational Journey: A Student Perspective (Part 2)
The Adviser as a Caring Expert: Theory and Practice
by Joshua S. Smith and Christa B. Downey, University at Albany (9/2/03)
The Role of Advising in Undergraduate Research
by Marion Schwartz, Penn State University (9/16/03)
The Significance of the Adviser-Advisee Relationship: A Student's Perspective
by Matthew W. Childress, University of Louisville (10/20/03)
From Contact to Community
by Thom Mollohan, University of Rio Grande/Rio Grande Community College (11/3/03)
On Mentors and Janitors: Toward a Classical Definition of Advising in Higher Education
by John D. C. Buck, Penn State University (11/14/03)
Expanding the Prescriptive-Developmental Advising Continuum: Using Social Constructivism as an Advising Approach for Students from High Relational Groups
by Michael Kirk-Kuwaye and Niki Libarios, University of Hawai'i at Mānoa (12/5/03)
Reaching Beyond Academics in Academic Advising
by Cornelius K. Gilbert and Earlise C. Ward, University of Wisconsin (12/19/03)
Developmental Advising in the Sultanate of Oman
by Shirley Thomas, Sultan Qaboos University, Oman (12/23/03)


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History of the ELC
meet our church staff
Wesley pepper
wesley@fumcamory.org
Wesley holds a bachelor's degree in Social Science from Mississippi University for Women and a Masters of Divinity from Memphis Theological Seminary. Wesley is an Ordained Elder in The United Methodist Church. He has been blessed to serve several congregations within The Mississippi Annual Conference as well as being a part of 10 church-planting mission trips around the world. He is extremely passionate about personal and community discipleship and evangelism! Some of his favorite pass times are fishing, hunting, and spending time with family. Wesley and Johanna have three children, a daughter, Charlie, a son, John Brennan. and their newest daughter, Evie.
Caleb holder
associate Pastor to Youth
cALEB@FUMCAMORY.ORG
Caleb is originally from Cleveland, MS. He attended Delta State University where he graduated with a Bachelor's in History. After graduating DSU, Caleb attended Memphis Theological Seminary where he graduated with a Master's in Christian Ministry and obtained a Wesleyan Certificate of Studies. Caleb is married to Cassie Holder, and they have many wonderful pets! Both are Mississippi State and Dallas Cowboys fans.
Shirley Dawson
Shirley@fumcamory.org
Shirley comes to us from Texas with over forty years of experience working with children. She has a degree in Early Childhood Education, has served as a Stephens Minister, and has earned National Accreditation in her career. Her passion is serving in Children's Ministry sharing God's unconditional love of children.
She had been a Preschool Director for many years before following her calling to Children's Ministry which she has been doing for the past thirty plus years. She is currently pursuing her interest in Bible Studies. Her hobbies include gardening, hiking and camping and the rehab of their new 150 year-old home.
Shirley and her husband, Mike, Have been married for over 50 years, while raising six wonderful children together. They have twelve grandchildren and love spending time with them whenever possible.
Shayne Hall
early learning center director
Shayne is a 2021 Amory High School graduate. She obtained an associate degree in Early Childhood Education from Itawamba Community College. Shayne became an afternoon teacher for FUMC ELC in August 2014 and soon became one of our 3 year old teachers. Shayne was promoted to FUMC ELC Director June 2021. She and her husband, Vince, have been married for 6 years. They have a daughter, Blakely, and a son, Sawyer.
Neita brasfield
administrative assistant and Communications
neita@fumcamory.org
Neita has been a member of Amory FUMC for over 30 years. She attended ICC, MUW, and NMMC School of Medical Technology. She is an ASCP registered Medical Technologist. She has worked in the church office since 2001, serving in the roles of secretary, office manager, and now administrative assistant.
In her spare time she loves to be with her family. She also loves the beach, sports, etc.
She and her husband Brad have been married 33 years. They have two daughters, Lindsay (husband Buzz and grandson Bo), and Taylor (husband Austin and granddaughter Riley).
Mary tate
Financial secretary, Family Ministry, Fellowship & Fixins, and Web site manager
mary@fumcamory.org
Mary graduated from Amory High School and attended ICC with a degree in Information Technology. She has two sons, Gabe and Cody and a grandson Tatum. In her free time she enjoys her grandson Tatum, cooking, junking and her dog Gizmo.
Mary has four brothers and four sisters so feeding a multitude of people comes natural to her. She has been our Financial Administrator since 2013 but has attended FUMC since birth.
johanna pepper
johanna@fumcamory.org
Johanna's educational background includes an AA in Music Education from Northwest Mississippi Community College, BA in Music with a Minor in History from Mississippi College, and a MM in Piano Performance from The University of Mississippi. She is currently in her 10th year of teaching, and has taught Pre-K through college level in General Music, Choir, Vocal Ensemble, Class Piano, Private Instruction, Music Appreciation, and Humanities. She has participated in and led worship in previous congregations as praise band director, media team director, choir director, accompanying, and pianist.
She is currently teaching Music and Humanities at Hamilton Attendance Center and is an Adjunct Instructor through East Mississippi Community College. Johanna and Wesley have three children, a daughter, Charlie, a son, John Brennan, and their newest daughter, Evie.
larry burrell
praise first director and Missions
larry@fumcamory.org
Larry is a well known musician, school teacher, band director, and school administrator in Amory, MS. If you had a child in school prior to 1900, chances are Larry taught them. That's right, Larry...give a great big 'ol smile. You earned it! Recently retired from the Amory School District, most of the time Larry can be found hanging out around the church slurping hot coffee, eating up all the sweets, and playing music. Larry is married to Amy and has three lovely daughters, Tori, Locke, and Laken.
dickie miller
Tv ministry director
Direct quote from Dickie's Facebook profile, "I have been a sports official for the past 40 years, working at every level from little league to division 1 among four different sports- football, basketball, baseball and fast pitch softball. I married my high school sweetheart in 1972 and we have been together for the past 43 years." Well said, Dickie! Two things he forgot to mention. One, he is the proud grandparent of Harlow Miller. Second, the term used to describe having a flag thrown on you in a ballgame by Dickie is: you've been "Millerized".
Len Bobo
Len is married to Pam and they have two daughters, Celeste and Brittany. His interests are archeology and outdoor activities. He enjoys spending time with family, especially his grandchildren. He is a native of Vicksburg, MS, graduating from Warren Central High School in 1967. He has served churches in Arkansas, Tennessee, and Mississippi. He received the following degrees:
1969 – Associate of Arts Degree in Music – Hinds Junior College – Awarded the first Lee Mayo Scholarship
1971 – Bachelor of Music Degree in Organ Performance & Theory/Composition – Mississippi College - Awarded the B. G. Waldon Music Award
1975 – Master of Music Degree in Organ Performance and Theory/Composition – University of Tennessee
Additional study – University of Tennessee and University of Alabama
He taught at the following schools:
1975-1990 – University of Arkansas at Little Rock
1983-1999 – Hendrix College, Conway, AR
2000-2003 – Millsaps College, Jackson, MS
2003-2013 – East Central Community College
bobbie barnett
Bobbie has been a member of First United Methodist Church since the early 50's. She is very active in the Finder's Sunday School Class, UMW and anywhere the church needs her. She has served as the Facilities Coordinator for many years and is a vital part of the church staff.
In her free time she loves to work in her yard. Another love is to visit estate sales and go antique shopping with her son Tim. Bobbie has one other son, Lee.
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Amory First United Methodist Church
107 3rd Street South
Amory, MS 38821
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The Japanese system is inclusionary, as contrasted to the exclusionary system common here in the US. The typical zoning form in America is called euclidian zoning, which specifies the allowed uses and dimensions for a zone. Japan zones limit the "maximum nuisance" in a zone, and allow for any development below that threshold (e.g. a factory can't be built in a residential neighborhood but housing can be built in a light industrial zone). You can think of this as whitelist vs blacklist approaches. The result in the Japanese case is a lot more mixed use development, while in the US land use is a lot more segregated.
the Japanese principle is to include all uses up to a maximum "nuisance level"