yo sushi menu and calories
I just heard a rumor that Yo Sushi...one of my favourite spots in London...will open their first US location in Boston. Any news fellow Chowhounds? I love this place...conveyer belts running by you with delicious little plates color coded for pricing and always delicious. One could sit for hours and delight OR become very fat while enjoying the food :) I always walk it off!!! Want to stay up to date with this post? Sign Up Now › Log In or Sign Up to comment Log In or Sign Up to Comment › The Easiest, Tastiest Homemade Hummus You Will Ever Make The 16 “Must Include” Superfoods for Weight Loss Missy Chase Lapine | ArticleFro-Yo at Optometry Shop Merits Closer Look ArticleEarly Report: Rare Flavors from Laos at Tribeca's Khe-Yo ArticleHow to Brown Butter Portland Anniversary Dinner Suggestions w/1 yo Updated 1 year ago | Paris in July with 6 YO Updated 8 months ago | 16-YO intro to fine (and funky?) dining
Need rec for surprise birthday part for 14 yo niece!! Updated 3 days ago | Who has best hotdog in NC? Updated 1 day ago | See All Latest Discussions ›Only a minority of people eating at fast-food outlets such as McDonald's or KFC are put off the more fattening options when the menu shows the calories of each meal, research in New York has found. Some fast-food chains such as McDonald's, Pizza Hut, KFC and YO! Sushi have signed up to the UK government's public health responsibility deal on food, which includes a commitment to labelling their meals with the calories they contain from September. The UK deal is entirely voluntary. In New York, on the other hand, calorie labelling on the menus of fast-food restaurant chains has been compulsory since 2007. But a study carried out at lunchtime in 11 fast-food chains before and after the New York legislation came in has found that calorie labelling does have an effect – although only on about one in six customers and only in certain food outlets.
Subway, on the other hand, added a supersized "$5 foot-long" sandwich in 2008 to appeal to the economically strapped, which three out of four customers in the study were buying by 2009. The researchers, whose paper is published online in the British Medical Journal, say that customers buying lower calorie meals were often the same ones who said they were aware of the calorie information on the menu. Overall they bought food with around 100 fewer calories than the meals chosen by other customers. Calorie labelling can be expected to have some effect on the fast-food chains, giving them an incentive to offer healthier foods, said the researchers. Starbucks switched from wholemilk to 2% fat as standard, for instance. "More changes in menu offerings may be expected as calorie labelling becomes effective nationwide." In a linked editorial, Dr Susan Jebb from the MRC Human Nutrition Research Centre in Cambridge says she believes that labelling is a step forward, but changes to the food on offer for us to buy must follow.
"Calorie labelling will help consumers make an informed choice about what they eat, but sustained improvements in the nation's diet will require a transformation of the food supply too." The British Heart Foundation called on fast-food chains to give their customers more information about the food they are selling: "Menu calorie counts are a great first step towards providing easily accessible information in restaurants about a whole range of nutrients, including saturated fat, sugar and salt. "Fast-food retailers in the UK must take action to help diners make informed choices about the meals they buy."Click the restaurant name to open the restaurant's web site. Click the (N) to open the restaurant's nutritional information. DELIS AND SUB SHOPPES FAST CASUAL & QUICK SERVICE PIZZA PARLORS AND SHOPPES ICE CREAM AND CUSTARD SHOPPES JUICE SHOPPES AND SMOOTHIE SHOPPESThere are bar seats where you can sit and watch all the cooking action, or you could choose to relax on a lovely curved sofa table, which could comfortable fit 4 pax.
"I'm only revealing this restaurant as one of the best Japanese/sushi restaurants in all of London (and my favourite) because I desperately want it to succeed. It already has a couple of things working…" "My friend suggested this restaurant as we were looking for something gluten free and she had a Tastecard. It's actually a really good find. As soon as I entered the basement restaurant, I was enjoying the…" "I can't believe it has taken me so long to write this review. THIS PLACE IS AMAZING! I remember the first time I discovered this place: I was on bus 23 towards Picadilly Circus when I saw the huge line of…"Pickled ginger is almost invariably served alongside your sushi. Visiting a good sushi restaurant can be a forbidding event for novices. Aside from the unfamiliar etiquette and the -- for some -- disturbing notion of eating raw fish, the food itself is disconcerting in the artistry of its presentation. Part of that artistry is the use of colorful garnishes and condiments, most notably a vivid green paste and a mound of delicate pink slices.
The green paste is wasabi, a fiery relative of horseradish, while the pink garnish is pickled ginger or "gari" in Japanese. The Gari The pickle is made from fresh ginger root -- the fresher and plumper, the better. Very new ginger has a more delicate flavor, and a very thin peel that needn't be removed from the flesh. Mature ginger is more commonly used for gari, and it's peeled before slicing and processing. New ginger often has a naturally faint, pink hue, but more commonly commercial gari is tinted with a red food coloring to ensure a rich, even color. The colorings can be artificial or natural, so if you're sensitive to artificial red coloring, it's important to read the label first or find a brand that's untinted. How It's Eaten The pickled ginger isn't intended for use as a condiment on the sushi itself. It would overwhelm the delicate flavors of the fish or rice, and enjoying those is the whole point of sushi. It's intended instead as a palate cleanser, a sharp and clean flavor to leave your mouth refreshed before you choose your next piece of sushi.
Western restaurants often serve a sorbet between courses, for much the same reason. Making Your Own If you're wary of food colorings and want to make your own gari, it's a relatively quick and simple process. Peel the ginger -- scraping it off with a spoon is easier and less wasteful than using a peeler or a paring knife -- and slice it very thin with either a sharp knife or a mandoline. Blanch the ginger slices in hot water for about 30 seconds, then place them in a sterile canning jar and pour in a hot mixture of rice vinegar, water and salt. Seal the jar and refrigerate it. The ginger can be used by the next day, though it takes two or three to reach its fullest flavor. It can be kept for months in your refrigerator. Nutritional Value Ginger is widely used in natural and traditional remedies, but nutritionally it's of little importance. A 100-gram portion of the fresh root, just under 4 ounces, contains modest quantities of vitamins and minerals but represents much more ginger than you're likely to eat at a sitting.