USHI - see Life not Food

THE ART OF VEGAN SUSHI

 

 

 

 


 

USHI is Sushi without the Seafood

Too often, sushi without the fish is an afterthought, a cucumber consolation roll.
We want to give plant-based sushi the same attention, creativity
and passion that goes into making the sushi we love.

With curated events, edible experiments, social actions and your help,
USHI will elevate the art of vegan sushi!

 

 

 

 

 

 

SAVING THE OCEAN, ONE ROLL AT A TIME

 

 

 

 

 

 

In an effort to change the habits of a fast growing global population
with an insatiable taste for Sushi,
USHI serves to both satisfy and save the world,
starting with our oceans.

 

 

ELEVATING THE ART OF VEGAN SUSHI

 

 

Sunday, July 9th 

USHI  "An Edible Conversation"

USHI will host its first ever test kitchen, July 9th @ Contemporary Food Lab,
an experiment in non-passive dining, where participants create and eat
their own maki masterpieces from the evening's curated plant-based ingredients.
Chefs, artists, food lovers and influencers are invited share an ingredient and its story
to be rolled into USHI, joining a conversation about what we eat and how we eat together. 

see photos from the event here

AT THE TABLE

Miki Maeda - Food Design & Teaching
Andrew Amondson - Filmmaking & Ideas
Denise Loga - Food & Sustainability

Markus Shimizu - Art & Fermentation
Manuela Heider de Jahnsen - Ayurveda & Friends
Benji Martin - Connections & Play
Alexis Goertz - Fermentation & Alchemy
Hervé Humbert - Light & Space
Anne Louise Merrill - Herbalism & Magic
Dax Defranco - Mushrooms & Zero Waste
Guido Castagnoli - Photography & People
Julie Sorel - Food & Art
Dr. Job Von Nell - Organic Wine & Connections
Satoko Matsumoto - Music & Food
Bernd Schellhorn - Art & Japanese Tradition
Nailya Bikmurzina - Food & Photography
Rico Bigelmann - Food and Communications


"An Edible Conversation" is generously supported by Smart Deli with Organic Sushi rice from Europe & Maki rolling mats, as well as The Wasabi Company for Fresh Wasabi root & Leaves. And of course the Lovely Contemporary Food Lab for the use of thier kitchen!

 BRING SOMETHING TO THE TABLE


Ushi is an opensource food platform building community and sharing edible knowledge.
Organic, homegrown, local, responsibly sourced, in-season
ingreditents are most wecomed.

Have a special ingredient & ideas to share?
There's still room at the table.
Contact: ideas@ushisushi.me

  

PLAY WITH YOUR FOOD

 

 

 

USHI Frushi Fun for Kids

with Japanese food designer and cooking teacher
Miki Maeda from Iloha

Kids, ages 4 to 10, are invited to play with their food!
Each child will have the opportunity to make, decorate and
eat their own Japanese rice-ball creation.
Through the creative act of play, they will make new connections to
their food, explore textures and tastes, and experience the joy of
making something delicious, healthy and fun to eat.

Date: Thursday, July 13th
Time: 17h - 18:30h
Place: Freche Freunde 
Schönhauser Allee 148, 10435 Berlin, Germany
Price: 7 Euro (Eventbrite)
Max: Limited to 12 participants


Friendly supported by
Food Art Week
Freche Freunde
Himbeer Magazine

  

THE USHI EVOLUTION IS HERE

 

 

USHI USHI Everywhere

Join USHI, as our little sea cow searches the city for the most innovative and delicious vegan sushi!
Launching with Berlin Food Art Week 2017, you can order a special "USHI Roll" from a growing list of hand-picked sushi restaurants.
You will be able to find participating restaurants using the Interactive Ushi Map on our website coming soon and by looking for the Ushi sticker in the window.


Participating Restaurants:

smartdeli - Novalisstraße 2, 10115 Berlin
Royals & Rice - Torstr. 164 10115 Berlin
Hashi Izakaya & Japanese Kitchen - Rosenthaler Str. 63, 10119 Berlin
Ishin - Bundessallee 203, 10717 Berlin


More coming soon so check back here
or follow our USHI USHI Everywhere Facebook Event

 

SUPPORTED BY

 

Be one with Ushi 

 

 Spread the good word :   & 

reach out : love@ushisushi.me

 

Media, Food writers & bloggers
Help spread the Ushi love.
Contact: press@ushisushi.me

 

 

 

 

 

see LIFE not just FOOD