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7 Things To Consider When Requesting A Sushi Delivery To Your Home Or Office There are many reasons why you may not feel like preparing a healthy meal. The meeting at work ran late, you are tired and do not feel like cooking, you were unable to pack a lunch and cannot leave the office to go to a restaurant, etc. The list continues on. Requesting a sushi delivery in Toronto can, therefore, be an excellent solution to put food on the table without too much fuss. When ordering in food, keep the following suggestions in mind. It can make your sushi delivery in Toronto go a lot smoother and faster. 1. When you order meals on the phone, have a menu handy so you know what dishes are available. The employee on the other end has no time to read or explain all the various menu items to you. When you like sushi, you should know the difference between Nigirizushi and Sasazushi. 2. Always double check your address, regardless if you order on the phone or online. The wrong information can cause substantial delays. If applicable, do not forget to mention an apartment number. 3. When accepting a sushi delivery in Toronto late at night, keep porch lights on so the driver can find your house. Keep dogs on a leach or in another room. 4. Having your payment ready by the time the delivery arrives will cut down on the time you are starving. The sooner the transaction has been completed, the sooner you can eat. 5. Do not pay with hundred dollar bills or the quarters from your piggy bank. The people delivering your food often do not have a lot of money on them, nor do they have the time to count all your change. 6. Expect delays when weather conditions are bad. Do not blame the deliveryman. 7. Always be friendly to the driver, and tip generously. He or she may be delivering your food again someday. Follow these guidelines, and you will enjoy your sushi delivery in Toronto even more.…

American Sushi Variations Sushi has become a popular dish in North America. Chefs are created new dishes specifically designed to suit the American palate. Many of the dishes such as the California roll while very popular in the US is practically nonexistent in the east. The California roll was the original American sushi variation. It includes avocado, imitation crab, and cucumber. It is typically made uramaki, so that the rice is on the outside with the nori inside. Similar to the California roll is the Caterpillar roll which adds unagi. The Rainbow roll is a California roll topped with sashimi. They Dynamite and Crunchy rolls are often confused depending upon location. The Dynamite roll consists of yellowtail, carrots, bean sprouts, chili, and a spicy mayonnaise. The Crunchy roll is a California roll that is deep fried and topped with a sweet eel or chili sauce. The Spider roll uses real soft shell crab and has other fillings such as cucumber, avocado, sprouts, roe, and spicy mayonnaise. Salmon is a popular sushi ingredient and has inspired many creations. The most common is the Philadelphia roll which has smoked salmon, cream cheese, and cucumber. The Salmon roll has grilled salmon, sweet sauce, and cucumber. Lastly, the Seattle roll contains smoked or raw salmon, cucumber, and avocado. Other common ingredients in American rolls are scallops, spicy tuna, beef, teriyaki chicken, vegetables, okra and cheese. Sometimes brown or black rice is substituted for the traditional sushi rice. Sushi rice is short-grained, white Japanese rice that is mixed with a dressing. The dressing contains rice vinegar, sugar, slat, and sometimes sake. It is served at room temperature. The rice consistency is very important. It must be sticky but not mushy or dry. The seaweed wrapper used in sushi is called Nori. Nori is an algae that was originally cultivated in Japan’s harbors. It is scraped from the docks and rolled into sheets dried in the sun. In Japan, the Nori may not be toasted. However, in the US it typically is. It is a commercial product and can be eaten as a snack by itself. Raw fish must be of a higher quality than cooked fish. Sushi chefs are trained to recognized important aspects such as color, smell, and firmness that may not be discovered in commercial inspection.…

Sushi Machines – The Silent Business Partner For Sushi Restaurants If you have gone to a sushi restaurant these days, you might have noticed the number of customers it serves. You might have wondered, too, how some three to four chefs working in the kitchen deliver the orders of the crowd in no time. You understand the complexity of sushi making, and then you begin to ask yourself: “How’d they do that?” Most sushi restaurants nowadays have included specialized equipments in their kitchens. Whether it is a traditional, Japanese-style restaurant or a fast-food sushi bar, equipment such as the maki machine and nigiri robot are used to increase productivity, save time and labor costs. It has been said that the pioneers of sushi-machines invented such equipment to mainly address the expansion of the industry. Sushi culture has spread wide across the globe, and the maki machines today need not be Japanese. Since everybody is learning the sushi making process and is venturing into the business, it is no doubt that these machines are of help to them. Sushi machines come in various sizes and uses. A wrapping machine is used to wrap the rice in a nori sheet. In traditional method, you use the bamboo mat to press the nori into the stuffed rice. The main difference here is that, there is no direct contact of the hands meaning less work and faster production. Those who use sushi machines claim that compared to traditional methods, it is less messy and more hygienic, which doesn’t mean though, that sushi made by bare hands is unclean. Another machine that is used in sushi making process is the sushi roll cutter. It cuts a maki roll into clean, equal slices. The traditional method of cutting maki is by using a sharp kitchen knife. Unlike the sushi roll cutter, there is occasionally a chance that the knife will jam the rice stuffing. Using the machine, the nori and the rice stuffing appears intact. Still one of the sushi machines that are used today is the rice ball machine. This is used for making onigiri, a rice food that is different from sushi. By replacing the moulds, you can make several kinds of onigiri with this machine. A number of sushi machines are designed for desktop-portable and space-saver. They are also great for home. Portable sushi machines, especially the maki machine, usually come in easy-to-use designs that even a child can operate them. On the other hand, industrial sushi making machines are the heavy-duty types used for mass-production of sushi. They are huge in size and can do thousands of pieces of sushi in an hour or less. It seems that you can easily identify a machine-produced sushi from the traditional “hand-made” one. Occasionally, the rice falls out of the nori when turned over or dipped in soy sauce. It happens with the usual method, which may be the result of working in haste. Most machine-made sushi is intact even when they are dipped or flipped. If you are planning to start a sushi business, it is best to familiarize yourself first with sushi making machines. They will give you good profit returns and help improve your sushi business.…

The Beautiful World of Wonderful Sushi Sushi is one of the most popular dishes in Japan. Japanese usually enjoy having sushi on special occasions like Hanami, Hina Matsuri, etc. It has a very interesting history. It had its origin in China and became popular in Japan. In the past, any fish caught had to be preserved and the only method possible was by fermentation. Fish caught was cleaned, filleted and pressed between layers of salt weighted down with a stone until it is fermented. Over the time, this process was developed to rolling the fish soaked in vinegar in rice. The fermentation took place in a matter of days rather than months. During the Edo period, sushi referred to pickled fish conserved in vinegar. However, sushi is now called as a dish containing rice. There are different types of sushi available in Japan. The most sought-after ones are Nigiri, Temaki, Norimaki, Oshizushi, etc. Nigirizushi consists of small rice balls with fish, shellfish, etc. on top. Norimaki, on the other hand, is sushi rice and seafood, etc. rolled in dried seaweed sheets. Temakizushi are cones made of nori seaweed and filled with sushi rice, seafood and vegetables while Oshizushi is pressed sushi in a wooden box. Japanese eat sushi at a sushiya or kaiten-zushi. Sushiya is a restaurant where the food is served by the waiter or chef personally to people. In kaiten-zushi, people have to choose the dish from the plates of sushi that pass in front of the customers on a conveyor belt. In other words, kaiten-zushi is called an automated sushi restaurant. Nowadays, Japanese sushi culture revolves around tuna for its fatty red meat. But sushi is not raw fish. As the name indicates, sushi is indicates foods that use rice seasoned with sweet rice-wine vinegar. Though raw fish is the most popular ingredient in sushi, the main element of sushi is Japanese sticky rice. It is low in fat and is a very nutritious food. Sushi, as such, retains its own value in Japan. This is possible because of the new infrastructure of globalization.…

Seafood Is Most Beautiful When Kept Fresh! How do the restaurants keep their seafood fresh? Do you ask yourself this question as you eat out? This article aims to answer this question by explaining how seafood is kept fresh. One of the safest and healthiest foods that are found in restaurants are sea foods. Once the food is bought from the market, or brought into the restaurant by a supplier, the simplest way to keep it fresh is to ensure that it remains cold. The most common of seafood freeze at temperatures of around 27 degrees Fahrenheit. Knowing this means that restaurants get a good shelf life by maintaining this temperature in the areas seafood is stored, and prepared for cooking. At times, maintaining the temperature at around the freezing point also preserves the seafood without having to freeze it. To allow the refrigerator to be used for holding other products like eggs and milk, restaurant regulate the temperature to stand at 40 degrees Fahrenheit. This leaves the bottom of the refrigerator very cold and the seafood is stored there. The upper levels of the fridge are used to house other items that do not need any freezing. The seafood is not mixed with other products in the bottom section of the refrigerator as it gets contaminated easily. Large restaurants with a regular flow of clients usually purchase two to three day’s worth of seafood, as that is the maximum time seafood should be stored. Once cooked, consumption should be immediate for maximum enjoyment. On the way from the supplier’s premises to the restaurants, the food is transported in iced trucks. Maintaining the freshness of seafood is dependent on the quality of products bought. Some of the things that restaurants look for in selecting seafood suppliers are: 1. Icing and Storage – Restaurants go for well iced and refrigerated supply points as this means they will have the benefit of storing the seafood in their stores for about three days before cooking and consumption. 2. Reputation of Supplier – to ensure the best of sea products, restaurants always check the ‘sell by date’. The condition-frozen seafood should be solid, having a very mild odor and no ice crystals. 3. Packaging – The wrappers used in storing seafood should be leak proof meaning the product inside is free from all contamination. This is key in seafood as the contamination may affect the final taste. Storing Canned Seafood Seafood can be canned and stored for longer periods. An example being fish, it is highly perishable and hence needs freezing to staying fresh. Here are some of the things that restaurants store fish. The fish is cleaned and cut into forms that will be used while cooking like steak and fillets. The cut pieces are then carefully wrapped in aluminum wrap, plastic wrap or freezer papers to avoid air and freezer burn. Once wrapped, the fish is placed in freezing cans and the cans sealed. The cans are kept frozen at temperatures lying between 1 – 10 degrees Fahrenheit. Just perhaps you wish to know, fish stored by this method should be consumed within one month as long storage ruins the taste.…

What Are Sushi And Sashimi? Sushi is the common word for a dish construed of raw fish served on a bed of rice. Nonetheless, the appropriate meaning of sushi is a bit different. Typical parlance aside, sushi is several things, however contrary to popular notion, the term “sushi” applies refers to the rice that is eaten with your meal. “Su” is the Japanese word for vinegar while “meshi” means rice. Combine the 2 (in the Japanese grammatical sense) and you have “sushi” which means the vinegar seasoned rice included in your meal. In point of fact, it’s not just simple rice under your “neta” (the seafood atop your rice), but a specially seasoned mixture of distinct short grain rice and several other ingredients to make it distinctive. The “sushi” we are aware of are the general food items we select at a Japanese restaurant. Name your seafood and exactly how it’s presented, depending on your personal preference, and that’s sushi, colloquially. The sides are simply that, sides, regardless as to how sumptuous they may be (Goma Wakame and Chuka Ika Sansai, for example). Sushi does not have to be raw. Frequently, cooked ingredients are provided, as well as items not provided in the style they may be pictured in menus, books, as well as other media. Contemporary sushi is sashimi (raw sea food without rice), nigiri sushi (“finger sushi”, fish on a bed of rice), maki sushi (“cut rolls” which are rolls sliced into pieces, generally six or eight), and many other items. When people think about “sushi” today, the word conjures images of the myriad of things offered by Japanese restaurants, but the important concept to take away from the dish is that as delicious as it is, there is the fast food type of cuisine, as well as the artful, extraordinary kind of sushi you may come across in good quality restaurants (or that you may create at home). Traditionally, sushi is as much about creativeness, design, presentation, and balance as it is about feeding oneself. Sushi is an experience. Even though one can be equally pleased eating a salmon roll obtained from a nearby market, the real art form of sushi can best be appreciated when a seasoned master provides something stunning on an expensive evening out, or if you yourself are the master, creating sushi your way, with the foods you decide. It is also enjoying the company of others while your work of art (and each piece you make can be) awaits your dining pleasure. Sushi is not just seafood and rice; sushi is enjoying of the bounty of the ocean, and sharing with others.…

How to Make Spicy Shrimp for Sushi Rolls This simple but delicious recipe is something that I love to add to the top or inside of rolls when I am making sushi. The tanginess of the Masago fish eggs, combined with the savory texture of the shrimp, creamy Hellman’s mayonnaise, and the spicy srirachi hot sauce make this spicy shrimp recipe one that simply cannot be missed. I loved learned how to make sushi, and hope that you enjoy it too! This recipe is a great one to start with as it is fast, and can be added to many other sushi recipes on this website for variety. Be patient with yourself when learning how to make sushi as it can take a few tries to get the recipe exactly to your liking. Making sushi is easy when you follow this spicy shrimp recipe. Make sure that all of your ingredients are out. Start off by placing the frozen salad shrimp, easily purchased from your stores freezer section, into the colander and moving it around under cool running water. Full size shrimp can be used as well, and raw shrimp can be steamed up in the rice steamer. Run water over the shrimp until they are defrosted, this generally takes about three minutes. Allow the shrimp to drip dry and then place them on the cutting board. Give the shrimp a rough chop until the size is to your liking. I prefer to cut them into thirds, but there is no exact science for the right size. It is all based on your preference. That is the beautiful thing about making sushi at home, you can decide exactly how much of each ingredient to add to make the best sushi. I like the taste and feel of the larger chunks of shrimp in my sushi rolls, so I tend to use the rough chop method when making sushi. Now we are going to add the srirachi hot sauce to taste. I use this sauce in all of my spicy sushi recipes. Add this to your own taste; this will be slightly different for everyone. Next I add the creamy Hellman’s mayonnaise which adds a salty, tangy flavor to our spicy shrimp recipe. Finally, add the masago fish eggs. I add these to all of my spicy shrimp and spicy crab recipes, and feel that it is one of the best compliments to any recipe when making sushi at home. Some people prefer to leave out the masago and that is okay, the spicy shrimp recipe will be great with or without it. Now that all of the ingredients are in the mixing bowl, gently and thoroughly mix them together. Let the spicy shrimp recipe set up in the fridge for 15-30 minutes. Prepare the other parts for the sushi roll that you are making in the meantime. The main reason why I love this recipe, other than its amazing balanced taste and combination of flavors, is that it goes well with any recipe when you are making sushi at home. Enjoy the sushi!…