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Dish of soy sauce

Food Spotlight: Soy Sauce

By Clement Mok July 27, 2018 Food Spotlight / KazuNori / Nozawa Bar / SUGARFISH

Soy sauce in its current form was created about 2,200 years ago, making it one of the world’s oldest condiments. It is a popular complement to many Asian cuisines, including sushi, that lends an earthy, umami flavor. Soy sauce, or shoyu, is made of soybeans, wheat, salt and water, plus “koji.”  The soybeans are soaked, boiled, and combined with the roasted wheat, and then the koji – a mold culture for the fermentation process – is added.  The mixture is […]

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Don't Think. Just Eat. Coming to NY. Trust Me text

Coming to NY! Extending in LA!

By Clement Mok July 23, 2018 New York / SUGARFISH

Last month, we introduced for a limited time a special anniversary edition of the Trust Me (called Don’t Think. Just Eat.) in our Los Angeles locations. The response from our guests has been so positive that we’ve decided to keep it on our menu for a while longer in all of our SUGARFISH Los Angeles locations. Starting on July 28 for dinner only, the “Don’t Think. Just Eat.” Trust Me will also be available in NY.  It will also be available for lunch starting August 4. The “Don’t Think. Just […]

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Illustration of tuna with various hangtag paper labels

Seafood Monitoring Project

By Clement Mok September 2, 2017 Featured / Fish / SUGARFISH

Fish labeling can be more complicated than it seems. For instance, per the FDA, “Amberjack” is the only acceptable market name for five of six Seriola species despite variation in both price and taste. More confusing still is the fact that these species are traditionally sold under separate names in Japan (names like Kanpachi and Hamachi, which are different fish, and names like Hamachi or Buri, which are the same fish but at different ages.) Cras ultrices iaculis Fusce ultricies dolor a eros dignissim at […]

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