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Parity solutions incorporate best-of-breed products that integrate with the Parity Food Enterprise, including warehouse management and shop floor data collection, production scheduling, EDI (Electronic Data Interchange), Microsoft Dynamics™ GP, Microsoft Office and a growing ecosystem of innovative technologies that contribute to our client’s growth and value. In other words, software specialized for the food industry
Sushi tuna
Sunday, February 27, 2011
Wednesday, February 23, 2011
Food Industries News
The Agency is concerned with the whole food industry – from farming, food production and distribution, to retail and catering. It addresses food safety issues at every stage of the chain, providing information and guidance on best practice and legal requirements.
Tuesday, February 22, 2011
Easy And Delicious Noodles With Tuna Recipe
Noodles with tuna has been one of my favorite foods to eat and prepare since college. I can't remember how many tuna cans I have opened and consumed and if I can pile all the cans together, I'm sure that I can build a fairly huge totem pole. I was in the school's swimming varsity team and did martial arts after class so probably you can imagine how hungry I was when I reached home. Often I find myself rushing to raid the refrigerator and being disappointed for finding nothing that is ready to eat. Because of swimming and martial arts, I always have to watch my weight. I always had to watch the calories and the amount of food that I intake. I did try watching the calories but it was really hard for me to control the huge amount of food that I wanted to eat because I felt that I was always hungry back then.
Knowing that fish have lower calories compared to beef, pork and chicken our coach always encourages us to eat more seafoods, vegetables, pastas and noodles than eating meat. I am not much fond of eating seafoods but ironically I love eating canned sardines and canned tuna.
I often buy boxes of canned tuna and canned sardines and keep them in stock. I also keep in stock a good amount of pasta, rice and noodles. Whenever I can't find anything ready to eat in the refrigerator, I combine these stuffs and make myself a healthy meal. I find that sardines goes well with rice and tuna goes well with noodles. Compared to sardines, I find tuna and noodles to be more versatile in many ways because I can eat it as-is or can put it in a sandwich or can add it to vegetables and make a good vegetable tuna noodle salad. Tuna noodles also goes well with rice, boiled or baked potato, and goes well even with bread. Tuna noodles is like my "Army Kitchen Swiss Knife", mix it with anything and it will still taste good.
Here is one of the tuna and noodles recipe that I loved since college, enjoy!
from - http://ezinearticles.com/?Easy-And-Delicious-Noodles-With-Tuna-Recipe&id=5530409
Knowing that fish have lower calories compared to beef, pork and chicken our coach always encourages us to eat more seafoods, vegetables, pastas and noodles than eating meat. I am not much fond of eating seafoods but ironically I love eating canned sardines and canned tuna.
I often buy boxes of canned tuna and canned sardines and keep them in stock. I also keep in stock a good amount of pasta, rice and noodles. Whenever I can't find anything ready to eat in the refrigerator, I combine these stuffs and make myself a healthy meal. I find that sardines goes well with rice and tuna goes well with noodles. Compared to sardines, I find tuna and noodles to be more versatile in many ways because I can eat it as-is or can put it in a sandwich or can add it to vegetables and make a good vegetable tuna noodle salad. Tuna noodles also goes well with rice, boiled or baked potato, and goes well even with bread. Tuna noodles is like my "Army Kitchen Swiss Knife", mix it with anything and it will still taste good.
Here is one of the tuna and noodles recipe that I loved since college, enjoy!
from - http://ezinearticles.com/?Easy-And-Delicious-Noodles-With-Tuna-Recipe&id=5530409
Sunday, February 20, 2011
Mercury Levels in Tuna and Other Fish
Mercury Levels in Tuna and Other Fish
You should be concerned about contaminants in certain fish, including some kinds of tuna. The non-profit Environmental Defense Fund (EDF) recommends minimizing consumption of albacore (white) tuna, a large fish that accumulates moderate amounts of mercury in its fatty tissue. But other kinds of (smaller) tuna, such as skipjack (usually canned as “light”), which accumulates a third the amount of mercury as albacore, are OK to eat in moderation, though consumption by those under age seven should be limited.
To further complicate the issue, some canned light tuna may contain yellowfin tuna, which has mercury levels similar to those of albacore; these products are sometimes but not always labeled as “gourmet” or “tonno”—and their consumption should be limited, even by adults.
Mercury, a known “neurotoxin” (a poison that affects the nervous system), is particularly insidious because it is widespread in our oceans, primarily due to emissions from coal-burning power plants. These smokestacks deposit mercury into waterways, which carry it to the ocean where bacteria convert it into methylmercury. Fish then ingest it with their food and from water passing over their gills.
Generally speaking, bigger, older and large predatory fish (such as sharks, swordfish, tilefish, king mackerel and some tuna) near the top of marine food chains are more likely to have high levels of mercury than fish lower in the marine food chain. People exposed to high levels or frequent doses of mercury can suffer nervous system disorders, impaired mental development and other health problems.
An April 2003 study, published in Environmental Health Perspectives, found that 89 percent of study subjects, chosen because they ate a significant amount of fish, had blood mercury levels above the U.S. Environmental Protection Agency’s (EPA’s) safety threshold of five micrograms per liter. Even though there are health benefits to eating fish (including the intake of healthy omega-3 fatty acids), the EPA advises that young children, pregnant women, nursing mothers and women of childbearing age limit their intake of high-mercury fish to one serving per week at most, while limiting their overall intake of any fish or shellfish to no more than two to three servings, or 12 ounces total, per week.
Mercury isn’t the only harsh pollutant lurking in the ocean. Industrial chemicals like PCBs and pesticides like DDT are awash in marine food chains around the world. According to EDF, it can take five years or more for women of childbearing age to rid their bodies of PCBs, and 12-18 months to appreciably reduce their mercury levels. EDF adds that moms who eat toxic fish before becoming pregnant may have children who are slower to develop and learn because fetuses are exposed to stored toxins through the placenta.
To learn more, visit the EPA’s Fish Advisories website. It includes links to individual state advisories, which have details on what fish should or shouldn’t be eaten from nearby lakes or coastal areas. Catfish, Pollock, salmon, shrimp and canned light tuna are currently on the EPA’s safe list, as they feed toward the bottom of the food chain and thus have less opportunity to accumulate mercury and other contaminants
from - http://business-ethics.com/2010/07/05/3906-caution-mercury-levels-in-tuna-and-other-fish/
You should be concerned about contaminants in certain fish, including some kinds of tuna. The non-profit Environmental Defense Fund (EDF) recommends minimizing consumption of albacore (white) tuna, a large fish that accumulates moderate amounts of mercury in its fatty tissue. But other kinds of (smaller) tuna, such as skipjack (usually canned as “light”), which accumulates a third the amount of mercury as albacore, are OK to eat in moderation, though consumption by those under age seven should be limited.
To further complicate the issue, some canned light tuna may contain yellowfin tuna, which has mercury levels similar to those of albacore; these products are sometimes but not always labeled as “gourmet” or “tonno”—and their consumption should be limited, even by adults.
Mercury, a known “neurotoxin” (a poison that affects the nervous system), is particularly insidious because it is widespread in our oceans, primarily due to emissions from coal-burning power plants. These smokestacks deposit mercury into waterways, which carry it to the ocean where bacteria convert it into methylmercury. Fish then ingest it with their food and from water passing over their gills.
Generally speaking, bigger, older and large predatory fish (such as sharks, swordfish, tilefish, king mackerel and some tuna) near the top of marine food chains are more likely to have high levels of mercury than fish lower in the marine food chain. People exposed to high levels or frequent doses of mercury can suffer nervous system disorders, impaired mental development and other health problems.
Mercury isn’t the only harsh pollutant lurking in the ocean. Industrial chemicals like PCBs and pesticides like DDT are awash in marine food chains around the world. According to EDF, it can take five years or more for women of childbearing age to rid their bodies of PCBs, and 12-18 months to appreciably reduce their mercury levels. EDF adds that moms who eat toxic fish before becoming pregnant may have children who are slower to develop and learn because fetuses are exposed to stored toxins through the placenta.
To learn more, visit the EPA’s Fish Advisories website. It includes links to individual state advisories, which have details on what fish should or shouldn’t be eaten from nearby lakes or coastal areas. Catfish, Pollock, salmon, shrimp and canned light tuna are currently on the EPA’s safe list, as they feed toward the bottom of the food chain and thus have less opportunity to accumulate mercury and other contaminants
from - http://business-ethics.com/2010/07/05/3906-caution-mercury-levels-in-tuna-and-other-fish/
Wednesday, February 16, 2011
White Tuna: Delicious, But At What Cost?
White Tuna: Delicious, But At What Cost?
Our favorite local Asian grocery store, Am-Ko, carries a small selection of flash-frozen sashimi-grade fish. Every so often, we pick up a pound or so of tuna. It is far less expensive than going out for sushi, it defrosts overnight in the fridge, and it is delicious. We usually devour it raw in a ravenous frenzy, but on occasion we'll make up some sushi rice and such and pretend to be civilized.
Last week, we were in Am-Ko and, checking out their sashimi collection, we saw that they had white tuna. OMG.For those of you who haven't had white tuna, get thee to a sushi bar immediately. The stuff is like heaven in raw fish form.
The sushi places around us don't carry it consistently, which is fair enough - we live in the middle of Illinois. We'd definitely never seen it at Am-Ko before. I began hatching plans.
The plans came to fruition near-flawlessly. I made white tuna four ways.
- White tuna ceviche - I took some tuna and marinated it for about an hour in lime juice and and a bit of triple-sec and vinegar (+kosher salt). Ceviche usually marinates longer than that, but this was fish that I'd happily eat raw. It turned out amazingly well - the lime juice had just started to cook the outside, which led to a nice textural and flavor differential across the piece of fish.
- White tuna sushi - the classic, made with wasabi and vinegared rice. Unfortunately, the rice we had in the house didn't want to stick to itself (it mostly wanted to stick to my fingers). Really tasty though
- Seared maple-sesame white tuna - I mixed up a bit of maple syrup and sesame oil, dipped both sides of the tuna in it, and seared each side for about 20 seconds in a cast iron pan. Still close to raw on the inside, this was great: sweet and smoky and rich. I should have made more of it.
- Strawberry-balsamic white tuna sushi - This was my experiment. Playing on the idea of vinegared rice, I blended a strawberry with some aged balsamic and mixed that in with the rice. It worked. White tuna is incredibly rich, and when complemented with the sweetness of the strawberry and the bite of the balsamic, everything just fell into place. When I added a bit of soy sauce, it was even better.
- Can we have too much of a good thing?
It turns out, yes. We can.
Food blogs don't often talk about the less than salutory effects that food can have upon your body, but I'm going to do so here. If you're squeamish, stop reading now.
OK?
Apparently, not everything that is sold as white tuna is, in fact, white tuna... or even tuna. It turns out that what we bought was escolar. Escolar is delicious. It is incredibly tasty and rich. Much of this is due to the high oil content (about 20%) of its meat. The problem is that people don't really metabolize this oil... and it largely passes right through them in a... not-so-controlled... manner. This doesn't really happen when you eat a small quantity of the fish (like a piece of sushi or two), but if you gorge yourself on it... Well, let's just say you'll be remarkably well lubricated the next day.So... local people... I don't want to warn you off of Am-Ko's frozen sashimi. It is good stuff. I'd just suggest that maybe you get the red tuna instead of the white
Monday, February 14, 2011
Sushi Tuna delicious Types Of Sushi & Sashimi
Types Of Sushi & Sashimi
from - http://www.thenibble.com/reviews/main/fish/seafood/sushi-glossary.asp
The Dif
from - http://www.thenibble.com/reviews/main/fish/seafood/sushi-glossary.asp
Types Of Sushi & Sashimi
And A Glossary Of Sushi & Sashimi Terms
Sushi has gone from being an exotic food to one that is found almost everywhere in America. Learn the types of fish and much more in our comprehensive guide to sushi and sashimi.
Jump to the glossary below
The Dif
ference Between Sushi And Sashimi
Sushi is a dish made of vinegared rice combined with seafood, vegetables, egg and, in the world of nouvelle cuisine, other items from beef to barbecue chicken. Sushi does not mean “raw fish,” but “vinegar[ed] rice.” While much of the fish used to make sushi is raw, some of the items are blanched, boiled, broiled, marinated or sautéed.
Sushi was originally developed as a snack food—as the story goes, to serve at gambling parlors so the gamblers could take quick bites without stopping the action. There are different styles of sushi:
- Nigiri-sushi, slices of fish or other foods on pads of rice
- Maki-sushi, rolled sushi (including handrolls, temaki)
- Chirashi-sushi, fish and other items served on top of a bowl of vinegared sushi rice
- Oshi-sushi, squares or rectangles of pressed rice topped with vinegared or cooked fish, made in a wooden mold
- Stuffed sushi, including chakin-zushi or fukusa-sushi, ingredients wrapped in a thin egg crêpe; and inari-sushi, with ingredients stuffed into a small pouch of fried bean curd (tofu)
- Sashimi is sliced fish that is served with a bowl of regular boiled rice on the side
While this is not meant to be a glossary of Japanese food in general, we’ve included definitions of other items that often accompany a sushi meal. We have not included definitions for every type of fish, but only those that are generally available in the U.S. We’ve also included some phrases to say to the sushi chef. If you’d like to suggest additional words, or think we should consider other definitions than those we have provided, let us know. You may also enjoy one of our 60-plus other food glossaries, including the Seafood Glossary.
Saturday, February 12, 2011
Sushi Tuna delicious Can you eat raw tuna
Sushi actually refers to the rice, but both sushi and sashimi usually contain some type of raw fish. Tuna is just one of many. Polynesian cultures also have a raw tuna dish called poke.
ETA: I have never seem tuna wrapped in eel skin in any sushi bar that I have eaten in. Perhaps the person has confused eel skin with seaweed.
No it should not be frozen and no a good quality fish that has been handled correctly will not have worms. Worms are actually insect larva. If the fish is handled correctly it will not be exposed to insects that could lay eggs on it.
No tuna does not need to be cured or marinated before eating it raw but curing and marinating are options. Dishes such as poke are marinated. Dishes such as sashimi are usually made with raw tuna that has not been altered in any way.
ETA: I have never seem tuna wrapped in eel skin in any sushi bar that I have eaten in. Perhaps the person has confused eel skin with seaweed.
No it should not be frozen and no a good quality fish that has been handled correctly will not have worms. Worms are actually insect larva. If the fish is handled correctly it will not be exposed to insects that could lay eggs on it.
No tuna does not need to be cured or marinated before eating it raw but curing and marinating are options. Dishes such as poke are marinated. Dishes such as sashimi are usually made with raw tuna that has not been altered in any way.
I suggest that you go to a local Japanese restaurant to try the vast variety of sashimi and sushi. Although those who have never tasted it will tell you that it tastes "fishy" it actually tastes more like rare roast beef (at least tuna does). Sit at the bar and ask the sushi chef for suggestions for a beginner and go from there
Thursday, February 10, 2011
Spicy Tuna and Salmon
Tokyo Sushi - Spicy Tuna and Salmon
The spicy tuna and spicy salmon are a customer favourite at this Tokyo Sushi. It's spicy but not super spicy and the taste is just fantastic. I would recommend the spicy tuna over the salmon, but that's just my personal preference.
You can also get the spicy tuna and salmon in handrolls and as part of the extremely yummy "Spicy Girl" handroll set. :)
I encourage you all to try this location for many reasons:
1. The sushi rice is always done perfectly. Never mushy or under cooked.
2. Really fresh ingredients
3. Super friendly Japanese family :)
4. Dine with Patrick Stewart and Sharon Stone (you'll understand when you get there).
from - http://www.flickr.com/photos/may_jon/311056393/
You can also get the spicy tuna and salmon in handrolls and as part of the extremely yummy "Spicy Girl" handroll set. :)
I encourage you all to try this location for many reasons:
1. The sushi rice is always done perfectly. Never mushy or under cooked.
2. Really fresh ingredients
3. Super friendly Japanese family :)
4. Dine with Patrick Stewart and Sharon Stone (you'll understand when you get there).
Some things to try on the menu:
- Unagi
- Spicy Tuna and Spicy Salmon
- The Spicy Girl Handroll set
- Philla roll (for those who don't like it raw)
- Good old California Roll (still the best I've had!)
- Unagi
- Spicy Tuna and Spicy Salmon
- The Spicy Girl Handroll set
- Philla roll (for those who don't like it raw)
- Good old California Roll (still the best I've had!)
from - http://www.flickr.com/photos/may_jon/311056393/
Tuesday, February 8, 2011
the secret of spicy tuna rolls
I’ve been a big fan of spicy tuna rolls for many years. They drove me crazy until I figured out the secret ingredient: sriracha hot sauce, the Thai stuff you see on the tables at Vietnamese and Chinese restaurants. Some of the upscale sushi places use the traditional Japanese hot spice mix called togarashi (7-spice powder), but more often than not, the red stuff is sriracha, which is widely available at Asian markets and even some chain grocery stores
For sushi in Eugene, you really can only profitably eat at Sushi Domo, a neighborhood Japanese restaurant in town that is rather out of the way, unpromisingly tucked into a strip mall between a Wal-Mart and a Goodwill. The sushi, surprisingly, is good, not great, a solid B+ performance. That’s not bad for sushi in Eugene, to say nothing of Eugene restaurants in general. And the menu features something delicious and unusual, what they call a crunchy spicy tuna roll. Usually, I hate the fancy rolls because they are a mishmash of flavors, are either brushed in teriyaki sauce or topped with Japanese mayonnaise, one of the foulest concoctions ever. And I’ve had crunchy rolls elsewhere that were not as good, or, egads, crunchy because they are rolled in batter and deep-fried. But this crunchy roll was delish. The little crunchy bits of tempura batter were integrated into the spicy tuna, tiny and subtle, just adding a bit of texture.
The crucial thing for home sushi is to get the freshest fish possible. It’s best to go to a fishmonger. Don’t assume that all fresh tuna is sushi-grade (or more technically correct, sashimi-grade, since “sushi” refers to the seasoned rice). Also, please don’t put mayonnaise on sushi; some restaurants now skip a step and just glop some srirachi-flavored mayo on top of a tekka-maki or tuna roll. I don’t even like it in the sauce for spicy tuna rolls.
If you need a recipe for sushi rice or how to roll sushi, google is your friend.
Spicy Tuna Rolls
Serves: 4 with other sushi or appetizers
1/2 lb. Sashimi-grade tuna, raw (ask if you’re not sure of the grade)
1 t. sriracha
1 t. sesame oil (you may also add some chili oil for extra spice)
1 t. soy sauce
4 green onions, white parts only, finely chopped
a few good shakes of white pepper
salt to taste
optional and delicious: 1 T. tobiko (flying fish roe, available fresh or frozen)
Cut tuna into 2-inch cubes for food processor. Add to food processor and pulse until chopped roughly. (The mix in the photo was processed a bit too much so it was paste-like, and that really ruins the texture.) Place fish into bowl and mix with other ingredients. Taste for spiciness and salt. Serve in rolls with avocado and/or cucumber. Another alternative is to serve without rice: use thinly sliced cucumber wrapped around a bit of spicy tuna mixture, secured by a toothpick
from - http://culinariaeugenius.wordpress.com/
link
http://meganfoxstar.blogspot.com/
http://elishasexycool.blogspot.com/
http://junkfoodtoday.blogspot.com/
http://japanesefoodyum.blogspot.com/
For sushi in Eugene, you really can only profitably eat at Sushi Domo, a neighborhood Japanese restaurant in town that is rather out of the way, unpromisingly tucked into a strip mall between a Wal-Mart and a Goodwill. The sushi, surprisingly, is good, not great, a solid B+ performance. That’s not bad for sushi in Eugene, to say nothing of Eugene restaurants in general. And the menu features something delicious and unusual, what they call a crunchy spicy tuna roll. Usually, I hate the fancy rolls because they are a mishmash of flavors, are either brushed in teriyaki sauce or topped with Japanese mayonnaise, one of the foulest concoctions ever. And I’ve had crunchy rolls elsewhere that were not as good, or, egads, crunchy because they are rolled in batter and deep-fried. But this crunchy roll was delish. The little crunchy bits of tempura batter were integrated into the spicy tuna, tiny and subtle, just adding a bit of texture.
The crucial thing for home sushi is to get the freshest fish possible. It’s best to go to a fishmonger. Don’t assume that all fresh tuna is sushi-grade (or more technically correct, sashimi-grade, since “sushi” refers to the seasoned rice). Also, please don’t put mayonnaise on sushi; some restaurants now skip a step and just glop some srirachi-flavored mayo on top of a tekka-maki or tuna roll. I don’t even like it in the sauce for spicy tuna rolls.
If you need a recipe for sushi rice or how to roll sushi, google is your friend.
Spicy Tuna Rolls
Serves: 4 with other sushi or appetizers
1/2 lb. Sashimi-grade tuna, raw (ask if you’re not sure of the grade)
1 t. sriracha
1 t. sesame oil (you may also add some chili oil for extra spice)
1 t. soy sauce
4 green onions, white parts only, finely chopped
a few good shakes of white pepper
salt to taste
optional and delicious: 1 T. tobiko (flying fish roe, available fresh or frozen)
Cut tuna into 2-inch cubes for food processor. Add to food processor and pulse until chopped roughly. (The mix in the photo was processed a bit too much so it was paste-like, and that really ruins the texture.) Place fish into bowl and mix with other ingredients. Taste for spiciness and salt. Serve in rolls with avocado and/or cucumber. Another alternative is to serve without rice: use thinly sliced cucumber wrapped around a bit of spicy tuna mixture, secured by a toothpick
from - http://culinariaeugenius.wordpress.com/
link
http://meganfoxstar.blogspot.com/
http://elishasexycool.blogspot.com/
http://junkfoodtoday.blogspot.com/
http://japanesefoodyum.blogspot.com/
Sunday, February 6, 2011
Thursday, February 3, 2011
sushi shop in japan
A winning combination
Sushi Shop’s unique approach to Japanese cuisine combines a prepared daily food section, a fine food grocery section and a beautiful boutique to create a new, convenient and complete shopping experience. The prepared food section gives customers the opportunity to purchase a variety of sushi, maki, soups and salads - all meticulously prepared daily on the premises using the finest and freshest ingredients. The fine food section offers a vast selection of sushi ingredients. Customers can also find exotic sauces, seasonings and vinegars, as well as an assortment of teas and packaged Japanese foods.
Nutritional Benefits
With over 90 Sushi Shop restaurants in Quebec, we are the leader in our field and now beginning our expansion into the Ontario market
Sushi is known worldwide for its nutritional value. Sushi is not only rich in vitamins and minerals, but is also extremely high in omega-3 fatty acids, which have been clinically proven to reduce the risk of heart disease and to be excellent for lowering cholesterol.
Long-term growth opportunity
Sushi and related products are unquestionably increasing in popularity. Marketing analysis confirms that Sushi Shop franchises are well received and in demand, and Sushi Shop profits are rising steadily. North American and European statistics confirm the continuous market growth.
Since the early 1990s, North Americans have increased their spending on meals purchased outside the home by an astonishing 42%. The purchase of food and non-alcoholic beverages outside the home, in general, has jumped 30%.
*The expanding health consciousness of consumers means long-term growth opportunities for Sushi Shop franchises. Conclusion The creators of the Sushi Shop concept have recognized that now is the time for a new and innovative approach to take-out food. They have addressed the need for healthier choices and the growing demand for convenience of today’s consumers, offering them the opportunity to experience sushi for all occasions.
Building success together Sushi Shop is focused on expanding its network of franchises without compromising its dedication to giving consumers a unique alternative to standard take-out fare. The fact that Sushi Shop offers a combination of freshly prepared meals and products of excellent quality at an affordable price sets it apart from other franchises.
You will benefit from joining the dynamic Sushi Shop team. Sushi Shop has designed, developed and acquired very specific processes and has established business and marketing strategies. The experience and know-how that have made Sushi Shop franchises so successful can be yours.
Sushi Shop offers continuous support and professional guidance from the early stages of development of your outlet right through to opening day and beyond.
In 2002, Sushi Shop was awarded the prestigious Commerce Design Montréal Jury Grand Prize. Sushi Shop, in collaboration with the internationally renowned Jean Pierre Viau Design team, has created a layout that lends a unique and comfortable atmosphere.
Sushi Shop helps franchisees at all stages in the development of any new franchise, including drawing up plans, selecting equipment, coordinating and supervising the actual construction work. You can rely on Sushi Shop’s experienced contractors throughout the process that leads up to the opening of your new site.
Sharing expertise Sushi Shop runs a two-week training program for franchisees and chefs at our training centre, followed by one week of in-store training upon opening. Training principally focuses on two fundamental elements of Sushi Shop’s organization: food preparation and practical operations.
Customized support
Sushi Shop believes that communication and teamwork are two key elements of success. After your initial training, you can depend on continued assistance from the Sushi Shop team.
Marketing
Sushi Shop invests 2% of sales per franchise in corporate advertising and promotion. These investments are made in the interests of all franchises. Each franchise benefits from the professionally planned promotion of brand image, plus in-store and new product promotions.
Sushi Shop’s unique approach to Japanese cuisine combines a prepared daily food section, a fine food grocery section and a beautiful boutique to create a new, convenient and complete shopping experience. The prepared food section gives customers the opportunity to purchase a variety of sushi, maki, soups and salads - all meticulously prepared daily on the premises using the finest and freshest ingredients. The fine food section offers a vast selection of sushi ingredients. Customers can also find exotic sauces, seasonings and vinegars, as well as an assortment of teas and packaged Japanese foods.
Nutritional Benefits
With over 90 Sushi Shop restaurants in Quebec, we are the leader in our field and now beginning our expansion into the Ontario market
Sushi is known worldwide for its nutritional value. Sushi is not only rich in vitamins and minerals, but is also extremely high in omega-3 fatty acids, which have been clinically proven to reduce the risk of heart disease and to be excellent for lowering cholesterol.
Long-term growth opportunity
Sushi and related products are unquestionably increasing in popularity. Marketing analysis confirms that Sushi Shop franchises are well received and in demand, and Sushi Shop profits are rising steadily. North American and European statistics confirm the continuous market growth.
Since the early 1990s, North Americans have increased their spending on meals purchased outside the home by an astonishing 42%. The purchase of food and non-alcoholic beverages outside the home, in general, has jumped 30%.
*The expanding health consciousness of consumers means long-term growth opportunities for Sushi Shop franchises. Conclusion The creators of the Sushi Shop concept have recognized that now is the time for a new and innovative approach to take-out food. They have addressed the need for healthier choices and the growing demand for convenience of today’s consumers, offering them the opportunity to experience sushi for all occasions.
Building success together Sushi Shop is focused on expanding its network of franchises without compromising its dedication to giving consumers a unique alternative to standard take-out fare. The fact that Sushi Shop offers a combination of freshly prepared meals and products of excellent quality at an affordable price sets it apart from other franchises.
You will benefit from joining the dynamic Sushi Shop team. Sushi Shop has designed, developed and acquired very specific processes and has established business and marketing strategies. The experience and know-how that have made Sushi Shop franchises so successful can be yours.
Sushi Shop offers continuous support and professional guidance from the early stages of development of your outlet right through to opening day and beyond.
In 2002, Sushi Shop was awarded the prestigious Commerce Design Montréal Jury Grand Prize. Sushi Shop, in collaboration with the internationally renowned Jean Pierre Viau Design team, has created a layout that lends a unique and comfortable atmosphere.
Sushi Shop helps franchisees at all stages in the development of any new franchise, including drawing up plans, selecting equipment, coordinating and supervising the actual construction work. You can rely on Sushi Shop’s experienced contractors throughout the process that leads up to the opening of your new site.
Sharing expertise Sushi Shop runs a two-week training program for franchisees and chefs at our training centre, followed by one week of in-store training upon opening. Training principally focuses on two fundamental elements of Sushi Shop’s organization: food preparation and practical operations.
Customized support
Sushi Shop believes that communication and teamwork are two key elements of success. After your initial training, you can depend on continued assistance from the Sushi Shop team.
Marketing
Sushi Shop invests 2% of sales per franchise in corporate advertising and promotion. These investments are made in the interests of all franchises. Each franchise benefits from the professionally planned promotion of brand image, plus in-store and new product promotions.
Tuesday, February 1, 2011
Big In Japan: Tuna Fish Sells For £110,000
from- http://news.sky.com/
The Bluefin fish was bought by the owners of two sushi restaurants after going up for sale at an auction in Japan.
The specimen is the most expensive to be sold since 2001, when a 200kg Bluefin sold for a record-breaking £136,000 (20.2 million yen).
Caught off the coast of northern Japan, the tuna was among 570 put up for auction at Tokyo's Tsukiji market.
About 40% of the auctioned tuna came from abroad, including from Indonesia and Mexico.
Japan is the world's biggest consumer of seafood with people there eating 80% of the Atlantic and Pacific bluefins caught
The two tuna species are the most sought after by sushi-lovers.
However, tuna consumption in Japan has declined because of a prolonged economic slump.
"Consumers are shying away from eating tuna. ... we are very worried about the trend," a representative for Tsukiji market said.
There are also growing calls for tighter fishing rules amid declining tuna stocks.
The International Commission for the Conservation of Atlantic Tunas has slashed the quota for the 2010 catch by about one-third to 13,500 tons.
Environmentalists have attacked the quota for not going far enough.
The £110,000 tuna may have attracted big spenders but it is a relative minnow compared to the largest Bluefin ever caught.
That specimen weighed in at 679kg and was caught off Nova Scotia in 1979.
The Bluefin fish was bought by the owners of two sushi restaurants after going up for sale at an auction in Japan.
The specimen is the most expensive to be sold since 2001, when a 200kg Bluefin sold for a record-breaking £136,000 (20.2 million yen).
Caught off the coast of northern Japan, the tuna was among 570 put up for auction at Tokyo's Tsukiji market.
About 40% of the auctioned tuna came from abroad, including from Indonesia and Mexico.
Japan is the world's biggest consumer of seafood with people there eating 80% of the Atlantic and Pacific bluefins caught
The two tuna species are the most sought after by sushi-lovers.
However, tuna consumption in Japan has declined because of a prolonged economic slump.
"Consumers are shying away from eating tuna. ... we are very worried about the trend," a representative for Tsukiji market said.
There are also growing calls for tighter fishing rules amid declining tuna stocks.
The International Commission for the Conservation of Atlantic Tunas has slashed the quota for the 2010 catch by about one-third to 13,500 tons.
Environmentalists have attacked the quota for not going far enough.
The £110,000 tuna may have attracted big spenders but it is a relative minnow compared to the largest Bluefin ever caught.
That specimen weighed in at 679kg and was caught off Nova Scotia in 1979.
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