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Show Land of the Rising Sun’s Rising Star From Heber COURIER their ways to other’s tastes. I can be - way, perusing framed features about flexible, and learn and respect the ' Whiting from: esteemed magazines traditions the same.” such as Life, Travel and Leisure and Whiting opened the first Ichiban _ Fine Cooking. Zagat Survey plaques STAFF mericans love sushi, but few understand the cuisine. Hailing restaurant in Park City in 1987. In from the time of samurais and shoguns, the consisting of thin Slices of fresh sae Beh apnea: weed Japanese | The wrapped yoy Id squeal. didn’t.” orks with her husban Clint, who manages the front. The East meets West symbolism can be found throughout Whiting’s restaurant, not just behind the sushi bar. A former and see if I B.C., is a country which praises tra- J] offering highest ratings adorn. the wall. Gourmet magazine touted Ichiban’s ‘Ons cas: =the “Dagwood sand- wiches The “Timpanogos” is a bright, dramatic roll containing tuna, tuna tartar (raw), shrimp, radish sprouts, flying fish eggs and spicy oil. The “Funky Charlie” is recommended for beginners; its ‘spicy tuna and green . onions offers abundant flavor, but OF 4; |the light tempura batter mellows the edge that many sushi novices find intimidating. Ichiban added the “Death Roll” to’ please the customers who sushidom: vaguely absurd, oddly Whiting said bragged their sushi wasn’t spicy enough. She concoct- _Latheran church, with - its - vaulted ceilings, brilliant ed a “death paste” menagerie Or hot Chinese spices _ their palates. , stained glass and moderately western chandeliers and sconces, has — Japanese dition and symPEGGI WHITING __ CO-OWNER ICHIBAN bolism, and the accents arranged according artful sushi often to feng shui beliefs. Diners 3 symbolizes a fish in motion ina vale walk fhotuen bright red arches proriver or deep-pool. The Asian delicacy. moting fame and happiness. The well has roots in Edo (Tokyo) and was stocked 300-gallon saltwater aquarium once a way to. preserve the fish, encourages wealth. ‘pressed between heavy stones with Visitors stand in awe in the hall- to Please Th _ WHTTINGcontinued on 1 B10 salt and rice for many weeks. Utah | TTT TH | " intense Ty under “Everyday i was swiiiming upstream. The chefs would hand over live fish to be killed and see if I would squeal. I didn’t,” said Whiting. “Master Chef Inou’s last words to me were ‘your whole good is to please your customer.’ A lot of sushi bars won’t veer from tradition. I think it’s wrong. They refuse to bend ci ll ae flourished scrutinyin a country that frowns on women in the workplace, especially such a traditional one. ae work WATT chef and Heber resident Peggi Whiting is preserving the Japanese art at her Salt Lake restaurant, Ichiban Sushi. Whiting became interested in Japanese cuisine while working at Salt Lake’s Hibachi restaurant. She traveled to Tokyo for an L.D.S. mission and trained under the tutelage of Japan’s renowned Master Chef Inou. One of five female sushi chefs, and the only Caucasian, Whiting’s r ett enero ee would fis h to be killed omizes more than exotic food. Japan, steeped in culture dating as far back as 660 chefs hand over live around a cake of cooked rice, epit- dish, 1998 they moved to Salt Lake, to expand and to take advantage of the year-round d, nticaShe nee dita clientele. auth | engaging. Just try to not like Whiting’ S “Timpanogos roll.” . Wh KIRSTEN SHAW |