A woman in Hong Kong allegedly received an additional ingredient in her sushi that has forced health inspectors to investigate the restaurant chain it was purchased from. The woman’s daughter purchased two boxes of sushi worth 75 Hong Kong dollars ($9.70) at a restaurant chain called Sushi Express in the Tsz Wan Shan area of Kowloon, according to Apple Daily via EJ Insight. After the two began to eat, however, the woman was met with an unexpected surprise when she bit down into a piece of salmon nigiri that held a set of fake teeth. The three teeth were attached and were meant for someone who was missing teeth. They were also discolored and looked as if they had been in use for some time. The Taiwan-based restaurant has claimed in its defense that none of its staff wears fake teeth. Hong Kong’s Food and Hygiene department conducted a thorough examination of the entire facility and said that its hygiene was satisfactory. Sushi Express said they are still investigating the case and trying to find out where the teeth originated from.

You are hereHomeJust Hungry reference handbooksJapanese grocery store listJapanese grocery stores in Asia (other than Japan) Japanese grocery stores in Asia (other than Japan) I need to update this section soon! In the meantime, take a look through the addresses listed in the comments. japanese ingredients shopping equipment and suppliesJoin me to explore and contribute to the culinary traditions of Asia. Author + Teacher + Consultant Purchase @ Amazon, B&N, Indiebound and local bookstores PHO TALKS & SIGNINGS 2/16, 6-7:30pm, Omnivore Books, SF 3/18, Jewish Community Ctr, SF (details TBA) 5/18, Milk Street, Boston (details TBA) 2/25, Pho Celebration, Santa Cruz (1 left) 4/8, DIY Asian Dumplings, Santa Cruz (10 left) The Pho Cookbook Giveaway is on! Vegetarian Banh Mi Taco Tips Korean Fried Chicken Nuggets Recipe Yule Log Cake Recipe (Banh Buche de Noel) My Best Mapo Tofu Recipes and Tips French-Vietnamese Spice Cake Recipe (Pain d'Epice)

Tips for Seasoning a Carbon Steel Pan or Wok Celebrate Thanksgiving Like It’s 1621: Inspiration and 10 recipe ideas Turkey Pho Recipe (Pho Ga Tay Quay) How to Spatchcock a Chicken or Turkey + Roasting Tips Can't take an in-person class? Pho & Other Viet Classics New (40) from $6.69 Sold by Rabibi and Fulfilled by Amazon. Selection for all your Kitchen needs; from pendant lights to appliances, cookware and more. The Sushi Bazooka | All in 1 Sushi Making Machine Compare to Similar Items Camp Chef Sushezi Roller Kit - Sushi Rolls Made Easy Bazooka Sushezi Sushi Roller Kit - Sushi Rolls Made Easy, all in 1 Sushi Making Machine. Sushi Rice Roller Making Kit Bazooka Roll Camp Chef Kitchen Gourmet Cooking Easy Food Maker Cutter The Sushi Bazooka Amariver is a US registered trademark. We didn't authorize any other seller to sell our products,if there is someone sell our products illegally,we will reserves the right to be investigated for responsibility.

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I have to admit I was very skeptical at first but decided to go ahead and give this product a shot. Shipping took a couple of weeks but I purchased during the holiday season so I'm... I can't tell you the last time I was so excited to have a package delivered. However that excitement was quickly shattered when I received the product dirty and broken....buy sushi supplies uk This was a birthday gift for my Son. sushi online delivery montrealHe is very happy with ittakeout sushi richmond bcMaking sushi just got so easy & delicious! it didn't work well, the rice would stick to the walls This is a game changer! Yes I make sushi with the bamboo mat and it works fine, but there is waste. The ends are usually smaller than the middle.

This product works great. Was able to do 25 rolls for our party in no time. Way better than some other sushi methods ( including the traditional bamboo mat). It's cheap and doesn't work. That sums it up. The hinge and latches constantly come apart while using. This makes it very frustrating to use, I thought this would make sushi easy and fun, but is quite the opposite. Learn more about Amazon GiveawayThis is the first of several sushi lessons brought to you by me, displaced sushi lover, and Cody, a half-Japanese sushi chef from the big city. Cody visited the ranch last week (a birthday present from Marlboro Man, who figured it was the only thing on earth besides a pug that I would possibly want) and spent a few hours deconstructing the basics of sushi so that sad souls like me would have the skills to prepare it from time to time. I love sushi so much. Today, we’re going to start with the basic building block of sushi: rice. Rice is the basis of sushi. I repeat: Rice is the basis of sushi.

According to sushi chef Cody, you could slap a little slice of Spam on a small pillow of rice and it would technically qualify as sushi.Gross me out the door. Though I’ll bet my dad would love it. He learned to love Span in Vietnam. Sushi has an interesting beginning: people in China (funny, since sushi is a Japanese dish) used to cure large pieces of fish in between two flat layers of vinegar-soaked rice. They’d create a flat layer of rice, pour a vinegar solution over it, then lay a single layer of fish all over the rice. Then they’d top it with another vinegar-soaked layer of rice and let it cure for a length of time as a means of preserving it. When the fish was ready, they’d discard the rice and keep the fish. I guess somewhere along the way, someone got the munchies early, grabbed a big mouthful of the fish and rice, and decided it was a treat in itself. I would have been that person. According to Cody the Sushi Chef, the first step toward making perfect sushi rice is to cook the rice properly.

1. Use short or medium-grain rice. It’s more starchy and round than the long-grain variety, which just won’t hold together well enough to support ingredients in sushi. Many stores now sell specifically-labeled “sushi rice”. 2. Before you cook it, wash/rinse the rice until the water runs totally clear—about five or six times. If you don’t thoroughly rinse the rice, it’ll end up in a big, sticky ball. There’s enough internal starch in the rice for it to sufficiently hold together for sushi, so get all the stuff on the outside OFF by rinsing well. 3. Use a rice cooker/steamer. Rice made on the stovetop will not work for sushi; it won’t be the right consistency. Rice cookers are widely available for as low as $12. 4. Add the rinsed rice to the rice cooker with equal parts water, and follow the directions for the rice cooker. After it’s done, transfer the cooked rice to a large mixing bowl. The second step for making perfect sushi rice is to add a vinegar solution called the “su“.

4 parts rice wine vinegar 1 part sake or mirin wine You’ll need 1 part sushi su for every 4 parts rice. So using the above proportions, here’s a sample recipe for sushi rice: 4 cups short grain/sushi rice 1 cup rice wine vinegar 1/4 cup sake or mirin (a Japanese rice wine) 1. Heat vinegar, sugar, and sake or mirin in a saucepan just to dissolve and combine. Allow to cool to room temperature. 2. Cook rice according to rice cooker directions. Transfer to large mixing bowl. 3. Pour su (vinegar mixture) over the rice, gently folding to incorporate. 4. Let rice stand for 10 minutes, then fold again. Rice should be shiny, not mushy and have a slightly tart/sweet taste. Cover with a warm, wet towel and keep warm. Cody brought a whole cooler full of sushi rice, the showoff. Sushi rice should be slightly warm when it’s time to make the Nigiri or Sushi Rolls. We’ll get into this much more on another day, but just to give you a little primer: Nigiri is the classic piece-of-fish-on-top-of-a-pillow-of-rice style of sushi that everyone recognizes.

Cody the Sushi Chef is not a medical technician. He’s simply putting on a pair of food-grade plastic gloves to make handling the sushi easier. (But doesn’t he look like he’s about to perform…an exam?) To form the rice for nigiri sushi, Cody grabs a heaping tablespoon of the sushi rice… Then he works it around in his hand… Until it’s the shape of a small “pillow.” Then he places a piece of fish (shrimp, yellowfin tuna, yellowtail, salmon) on top of the pillow of rice.I want to dip you in wasabi-clouded soy sauce and pet you and dress you up and play with you and call you George. And then I want to eat you. *I’ll be showing you how to prepare the shrimp necessary for this delicious nigiri sushi in the coming days; it’s a piece of cake. It’s about the rice, baby. The most common form of sushi these days, accounting for almost 90% of sushi sold in Cody’s restaurant, is the Sushi Roll. I’m obsessed with sushi rolls, and you wouldn’t believe the variety Cody makes.

We’ll be covering all the details regarding the seaweed and other ingredients for different sushi rolls during the course of our sushi journey together…but here, I wanted to show you what the layer of sushi rice looks like on the sheet of dried seaweed. Do you see how the rice is spread into a sheet, but has still maintained it’s light, non-mushy quality? It’s all about the rice, baby. It’s all about the rice. Didn’t I just post a hamburger recipe here, like, day before yesterday? I’m sorry about the identity crisis here. But I have to be me. Here’s a little supporting video footage of Cody the Sushi Chef discussing sushi rice. We didn’t have our good mic or lighting in place yet, but it’ll at least allow you to be there with us and listen to Cody’s unlikely California surfer-dude voice. He was the nicest sushi chef I’ve ever met. He’s also the only sushi chef I’ve ever met. But I’d venture a guess he’s one of the nicer ones.