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Miya's
Miya's is a restaurant located in New Haven, Connecticut in the United States, and is the first sustainable sushi restaurant in the world.〔"http://time.com/3921573/sushi-fish-sashimi/"〕〔"https://www.worldwildlife.org/pages/speakers--3〕〔"http://www.harvarddesignmagazine.org/issues/39/why-fight-them-when-we-can-eat-them〕〔"http://blog.shermanstravel.com/2015/6-restaurants-in-new-haven-where-food-meets-culture/"〕〔"http://www.thebetterfish.com/barra-blog/meet-the-founder-of-the-worlds-first-sustainable-sushi-restaurant"〕〔"http://www.jetsetextra.com/life-style/jetsetting-with/jetsetting-with-miyas-sushi-chef-bun-lai"〕〔"http://infonewhaven.com/content/miyas-sushi"〕 The restaurant was founded by Yoshiko Lai, a Japanese nutritionist, in 1982.
==Cuisine==
In 1982, Miya's was the first sushi restaurant in Connecticut,〔"http://grist.org/food/invasive-species-this-sushi-chef-rolls-with-it/"〕 specializing in Kyushi-style recipes. With the creation of the sweet potato roll in 1995, Miya's began to create an original and non-traditional plant-based sushi menu. By 2006, 80% of the sushi menu at Miya's had been converted into a plant-based one,〔"http://prime.peta.org/2010/11/can-vegetable-sushi-save-the-planet-becoming-enlightened-in-new-haven〕 and traditional sweetened white rice was replaced with whole grain brown rice-based blend. Also in 2006, Miya's introduced its first invasive species menu featuring locally caught invasive species such as Asian shore crabs and European green crabs.〔"http://www.outsideonline.com/1922351/invasivores-dilemma"〕
Miya's has been featured in wide range of publications including National Geographic,〔"http://theplate.nationalgeographic.com/2015/06/23/lionfish-and-friends-how-chefs-tackle-invasive-fish/"〕 The New York Times,〔"http://tmagazine.blogs.nytimes.com/2011/05/12/safer-sushi/?_r=0"〕 Prevention Magazine,〔"http://www.prevention.com/food/healthy-eating-tips/sustainable-sushi-chef-bun-lai-serves-invasive-species-miyas"〕 Eating Well Magazine,〔"http://www.eatingwell.com/food_news_origins/green_sustainable/sushi_master_bun_lais_sushi_recipes_for_the_future?page=4"〕 Gourmet Magazine,〔"http://www.gourmet.com/food/gourmetlive/2012/011112/road-trip-top-10-healthy-restaurants.html"〕 Outside Magazine,〔"http://www.outsideonline.com/1922351/invasivores-dilemma"〕 Scientific American Magazine,〔"http://www.scientificamerican.com/article/invasive-species-menu-of-a-world-class-chef/"〕 The Atlantic,〔"http://www.theatlantic.com/national/archive/2013/07/have-you-ever-tried-to-eat-a-feral-pig/277666/"〕 Food and Wine Magazine,〔"http://www.foodandwine.com/articles/sustainable-seafood-the-good-news"〕 the New Yorker〔"http://www.newyorker.com/magazine/2012/12/10/alien-entrees"〕 and Time Magazine, who described Miya's as "a pioneer in the sustainable food movement"〔"http://time.com/3921573/sushi-fish-sashimi/"〕
抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』
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