JWM - Volume 2, Issue 3 - (Page 48)

FOODﬂDR INK During the past two decades, sushi has gone from being an exotic dining experience to a ubiquitous meal of choice. What’s behind this delicacy? A Fish Tale he appetite for sushi is ever-growing around the world, from countries like the United States and Russia to South Korea and China, according to The New York Times. In 2010, the ﬁrst sushi academy was opened in London in order to train professional chefs in the classic, precise art of making sushi. In addition, myriad variations on the popular raw-ﬁsh cuisine are served everywhere—from the prepackaged servings sold in takeout sections of local grocery stores and the dining halls of university dorms to the more inventive dishes prepared at award-winning sushi establishments, like Tyson Cole’s Uchi in Austin, Texas, and Hideki Matsuhisha’s Koy Shunka in Barcelona, Spain. Indeed, there is ample evidence to underscore sushi’s soaring reputation. T 48 J WM MAGAZINE J W M A R R I O T T. C O M http://www.JWMARRIOTT.COM

Table of Contents for the Digital Edition of JWM - Volume 2, Issue 3

JWM - Volume 2, Issue 3
Table of Contents
Contributors
JW Experts
Editor’s Letter
Distinctive Products, People, Ideas & Style
A Quiet Place
Dive Into Transcendental Meditation; Road Warrior Secrets
A Fish Tale; Beyond Sake
Photography 101; Sharp Shooters
The Portal
The Warmth of the Sun
Storied Cocktails
Pedal Pushers
Mixed Media
JW Experience
My Passion

JWM - Volume 2, Issue 3