SUSHI

SUSHI AND SASHIMI Sushi - ready-to-eat cooked rice that

has been acidified with vinegar solutions formed with raw or cooked fish and other seafood, fresh chopped vegetables, pickles, tofu, etc.

Sashimi - thin slices or slabs of raw fish that are presented ready-to-eat.

SALMON- SAKE Pink Meat is rich, oily and

semi-soft texture There are white fatty

bands- more white- more salmon flavor

High in Omega 3 fatty acids

100 gm = 20 gm protein, 12 gm fat, 180 calories

TUNA- MAGURO Maguro means

Tuna

Ahi Tuna- also known as Yellowfin tuna-RUBY in color

Blue Fin Tuna (black diamond tuna)- RED in color

Healthiest choice among sushi fish

4-oz = 120 calories, 1 gm fat, 27 gm protein

Subtle flavor, tender texture, robust taste, firm flesh, and minimal fat

ALBACORE TUNA- SHIRO MAGURO

-‘White Tuna’ by Japan-Pale in color-Mild flavor-Less firm then yellow

fin tuna-High protein-Low fat-1oz serving: 7 gm

protein, 2gm of fat, 50 calories

ESCOLAR- SUPER WHITE TUNA Snake mackerel, not a tuna Melt in your mouth oily

texture Known as Butterfish Rich buttery taste Slightly meatier than Ahi

Tuna Often misrepresented as

Albacore tuna, Atlantic cod, oil fish, grouper and sea bass

Higher in fat 3.5 oz serving = 14 gm fat,

187 calories, 18 gm protein

YELLOWTAIL- (BURI- NATURAL)(HAMACHI- FARM RAISED)

Relative of Tuna, but not Tuna Amberjack, yellowtail

amberjack and yellowtail Buttery and delicate

flavor A fatty delicate fish raised

specifically for sushi and sashimi in Japan.

“Affluent” fish Relaxed, pampered

environment promotes a fatty and delicate texture

Higher fat content and improved quality if farmed raised.

FRESHWATER EEL- UNAGI High in oil and protein Bold, rich taste, earthy Eaten cooked, not raw Difficult to make- often

purchased prepared by a Unagi chef.

Often eaten with sweet basting eel sauce

In Japan- mythical energizing powers and aphrodisiac qualities

MACKEREL (SABA) Distinct oily flavor Delicate fish often salt

cured and rice vinegar rinsed. Often found pickled (Shime Saba)

Difficult to work with Considered one of the

healthier sushi fish- high in omega 3 and vitamin E.

1oz= 58 calories, 4 gm fat, 5 gm protein

JACK MACKEREL- AJI Hard to find delicacy Firm, savory flavor Is oily and salty like

Mackerel but texture is more firm like tuna.

Not a real Mackerel-more closely related to Pompano or Jack Fish

1 nigiri piece= 52 calories, 2.5 gm of protein, and 1 gm fat

RED SNAPPER- TAI Fresh, mild taste Firmness similar to

ahi tuna turgid flesh, is

very watery, and has a delicate sweet aroma

1 nigiri piece= 41 calories, 3.4 gm of protein and fat is negligible

TILAPIA- IZUMIDAI Mild, refreshing

flavor Firm texture-

similar to Tai A white fish Reasonably

priced

OTHER MEATS Shrimp sushi (ebi) Sea Scallops (hotategai) Octopus sushi (tako) Soft Shelled crab Sweet Shrimp (amaebi) Squid sushi (Ika) Imitation crab

CAVIAR AND ROE

Masago Orange-Smelt Roe- (Capelin Fish) Orange Smelt Roe- Black

Smelt Roe- Red

Tabiko- Flying Fish Roe-Orange

Ikura-Alaskan Salmon Caviar

SUPPLIES

SUSHI PAPERNORI (SEAWEED) AND SOY PAPER

CONDIMENTS

WasabiPickled Ginger

SAUCES

RICE

RICE PREPARATION OF SUSHI

TRADITIONALLY OCCURS USING ROOM TEMPERATURE RICE. COOLING RICE SLOWLY WHILE ADDING VINEGAR ENHANCES FLAVOR AND ALLOWS FOR THE NECESSARY CONSISTENCY TO FORM THE SUSHI.

RICE

Acidification is only needed if the operator intends to leave the rice at room temperature—which is standard practice in making sushi

If rice will not be kept out of refrigeration, then the rice should be cooled using Food Code cooling parameter to 41ºFor kept above 135ºF

ACIDIFICATON of rice using vinegar, salt and sugar to a pH of 4.1 but not to exceed 4.6. Various recipe exist.

A pH meter or other effective testing devise shall be used to determine is the pH is met for every batch made

ACIDIFYING RICE

Conduct the pH test within 30 minutes after acidification of the cooked rice and as often as necessary to assure a targeted pH of 4.1 and an equilibrium pH of 4.6.Make a rice slurry by gathering a 1/4 cup sample of the cooked, acidified rice taken from various locations in the batch and add 3/4 cup of distilled water in a clear plastic or metal blend cup. Blend the slurry for approximately 20 seconds. Verify pH with a calibrated pH meter by placing the meter in the liquid of the slurry.

PH METERIf the target pH is 4.1, two buffers for calibration should provide readings of 4.0 and 7.0. If the pH meter does not read the buffers correctly, make the necessary adjustment in the device according to the manufacturer’s instructions or replace the device

RECORD KEEPING HACCP

A HACCP plan must be developed and followed if Rice is being acidified

Must have SOPs in place for training, sanitation and similar required pre-requisite programs

pH tests, letters of guarantee from suppliers shall be available and kept at the production site

HACCP log sheets, acidification log sheet, corrective action documentation.

Shellstock identification shall be maintained for 90 days

Parasite destruction guarantees or documentation- 90 day retention

SUSHI GUIDELINES Dedicated preparation area- time or space No bare hand contact Approved sources of ingredients Parasitic Hazard Control* Histamine producing fish* shall have

documentation provided from the supplier that temperature control have been met from harvest through delivery to prevent decomposition and thus histamine production.

SUSHI GUIDELINES Cut veggies should be refrigerated Bamboo mats shall be wrapped in

plastic wrap and re-wrapped ever 4 hrs Knives, cutting boards and other

equipment in contact with PHF foods- cleaned and sanitized every 4 hours.

Consumer Advisory: must be provided according to code for products with raw animal foods.

PARASITE DESTRUCTION Frozen & stored at -4°F or below- 7 days Frozen to -31°F until solid & stored at -31°F or

below for at least 15 hours Frozen to -31°F until solid & stored at -4°F or

below for at least 24 hours EXEMPT:

Molluscan Shellfish Scallops with only abductor muscle Tuna spp- Fish and Fisheries Products Hazards and

Control Guidance (yellowfin, bluefin, Bigeye) Aquacultured fish, such as Salmon that:

Open waters-raised in net pens or raised in land-based operations (ponds, tanks) AND are fed formulated feed that contains no live parasites that could infect fish

HISTAMINE PRODUCERS Some species of fish have been implicated in

histamine poisoning. These are scrombriod toxin-forming species as defined in 21 CFR 123.3(m) as meaning bluefish, mahi-mahi, tuna, and other fish (not necessarily all in the Scrombriae family) in which high levels of histamine can be produced when exposed to elevated temperatures.

Fish and Fisheries Products Hazards and Control Guidance

http://www.fda.gov/food/guidancecomplianceregulatoryinformation/guidancedocuments/seafood/fishandfisheriesproductshazardsandcontrolsguide/default.htm

LABELING- IF PACKAGED Labels shall comply with 21 CFR Part

101 and the Food Code if packaged. Shelf life (date marking) if held for 24

hrs or greater Consumer Advisory on packaged

products

NIATIMORI

JAPANESE CUISINE AT ITS FINEST

NIATIMORI AT IS “NIATIMORI?”

Japanese tradition to fine dining

Female or male body presentation

Add a little sushi and other delectable

And what do you get?

NIATIMORI

NIATIMORI – IS: Well-accepted-practiced

tradition in Japan;

Recognized as an art form in Japan;

Part of the Geisha culture dating back hundreds of years.

Based on: sushi is made to delight the eyes and the palate. 

Sushi making is an art form

and an artful presentation is goal.

NIATIMORI

NIATIMORI What are the public health

requirements?

No contamination of RTE foods;No bare ….contact with RTE foods;Time as a Public Health ControlSingle Use or multi-use utensilsDiscard what is not consumed in 4/6

hoursOthers?

ENJOY!

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