MIZu sushi
Address: 307 S. 3rd Street, Laramie, WY 82070
Website: https://mizusushi.com/
Country Represented: Philippines
Special: Chicken Inasal, slow cooked stewed chicken. Infused with many southeast Asian ingredients including lemongrass, ginger lemon/calmansi, annoto seed, and garlic. Finished off on the grill before serving.
Tris Vandermeade
Anatomy Lab Manager at UW
Growing up as someone who was born in Japan to a Filipino Australian mum and an American dad and spent much of my life traveling, I have always found it difficult to answer, “Where are you from?” I draw a great deal of food inspiration from my cultural heritage and the places I have lived. At home we cooked a variety of Asian food, and it has been an incredible to watch the foods that I have only ever eaten at home become increasingly popular in the US. My favorite food that represents Filipino cuisine is lechon kawali, or crispy fried pork belly. However, I’ve gravitated towards ways of preparing pork belly at home inspired by Korean flavors. I love Korean food, and I think the spicy, umami richness in gochujang complements the sour flavors in Filipino cuisine quite well. Both cultures also commonly use pork belly in their cuisine. My version of spicy pork belly lettuce wraps includes a Korean marinated roasted pork belly and a Filipino sawsawan vinegar dipping sauce, served with an entourage of fresh and pickled vegetables. The brightness of the vinegar sauce enhanced with aromatics pairs well with the rich fattiness of the pork. This is truly a family style meal, an aspect of many Asian cultures that makes gatherings special.
Jacob Lirio
UW Law Student, JD/ MBA candidate
While I was born and raised in America, I developed an adventurous taste for food from my parents. As immigrants, they brought over the cooking and flavors of the Philippines into the household. When eating Filipino food, you always have to be prepared to tangle with many flavors. So, my selection - the pork belly sisig is no exception.
Savory, spicy, and citrusy, the chopped pieces of pork belly are bold and rich in flavor. Traditionally, pork sisig is served on a sizzling plate sprinkled with a generous amount of garnishments and an egg.
I love pork belly sisig because a good one is difficult to find. If you overlather it with sauces, you sog the meat and lose the crispiness of the skin. If you overheat the sizzling plate, the bottom of the dish becomes too charred. If you add the egg and garnishments too early, it tastes as if it's undercooked. Thus, a good one is a true testament to the experience and dexterity of the chef.
Another reason why I love it is its versatility for any occasion. You can enjoy it at a trendy Manhattan restaurant or at a friend's backyard with cold beers. In the Philippines, we call the latter "pulutan"—social food perfect for happy hour gatherings.
It’s a must try!