Thanks for considering us as your trade supplier. Having you on board would mean a lot. My job at SushiSushi Ltd is to connect you with some of the best minds in the business, from skilled chefs to artisan producers. Make sure you check our social section. There you’ll see all the cool educational blogs, videos, podcasts and even our wiki pages. I’m learning everyday, join me on the journey and stay ahead of the curve! It's not all sushi! Here at Sushi HQ up in sunny Yorkshire we have been supplying the very best Oriental food products to restaurants, manufacturers and caterers since 2007. But that’s not all we do! We have an amazing range of equipment for your professional kitchen and front of house. Everything you need to prepare and present food for your catering business. Find everything from rice to range cookers, Japanese knives to street food packaging.if we don’t have it on our site, chances are we can get it for you. Just ask one of the team! Free nationwide Next-Day delivery on all orders over £95*

Orders are fully trackable with 1 hour delivery window** Concierge service: Got an unique request? Consultancy service: We can help develop your business. We’re real people, pick up the phone and talk to us!Orders placed before 12pm will be despatched same-day. Orders placed after this time will move onto the following days slot. **Simply provide us with a mobile number and email address to access this feature. Thanks for considering us as your trade supplier. There you’ll see all the cool educational Blogs, Videos, Podcasts and even our Wiki pages. I’m learning everyday, join me on the journey and stay ahead of the curve! Travel Rewards Credit Cards Cash Back Credit Cards 0% Balance Transfer Credit Cards Think you know a thing or two about sushi, eh? Yeah, I thought the same thing until today. Today is when Trevor Corson, author of The Zen of Fish: The Story of Sushi, from Samurai to Supermarket made a guest appearance on my local radio station to dispell some commonly held myths about sushi.

Now, I've traveled to Japan, and I've eaten at some good sushi establishments. I'm not an expert by a long shot, but I thought I knew a thing or two about raw fish (sashimi) and the rice beneath it (sushi). But alas, 'twas not the case. No, I don't recommend you save money by buying week-old sushi or anything. That said, I was always under the impression that the freshest sushi was the most recently deceased. Like beef and lamb, fish actually has to age slightly in order to achieve a full, rich flavor.how to eat sushi on paleo The reason for this, according to Corson, is that the enzymes in fish flesh start to break down the muscle once a fish dies. sushi di jakarta yang murahAnd that breakdown actually creates smaller molecules that are detectable as flavorful by the human tongue.wooden sushi boat for sale

Corson goes into a brief but fascinating discussion of glutamate (that's the G in MSG), a flavor that is designated as the fifth "taste" that the human tongue can detect. The Japanese call this flavor umami, which we translate into English as savory. Much of Japanese cuisine's flavor comes from fermented or aged produce — soy sauce, natto, bonito flakes, and miso are all created through some practices that we, as Westerners, might consider unsavory.sushi to go aalborg Fresh fish is delicious if you just caught some trout and cooked it over the campfire with some lemon and butter. venta sushi onlineBut try to eat the same fresh fish raw, and you're likely to be disappointed.order sushi mississauga Most of the sashimi that we eat in restaurants has been flash frozen using liquid nitrogen. order sushi maki online

This process kills many of the germs and worms that can develop in fish flesh, but doesn't cause any physical deterioration of the meat. When you go into a fine sushi establishment and order the freshest daily fish, you aren't eating fish that was caught the same day, or even the day before. If you're eating good sushi, the fish is at least a few days old.The one skill that I can use across East Asia, and it doesn't even apply? Lots of sushi that we eat in American sushi establishments comes in the "roll" format. Traditional sushi is eaten in the nigiri format — a little polyhedron of loosely-packed, slightly sweet and tangy sushi rice topped with a thin slice of raw fish. Ever notice that the sushi sort of breaks apart when you dip it in that little bowl of soy sauce and then try to pick it back up with your chopsticks? That's because you are supposed to eat it with your hands. I kid you not. Traditional sushi lovers do exactly that. Corson has a guide of how to eat sushi on his web site.

The sushi rice is not usually packed very tightly together, which is why it falls apart when you try to eat it with chopsticks. The method for eating sushi is more or less to hold the sushi piece like it's a computer mouse, slowly flip it over, and lightly drench one side in the nikiri sauce (soy, depending on where you are eating) provided. By now you've probably seen that comedic video of Japanese etiquette that pokes fun at the traditions and mannerisms that surround sushi consumption. It turns out that much of the behavior is as baffling to the Japanese as it is to Americans. Give the video a watch, but just note that the fact that they are eating the sushi with their hands is not meant to be a part of the joke. You're actually SUPPOSED to go in, sit at the bar, and eat with your fingers. I'm not saying you won't get some weird looks - I'm just saying that that's what the experts do. Turns out that real wasabi is difficult to grow and even more difficult to properly package.

So what you eat at Sushi N More is actually horseradish powder, mustard, and green food coloring. Also, you're not technically supposed to be drowning your sushi in soy sauce. Good restaurants provide their own nikiri, which is like a house-brewed soy sauce that the chef should use according to what he (it's almost always a he, although this is finally changing) is preparing. In fact, your raw fish should be brushed with a flavored broth that needs no additional flavoring. Now, if you are eating at an authentic sushi restaurant, these things matter. However, if you are at an all-you-can-eat sushi buffet, eating bricks of mealy rice with slabs of flavorless fish, then you'll be forgiven for soaking your sushi in a bucket of soy sauce and pseudo wasabi. Hey, I'm not passing judgment. Tuna and salmon, which are BIG sushi hits in the US, aren't traditional sushi choices because they spoil very fast. Fatty tuna, while melty and wonderful to American sushi lovers, is eschewed by the sushi snobs in Japan.

Traditional sushi is technically whitefish, like halibut, snapper, or even clams and raw octopus (the Japanese sushi foodies, true to form, sometimes eat squirming live octopus - don't try this at home). Spicy tuna rolls, never a favorite of mine, are one of the most popular sushi options in Seattle. They are also how chefs get rid of crappy bits of tuna. Corson appears to be very open-minded, and avoids any judgment of those of us who occasionally get our sushi fix from crappy rice rolls at Safeway or Whole Foods. Although he lived in Japan and has eaten some of the finest sushi the world over, his fascination with sushi really stemmed from the fact that you can now get find this delicacy in small towns in Ohio. As someone who vacillates between wanting the best sushi available, and wanting some sushi for under $10, dammit, I really loved listening to Corson talk about this cuisine. You can buy the book, or just peruse his web site and a few others to get a feel for what sushi is really about.