Conveyor belt sushi

The history of Conveyor belt sushi:

Conveyor belt sushi was invented by Yoshiaki Shiraishi (1914–2001), who had problems staffing his small sushi restaurant and had difficulties managing the restaurant by himself. He got the idea of a conveyor belt sushi after watching beer bottles on a conveyor belt in an Asahi brewery. After five years of development, including the design of the conveyor belt and the speed of operations, Shiraishi opened the first conveyor belt sushi Mawaru Genroku Sushi in Osaka in 1958, eventually expanding to up to 250 restaurants all over Japan. However, by 2001, his company had just 11 restaurants.^[4] Shiraishi also invented a robotic sushi, served by robots, but this idea has not had commercial success.

How is it been innovative?

Most of us know there is another one of the serve style is just like this that is called “buffet”. Conveyor belt sushi is not really different than buffet but conveyor belt sushi is more fun and easy for people to get something they like to eat. If there are many foods that look pretty or some of the food that you really wants to eat that shows in front of your eyes will you be happy to see that?  No one will ever try to use conveyor belt to make the buffet long time ago. That is why I think the conveyor belt sushi is one of the most innovative services in the world.

Why it is very important?

It is very important because it prove that there are many ways to make our service more and more interesting for people. It is not just an idea of the different way to serve it is also repression the innovative of the service in food serving.

Effect on me:

I saw this kind of service in japan once and I love this style so much. Eating with friends in buffet is not cool any more. Eating sushi on conveyor belt that will be cool. Take whatever sushi or food shows in front of you and eat them this will be so much fun and surprise. Therefore if I have a chance to have my own restaurant I would like to try this ki

nd of service too.

Diets and Dietary Restrictions

Daily menus:

One: 

Breakfast: hot tea (500ml), toast bread (1 slice), peanut butter (2 tsp), orange (2)

Lunch: black coffee (500ml), toast bread (1 slice), can of tuna (100g)

Dinner: hot tea (500ml), apple (1), slice beef (85g), green beans (200g), chocolate ice-cream (150g)

Two:

 Breakfast: black coffee (500ml), toast bread (1 slice), hardboiled egg (1), banana (half)

 Lunch:   hot tea (500 ml), yogurt (1), Saltine crackers (2 pieces)

Dinner: hot tea (500ml), grape (10 pc), hot dog (2 pc), broccoli (150 g)

Those two recipes; switch them every day in a week.

I use this recipe for diet time in a week, this recipe really help me to lose some weight in a week. Most of the time when I feel hungry, I drink a lot of water to help myself to stop feel eating.

If anyone of you really wants to lose weight the better way for eat; the recipe that I tried is really working. The better way will be keep eating from the recipe and add more excise in a day.

To be health the recipe will gives you all the nutrition that you will need in a day therefore the recipe is good. Although the volume for each meal from the recipe is a little bit small but all the nutrition will be include in the recipe.  

I thing I will keep eating for this recipe for longer time cause it is healthy and really helps me to lose weight . 

Hug a Food Producer

Mr. Bobby

Let me introduce a food producer to everyone who is interested. Mr. Bobby, the producer and one of the store owners in St. Lawrence market. Mr. Bobby’s store is producing the meat butchery, ham and bacon.

Mr. Bobby was study in Centennial College for Business and working in St. Lawrence market as part time job. “I need to pay for live, and that was why I didn't do the job which was related to what I learn in school. The pay that I got from this job as a meat producer was very ok although it was a really heavy job and make people feel tired everyday” Said by Mr. Bobby. After he owns the store in St. Lawrence market he was the supply for some cooking school in Toronto.

St. Lawrence market

St. Lawrence market which is located at 92-95 Front Street East Toronto. For each of our 120 vendors, merchants and artisans, the Market is their life’s work. Their pride, care and singular passion is the reason, 208 years later, the Market continues to thrive. The Market is a place where the authenticity of truly great food and shopkeepers who care reign above all else.

Website: http://www.stlawrencemarket.com/

Why this food producer?

I was looking for the food producer in St. Lawrence market during the Chinese New Year. There are so many people in the market to buy the meat for Chinese New Year dinner. Mr. Bobby’s store is one of the most popular stores in the market. That is why I would like to meet Mr. Bobby and asking him some questions for most people want to know how he becomes so success in this job. Meat is also very important to Canadian’s life. People need meat in most of their meal. Therefore I choose it for my blog.

Discuss:

In this meeting I learn some very serious and important things about the job of food producer. Mr. Bobby is not cooking school student and none of the background for the food produce; I believe that he wouldn't know that he will be so success in food produce. Mr. Bobby also said that food produce job is a very heavy and tired job therefore we need to really like the job otherwise not many people can do this job for so long.

In the food produce job I believe that we need to love the job by our heart and need to be very patient to learn and learn. Without any background we can still be success in the job of food produce by love and patient for the job.

At the end, I would like to thanks for Mr. Bobby to share the information with us. And I am really appreciate that his kindness share 30 minutes with our meeting and his lovely story. 

Taiwanese Chicken Popcorn

Taiwanese Chicken Popcorn

Meat: boneless chicken lags.

Cooking method: deep-fried.

Recipe:

Ingredients	Unite
Boneless chicken lags	4 pcs
Soy-sauce	200 ml
Mirin	100 ml
Garlic	2 clover
Basil	5 sprig
Salt and white pepper powder	To taste
Oil	2L (depend on the deep-fryer )
Corn starch	500g (depend on how much chicken used)
Whole egg	1 pc

Steps:

1.      Cut the boneless chicken lags into small dice.

2.      Chopped the garlic and wash the basil then get all the leaf.

3.      Heat up oil until 120 C.

4.      Chopped the garlic.

5.      Seasoning the boneless chicken dice with soy-sauce, mirin, garlic and one whole egg for 30 minutes.

6.      Wrap the corn starch with boneless chicken dice.

7.       Deep- fried the boneless chicken dice with 120 C oil until golden color.

8.      Put the basil leaf into the deep fryer for few seconds then remove from the oil.

9.      Add the salt and white pepper on top of the boneless chicken dice.

Reason:

Taiwanese chicken popcorn is one of the most popular foods in Taiwan.  It smells good and very tasty. Especially chicken is the most popular meat in the world.  Chicken lag is tenderer and texture than chicken breast or others. For chicken popcorn, it must be boneless because people are lazy to pick out the bones from the chicken. Using the deep-fried cooking method to cook this dish because we wrap the chicken popcorn with the corn starch and use deep-fried to cook can keep all the flavors inside of the chicken popcorn.

Boneless Chicken Legs

Boneless chicken legs from Lucky Moose Supermarket from China town.

Most of the people like white meat as chicken breast for most of the food ingredient. I choose dark meat as boneless chicken legs for my ingredient because it has more texture than white meat like chicken breast. And why I choose boneless; because when we cook the chicken leg with bone, there is some blood will come out from the bone.

Chicken is one of the most popular meat choices in the world. Chicken is popular because it is easy to produce, it only needs 6 weeks to grown in farm, the price is lower than others and some people have the issue with religion therefore they will choose chicken. Chicken can also produce egg for an extra product value. Storage for fresh chicken will be in 32F (0C) within 24 hours and frozen will be in 0F (-18C) until needs. There are 4 types of the level for the chicken in market in Canada and the best one is grade A. When we butchery the chicken, they can get few parts from it; such as chicken legs*2, chicken wings*2, chicken breast*2 and we can also get one tenderloin from each chicken breast. The bones that we get from butchery we can keep it for making chicken stock. French is one of the cut that we use to do with the chicken wings or legs. There are some cooking method that we use for cook chicken like dry heat and moist heat.

Dry heat will be uses for roasting, pan seared, deep frying and smoking.

Moist heat will be uses for braised, poaching, sous vide and comfit.

Boneless chicken leg, the meat is from chicken’s leg and removes the bone. Use the base butchery for whole chicken and get the meat from the leg. Remove the bone by French and base cut to get the boneless meat.

Boneless chicken leg can use cooking method such as pan seared, roast, deep frying or smoking for it. Dry heat is the best cooking method for boneless chicken leg meat because of dark meat has more fat then white meat. Dry heat can keep the fat or the texture inside of the meat better. Most people don’t like the dark meat but they don’t know the dark meat will give the dish more taste and texture than white meat.

When we going to local market to buy this meat we need to focused on few things. The grade for the meat, the price and make sure they are fresh.

Chinese Mushroom Chicken soup

Chinese Mushroom Chicken soup

            This is a very traditional soup that people use to make at home for their family and some Chinese restaurant serve this soup as well. When I was a child, I used to live with my grandma and my grandma made the soup once I get sick. I learn how to make this soup from my grandma before I came to Canada. I love this soup cause it gives me a lot of the memories.

Recipe:

Quantity:	Ingredient:	Equipment:
100 g	Chicken (Lag or wing)	Chef’s knife
15 g	Ginger	Wooden spoon
1 ea.	Garlic	Containers
1 ea.	Green onion	Tea spoon
2 tsb	Salt	Soup pot
50 ml	Cooking wine
10 ml	Sesame oil
10 ea.	Chinese dry mushroom
1 tsb	Chinese Lycium

Steps:

a.     Put the dry mushroom in a bowl and add cold water.

b.     Cut the chicken into small pieces and then wash. Use cold water to cook the chicken in a soup pot until the color of the chicken become white. Then turn off the heat.

c.      Dump the water and wash the chicken again, then add cold water into the soup pot to cook the chicken again.

d.     Cut the ginger, mushroom and green onion. Smash the garlic.

e.     Once the soup become boil add garlic, ginger and mushroom into the soup. Turn the heat to medium.

f.      When the soup become boil again adds cooking wine, Sesame oil，mushroom water and Chinese Lycium in the soup and turn the heat to low.

g.     It takes about 15 minutes to cook the soup and then add salt to season it. Add the green onion before serve the soup.

Taste:

This soup tasted salty, not too strong and a little bit sweet (very little).

This soup smelled with very strong Chinese mushroom smell, chicken stock and a little of the wine.

Did anyone tried:

In my family, everyone tried the soup already. Jason Chen, my best friend in high school and he was my partner when I was working a Chinese restaurant. He tried the soup; he said “this soup makes me miss my family and home. The taste of the soup is very good and the Chinese mushroom smells very strong. The most important thing for this soup is the taste and smell of ginger is not too much. There is a little bit of the smell of garlic in the soup. This is a very good Chinese soup.”

What were the challenges involved?

There were two challenges when I was going to make this soup.

1.     Ingredients, there were few things like, Chinese mushroom or Chinese Lycium, its really hard to find them in local market.

2.     The heat and time, the heat that most of people use at home is electric wok it is not the real gas wok that people use in restaurant. Therefor the temperature and time to cook become different.

Was it a success?

This soup was well done when I made it at home. Somehow I think the soup was still a little bit oily. Totally the soup is good and nice.

What would you do differently?

Because the wok is different, therefore the soup was a little bit oily then it should be. There is a way that can help in this case; it is double wash the chicken after the chicken was cooked. And make sure the temperature wont get too high. That could help for the oily problem.

Final:

Reflect to my experience, I would take away the time of cooking. Because in every different wok, the temperature its different then it will effect on the time of the cooking. I learn from this time is time of cooking is not really have to be always the same. We need to change the time while we change the place to work. Without the timing system, I can check the difference of the dish more often while I am cooking. This could help me for more experience of timing skill or checking food skill in the future when I working in kitchen.

Taiwanese Kimchi

Taiwanese Kimchi

            Most of people know “Kimchi” which is from Korea but in Taiwan we have our own Kimchi. The Taiwanese Kimchi tastes so much different than Korean Kimchi. Taiwanese Kimchi taste sweet and sour, maybe a little spicy. It can be a side dish or pairing with other food. For example, the most famous food in Taiwan, it is called “Stinky (smelly) Tofu”. In Taiwan they serve the Stinky tofu with Taiwanese Kimchi. 

         We use the pickling method to do this dish.

Recipe:

Quantity:	Ingredient:	Equipment:
1 ea.	Chinese Cabbage	Chef’s knife
1 ea.	Carrot	Peeler
2 pieces	Garlic	Containers
1 ea.	Green onion	Spoon
5 tsb	Sugar	Tea spoon
For pickling	Salt
150ml	Vinegar
1 tsb	Fish sauce
1 tsb	Chili
1 tsb	Dried pepper

Step:

1.     Prepare all the ingredients that we are going to use.

2.     Cook some water. When the water boiled let it cold down.

3.     Peel off the Chinese cabbage and then use hand to peel it into small pieces.

4.     Cut the carrot into julienne.

5.     Put Chinese cabbage and carrot in a big bowl then add salt to pickling little bit. And wait for at lease 30 minutes.

6.     Cut the green onion into pieces and cut garlic into small pieces.

7.     Add green onion, carrot and other ingredients in the bottle that we will use to pickling our Taiwanese Kim chi.

8.     Wash out the salt and remove the water from Chinese cabbage and carrot then dried them.

9.     Once the Chinese cabbage and carrot dry, put them into the bottle and add water above to cover the vegetables.

10. Then put the bottle into refrigerator for at lease one week.

Note: the water must be cooked!

How to improve the recipe?

I like to add about the double amount of the sugar and vinegar. For the recipe, I think it will not be enough tasty for many people.

And there is a tip that we can easily to finish this dish. When the cabbage and carrot has been washed and dry, put them into a plastic bag and add other ingredients into the bag as well. Then tie the bag and start to shake it for about 3 minutes then the dish will be pretty much done. If you want to Kimchi has stronger taste or flavor then still need to wait for few days.

Hope this well help you to know the different kind of the Kimchi.

And enjoy~