Imagery & Powerful Words

Imagery:
Chefs creating rolls
Soy Sauce, Wasabi & Ginger mixtures
Saki Bombs
Sushi bar
dim lighting, crowded, loud, fun
guests and staff yelling "Arrigato!"(thank you)
Display of fresh fish behind bar
Waiters dressed in traditional Japanese attire
Slices of sashimi arranged colorful

Powerful Words:

Rice, sashimi, japanese flag, fish swimming, chef hat,

restaurant, chopsticks, asian, white, fancy, expensive,

  fresh, clean, crisp, healthy, new-age, modern,

yellowtail, tuna, saki, cucumber flower, presentation,

 classy, raw, chic, contemporary, popular

Reviews

11/20/11 viewed on :

http://www.thisiscolossal.com/2011/10/crayon-fire-sculptures-by-herb-williams/

Crayon Fire Sculptures by Herb Williams

Herb created sculptures made with Crayola crayons that look like wild fires. His work was made to bring awareness to the city about wild fires and was places in their town where a fire took place. Over time the crayons used in the sculptures will melt and be transformed into a colorful mess.
Relates to this class because it is someone making art to bring awareness and is using a different technique than what is familiar. This teaches you about design and creativity and the power of transformation.

10/19/11

viewed on Tumblr

Surreal by Tiago Hoisel

This is an image that looks like President Washington leading strange creatures on land attached with a ball and chain. One is an old patriotic Pinocchio with a cash drawer, followed by a pig with a safe on its back, next a camel with what seems to be some type of mill, and lastly former presidents with a factory inside them making smog clouds.  Other things like Osama Bin Laden, a little green mad, a Buddhist figure, a dragon, and stock Market symbols are in the picture as well. 

This is relative to the work we made in photoshop for our own Surreal image. It shows us that even though it may not all make sense when picked apart, each item is important for so that the work conveys a true meaning and point.

9/7/11

viewed on: http://www.flickr.com/photos/ummanturkoglu/5606855335/in/photostream/

Gonorrhea Guru and The Third World Struggle by Umman Turkoglu

This seems to be a collage of images to represent the danger of STD’s and how they can be spread so easily because there is little treatment for diseases in third world countries. It combines photographs, magazine clippings, as well as hand drawn and painted methods.

One of our first projects was to create a montage, and inspiration for that work came also from collages, here all the different types of mixed media used is appropriate to show this works message.

9/8/11

viewed on: http://www.thisiscolossal.com/2010/12/map-collages-by-matthew-cusik/

Map Collages by Matthew Cusik

Here the artist has taken old maps, of various colors and shades and used them to create extremely detailed images of people. Each part of their face is cut out precisely so the coloring of their face comes together realistically.

This relates to again to another form of collages and montages by taking apart one thing and using it to create something completely different from it.

9/17/11

viewed on Tumblr

no artist or title, caption is: The sun crashed down to the ground… Bondi is getting hot.

This work seems to be made on photoshop. The background of the setting sun and ocean is real, while the surrounding cars, town and people are drawn. Together they are combined to create the powerful image of the bright sun as a man is watching it, and covering his eyes from the glare.
In class we were able to scan images we drew ourselves, and in this case it looks like this is what this artist did.

9/28/11

viewed on Tumblr

no artist/title/caption

This is an image that has been morphed with photoshop. It included flowers in a field, with some type of distorted rainbow water. It looks very eccentric and the colors of each layer mesh well together to create a wholesome art piece.

In class we learned how to layer different pieces on top of one another so that both images can be seen transparently. It gives the allusion that the flowers are growing inside this bubble pool filled with swirled colors.

12/1/11

viewed on Tumblr

caption “Heaven and Hell”

This a picture of a door with a glass cut out, portraying a blue heavenly serene place. It seems that the sun is shining through it, so that the glass reflects the sun’s bright orange glow on the door adjacent to the original, creating a red firey reflection that looks like the door to hell.
Using Photoshop the artist may have made the colors brighter by saturating them, and contrasting the other shadows so that the main focus is on the door and its firey reflection.

10/3/11

viewed on

 http://www.thisiscolossal.com/2011/11/composite-photograph-made-from-500-self-portrait/?src=footer

Composite Photograph Made from 500 Self-Portraits by Tiemen Rapati

This work was done by the photographer taking 500 pictures of herself and then morphing them all to create one image that combines everything.
This relates to our class because one of the assignments had to do with creating a self-portrait of ourselves and this is a version of that. Here it shows the change and depth of her face throughout the 500 times the photograph was taken. When all put together they make something blurry but focused on her main physical features.

12/3/11

Aaron Chang Gallery in Solana Beach, artwork by Aaron Chang

He travels the world and creates artwork of exotic places such as beaches in Hawaii and Tahiti that conveys a tropical and serene feeling through surfing. Some of his art is photography and others are paintings. This gallery focused primarily on the beach aspect including waves and sunsets.

This can relate to what we have been learning because I was able to speak to Aaron Chang himself, and I was able to see hear his own reflection of his work which I considered to be somewhat of a personal statement.

Sushi Statement

     I have always had a love for sushi, so when asked to choose a topic of passion, this was an easy choice. I love that there are endless possibilities to creating different types of sushi rolls and all the history that comes with it. So with that great interest in mind, I was able to create artwork inspired by sushi. My work is very diverse just like the types of fish used in constructing a Japanese dish. The design of high-end restaurants influenced some of my artwork by the atmosphere they displayed.

     During my research for this topic, I came across many different types of information that I was unaware about before beginning this concept. I learned all about the formation, creation, history, and pop-culture that sushi has been categorized in. It has transformed greatly over time from what it used to be hundreds of years ago, into something so popular and known nowadays. The way it is even produced has changed into something much, much bigger than anyone may have thought. This impacted my work by taking my observations and intertwining my knowledge and creativity to fashion images that are reflective of all of these elements.

      My first intention with this topic was to create images that show my passion for sushi. I hope my work attracted those who were once turned off by raw fish to see another side of sushi, and give it a chance. If not to try sushi itself, just to be submersed in its culture may be enough to be impacted by it. The viewer should be able to see the connection between art and sushi, because so much skill goes into the crafting of flavors, color, and taste to create the perfect sushi roll that has been infused by these elements. After working for months on this topic, I feel even stronger about it and feel and want to try as many different restaurants as I can because each one serves this delicacy differently, and I recommend you try it too!

How to make your own sushi

            Many people that are interested in sushi can take the time to make sushi in the convenience of their own home. It can be  fun dinner activitiy that gets everyone involved. The website http://makemysushi.com/index.php/Recipes/sunset-sushi.html gives you some direction on how to create your own sushi masterpiece.

            To begin a simple roll, you will need some beginning ingredients. First you will need 2 cups sushi rice, about two or three sheets of nori, crab or imitation Krab, masago, and a fish of your choice such as tuna. These items will best be found at a local asian market, where they sell sushi-grade fish. Or you can head over to this website: http://www.catalinaop.com/?gclid=CK3a8o3h36sCFQNggwodKg9BUg  , where you can have fish and other things delivered fresh or frozen! The utensils  you are going to need are: a bamboo rolling mat, a rice cooker, rice spoon (for spreading), and a very sharp knife.

            The first thing you want to do is follow the directions on how to properly make the rice. Then cut thin slices of the tuna to put on top of the roll for later.  Now, place the seaweed(nori) on the rolling mat, and spread the rice all over the nori. It should be mostly covered besides about 2cm from the edges. Then lay the crab or krab sticks, and masago evenly in the middle of the rice. Then roll it up, and place the pre-cut tuna on top of the roll, now use the bamboo mat to make it tight. Then, take the mat off, and cut it into rolls, each about 2inches wide to make around 8 pieces.

            Place on plate and garnish with wasabi and ginger if available and enjoy! Now that you know the basics of how to make sushi you can experiment with adding new ingredients!

First steps should look a little like this -->

Sushi Presentation

Sushi Presentation

When going to a local sushi bar, you expect your food to be presented to you in an appealing way. The website http://sushinow.com/presentation.htm guides us through what is most pleasing to our eyes, and taste buds. There are three main points to take into account when creating a roll; color, flavor and texture.

Fish comes in all different types of colors, the red tuna, orange salmon, pink yellowtail, white & purple octopus, and is nicely paired with a green vegetable. A tuna roll with cucumber and some carrot complement each other visually.

             Flavor plays an important role in making sushi as well. One of my favorite’s is adding a thin lemon slice with yellowtail, it creates an acidic taste that balance the two out.
             Texture is also a main component, for example the best combination is soft, chewy and crunchy. The softness can be found in cream cheese, or fish. Chewy can come in forms like the seaweed or octopus, and crunchy could easily be shrimp tempura or a slice of cucumber.

Now that we have the three main factors down, there are also a few things to keep in mind when making a roll. You want to make sure that the sushi piece can be eaten in one bite. It’s messy to have to take two, and have it fall apart, so keep it small.
Think of decorative and edible garnishes, flowers made of cucumber or radish make the roll that much more fancy.  Arrange the pieces of sushi that show off their ingredients. This can be show by having them laid face down, showing the middle, in a separated line if there is fish on top, or even stacked like a cake. Remember sushi is a lot different now than it used to be, and even random ingredients can be made into a fusion type of roll. Think outside the box when coming up with new ideas!

Health and Nutrition in Sushi

According to http://www.sushifaq.com, sushi has had the reputation for being healthy; it is low calorie and not very fattening. It can be even better for you if you cut out the carbohydrates by opting for no rice. There are rolls that include only fish usually wrapped with soy paper, or just choosing sashimi. Fish is a great way to consume lean protein, it has many vitamins and minerals and the fatty acid called Omega 3 that is extremely beneficial and play a big part in ones health. They are considered the ‘good fats’ and can help prevent cardiovascular disease, stroke, asthma, arthritis, and many more diseases.

            Sushi has usually been viewed as a healthy choice, but some may be worried about the health concerns in regards to eating raw fish. There is potential rare chance of being contaminated by mercury; so pregnant women are advised not to eat fish that is uncooked. Yes, it may be limiting but there are still many options someone can choose from. Such as a roll with crab, shrimp tempura avacado, cucumber, and seared salmon on top; all those ingredients have been cooked.

Below are some sushi roll’s nutritional value As you can see the roll’s that have tempura in them have a lot more calories, carbs and fat grams. This is because it is using a batter and then being deep-fried According to the chart, the Shrimp Tempura roll only includes the shrimp tempura. When you go out to eat the roll usually includes a lot more fish and ingredients. So this would rack up even more calories, carbs and fat grams.

As you can see the roll’s that have tempura in them have a lot more calories, carbs and fat grams. This is because it is using a batter and then being deep-fried According to the chart, the Shrimp Tempura roll only includes the shrimp tempura. When you go out to eat the roll usually includes a lot more fish and ingredients. So this would rack up even more calories, carbs and fat grams. So as whole, sushi is good for you, but you just have to be aware of what you are ordering.

Sushi Etiquette

                When going out to lunch or dinner at a sushi restaurant there is some different etiquette one should be aware of prier to their dining experience.
The website http://www.sushisecrets.com/sushibar.html gives a play by play of what to expect.

Your host can either seat you at the bar or a table, but if you’re with just one or two people, the bar would be a better option.  Here you will be at a lowered bar where you can clearly see all the fresh fish. Behind that bar is the sushi chef; he (or possibly she) is there solely to take your sushi order. You will also have a waitress if you decide to order anything that is made in the kitchen such as miso soup or any entrées. When ordering your sushi you will be given a paper menu to check which roll you want from the list and hand it to the chef.

                Some restaurants give you a complimentary starter. It’s often soy beans called edamame, a miso soup or a pickled cucumber salad. Make sure you do not ask for these items unless you want to pay for them because not all places give these items out.

                Many people are not accustomed to using chopsticks but it is a great utensil to learn how to use. If not, they may offer chopsticks that are bound together and therefor easier to maneuver.  It is more polite to pick up the roll with the chopsticks and eat in one bite, but it is also acceptable to use your hands and eat in several bites since the rolls are made bigger these days.  The soy sauce and wasabi are there to be mixed together to your liking of hotness, and should be only dipped with the fish side. The ginger is there to cleanse your palate after different rolls.  When all finished the term “arigato” means thank you and is appropriate to say when leaving.  The staff will often loudly say it back, thanking you for your business.

Sushi Beginnings

This was an article called “Sushi in America “ written by Ray Isle http://www.foodandwine.com/articles/sushi-in-america

It was very informative and gave lots of facts and statistics. First it gave a little history of how sushi was integrated from the Japanese to America. It all started after World War II in the 1950’s when a restaurant in San Diego opened up. At the time sushi was only around $1.25, compared to now when a regular roll sells for about $12.95, depending on where you go. In L.A there are even high-end restaurants that are very intimate with little seating that have extreme prices. I’m referring to dinner at Urasawa where the fixed price is about $250 per person. Of course this includes all the finest fish and gourmet ingredients created by top chefs. While crazy expensive, it’s heard to be the best you can get.

            The article also included an array of definitions that explained the different types of sushi there are. They included:

“Sashimi Sliced raw fish without rice; sashimi should be eaten with chopsticks rather than fingers.
Nigiri sushi A bite-size mound of vinegared rice with a similar-size piece of fish, shellfish or other topping.
Maki sushi Rolled sushi; basically, a sheet of nori wrapped around rice and raw fish (or other fillings).
Temaki sushi Known as a hand roll; the nori wrapper is rolled around various fillings into a cone shape.
Chirashi sushi Literally, "scattered sushi"; raw fish and vegetables served over rice, most often in a bowl.
Omakase The root word means "to trust"—the chef serves you whatever he or she likes. No menus.”

            Isle’s also listed some of the best sushi restaurants in the country. Ranging from New York to L.A to Miami to Chicago. According to the article sushi bars have quintupled from 1988 to 1998, and it still continues to grow. Just in L.A alone there are over 270 sushi bars. It just goes to show how popular it has become.

Passionate About Sushi

When asked to blog about something I am passionate about, the idea of sushi instantly came to mind, that and my dog actually named "Passion". I thought I was a little more informed on sushi so I went with that. Ever since I was little I have been eating sushi, almost before I could even talk. I lived in South Carolina at the time and my parents would take me to this little whole-in-the wall sushi bar in Charleston. At the time it was one of the very,very few Japanese restaurants. As I got older we continued to eat there as a family and my love for sushi grew.

             I learned all about the different types, like cut rolls, hand rolls, nigri and so much more. Now when I go out to eat, I end up telling what the chef to make because my ideas aren’t on the menu. While usually more pricey, I can come up with some amazing combinations for rolls. One that I usually order consists of; tuna, shrimp tempura and cucumber inside; with sliced yellowtail and shrimp on the top garnished with lemon slices and masago.

           

There are about 4 different kinds of rolls you can order when eating sushi:

The deep-fried rolls. The fresh rolls. The baked rolls & The spicy rolls.

-The deep-fried rolls are either entirely deep-fried, have some type of fish or vegetable battered and deep-fried or have crunchy flakes on top.

-The fresh rolls are a lot healthier, they stay away from anything fried and use fresh fish like tuna, yellowtail albacore etc. along with vegetables wrapped in seaweed or soy paper.

-The baked rolls usually have a regular roll on the bottom and then have something liked scallops, eel or shrimp baked and put on top with a creamy sauce.

-The spicy rolls include either crab, tuna or pretty much any fish that can be chopped up and mixed with a spicy mixture. Sometimes its garnished with jalapeño’s, spicy mayo or hot sauce.

Doesn’t sound appetizing? Some of my friends wouldn't eat it at first, because they were scared of the raw fish or thought it was gross. But I needed my friends to at least like something at a sushi restaurant because that’s my favorite. That’s where this little technique came in. Not all roll's have to be raw, so I would order them something with crab, and shrimp tempura inside (since that’s cooked), along with avocado and shrimp on top with crunchy flakes and eel sauce. That way they don't taste the fishy part, and instead are satisfied with the crunchy, deep-fried shrimp and the tangy sweet eel sauce.  If that still doesn’t work most sushi restaurants or teriyaki chicken or something similar.

This blog is here to give tips, stories, recipes, and history about sushi. 

Some of the things that will be covered are:

All the fish and the types of flavors

History of Japanese cuisine

How it is crafted and the skills it takes

Where to learn to how to make sushi

The way it has been integrated into pop-culture

The effects of it being Americanized

The risks, benefits and effects of eating raw fish

The nutritional value
            The proper etiquette

The types of way you can have the fish prepared

The demographics of those who eat sushi

Restaurant chains and their net-worth

Quality and prices

Sushi has always interested me since I was young, and now I will be going into detail of why. If you don’t love it already maybe you can give it a chance after finding out all the information.