East Meets West With Ming Tsai Season 1 Episode 19 Sushi 303

In this episode of East Meets West With Ming Tsai, called Sushi 303, Ming Tsai explores the world of sushi and its roots in Japanese culture.

Ming starts by meeting with sushi expert Chris Kimura at his restaurant, O Ya, in Boston. Chris explains the difference between traditional and modern sushi, and how he incorporates both styles into his dishes. Ming and Chris make two types of sushi: traditional nigiri and modern lobster sashimi with truffle oil. Ming notes that both dishes are equally delicious in their own way.

Next, Ming heads to Denver, Colorado, to try sushi made by chef Jeff Osaka at his restaurant, Sushi-Rama. Jeff is known for his use of technology in sushi-making, and Ming gets to see the automated conveyor belt system that delivers sushi straight to diners' tables. Ming tries the popular "Build Your Own" sushi, which allows diners to create their own unique rolls with various ingredients.

Ming then travels to Tokyo, Japan, to visit the Tsukiji fish market, the largest fish market in the world. He meets with local sushi chefs and learns about their dedication to sourcing the freshest and highest quality fish for their dishes. Ming also visits the famous sushi restaurant, Saito, to try some of the best sushi in the world.

Back in the United States, Ming meets with chef Roger Martinez in Los Angeles to try his unique Japanese-Mexican fusion sushi. Roger combines traditional Japanese ingredients, such as sushi rice and seaweed, with Mexican flavors like spicy jalapeños and creamy avocado. Ming and Roger make a sushi roll with yellowtail, serrano peppers, and cilantro.

To wrap up the episode, Ming visits Hawaii, where he learns about the tradition of poke and its similarities to sushi. He meets with chef Isaac Bancaco, who creates a poke dish using local Hawaiian ingredients like ahi tuna and limu seaweed.

Throughout the episode, Ming emphasizes the importance of respecting the cultural origins of sushi while also experimenting and innovating with new flavors and techniques. He showcases the diverse and global nature of sushi and its ability to bring people together.