sushi's

Japan's love affair with the king of sushi's pink and fatty raw flesh has made it an iconic national dish, eaten not just on sunshine days like weddings and birthdays, as it used to be, but almost every day.

CNN Transcript Sep 16, 2009 2009

Also, if you start with a large mercury burden in your body, give birth, then add a few pieces of sushi's worth of mercury, aluminum, etc., into a newborn, I think Grandma would say, that just can't be good...

Archive 2008-01-01 GreenFertility 2008

When fish is frozen, the areas of water between cells expand by nearly 10 percent, turning into jagged ice crystals that injure the cells and destroy sushi's taste and texture.

DINING: SUSHI ON ICE 2008

Also, if you start with a large mercury burden in your body, give birth, then add a few pieces of sushi's worth of mercury, aluminum, etc., into a newborn, I think Grandma would say, that just can't be good...

High Mercury Levels Are Found in Tuna Sushi GreenFertility 2008

The ascent of sushi's popularity in urban America in the years 1972 to 1982 was phenomenal, as was its ascent throughout the rest of the country in the decades that followed.

If You Knew Sushi Tosches, Nick 2007

The ascent of sushi's popularity in urban America in the years 1972 to 1982 was phenomenal, as was its ascent throughout the rest of the country in the decades that followed.

If You Knew Sushi Tosches, Nick 2007

Not surprisingly, the idea of Americanized sushi's making its way back to Japan has drawn a mixed reaction in Tokyo.

Bringing Sushi To Japan 2007

But as freelance journalist Issenberg shows, sushi's improbable rise to ubiquity is a remarkable tale of how powerfully and unpredictably globalization has transformed gastronomy, just as it has economics and politics.

Quick Read 2007

The instruction on how to create the Nigiri style candy sushi's is probably self explanatory... just cut the Krispy Treats as usual and wrap a strip of the roll up around the rice/fish combo.

Super Mom Makes Candy Sushi! Sarah Moore 2007

Although it tends to be that Japanese chefs hang out in “good” and “uber” sections, I've seen some strange sushi's coming out of Morimoto's too.

Archive 2006-04-01 2006