Why Luis Arévalo is the tuna monarch of the Nikkei
A logbook by Sensei Hiroshi Umi. According to his specialisation, in etymological terms he is a “child of the sun”, which is what nikkei means in my native tongue. The term has over time come to mean this Japanese-Peruvian fusio...
Rocío Tapas y Sushi: a blockbuster
A logbook by Sensei Hiroshi Umi. Supposedly the film director Isabel Coixet and local lad Antonio Banderas are thinking of lending a cinematographic treatment given to this tale of cookery and biography, a thrilling story that, as they woul...
Everything you ever wanted to know about maki
A logbook by Sensei Hiroshi Umi. Maki. Sushi roll play. A slice of fun with infinite combinations, and bluefin tuna very much a feature of many. This is one of the most popular and widely eaten forms of sushi in our fast-paced digital era (...
The triumph of tuna in the land of the pig
A logbook by Sensei Hiroshi Umi. Salamanca has the taste of a campus (and the Campo Charro countryside), constantly partying students, monumental history (two cathedrals, no less, one of which even features an anachronistic astronaut), and ...
Why bluefin tuna feeds the menagerie at Casa de Fieras
A logbook by Sensei Hiroshi Umi. In autumn and spring in particular, the mild climate makes a pleasurable stroll through Madrid’s Retiro Park particularly appealing. With every measured step, keeping a close eye on the landscape of li...
Natur Sushi: the tuna-mad celebrity hideaway
A logbook by Sensei Hiroshi Umi. What do a Spanish football legend, the country’s most famous weatherman, a successful singer-songwriter and a TV news presenter have in common? Well, that they all regularly enjoy dining at a distincti...