5 Reasons Why Salmon HQ is the Perfect Summer Treat

Salmon HQ Sushi Platter

Can you feel the heat? We know we can and it is sizzling HOT!

Summer is now, here and in the middle of all the sweltering heat, Salmon HQ has the perfect summer food for you: their famous Salmon Sashimi Cake and Tuna Sashimi Cake. Not only is salmon good for the heart but salmon is also good for the body since it is considered a healthy food.

Salmon contains a specific type of unsaturated fat called omega-3 fatty acids. Omega-3 fatty acids lower your risk of dying from heart disease, according to Mayo Clinic. The omega-3 fatty acids in salmon help keep your heart healthy by protecting the health of your blood vessels.

 

Healthy Sushi Bake with Cauliflower Rice

Tuna, on the other hand, is a lean source of protein. Tuna also contains iron, potassium, and B vitamins. It is also an excellent source of selenium, a trace mineral that acts as an antioxidant and may reduce your risk of heart disease and other chronic conditions

Sashimi contains lots of omega-3 fatty acids which is good for both the brain and health. The fatty acids help in lowering the cholesterol in the bloodstream which is always a good thing. These fatty acids also help in promoting good eyesight while the omega-3 fatty acids help stimulate the brain so it can work properly.

 

Naked Salmon Sashimi Cake

These three combined make Salmon HQ the perfect go-to place for your summer eats. You get to eat something delicious and healthy for both your brain and your body. If that isn’t a win-win, we don’t know what is.

Salmon HQ also offers the best sushi bake this side of the Metro. What sets them apart from the rest is that you can still indulge in their sushi bake because they can easily replace the rice they use with cauliflower rice for those who are mindful of their weight or are trying to lose weight for a small price increase.

 

Salmon HQ Sushi Overload

Recognized by Our Awesome Planet, we know that their different sushi bake is definitely food for the Gods. If you are feeling adventurous, try out their Aburi Baked Scallop Baked Sushi or their Takoyaki Baked Sushi. Trust us, you won’t regret it because it will be the experience of a lifetime.

To order, message them on their Facebook Page.

PS. Salmon is also the perfect food to have during lent so make sure to order yours soon.

 

 

Anmitsu (Japanese style sundae) and Mitsumame Dessert #JapaneseRecipesWorldwide

Anmitsu (Japanese style sundae) and Mitsumame Dessert #JapaneseRecipesWorldwide

Tea houses and coffee shops all over Japan serve this traditional sweet snack. A similar dessert is served at Chinese restaurants. Small cubes of translucent kanten are served with sugar syrup and a few pieces of canned fruit. Deluxe versions also add a scoop of anko (bean paste) and for super deluxe, vanilla ice cream cover with some matcha syrup. The visual effect is colorful and festive, and the taste is refreshing and not as heavy as a western sundae.


Ingredients:

1 stick kanten
2 ¼ cups water
2 tbsp sugar

Syrup:
1 cup sugar
2 cups water
1 small can of fruit cocktail
Anko (sweet bean paste)

Green tea or vanilla ice cream

1 cup bean paste

Procedures:

(1) Tear the kanten into pieces and soak in water for several hours. Wash the softened kanten in running water and place in 2 ¼ cups water in a heavy saucepan. Bring the heat up slowly, but do not stir the kanten until it is fully dissolved. Continue simmering, stiring frequently while removing foam from the surface, until the mixture is reduced by 10%. Add the sugar and stir. Remove from the heat, strain and pour into an 8-inch square baking pan. Cool in the pan & then refrigerate, covered, overnight.

(2) Make the syrup. Dissolve the sugar in the water in a medium saucepan over high heat until it is dissolved. Remove from the heat, let it cool and chill.

(3) Cut the cooled kanten into ½ inch cubes. Divide among 6 serving dishes. Drain the fruit salad, reserving some of the syrup and add some of it to the sugar syrup, if desired. Top the kanten cubes with the fruit and sugar syrup. Add one small scoop each of the anko and ice cream and small balls of mochi (rice cakes), if desired.

94) Serves 6

Source: savoryjapan.com

Facts About Sushi and Japanese Food #JapaneseRecipesWorldwide

Facts About Sushi and Japanese Food #JapaneseRecipesWorldwide

Japanese cultures have evolved greatly over time with influences from all over the world. The culture is not only about dedicated cultural members practicing traditions, but it brings some amazing food to the table. What does this mean? It means that you can experience the lifestyle of Japan without even having to be in Japan. Below are some fun facts about sushi and Japanese food to teach you some more whilst on your journey of exploration.

Like a samurai, the blade of a professional sushi chef's knives must be re-sharpened every day. This is especially important when working with sashimi - raw, thinly sliced fish.
Traditionally, a sushi chef or itamae trains for 10 years before serving this Japanese food in a restaurant.

When exploring the menu of exotic Japanese food, remember that you eat miso soup at the beginning of a meal, not the end, as it's good for digestion.

Why does sushi always look so delicious? Sushi masters believe that you don't just eat with your mouth, but also with your eyes. Even sashimi is served fanned out in a mouth-watering display.
Making sushi rice is considered an art by sushi chefs. This Japanese food is cooked perfectly when it is slightly sticky to the touch.

The first International Sushi Day was 18 June 2009, a celebration of this world-wide phenomenon of Japanese food. Get your chopsticks ready!

Sashimi is always the best cut of meat, and should preferably be eaten without wasabi, and using your chopsticks. Sashimi is not always fish; it can also be raw beef or lightly cooked octopus.
The Japanese often eat sashimi as the first course and then move onto sushi.

Japanese food is not limited to sushi and sashimi; other tasty options on a traditional Japanese food menu include teppanyaki, tempura and chicken teriyaki.

Sushi lovers looking for something new? A rare delicacy indeed is sashimi made from the deadly puffer fish, called fugu sashi.

Almost 80% of all the bluefin tuna caught in the world is used for sushi and sashimi.
As sashimi needs to be as rich as possible, some sushi chefs even keep the fish alive in water before it is served.

In Japanese food terminology, the word "sushi' actually refers to vinegar rice, and not fish, while the word "sashimi" means pierced flesh.

Maki rolls are a work of art. Forget the standard 'Californian roll' found at any cheap sushi outlet in the West. The ingredients for maki-zushi -- sushi rolls -- are chosen by masters so that taste, texture, and even colors complement each other. Rolls are served already sliced into disks so that customers can see the artistic work inside.

Yummy Kabocha Turkey Pasta #JapaneseRecipesWorldwide

Yummy Kabocha Turkey Pasta #JapaneseRecipesWorldwide

Ingredients:

8 ounces pasta, boiled according to package directions
4 tablespoons butter
1 shallot diced
1 cup Kabocha pumpkin cut into 1/4” cubes
1 cup cooked turkey cut into bite-size pieces
Parmigiano-Reggiano
1 tablespoon chopped parsley or sage

Procedures:


1. Boil the pasta according to the package directions.

2.Add the butter to the pan and heat over medium heat until the butter is sizzling and has just started to turn brown. Add the shallots and Kabocha and fry until golden brown around the edges and the pumpkin is tender. Add the turkey, then salt and pepper to taste.

3. Add the pasta to the pumpkin and turkey and toss to coat evenly. Add the parsley, toss and serve immediately.

ABOUT THE AUTHOR: A freelance writer who meticulously structured and maintained blogs just for you:A LIFE SO FAR AWAYand my other blog:OFW: THIS IS MY LIFE AND STORY Thank you for your valuable time. Follow my business & writings and you'll find what life's meant to be.

Somen #JapaneseRecipesWorldwide

Ingredients:

4 bundles of somen noodles
1 inch piece of ginger
Pink and white kamaboko, sliced thinly

For Dipping Sauce:

2 ½ cups dashi
½ cup dark shoyu
4 tbsp mirin

Procedures:

(1) Bring a large pot of water to a roiling boil. Prepare the noodles (each bundle is one serving), according to the package directions. Somen water is not used, so you can dump out the water into a colander and immediately run the somen under cool running water, tossing until cool.

(2) Fill 4 large bowls with cold water, and place a few ice cubes in each. Place a quarter of the somen in each bowl, and top with the sliced kamaboko. Grate the ginger and serve with noodle dipping sauce.

)3) Serves 4

ABOUT THE AUTHOR: A freelance writer who meticulously structured and maintained blogs just for you:A LIFE SO FAR AWAYand my other blog:OFW: THIS IS MY LIFE AND STORY Thank you for your valuable time. Follow my business & writings and you'll find what life's meant to be.

Sukiyaki #JapaneseRecipesWorldwide

Sukiyaki

Ingredients:

1 lbs well-marbled beef, such as rib eye Hakusai
1 package of firm tofu
1 package of shirataki noodles
6 fresh or reconstituted shiitake mushrooms
1 Tokyo negi or 1 onion, cut into ¼ slices
2 tbs soy sauce
2 tbs sake
1 tbs sugar
4 raw eggs (optional)

Procedures:

1) Cut the meat against the grain into 1/8 thin slices. This is easier to do when the meat is partially frozen. Japanese markets sell beef pre-sliced. Ask you butcher to do it for you. Arrange the slices attractively on a platter. Arrange the tofu, shirataki noodles and vegetables on another platter.

2) Heat the skillet and pour the vegetable oil. Sear some of the beef slices and onion slices. Add the cooking liquid and then add the vegetables and tofu as you like. The idea for tabletop cooking is to cook only what you can eat, and then cook some more. If you are preparing the sukiyaki on the stovetop, first sear the meat and add the rest of the ingredients, starting with the onion and harder parts of the hakusai, followed the softer items. Pour the sauce as needed, and when everything is cooked, bring to the table.

3) The diners serve themselves, using small bowls, each with a raw egg that they beat themselves. Take the meat and vegetables out of the pot and dip in the egg, and enjoy. Rice is normally served at the end of the meal, with pickles, some people like eating rice with sukiyaki.

4) Any leftover sukiyaki can be heated up and served over hot rice. Like stew, the flavors seem to improve with time.

5) Serves 4

ABOUT THE AUTHOR: A freelance writer who meticulously structured and maintained blogs just for you:A LIFE SO FAR AWAYand my other blog:OFW: THIS IS MY LIFE AND STORY Thank you for your valuable time. Follow my business & writings and you'll find what life's meant to be.

Korroke and PorkTonkatsu #JapaneseRecipesWorldwide

Korroke and Pork Tonkatsu

You can substitute pork with chicken breast. You can put your ideas into use with the croquettes.

Ingredients:

2 lbs potatoes, peeled, cut into pieces
1 carrot, cut into small dice
1 onion, diced
½ cup peas (optional)
4 slices of pork tenderloin
½ cup flour
1 egg, loosely mixed
1 cup panko (Japanese bread crumbs)
Safflower oil for frying

Serving:

½ cabbage, shredded (or sliced thinly)
Tonkatsu sauce
Japanese mayonnaise (optional)
Neri-karashi (optional)

Procedures:

1) Boil the potatoes until tender. While they are boiling, sauté the onions and carrots in oil until tender. Drain & mash the potatoes. Add the cooked vegetables and peas (if using) to the mashed potatoes, seasoning to taste with salt and pepper. The seasoning should be light because the korroke will be served with sauce. When the mixture is cool enough to handle, form into ovals, 3” x 3” x 1” thick. This can be done ahead of time and kept in the fridge until the party.

2) Place the flour, egg and panko in 3 separate wide bowls. Coat each korroke and slice of pork in flour and pat off the excess. Repeat with the remaining korroke and slices. Next, dip the flour-coated slices in the egg, coating each piece fully, and then immediately coat with panko. Squeeze the cutlets/korroke gently, shaking off any extra crumbs, and place on platters.

3) Heat safflower oil to a high heat, and fry the cutlets and korroke, 2 or 3 at a time, for 3 minutes, or until they turn golden brown. Cover the bottom of a baking pan with paper towels, and stack them vertically so the oil drains and they don’t steam and lose their crispiness. Serve immediately with lots of shredded cabbage, miso soup (preferably ton-jiru) and rice.

4) Have the sauce & condiments ready at the table. Some people like mixing neri-karashi, mayo (or even ketchup) with their tonkatsu sauce, and some like adding mayo as well as sauce on their korroke. The shredded cabbage can also be served with tonkatsu sauce or some type of Japanese dressing.

5) Serves 4

ABOUT THE AUTHOR: A freelance writer who meticulously structured and maintained blogs just for you:A LIFE SO FAR AWAYand my other blog:OFW: THIS IS MY LIFE AND STORY Thank you for your valuable time. Follow my business & writings and you'll find what life's meant to be.