How to Behave at a Sushi Restaurant

How to Behave at a Sushi Restaurant

by | Jun 17, 2016 | IndiNews

Everyone seems to be eating sushi these days. What some people do not realize, however, is that eating this traditional Japanese food comes with its own set of rules, most of which are in regards to showing respect to the chef that prepared the food. If you would like to learn how to behave at a sushi restaurant, here are some things you should know.

Sushi is Art

Traditionally, one learns to appreciate art by going to a museum or gallery to observe it. The beginning sushi chef starts his or her career by watching other sushi chefs for as long as the first month of training. Chefs use certain body movements and ways of cutting and arranging the food that results in beautiful arrays that vary in color, texture, size and taste, and, therefore, a true culinary art. The appearance of the sushi is as important to the chef as the flavor, so one should take his time to observe and appreciate the food when it is served.

If seated at the bar, it is proper etiquette to order sushi directly from the chef, but to reserve drink orders for the wait staff.

If one would like to see the artful process involved in making the sushi, he or she should request to sit at the bar in front of the prep area. If seated at the bar, it is proper etiquette to order sushi directly from the chef, but to reserve drink orders for the wait staff.

If a tip jar is provided at the bar, it is proper to place tips into it. However, if no jar is available, tipping the regular way when the check arrives is perfectly acceptable.

Chopsticks

Although some people prefer to eat sushi with their fingers, which is perfectly acceptable, it is most commonly eaten with chopsticks. There are all kinds of chopsticks. However, unless the sushi restaurant is a particularly high-end establishment that provides high-gloss, finely carved chopsticks, the sticks are usually provided in thin paper packages that diners open and extract themselves.

It is considered insulting to the sushi chef to rub the chopsticks together to remove these splinters, because this indicates that the sticks are inferior, so just leave them.

Upon opening chopsticks, one often finds they are joined at one end. A quick pull about midway down the stick will liberate one from the other, which is good, but sometimes, one detects small splinters of wood protruding from the area where the sticks were broken apart. Believe it or not, it is considered insulting to the sushi chef to rub the chopsticks together to remove these splinters, because this indicates that the sticks are inferior, so just leave them, unless they appear in areas that obstruct the fingers, or there is a danger of consuming them.

If one is dining from a communal table where the sushi is served on a shared platter, the chopsticks should be reversed to their wider ends to remove the food, and then flipped to the pointed ends for eating.

Condiments and Dipping

Sushi is usually served with certain condiments, such as soy sauce, a green horseradish called, “wasabi,” and thinly-sliced, preserved ginger. Diners are provided with small, shallow bowls to hold the soy sauce, and often use their chopsticks to place a little of the wasabi into the sauce and mix it with their chopsticks for an added flavor kick. However, This practice is considered incorrect. The wasabi should be dabbed onto each piece separately as it is eaten, and used sparingly.

 When prepared correctly, sushi is finely crafted with perfect, delicate balances of flavor that are overshadowed by the flavor of the ginger.

Dipping the fish side of the sushi into the soy sauce keeps the food in place. Dipping the rice side in can cause the rice to dislodge and fall into the sauce, which can again, insult the chef. However, the bites should be eaten with the rice side down, so the taste buds will not be overwhelmed by the salty flavors of the sauce.

Never place ginger directly onto the sushi. When prepared correctly, sushi is finely crafted with perfect, delicate balances of flavor that are overshadowed by the flavor of the ginger. The pink condiment should be consumed between bites to cleanse the palate in preparation for the next bite.

Gratitude

In addition to a tip, a polite “thanks” should be given to the chef and/ or staff. A quick, “domo arigato” is sufficient, but “thank you” will also suffice.

Sidenote: If you love sushi and you’re looking for a job, find opportunities with top sushi restaurants on Sirvo!

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How Marketing Influences Our Food Choices

How Marketing Influences Our Food Choices

by | Jun 3, 2016 | IndiNews

Marketing can have a significant impact on the food choices that we make as consumers. From promotional campaigns that target a specific audience based on certain demographics to word of mouth and social media, the amount of marketing that we experience on a daily basis is astronomical. That’s why it has such an influence on our choices. Let’s take a deeper look to dig into the specifics.

Social Media

Social networking is a major part of most people’s lives and can provide inspiration for your next meal even if you weren’t looking for it. That means your decision regarding whether you want to order some fast food or purchase a pre-packaged meal from the supermarket is heavily influenced by what you see in your news feed on Facebook or Instagram.

The majority of buying decisions about what to have for a meal happen approximately two hours before mealtime.

Basically, if you are served a fast food ad within that two-hour time frame, you are much more likely to choose the fast food option over others. This period of time, either right before lunch or the end of the workday, is also when many people are on social media, making it an influential source when it comes to food choices.

Word of Mouth

Recommendations from friends, family and trusted acquaintances have a significant influence on consumer food purchases. Compared to an online review site or even social media platform, an offline recommendation from a credible source is ultimately more influential to most consumers.

This is because of the increased trust and intimacy associated with word of mouth, in-person recommendations. If a friend or family member is willing to share their experience with another friend or family member, they are much more likely to try the food for themselves.

Television

What we see on TV can also have a very profound impact on the food choices we make. Because the typical American spends thousands of hours in front of the television, the messages portrayed in TV advertisements are a determining factor in the food choices we make each day.

Techniques like attractive jingles, catchy phrases and attractive photography are employed to make the marketed food item seem irresistible.

In addition, the media also often use celebrities and models for their advertisements. Unfortunately, this can have a negative impact, especially on children and young adults as this tactic may lead to many misconceptions about the relation between health and body shape.

Celebrity endorsement

Celebrities have influence over so much in our everyday life whether or not we’re conscious of it happening, and this extends to food. When corporations have celebrity endorsements, they choose very carefully based on the public’s view on that celebrity and what key personality traits lend best to selling the product.

With repetition, the association between celebrity and product create value in the mind of the consumer; credibility is formed as well as brand recognition and trust.

It’s a truly well-oiled machine.

Consumers Drive Variety in Craft Beer Styles

Consumers Drive Variety in Craft Beer Styles

by | May 27, 2016 | IndiNews

As the craft beer industry continues to grow, so do the options available in the beer aisle. From tweaked traditional styles to completely new options, brewers are no longer limited to using traditional hops and barley and consumers can enjoy the flavors that appeal to their personal tastes.

That said, neither brewers nor consumers have an infinite capacity for more and more. So, where does that leave us?

It all comes down to knowing what the people want to drink!

While men are still the predominant beer drinkers, accounting for two-thirds of overall beer consumption, more and more women are growing partial to beer thanks to the craft sub-category.

With new offerings like hard ciders, root beers, sodas and seltzers, beer’s appeal has broadened to adult beverage drinkers who have historically opted for something other than a can of traditional lager.

In a Harris Poll survey conducted from Nov. 20-30, 2015, males responded with a higher preference for 75% of 37 different craft styles. A select group of varieties, however, were preferable among more women than men, seven of which are listed in the chart below.

Of these seven craft styles preferred by more women than men, six are among the top 20 growth performers.

Gender isn’t the only factor to consider when it comes to adult beverage popularity. Age and location impact preference as well.

A recent craft beer survey conducted by nielsen found that the most adventurous consumers, those whose style preferences are most varied, are between the ages of 35-44, while the least are those between the ages of 21-34.

There was common ground among all age groups, however: amber lager and pale ale were most preferred by all.

In terms of region, craft beer drinkers in the Midwest and West have the widest range of style preferences. However, while 50% of Midwesterners say amber lagers are among their favorite styles, 50% of Westerners list pale lager among their favorites.

As is most often the case, craft beer preferences are definitely varied, but there are also some consistent similarities. This goes to show that in the end, the key to success really is knowing the consumer inside and out.

Want more? Get all the insights about craft beer preference on nielsen →

Most Common Questions About Wine Answered With Science

Most Common Questions About Wine Answered With Science

by | May 4, 2016 | IndiNews

If you’re anything like me, and choose wine based on the label design instead of what’s actually written on the label, then you’ve been in that awkward situation where you ask a wine-related question that only the uneducated would dare voice and, in response, receive a patronizing stare followed by an answer that doesn’t even make sense.

No one should have to go through such a traumatizing experience. So, to save some pain, here are a few of your embarrassing, and most commonly asked, wine questions answered by expert James Harbertson, Washington State University professor of enology (that’s the study of wine).

Is cheap wine bad for you?

No way. Last year, rumors of a lawsuit that claimed that cheap wines had high levels of arsenic in it began circulating. One small detail the rumors left out: the lawsuit compared the levels of arsenic in wine to that of drinking water.

To have any kind of negative experience as a result of this, you’d most likely have to drink about 2 liters of wine (a little more than 13 servings worth) and that’s an awful lot.

What’s the difference between a wine that costs $50 and a wine that costs $500?

The short answer? Not a lot – so long as you’re just drinking it.

The price comes from a number of different factors including the maker, the type of grape, how long it’s aged, etc. But if you’re just looking for a solid bottle of wine, an inexpensive bottle could taste just as good if not better than a thousand-dollar bottle.

If anything, there’s a bigger psychological component at play: A study that conducted blind taste test in which people were given samples of wine found that they did not get any more enjoyment from a more expensive wine compared to a less expensive version. In another study, researchers found that untrained wine tasters actually liked the more expensive wines less than the cheaper ones.

If you’re collecting, on the other hand, of course, the price tag will make a difference.

“In the end, it’s just wine,” according to Harbertson.

What are tannins and what are they doing in my wine?

You know that dry feeling you get in your mouth after a sip of red wine? You can thank tannins, naturally occurring chemicals that are found in wine and other beverages like black tea.

According to Harbertson, tannins give wine its weight (what makes it more milky than watery), so they’re integral to all red wines.

They bind to proteins like the ones in saliva, which is what makes your mouth dry out. It’s not as simple an experience as tasting something that’s bitter, he says. The interaction of red wine in your mouth ends up feeling more like a texture than just a taste, something known as a “mouthfeel.”

Wine tannins

Is it bad if I like $3 wine?

I can’t deny it: I love spending only $3 on a bottle of Trader Joe’s Charles Shaw wine. And Harbertson confirmed that that’s perfectly fine. In fact, he thinks it’s “wonderful.”

“If you like it and it only costs three bucks and somebody else has to pay $30 for it, man you’re getting a good deal,” he says.

It’s the same as liking generic potato chips: Some people can’t stand the off-brand chips, but if you do, that saves you a couple of bucks. Although some studies have shown that knowing that an increased cost correlated with a more pleasant drinking experience, not to mention there might be some corners cut when making bulk wine, if it appeals to your taste buds stick with them.

How am I supposed to be able to tell if a wine is floral or fruity, and do these adjectives matter?

Wines tend to include a lot of different aromatic notes, which can be really pleasant if you know what you’re doing. I, on the other hand, do not.

Harbertson suggests doing the following exercise to sharpen your senses before the next time you try a glass of wine:

  1. Grab a couple bags of multi-flavored jellybeans, and sort them into different cups by flavor. Put them away for a couple days (or hours, if you’re in a time crunch) so you forget the process.
  2. Later, take out the beans and try to guess which one is which flavor.
  3. Then, try a couple different flavored beans at once. Now try to guess what you got.

That’s kind of what wine tasting is like: it’s all about picking out the different flavors and aromas, like that of a strawberry, even if you’re not actually eating a strawberry.

Why is there so much emphasis on smelling wine?

Half the fun of drinking wine is the smell. In one glass of wine, there can be any number of fruity, floral, or earthy smells. And that can change depending on how long the wine is left out in the open. A glass of wine can contain thousands of chemical compounds which are ready to react at any time.

“There’s a whole host of crazy chemical reactions that changes the aroma of wine that sits in the glass,” Harbertson explains.

smelling wine

It mostly has to do with the air hitting the wine’s surface. When oxygen in the air mixes up with the phenolic compounds in the wine, it causes it to oxidize (which, if done too early can make the wine go bad). That great fruity flavor can morph in the glass into something nuttier in just a few hours.

What’s the story with yeast in wine?

All those chemical compounds in your wine likely have to do with yeast, a microscopic fungus responsible for digesting sugar and spitting out alcohol. Yeast is added to wine during the fermentation process. Once it’s done eating up all the sugar in the bottle, it dies.

Interestingly, as the University of Hawaii’s botany department points out, the skin on grapes already contains a fair amount of yeast that could help with fermentation. But since the winemaker doesn’t have a lot of influence over what that yeast does, specific strains of yeast are sometimes added to ensure a level of control.

What’s a sulfite and what is it doing in my wine?

No, it’s not that complicated.

Sulfites are a compound prevalent in most wines. Together, the sulfur and oxygen in sulfites act as a powerful preservative to keep the wine from oxidizing too quickly, which can change the flavors of the wine for the worse. “It’s really hard to drink a wine without sulfites,” Harbertson said.

“It’s really hard to drink a wine without sulfites,” says Harbertson.

In fact, yeast actually makes some of these sulfites. Harbertson said that different colonies of yeast in wines will sometimes fight each other by creating sulfites that some strains are more sensitive to. Some people are sensitive to sulfites – which are also found in other foods as a preservative – in which case the best thing to do is avoid them.

What does decanting do?

It all has to do with smell and solids. Especially in older wines, chemical reactions in the wine can end up creating solid particles – everything from dead yeast cells to proteins and other organic compounds. Leaving the wine in a decanter for a while can help ensure those fall to the bottom.

Decanting can also help tone down a strongly aromatic wine.

wine sediment

Why do we cork our wine?

Cork, which is made from bark, is a renewable resource, and its ability to form to the shape of a wine bottle is incredibly helpful at storing wine.

But there’s a drawback: occasionally bad cork can get into the wine, something called “cork taint.” It’s not going to harm you necessarily, but it will make the wine taste a little funky, like moldy cardboard. Some people are fine drinking that wine, but others – like Harbertson – can’t stand it.

Do screw-tops mean my wine is cheap?

Nope!

Even though the lack of cork has the stigma of cheap wine, countries like New Zealand have been transitioning to the twist-off style in recent years after getting fed up with bad cork. Not only do you avoid cork taint, but it’s also ideal for when a corkscrew isn’t handy. Harbertson said the screw-top is just as effective as cork at keeping air out.

Do genetics play a role in what wine you like? Is an affinity for a certain kind of wine hidden in our microscopic genes?

Definitely. Genes influence whether we prefer sweet, bitter, savory, etc. And that can play a big role in our wine selection.

TAS2R38, the bitter-taste receptor gene, is thought to be responsible for making some people incredibly sensitive to bitter tastes while others can’t get enough. Other taste genes, like the ones for savory tastes, can also play a role in determining whether or not you prefer a certain type of wine.

Why do I sometimes get a headache even if I’ve only had one glass of wine?

Most often, it’s more about how you’re drinking rather than what you’re drinking.

When your body breaks down alcohol, it creates inflammation. That inflammation can contribute to your headache. That, more than chemicals in the wine, are the reasons for the pain.

Eating food and drinking more water while consuming wine could help counteract that nasty headache in the morning, Harbertson suggests.

drinking water can help reduce headache from wine

Are there any wines I should avoid?

Harbertson said he wouldn’t go so far as to say there were wines he’d avoid.

It all depends on your taste and specifications. On the whole, there aren’t any particular wines that will “poison” you or mess with your body beyond what any kind of alcohol does.

Personally, he said, he does save cheap wine for things like sangria in which the wine will be mixed with other tasty fruits and sodas.

Catering Company ‘Eat Offbeat’ Staffs Kitchen With Refugees

Catering Company ‘Eat Offbeat’ Staffs Kitchen With Refugees

by | Apr 25, 2016 | IndiNews

From traditional Nepalese dumplings and Iraqi baba ghanouj to heaping containers of East African lentils, the variety of authentic cuisines prepared in the kitchen of New York City catering and delivery company Eat Offbeat spans the globe.

Even more refreshing? So do the men and women who make up its kitchen staff. In fact, all seven of Eat Offbeat’s employees came to the United States as asylum seekers or refugees who fled other countries. And, not one of them had any prior professional culinary experience.

One of the company’s two founders, Manal Kahi, who plans to continue to hire and train refugees to work in the kitchen, explains that her motivation is partly humanitarian and partly business-savvy. She and her co-founder/brother, Wissam Kahi, believe that in a city saturated with excellent ethnic cuisine, their hiring practices lend them a way to stand out from the crowd.

We are really focusing on these new and off-the-beaten-path cuisines. Refugees are coming from countries that have cuisines we don’t really know…it’s not cuisines that you find at every corner.

The experience of being an international transplant in New York is one that Manal understands well having moved to the city from Lebanon as a student. Coincidentally, in 2014 when she started considering the possibility of running her own kitchen, Syrians had begun fleeing their homes in droves heading for her native Lebanon.

Ruminating on how she could contribute to the humanitarian efforts to aid the Syrian refugees, Manal stumbled upon the idea of employing them to make the traditional recipes she had come to love.

I was feeling very hopeless about it. When I got this idea of making hummus, I thought maybe Syrian refugees could be making it.

While other aspects of her eventual business plan changed, the idea of employing refugees remained. To get the ball rolling, Manal, having recognized the impact that an industry influencer could bring to her cause, enlisted the help of high-profile chef Juan Suarez de Lezo. By then partnering with the International Rescue Committee, an organization with a humanitarian mission to resettle refugees and asylum seekers, Manal and her brother were able get staffing underway.

Now, only five months into their soft launch phase, Eat Offbeat is already preparing nearly 200 meals each week out of a rented commercial kitchen in Queens. While catering is only currently available for groups of at least 10 people, plans are in the works to open up delivery to individuals.

As for the menu, that is expected to change as well, with Manal planning to take dishes out of the rotation if and when the employee who makes the recipe leaves her employ.

We want to keep it tied to them.

While every employee learns how to make recipes other than his or her own, Manal shares that retiring dishes from the menu is a nod to the fact that Eat Offbeat is just as much about celebrating people as it is about the food those people make.

Wherever they go from here, it seems clear that Manal and her brother have a bright future in the culinary industry. After a successful start in New York, any other market should prove child’s play. As Frank Sinatra famously sang, if you can make it there you’ll make it anywhere.