Sushi is considered to be an art form because its appearance is just as important as how it tastes. It is elegantly arranged to enhance its simplicity and natural beauty. Color, texture and flavors are crucial to a good piece of sushi. A well balance between soft, chewy, and crunchy gives the roll character and depth.
Sushi was invented thousands of years ago in Japanese a way to preserve raw, cleaned fish. It was pressed between rice and salt by a heavy stone for a few weeks and then covered with a lighter material like seaweed until the fish had fermented.
In the 18th century, a chef from Tokyo named Yohei Hanaya decided to forget about the fermentation process and serve it on its own. Fresh sushi became very popular, and two distinct styles emerged--the kansai style from Osaka and the edo style from Tokyo.
The edo style consists primarily of seasoned rice mixed with other ingredients, and the kansai style is made with a small bit of seafood on a pad of rice. Most people in the United States are familiar with the edo style.
The three main foods in the Japanese diet are fish, rice, and soy products. These three foods, along with vegetables and condiments, are the ingredients of sushi, perhaps the most popular food in Japan. The diet is a prescription for a long healthy life.
The important element of sushi-making is the cooking of the rice. In fact, vinegared rice is the heart of all sushi. Despite what Americans think, sushi does not mean "fish" in Japanese but rather signifies any vinegared rice dish. The fish is sashimi. Wrap the two together in portions and sell it as sushi, and the name still refers to the rice, not the fish.
The most important thing for great sushi is the fish. That’s the reason why we‘re using fresh and premium fish for great taste.
Soybean, first grown in tropical Asia thousands of years ago, are used in Japan from soy sauce to vegetable oil, tofu, and the fermented soybean paste called miso. Japanese eat more soybeans than anyone else, and the long-lived Okinawans top the list at about 60 to 120 grams per person each day, compared with practically zero grams for the average American.
80-90% of the tuna sashimi in the US is treated with carbon monoxide(CO) or gas for preservation. This method uses to preserve color and disguise the age of the product. Tuna that have been cleaned and frozen at -60°C immediately after being caught is called "Super Frozen Tuna". This allows us to deliver the freshest tuna.
This method naturally and perfectly preserves the tuna. When defrosted, the Tuna revives to exactly the moment before freezing. Super frozen tuna is all-natural with no preservatives.
The purpose of conventional CO treating tuna is to give the appearance of freshness. However, an unnatural, watermelon-red, color, lower quality, and no taste or flavor are the result.
The purpose of Superfreezing is to keep freshness of tuna without preservatives and additives. Result are exquisite in texture and taste. It is an expensive process but we decided to provide all natural and superior quality sushi for sushi-lovers.
Business is running under highly skilled and experienced sushi chef. We pursue in perfection in roll and cut... It's pure craftsmanship.
Sushi-making is a fun and creative process that works best in a well-organized work space. Our daily mission is to serve sushi at perfect pH level and temperature for best tastes in a clean work environment.