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When Making Takoyaki, Why Do Some People Cut The Tip of The Octopus Tentacles?
Many Japanese believed the tip of the octopus tentacles had poison, which was a myth. So, those who believed the myth was true, cut the...
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Kaz Matsune was born with a love for cooking. His passion led him to be a diligent student and a skilled sushi chef at restaurants such as Minako (San Francisco's first organic, Japanese restaurant), Ozumo, and the famed Fort Mason restaurant, Greens.
Today, Kaz teaches corporate teams and sushi lovers of all stripes his craft with Breakthrough Sushi - the first and only sustainable team building sushi company in the US.
Over the course of his 18-year professional culinary career, Kaz has served top celebrities and some of the Bay Area's top companies, including Google, Facebook, Oracle, Intel, Hewlett-Packard, Verizon Wireless, and Citibank. He has taught over 10,000 sushi lovers and even held lessons at the Culinary Institute of America at Copia.
Kaz has also appeared in videos for Grammarly and Survey Monkey, as well as ad campaigns for Adobe and Eventbrite. His writing is featured on Quora, The Huffington Post, Slate, Apple News, and he has published three books on sushi. The most recent book, How I Became a Sushi Chef, is a memoir of his culinary journey.
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