Food Japan

female sushi chefs

NYT: She Has a Knife and She Knows How to Use It
Women, who have long since claimed their place preparing European and American cuisines, are slowly entering the once exclusively male domain of sushi-making. In New York City, at least six women, including Ms. Ogawa and Ms. Suzuki, are at work slicing tuna into perfect rosy rectangles and molding lightly vinegared rice just so. In Los Angeles, about nine women are making sushi. In Japan, figures are hard to come by, but it is clear that the number of women who are sushi chefs is on the rise there, too.
“I think there are at least 200 women sushi chefs in Japan,” said Toshio Suzuki, the owner-chef of Sushi Zen in Midtown. He has trained two women as sushi chefs, Takako Yoneyama, 52, the owner of Taka in Greenwich Village, and Miho Tanaka, 43, at Sushi a Go-Go near Lincoln Center.

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NYT: The Corn Dog’s Japanese Cousin
Actually, it’s breaded fried pork on a stick, kushikatsu, which may come as close as possible to a Japanese equivalent of the corn dog. And yet, with all due respect to corn dogs, a pork cutlet on a skewer, covered in delicate Japanese bread crumbs, might revolutionize the food concessions at amusement parks, Nascar races and other corn dog bastions.