Call me bun

My compassionate, sustainable sushi recipes and worthless pearls of life wisdom for the 21st Century and beyond.

We tried to eat every part of a salmon, and this is what we ended up with

A third of the total food supply of our country is wasted. That’s 133 billion pounds of food worth a whopping 166 billion dollars a year. Inspired by trying to create less food waste, brave Eve Andrews took on the daunting task of using an entire salmon, from head to toe. Watch this fun and informative video and you be the judge of how she does!

Here’s an stunning photo generously lent to me by rock star photographer Andrew Hetherington of a ocean foraging trip of our shellfishing grounds that I had with James Beard Award winning writer Rowan Jacobs, Rachel Carson Environmental Book Award winning conservation biologist Joe Roman, American University Eco-Anthropologist Annie Clause, New York Times photographer Andrew Sullivan, and the very talented Chef Matt Hurlburt of Miya’s.

Here’s an stunning photo generously lent to me by rock star photographer Andrew Hetherington of a ocean foraging trip of our shellfishing grounds that I had with James Beard Award winning writer Rowan Jacobs, Rachel Carson Environmental Book Award winning conservation biologist Joe Roman, American University Eco-Anthropologist Annie Clause, New York Times photographer Andrew Sullivan, and the very talented Chef Matt Hurlburt of Miya’s.

I have the most amazing job in the world where people come in and bring the joy! Thank you friends for the fabulous #songanddance! #newhaven #connecticut #sushi #restaurants

Meet The Sustainable Sushi Chef Who Also Lassoes Giant Jellyfish The Size Of Volkswagens

What an honor it is to be interviewed in the most influential and widely distributed health magazine in the world, Prevention. It is through the support of many that we are able to do the work we care so deeply about at Miya’s. Endless thanks to all of our friends and benefactors.

My sister Mie gives our friends a tour of the newest Future Sushi Especial:



FUTURE SUSHI ESPECIAL 
For the most adventurous palate. A dozen pieces of some of our best sushi creations from the year 2050. Includes a Fire Cracker Sake Bomb, soup, salad, mini Tokyo Fro, Tatsutage, Masala Mame, Nine Spice with Insects, Crinkleberry Brie, Kanibaba, and many more futuristic sushi inventions 45 per person - cannot be shared 
In the year 2050, people will be eating in a way that is not only healthier for their bodies, but also for our whole planet. People will be eating fewer animals, since they will have learned that a plant-based diet is the healthiest way to eat; they will hunt and farm animals in a way that is more humane. Through the Future Sushi Especial, you will experience a kinder and more caring future, where one of the most popular cuisines that exists–sushi–has evolved to become a way of eating that honors and celebrates all life on Earth. 

My sister Mie gives our friends a tour of the newest Future Sushi Especial:

FUTURE SUSHI ESPECIAL

For the most adventurous palate. A dozen pieces of some of our best sushi creations from the year 2050. Includes a Fire Cracker Sake Bomb, soup, salad, mini Tokyo Fro, Tatsutage, Masala Mame, Nine Spice with Insects, Crinkleberry Brie, Kanibaba, and many more futuristic sushi inventions 45 per person - cannot be shared

In the year 2050, people will be eating in a way that is not only healthier for their bodies, but also for our whole planet. People will be eating fewer animals, since they will have learned that a plant-based diet is the healthiest way to eat; they will hunt and farm animals in a way that is more humane. Through the Future Sushi Especial, you will experience a kinder and more caring future, where one of the most popular cuisines that exists–sushi–has evolved to become a way of eating that honors and celebrates all life on Earth. 

A wonderful dive for ingredients that not even bad weather could dampen.

These piles of bones are all that was left of Mom’s sunfish dinner. They will be ground up, dried, and made into Omega 3 rich feed that our chickens love to eat. The chickens, by the way, will lay Omega 3 rich eggs as a result. The guts of the fish will be blended with water and mixed into the soil of our garden, inspired by the way Native Americans used to fertilize their gardens of corn, squash, and beans.

These piles of bones are all that was left of Mom’s sunfish dinner. They will be ground up, dried, and made into Omega 3 rich feed that our chickens love to eat. The chickens, by the way, will lay Omega 3 rich eggs as a result. The guts of the fish will be blended with water and mixed into the soil of our garden, inspired by the way Native Americans used to fertilize their gardens of corn, squash, and beans.

My mother hates to be photographed but her voice is captured here as she deftly removed the flesh from the pin bones of a sun fish. Chopsticks are a more precise extension of the finger tips and add dexterity to the eating experience in a way that a fork cannot. Chopsticks are therefore perfectly designed to separate and remove the flesh from a tiny fish. 

My mother’s eyes lit up when we showed her the small fish we caught. When she was a child, her mother fed her small fish. And, when I was a child, everyday my mother would go to the fish market to buy me one small fish to eat. She’d always simmer the fish in broth - just the way you see here. “All the fish that I fed you as a baby has made you strong and smart,” she still says. With the broth that was left from simmering the fish, she boiled tofu for the next day. “Nothing is wasted,” Mom said. It’s amazing how much I continue to learn from my parents. These days I prepare fish, quite often, for my mother. Just like she did for me, to keep her sharp and strong.