How To Serve Sushi in a Commercial Environment
Some say “yuck” and others say “yum,” but whether the prospect of eating sushi delights or disgusts you this Japanese delicacy has spread to restaurants all over the world and is here to stay. And with it's exotic appeal, rich nutrients and low calorie count it's no wonder its so popular. Sushi is a versatile and generally healthy food that can be served as an appetizer or the main course. Although sushi is traditionally Japanese its also commonly offered in Chinese buffets, Thai restaurants and other Asian food establishments. And because sushi is such a widely sought after delicacy that consumers are willing to pay top dollar for adding it to your restaurant's menu could be a great investment.
Sushi comes in a variety of shapes and sizes and requires just as many varieties of preparation and presentation . And as with anything else, it's important to do your research and become knowledgeable on the subject before you begin selling it to your customers. Although an amateur sushi eater may not seem to care the more experienced connoisseurs of sushi could be deterred by your establishment's lack of proper etiquette or incorrect terminology. To impress the clientele you want to attract your going to need more than just chopsticks.
Just like with many other things in the food service industry, great advertising is the key. And a good way to do this with sushi is to entice consumers by displaying it. Many Asian restaurants have refrigerated sushi display cases, such as the curved sliding glass door models from Fleetwood, to store their products for quick take-out orders or just to be seen by customers sitting at the sushi bar. The advantage of having a sushi bar in your restaurant instead of only having tables is that it allows your customers to watch their food being prepared. It is both interesting and entertaining to people when they can see the process and it makes it easier for your sushi chef to interact with the guests. Just be sure that your prep area as well as your display case is clean because nothing curbs the appetite more than unsanitary conditions. Also when preparing and serving sushi be mindful of cross contamination, in the instance your customer has a shellfish allergy or gluten intolerance.
Sushi contains many kinds of seafood, including but not limited to tuna, salmon, shrimp, crab, eel, squid, octopus and even poisonous blowfish in some cities. And it is accompanied by just as many vegetables like avocado and cucumber. But the two prominent ingredients are seaweed and the Japanese “sticky” rice. Needless to say, you will need to stock your refrigerator with many different things. Sushi is also served in many different forms. Some sushi is served completely raw while others contain cooked or partially cooked fish. Some types of sushi are feature a rolled design where the seafood and accompanying ingredients are securely held in a wrap of rice and seaweed where other types are sliced pieces of fish served alone or atop a mound of rice. Because all of these ingredients need to be thinly sliced and delicately arranged you will want to invest in some proper cutlery. Dexter Russell features a great line of Asian Chef Knives, and there's a vast number of Japanese sushi knives to choose from for all your sushi-making needs.
But more importantly than how it's made is how you serve it to your customers. Sushi needs to be served with the right accompanying condiments and smallwares. Sushi should always be served on dishes that feature a Japanese design or pattern. If you do not have any Japanese tableware you can use dark colored platters or plates. G.E.T. Enterprises offers an extensive line of Asian dinnerware featuring elegant designs and colorful patterns. Hot towels should also be offered to those who are going to eat with their hands, as this is a common occurrence for customers who are not experienced with handling Asian eating utensils. Sushi is most commonly served with wasabi and soy sauce for dipping and garnishing but also usually comes with a side of pickled ginger to cleanse the palette between eating the different types of fish. Warm sake, or green tea for the non-alcoholic establishments, are also commonly ordered in conjunction with sushi for cleansing the palette.
These are just a few of the basics when it comes serving sushi to the general public. Check out our website for more Asian restaurant supplies. As you research sushi traditions you may find that original Japanese sushi differs from the types of sushi typically served in the west. You'll want to take caution in choosing which traditions you follow based on the types of clientele you will be serving. For instance, in America customers have found that mixing wasabi with soy cause makes quite a delicious combination for dipping sushi in, where as in Japan this is taboo. It wouldn't hurt to refresh your memory of the Japanese language either. Sayonara!
Wash, Rinse, Sanitize – How to Clean Equipment and Utensils in a Compartment Sink
Compartment sinks are not only convenient in the foodservice industry but are also mandatory in many cases. Most health and sanitation standards require restaurants to have a sink with three or more compartments to manually clean utensils and smaller equipment pieces. But washing smallwares by hand is not as simple as running some soap and water over them. Washing restaurant utensils and equipment is subject to standards just like washing your hands. This three-step process is kinda like the “stop, drop and roll” of warewashing:
- First be sure to rinse, scrape or soak all items that are going to be washed to rid them of any leftover food or residue. Then wash the items in the first compartment of the sink filled with hot water that is at least 110 degrees F (43 degrees C) and a detergent solution. Be sure to drain and refill the sink when water becomes murky or suds are no longer visible.
- After items have been scrubbed clean rinse them in the second compartment with warm water. You can hold items under running water or fill the sink compartment and dip them in and out of the water to remove all traces of detergent. If dipping items be sure to change out rinse water regularly.
- Finally sanitize all items in the third compartment. Soak items in hot water and a sanitizer solution, following the time and temperature requirements of the sanitizer you are using. After the items have soaked for the required amount of time in the solution remove them from the sink and place on a clean dry surface to air dry. A compartment sink with a drain board is often required for this purpose.
And don't forget that equipment and utensils are only as clean as the unit you wash them in so be sure to clean and sanitize your compartment sink before use.
Loons, Spoodles and Spoons….Oh My!
What is a loon? When most of us hear the word, we immediately picture an aquatic diving bird or perhaps your crazy aunt that hoards everything in her house until she becomes the talk of the neighborhood. In this context, we are
referring to a kitchen utensil that can also be called a spoodle.
This utensil acts as both a spoon and ladle for kitchen use. Polar Ware, a leading manufacturer in stainless steel kitchen equipment, has developed and patented the EdgePro series that includes a spoodle, which has been ergonomically designed for both comfort and durable handling. It comes with a Scoop-N-Lift handle that prevents the utensil from slipping into the pan and can also be inserted on the lip of the pan to help lift it out of a hot food well. This spoodle is a handy little tool that can be used in a variety of kitchen application from applying sugar in a recipe to dipping out soup from a stock pot.
Polar Ware also makes a series of large serving spoons from 300 Series, 1.2 mm stainless steel. These spoons are also ergonomically designed similar to the spoodles in that they a slip resistant handle that prevents the spoon from sliding into the pan. They are also designed to help lift pans out of the well. These spoons come both perforated and solid in various ounce sizes.
That’s not the only thing in Polar Ware’s new line of innovative products. They have also come out with the AdvantEdge Tapered Sauce Pans and The Edge Steam table pans. These sauce pans come with 30% hard aluminum alloy that is commonly used in commercial cookware. These sauce pans are designed to be resistant to warping and denting. Their handle is designed for both easy pouring and stirring.
Their new steam tables have strong, durable corners with a small bead on each corner that is a patented Grip-N-Lift, which makes the pans easier to get in and out of the well. Not only are these steam tables more energy-efficient but they are also twice as strong as most others in the industry.
For more information about new and innovative products from Polar Ware, follow our website here.
A Dinnerware Buying Guide for the Restauranteur
Customers will pass judgment about your restaurant the second they sit down. That is why picking the right dinner plate is so important to the restaurateur. Dinner plates are an important part of your restaurant experience and thus should be well thought out before purchasing. It should complement the color and design of your establishment. When choosing dinner plates, you should consider several things: materials, colors, shapes and sizes.
China and glass plates both give your establishment a classy look. Melamine and polycarbonate plastic both share a more informal look and are ideal for casual dining. Picking the appropriate material for your plates plays a big part in the aesthetics of your dinnerware and thus reflects on the overall quality of your restaurant. Bone china dinner plates are made of soft paste porcelain and are considered a higher quality material for dinnerware.
Color is important when picking out your dinnerware and this would also include design. If you already have a certain style to your restaurant, then you will want the color and design of your dinnerware to complement that style. Ethnic restaurants usually try to keep a certain design pattern. G.E.T. has a variety of dinnerware designs that are ideal for various ethnic restaurants including their Japanese series and Dynasty series. Seafood restaurants may want to try the fish platters and shell plates for a themed look. They even make pizza plates that would be great for any pizza parlor. If you own a Southwestern-style restaurant, you might want to look into the rodeo plates.
The shape of your dinnerware may play a factor in why you chose it. Dinnerware comes in various shapes and sizes and thus serves different uses. The Welsh rarebit dishware is specifically designed for the Welsh dish of the same name made with a thick cheese sauce over toast. This dish is predominately served in European countries and it would be a good idea to use the dinnerware in a restaurant with European influences. Palette plates add pizzazz to your restaurant and give it a very metropolitan look. They also act as great party dishes for those wanting to serve shrimp cocktails, fruits, or other food items with sauces and dip. Side dishes are also a great asset for any commercial dinner table. These small plates are used for items such as baked potatoes, vegetables, or other sides.
Now that you know the various sizes, shapes, colors and materials of dinnerware, it will make shopping for the right dinnerware much easier in the future.
STAINLESS STEEL IS THE REAL DEAL
If you are browsing on our website, you will notice the majority of equipment we have is made of stainless steel. When it comes to commercial restaurant equipment, this durable metal is the defining difference between economy and quality brand items. If you have noticed, some of our descriptions go into great detail about the types of stainless steel grades we offer.
What is meant by 304 and 316 stainless steel?
304 stainless steel contains 18% chromium and 8% nickel. 316 stainless steel contains 16% chromium and 10% nickel and 2% molybdenum. The molybdenum is added to help resist corrosion to chlorides. Stainless steel must contain at least 10.5% chromium. This element reacts with the oxygen in the air to form a complex chrome-oxide surface layer that is invisible but strong enough to prevent further oxygen from “staining” or rusting the surface. Therefore, the 304 is a higher grade than the 316 as far as rusting is concerned.
What are AISI Specifications for stainless steel?
The AISI (American Iron and Steel Institute) was the originator of the 300 and 400 series
numbering system. The AISI also published a stainless steel products manual that listed these designations and the chemical analysis as well as most mechanical and physical properties of each individual grade.
What does the term CRES mean?
CRES is used in describing stainless steel. It stands for corrosion resistant steel. It doesn't mean that the steel is in fact stainless steel as there are other materials that are corrosion resistant but not stainless steel.
There are many advantages to stainless steel cookware, one being durability. The physical properties of stainless steel makes it resistant to scratches, dings, and dents. This means that your cookware will last for many years to come. Stainless steel cookware does not react with acids or alkaline foods, meaning it can be used for all
sorts of cooking without fear that the metal will pit or corrode. Another advantage of stainless steel cookware is easy maintenance. Stainless steel can be washed with soap or water, or even run through a dishwasher, making it easy to clean and to maintain.
We have several stainless steel products on our website. Polar Ware is one of our leading manufacturers in stainless steel small wares. Many of our worktables are also made of stainless steel from Cannonware. One of our larger manufacturers for stainless steel faucets is T & S Brass.
HAND-HELD OR ELECTRIC? THAT IS THE QUESTION AND HERE IS THE ANSWER
Today a Bar-B-Que restaurant owner stopped by our showroom to have several of his knives sharpened on one of our M2100 Chef's Commercial Diamond Hone Knife Sharpeners. A question arose from his visit. Which are better? Electric or manual knife sharpeners?
The answer to this question all depends on what type of sharpener you need and for what purpose you need it. For instance, an electric sharpener is generally made for quick use. Most remove the dull metal of your knife with great precision and are ideal for honing the blade, or finely-sharpening each side.
Some electric sharpeners only sharpen straight edged blades but others, like the aforementioned Diamond Hone Sharpener, actually sharpen serrated blades as well. This model provides a two-step process for your blade. The first stage scrapes away the weaker edges and creates a clean, smooth first bevel. The second step has rotating cone-shaped disks made with a mix of ultra-fine abrasive polish, which creates the second bevel.
Both stages have plastic springs securing the blade to maintain control of the sharpening angle. This model in particular is ideal for a quick sharpening of your blades, but sometimes a more precise cut is desired and hand-held sharpeners are more practical for this purpose.
The Accusharp diamond-honed tungsten carbide reversible knife sharpener is ideal for those who want more precision. This sharpener has a plastic finger guard and has a 2 to 3 year life expectancy. The great thing about this product is it is a very inexpensive for those wishing to sharpen most types of kitchen knives by hand. It has a slotted groove shaped system that allows the user to slide the sharpener against the blade by hand. This little sharpener is compact and easy to store in a kitchen drawer which can be a drawback with more bulky, electric model sharpeners.
So, Electric or manual? The answer to this question is personal preference. If you are looking for a fast, simple sharpening of your blades, then electric is the way to go. If you want an inexpensive sharpener that you have manual control over, then a hand-held sharpener is what you are looking for. Either way no one wants a dull knife in the kitchen.
Now Ya Cookin'!