What Is a Bento Box?

A bento box is a Japanese single-portion boxed meal consisting of several different food types. Bento boxes have multiple compartments, allowing the preparer to separate the various foods into neat and aesthetically-pleasing portions. Bento boxes initially gained popularity due to their convenience and ease of preparation, and today they are a well-known food trend due to their variety of flavors, unique designs, and portability. Below, we’ll cover everything you need to know about bento boxes, including how to make one and how you can utilize popular bento box ideas in your establishment.

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What's in a Bento Box?

A traditional looking Japanese bento box

Although there are different types and styles of bento boxes, most contain a starch, a protein, and an assortment of fruits and vegetables. One of the reasons bento boxes are so popular is due to the balanced nutritional profile they offer. With bento, the customer has access to several food groups, creating a well-balanced meal. Due to the portability of bento boxes, customers can take their healthy lunch or dinner options on the go.

How to Make a Bento Box

Some of the main attractions of bento boxes are their simplicity and ease of assembly. Although you can get creative with your bento box designs, standard bento boxes have three main components of a starch, a protein, and vegetables. You can mix and match different options within each food group, creating wildly different flavor combinations with the same base idea. Here are some of the most common food items to consider when making a bento box:

  • Starch - The most common starch found in bento boxes is rice, but there are other options to consider. Asian noodles are a common alternative, or you can get creative and include onigiri, Japanese rice balls made from cooked sushi rice.
  • Protein - The proteins in your bento box are where you can get the most creative due to the variety of foods you can include. Some potential proteins you can add to your bento box include chicken, beef, pork, seafood, and eggs.
  • Fruits and Vegetables - Sliced fruits and vegetables are often included in bento boxes as a side to the main course. Some examples of bento box vegetables include broccoli, carrots, peas, and edamame while you’ll find fruits such as grapes, apple slices, and cherry tomatoes.

Bento Box Origin

Hands placing chicken on top of lettuce into a bento box

Bento boxes have been a part of Japanese culture for a long time, dating back almost a thousand years. The idea gained newfound prominence in the early 1900s as parents started using them as lunch options for schoolchildren. Around the same time, train stations became more common in Japan, turning bento into a popular travel food. The emergence of convenience stores and similar quick-service locations in the 1980s was also key to the recent growth in the popularity of bento boxes, launching them into the global trend they are today.

Bento Box Ideas

Bento boxes are a unique way to package and present on-the-go lunch options, allowing you to get creative with your ideas. Over time, many different variations of bento boxes have been created. Some types of bento boxes may have unique ingredients, while others may be styled into specific designs. Here are some of the most common bento box ideas that you can utilize in your establishment:

1. Ekiben

Ekiben-style bento box on a folding tray table on a train

Ekiben or “train station bento” is one of the most common forms of bento found around the world. This type of bento tends to be more extravagant than other types, often using high-end ingredients like salmon or crab. Although ekiben is “travel food”, traveling is often seen as a luxury in Japan, and ekiben is designed to be a luxurious food that showcases regional flavor and ingredients. For upscale restaurants, Ekiben bento is a fantastic way to explore Japanese cuisine while providing a great take-home option for customers.

2. Konbini

Konbini is the abbreviated form of konbiniesu sutoru, the Japanese word for convenience store. In Japan, bento boxes are common in konbinis, with konbini bento being a common affordable lunch for many working-class individuals. Konbini bento is a basic bento box with the standard makeup of rice, fish, and vegetables. Although this type of bento may not be as intricate as other types, it’s simple to make and provides customers with a fantastic affordable lunch option.

3. Koraku

The literal translation of Koraku is “picnic lunchbox”, an apt name for a type of bento designed to be shared outdoors among multiple people. Traditionally, these bento boxes are enjoyed in March and April and are closely related to the Japanese Cherry Blossom Festival. Koraku bento is much larger than other bento boxes, as they are meant to serve multiple people. These are great to offer during the spring and summer months, providing customers with their very own picnic in a box.

A Halloween themed decorated bento box featuring veggies cut to look like ghosts and pumpkins

4. Kyaraben

Kyaraben, also known as character bento, is a type of bento that consists of food cut and decorated to resemble characters from popular media. Kyaraben started as a way for parents to entice their children to try a variety of foods, presenting healthy meals in the form of cute character designs. Due to the global rise in the popularity of Japanese media such as manga and anime, kyaraben has become a popular form of bento around the world. Kyaraben is now much more than an attractive way to present healthy foods to children, as many adults love both the aesthetics and taste of kyaraben boxes.

5. Hinomaru

Translating to “circle of the sun”, Hinomaru bento is designed to look like the Japanese flag. Hinomaru bento consists of steamed rice and a pickled plum called umeboshi in the center, a display of red and white colors just like the Japanese flag. This type of bento is one of the easiest to create, making it an easy addition to your establishment's offerings.

6. Aisai

Aisai bento translates to “Bento made by loving wife”, and is typically made by a partner for their significant other or children. This type of bento is also made and given by young romantics to show their affection. Aisai bento boxes consist of a well-balanced flavor profile and contain strong motifs of love and romance. As a result, this type of bento is perfect as an addition to your Valentine's Day menu.

Bento boxes have been a staple in Japanese culture for years, but since it has become a global trend in recent times, it presents the perfect opportunity for restaurants and businesses. Creating a bento box is a straightforward process, but allows plenty of room for creativity and expression. A well-designed bento box filled with quality foods and ingredients can serve as the perfect take-out or delivery option for customers. The various types and styles of bento also allow you to experiment and create different bento boxes, expanding your delivery and take-out menu and keeping customers coming back to try new bento boxes.

Posted in: Foodservice Trends|Menu Tips|By Kevin Singhel
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  • Soy Sauce Substitutes

    Soy sauce is made from fermented soybeans, roasted grains, water, and salt. The fermentation process gives soy sauce its distinct umami flavor, which is often described as rich, savory, and slightly sweet. Whether you’re dipping sushi, flavoring stir fry, or making a marinade, soy sauce is a staple ingredient in Asian cuisine and a popular flavoring agent in recipes worldwide. Given its versatility and popularity, many commercial kitchens keep soy sauce on hand. If you need to accommodate alternative diets or simply run out of soy sauce before you can restock your storeroom, use our list of the best soy sauce substitutes to carry you through. Shop All Soy Sauce Click below to check out the different soy sauce substitutes: 1. Tamari 2. Coconut Aminos 3. Eel Sauce 4. Liquid Aminos 5. Worcestershire Sauce 6. Ponzu 7. Teriyaki 8. Miso 9. Fish Sauce 10. Tamarind Sauce What to Use Instead of Soy Sauce There are many condiments and Asian sauces you can use in place of soy sauce. Whether you’re looking for a gluten-free alternative or want to create a unique twist on a classic recipe, breathe new life into your menu with these soy sauce substitutes. 1. Tamari Tamari is a fermented sauce made from soybeans, salt, koji (fermented rice), and water. Also known as miso tamari, tamari sauce is the liquid that emerges during the miso fermentation process. It’s arguably the best soy sauce alternative and is often considered the darkest form of Japanese soy sauce. However, tamari sauce is distinct in both its production process and ingredients, yielding a unique flavor profile and texture. It’s darker, richer, and less salty than soy sauce. While wheat is a primary ingredient in soy sauce, tamari is gluten-free, making it an excellent alternative for individuals with gluten sensitivities or celiac disease. To substitute tamari for soy sauce in recipes, first consider the differences in their flavor intensity. Since tamari sauce has a less salty flavor profile than soy sauce, you may need to add more salt to the recipe. As a general guideline, you can substitute tamari sauce for soy sauce one-to-one. However, because tamari sauce is richer than soy sauce, we recommend starting with half the amount and adjusting to taste as needed. From Asian-inspired stir-fries to marinades, the umami-rich flavor of tamari adds depth and complexity to a wide variety of dishes. It is not a safe substitute for those with soy allergies, so if you want to cut out the Big 9 allergens from your menu, look elsewhere. How to Substitute Tamari for Soy Sauce: Start with half, then adjust to taste: may require additional salt Differences between Tamari Sauce and Soy Sauce: Less salty, richer, thicker Tamari Sauce Allergens: Soy 2. Coconut Aminos Coconut aminos are a popular, allergy-friendly alternative to soy sauce because they are free of soy, gluten, and MSG. Made from the sap of coconut trees, coconut aminos offer a unique flavor profile that can be used in a variety of dishes. You can substitute coconut aminos for soy sauce one-to-one in most recipes. For example, if a recipe calls for 1 tablespoon of soy sauce, you can use 1 tablespoon of coconut aminos instead. However, coconut aminos have a slightly sweeter taste than soy sauce, so you may need to adjust the quantity of salt and other seasonings in your recipe to balance the flavors. One of the main benefits of using coconut aminos as a substitute for soy sauce is that it is naturally gluten-free and soy-free, making it a great option for individuals with dietary restrictions or allergies. It’s low in sodium, benefiting those reducing their salt intake. While coconut aminos offer a similar umami flavor to soy sauce, they do have a slightly different taste. Some people may find the sweetness of coconut aminos overpowering, and others may miss the distinct savory flavor of soy sauce. Because its production process is more labor-intensive and requires more raw materials, coconut aminos are often more expensive than soy sauce. How to Substitute Coconut Aminos for Soy Sauce: 1:1 ratio Differences between Coconut Aminos and Soy Sauce: Sweeter, lower sodium, more expensive Coconut Aminos Allergens: Allergy-friendly 3. Eel Sauce Eel sauce, also known as unagi sauce, is a sweet, savory, and sticky sauce that is a popular condiment in Japanese cuisine and is often considered a thicker soy sauce. It’s made from a combination of soy sauce, mirin (a sweet rice wine), sugar, and sometimes sake or dashi (a Japanese fish stock). This combination results in a thick, sweet, and savory glaze traditionally used to enhance the flavor of grilled or broiled eel (unagi). However, eel sauce is not limited to just eel dishes. It is a versatile sauce that can enhance everything from Asian noodles and sushi to pulled pork and pizza. It works particularly well with grilled or broiled meats, seafood, and vegetables, giving them a delicious glaze. If you want to substitute eel sauce for soy sauce in a recipe, there are a few things to consider. Eel sauce is much sweeter than soy sauce, so you may need to reduce or omit other sweet ingredients to balance the overall flavor. It also has a thicker consistency than soy sauce. To substitute it in a marinade or sauce, you may need to thin it out with water or another liquid to achieve the desired consistency. Lastly, remember that eel sauce has its own distinct flavor, so consider the other ingredients in the dish before substituting eel sauce for soy sauce. How to Substitute Eel Sauce for Soy Sauce: Because it’s thicker, thin it with water to mirror soy sauce's consistency Differences between Eel Sauce and Soy Sauce: Sweeter, thicker, more complex Eel Sauce Allergens: Gluten, soy 4. Liquid Aminos Liquid aminos are made by treating soybeans with an acidic solution, so they break down into free amino acids. Unlike soy sauce, liquid aminos are gluten-free and contain less sodium. They have a rich, savory flavor that adds depth to dishes, making them a versatile ingredient in the culinary world. You can use liquid aminos as a one-to-one replacement for soy sauce. Since they contain less sodium, you may need to increase the salt in the recipe to mimic the intended flavor profile. Liquid aminos' umami essence closely mimics soy sauce and gives dishes a savory taste. While both liquid aminos and soy sauce are made from soybeans, they have slightly different flavor profiles. Soy sauce contains wheat and is made through a fermentation process, and liquid aminos are a gluten-free, non-fermented food. Still, liquid aminos are a great one-to-one substitute for soy sauce if you want to mirror its flavor profile while eliminating gluten and reducing sodium. How to Substitute Liquid Aminos for Soy Sauce: 1:1 ratio Differences between Liquid Aminos and Soy Sauce: Less salty, non-fermented Liquid Aminos Allergens: Soy 5. Worcestershire Sauce Worcestershire sauce is a fermented, liquid condiment made by individually fermenting different ingredients, blending them together, and then putting them through an additional fermentation process. This barley malt vinegar-based condiment contains molasses, tamarind, anchovies, onion, and other seasonings. It has a complex flavor that blends sweet, savory, and tangy notes, making it a popular choice in marinades, sauces, and even Bloody Marys. Worcestershire sauce gets its name from the town it was invented in - Worcester, England. It was created by chemists John Wheeley Lea and William Perrins and was first sold to the public in 1837. Thanks to its savory and tangy flavor, Worcestershire sauce serves as an excellent soy sauce substitute. You can substitute Worcestershire sauce for soy sauce using a one-to-one ratio in most recipes. However, it's important to note that Worcestershire sauce has a more complex flavor. To replicate the umami flavor of soy sauce more closely, mix Worcestershire sauce with a small amount of tamari. This combination helps balance the flavors and provides a more similar taste to soy sauce while still adding the unique Worcestershire flavor. How to Substitute Worcestershire Sauce for Soy Sauce: 1:1 ratio Differences between Worcestershire Sauce and Soy Sauce: Spicier, tarter Worcestershire Allergens: Fish, gluten, (some brands contain soy) Back to Top 6. Ponzu Ponzu sauce is a versatile and tangy Japanese condiment that typically includes soy sauce in its recipe, making it a natural yet more flavorful substitute for soy sauce. Ponzu is made by combining citrus juice, such as lemon or lime, with soy sauce, mirin (a sweet rice wine), and dashi (a Japanese stock). You can substitute ponzu sauce one-to-one for soy sauce in any recipe you want to imbue with a zesty tang. The citrus notes in ponzu sauce complement the natural flavors of fish and shellfish, making it an excellent alternative to soy sauce for dipping different types of sushi or as a sauce for poke. Ponzu sauce is thinner than soy sauce and it is not typically cooked with. However, its acidity makes it an excellent soy sauce substitute in marinades. The citrus notes in ponzu sauce can overpower delicate flavors or clash with certain dishes, so carefully consider the specific recipe and its intended taste before using ponzu sauce as a substitute. Ponzu sauce isn’t as readily available in grocery stores as soy sauce, making it a less convenient choice. How to Substitute Ponzu Sauce for Soy Sauce: 1:1 ratio for dipping, dressing, or marinating; not ideal for cooking Differences between Ponzu Sauce and Soy Sauce: Sweeter, tangier Ponzu Sauce Allergens: Gluten, soy 7. Teriyaki Teriyaki is a Japanese BBQ sauce commonly used in cooking to add a savory and slightly sweet flavor to dishes. It's made by combining soy sauce, sugar, mirin, ginger, and garlic. Some recipes include red chili flakes for heat, honey for sweetness, or cornstarch as a thickening agent. While soy sauce is known for its salty and umami-rich flavor, teriyaki combines salty, sweet, and savory notes to create a well-balanced and versatile sauce. Since teriyaki sauce already contains soy sauce as one of its main ingredients, it can be a suitable replacement in many recipes that call for soy sauce. However, teriyaki is both sweeter and thicker than soy sauce, so the flavor profile and consistency of the dish will be slightly altered. Before using it as a substitute for soy sauce, thin your teriyaki sauce out with a little water and then use it as a one-to-one ratio substitute. Teriyaki sauce is an ideal soy sauce substitute in stir-fries and marinades. You may need to adjust the amount of sugar or other sweeteners in the dish to prevent it from becoming syrupy. How to Substitute Teriyaki Sauce for Soy Sauce: Thin it with a little water, use as a 1:1 ratio, reduce other sweeteners in the recipe Differences between Teriyaki Sauce and Soy Sauce: Sweeter, thicker, more complex Teriyaki Sauce Allergens: Soy, wheat, corn 8. Miso Miso is a traditional Japanese seasoning that adds depth, umami flavor, and a rich, savory taste to dishes. It's made from fermented soybeans, salt, and koji (a type of mold). This mixture is aged for various lengths of time to produce different types of miso. Each variety has a unique color, flavor, and texture. Popular miso varieties include white (shiro), red (aka), and mixed (awase). Each type has a unique flavor profile, so learn more about the different types of miso to find the best match for your recipe. Substituting miso for soy sauce can be a great alternative in recipes. To substitute miso for soy sauce, use half the amount of soy sauce called for in the recipe. You can dilute miso paste with water to achieve a similar consistency to soy sauce. This will help ensure that the miso blends well with other ingredients in the recipe. Since miso is less salty than soy sauce, you may need to adjust the amount of salt or other seasonings in your dish. Taste the dish as you cook and adjust as needed. Consider using miso in soups, marinades, dressings, or glazes to add depth and complexity to your recipes. How to Substitute Miso for Soy Sauce: Use half the amount and dilute miso paste with water to achieve soy sauce consistency Differences between Miso and Soy Sauce: Multi-dimensional, more savory, less salty, richer Miso Allergens: Soy 9. Fish Sauce Fish sauce is made by fermenting fish with salt, which develops and intensifies the flavors. The result is a liquid that is both pungent and savory. The fish used to make fish sauce varies, but anchovies, mackerel, and sardines are common varieties. These fish are typically small and oily, contributing to the sauce’s intense umami flavor. While the two condiments differ in flavor profile, fish sauce can serve as an effective alternative to soy sauce in certain dishes. You can use a one-to-one ratio to substitute fish sauce for soy sauce. However, fish sauce is saltier and more pungent than soy sauce, so you may need to adjust the quantity based on your taste preferences. Fish sauce makes an excellent soy sauce substitute when seasoning soups and types of curry that contain seafood. It's also excellent in sauces or glazes for fish since it enhances the proteins' natural flavors. How to Substitute Fish Sauce for Soy Sauce: 1:1 ratio Differences between Fish Sauce and Soy Sauce: Saltier, pungent Fish Sauce Allergens: Fish 10. Tamarind Sauce Tamarind sauce is a popular soy sauce alternative that offers a unique flavor profile and a range of culinary benefits. Made from the pulp of the tamarind fruit, this sauce has a tangy, slightly sweet taste with a hint of sourness. Tamarind sauce adds a depth of flavor and complexity to dishes, making it a great choice for those putting a fusion spin on classic dishes. It is rich in antioxidants and contains vitamins and minerals like vitamin C, potassium, and magnesium. To use tamarind as a soy sauce substitute, you can simply substitute it in equal parts in your recipes. However, it is recommended to start with a smaller amount and adjust to taste, because tamarind sauce is tangier than soy sauce and may not be suitable for all recipes, especially those that require a savory, umami flavor. How to Substitute Tamarind Sauce for Soy Sauce: Start with half, then adjust according to flavor preference Differences between Tamarind Sauce and Soy Sauce: Tangier, sweeter, less savory Tamarind Sauce Allergens: Allergy-friendly Back to Top To find a suitable soy sauce substitute for your commercial kitchen, first consider the flavor profile, dietary restrictions, and availability of alternative options. Whether you opt for tamari sauce, coconut aminos, or Worcestershire sauce, each substitute offers a unique taste that can enhance your menu items. By experimenting with soy sauce alternatives, you can cater to a wider range of customer preferences and dietary needs while maintaining the desired umami flavor in your culinary creations. Explore the top ten soy sauce substitutes to elevate your recipes and meet the diverse needs of your patrons.

  • Types of Sushi

    If the perfect food existed, sushi would be a strong contender. It’s healthy, it’s convenient, and there are unlimited flavor combinations to try. Sushi is also just as pleasing to look at as it is to eat. It’s no wonder sushi is one of the most popular international dishes in the world. If you’re interested in opening your own sushi restaurant or adding sushi to your current menu, keep reading to learn all about the different kinds of sushi. Shop All Sushi Ingredients What Is Sushi? Sushi is a Japanese dish that features medium-grained rice cooked in vinegar, served with raw or cooked seafood and a variety of toppings or fillings. Contrary to popular belief, rice is the main component of sushi, not raw fish. You are probably familiar with the sight of rolled sushi sliced into perfect bite-sized pieces, but not all sushi is rolled. What Is Sushi Vinegar? To be considered sushi, the rice must be prepared with a certain type of vinegar. Sushi vinegar is made of rice vinegar, salt, and sugar. This gives the rice its signature flavor and a sticky texture that holds its shape when molded. Zushi vs Sushi On some sushi menus, you may see an alternate spelling for sushi that starts with a “z.” In the Japanese language, sushi becomes zushi when referring to specific types of sushi. For example, maki-sushi becomes maki-zushi. There is no difference between sushi and zushi other than pronunciation. Different Types of Sushi One of the great things about sushi is that there is a type for everyone. You don't even have to like raw fish to enjoy the perfect simplicity of an avocado roll. Keep reading to learn all about the different types of sushi and the common ingredients. 1. Sashimi Technically, sashimi isn’t a type of sushi because it contains no rice. We're including it in our sushi guide because it plays an important role in Japanese cuisine. Sashimi is thinly sliced fish or meat, often served raw. It can be any type of meat, but fish and seafood are the most common types of sashimi. Sashimi can also be cooked, like in the case of unagi (grilled eel). It’s common to serve slices of sashimi on a bed of daikon radish with a side of Asian sauces like ponzu, soy sauce, or a soy sauce substitute. No other toppings or fillings are added because sashimi is meant to highlight the fresh flavors of the fish. For any seafood that is served raw, it's important to source your fish from trusted suppliers. Learn more in our sushi-grade fish guide. Sashimi vs Sushi Sushi always contains rice, while sashimi is just slices of meat or fish. Sashimi could be considered “no-rice sushi.” Different Sashimi Types Sake - Raw salmon Ebi - Cooked shrimp Ahi - Raw tuna Unagi - Cooked freshwater eel Hamachi - Raw yellowtail Uni - Raw sea urchin Tako - Raw or poached octopus 2. Nigiri Sushi (Nigirizushi) Nigiri is a type of sushi that combines a pillow of vinegared rice with a topping of raw or cooked seafood. These two ingredients are all that’s needed to create a perfect match of flavors and textures. Nigiri sushi is considered a simplistic delicacy in Japan, a contrast to the complicated sushi rolls that are enjoyed here in the West. Nigiri vs Sushi The difference between nigiri and sushi (maki) is that the rice in nigiri is pressed into a bite-sized mound, while maki sushi is rolled into a tube and sliced into rolls. Nigiri contains one piece of fish delicately placed on top, and maki rolls contain fillings on the inside. Types of Nigiri Ebi Nigiri - Cooked butterflied shrimp Tamago Nigiri - Cooked egg omelet Unagi Nigiri - Grilled freshwater eel Sake Nigiri - Raw salmon Hotate Nigiri - Fresh raw scallop Maguro Nigiri - Raw tuna 3. Maki (Makizushi) Maki sushi is made by layering a sheet of seaweed with vinegared rice and fillings. It’s firmly rolled into thin tubes and sliced into bite-sized pieces. When you look at a slice of maki sushi, you’ll see fillings on the inside, a coating of sticky rice, and a covering of thin seaweed paper (nori). Maki Sushi Meaning In Japanese, maki means “to roll.” All sushi rolls that are wrapped in seaweed with fillings on the inside are considered maki sushi. Maki Roll vs Hand Roll The difference between a maki roll and a hand roll (temaki) is that maki sushi is firmly rolled and sliced into several bite-sized pieces. A hand roll is loosely rolled into a tube or cone shape and meant to be eaten whole as an individual serving. Types of Maki Rolls Hosomaki - Any small maki roll with only one filling is considered hosomaki sushi. Kappa Maki - This popular maki roll is made with seaweed, rice, and a cucumber filling. Tekka Maki - There are just three ingredients in tekka maki — seaweed, rice, and raw tuna. Futomaki - Futomaki means "fat roll" and this maki contains several fillings. 4. Uramaki (Uramakizushi) Uramaki sushi is rolled sushi with rice on the outside and nori on the inside. This “inside-out” roll was created in Los Angeles by a sushi chef who wanted to appeal to American customers. Machita Ichiro noticed that Americans weren’t fond of the seaweed wrapping on traditional maki sushi, so he hid the seaweed on the inside. Traditional maki is still preferred in Japan, and uramaki is the most popular type of sushi in the US. Many of the sushi rolls referred to as “Special Rolls” on a sushi menu are types of uramaki. It's common for uramaki to be sprinkled with sesame seeds that cling to the sticky rice. Different Sushi Rolls California Roll - This popular roll contains a filling of crabmeat or imitation crab, avocado, and cucumber. Rainbow Roll - The rainbow roll is similar to a California roll, but with a topping of colorful slices of raw fish like tuna, salmon, and yellowtail. Dragon Roll - A dragon roll contains a filling of cucumber, grilled eel, and shrimp tempura with a topping of sliced avocado that resembles dragon scales. Spicy Tuna Roll - The spicy tuna in this roll is made by finely chopping raw tuna and mixing it with sriracha and sesame oil. It's finished off with a topping of spicy mayo. 5. Temaki (Temakizushi) Temaki sushi is a little different from the other types of sushi on our list. A temaki hand roll consists of a large seaweed cone stuffed with rice, fish, and other sushi fillings. Unlike maki rolls, temaki isn’t rolled with the precise method that produces uniform pieces of sushi. A temaki hand roll is a little more deconstructed and is meant to be eaten by hand as an individual serving. What Is a Sushi Burrito? The sushi burrito, also called a sushirrito, is a fusion of temaki sushi with the overstuffed burritos that have become so popular in the last decade. While a temaki roll can be held in one hand, a sushi burrito is much larger. Instead of a flour tortilla, sushirittos are wrapped in a large nori sheet and feature typical sushi fillings like rice, fish, and vegetables. 6. Chirashi (Chirashizushi) Chirashi is a lesser-known type of sushi that features a bed of sushi rice covered with toppings. The word chirashi means scattered, and it refers to the toppings placed on the sushi rice. But don't be confused by the term. Neatness and precision play a part in "scattering" the toppings over this sushi dish. Types of Chirashi There are several variations of chirashi sushi, but two of the most popular come from Tokyo and Osaka in Japan. Tokyo Style (Edomae Chirashi) - This style of chirashi sushi contains a topping of raw seafood like tuna, salmon, scallops, and squid. Osaka Style (Gomoku Chirashi) - Gomoku chirashi sushi is made with cooked ingredients and has a highly decorative appearance. It's common to see lotus root and fish roe as toppings. Sushi Terms Glossary Because there are so many types of sushi ingredients and fillings, it can be difficult to remember all their names. Check out some common sushi terms and their meanings below: Ama Ebi - sweet shrimp, often served raw Awabi - abalone Daikon - white radish Gari - pickled ginger Gobo - burdock root Inari - deep-fried tofu pouch stuffed with sushi rice Kani-kama - imitation crab meat Masago - capelin fish roe (eggs) Nori - seaweed paper Natto - fermented soybeans Shoyu - soy sauce Tobiko - flying fish roe (eggs) Sushi FAQs We answer some common questions about sushi below: Where Did Sushi Originate? Sushi is a Japanese dish, but it's believed that its earliest form originated in China, where rice prepared with vinegar and salt was used as a method for preserving fish. The style and preparation of sushi that we know of today was a Japanese creation. What Is Sushi Wrapped In? Sushi rolls are wrapped in sheets of edible seaweed paper called nori. What Does Sushi Mean? In Japanese, sushi translates to "it is sour." This refers to the sushi rice cooked in vinegar. What Does Tempura Mean? Tempura is a cooking method in which vegetables or pieces of seafood are battered and deep-fried. How Big Is a Sushi Roll? The average sushi roll is about 7" to 8" in length and cut into 6 pieces. Thin rolls (hosomaki) that contain one ingredient are smaller than fat rolls (futomaki). You can't go wrong by adding sushi to your menu! It's a dish that combines artful presentation with fresh ingredients. Each piece contains the perfect combo of flavors and textures, all wrapped up in one convenient bite-sized mouthful.

  • What Is Masago?

    Masago is a commonly used ingredient in Japanese cuisine, made from the eggs (fish roe) of the capelin fish. In Japanese, "masago'' translates to "fish eggs," and it is often used as a topping or garnish for sushi, sashimi, and other seafood dishes. Its vibrant color and delicate taste make it a popular choice for adding visual appeal and a burst of flavor to various culinary creations. Whether you are a sushi chef looking to enhance your creations or a restaurant owner seeking to expand your sushi supplies, masago is a versatile and flavorful ingredient that can add a unique touch to your dishes. Masago Sushi Masago roe is typically used as a topping or filling for sushi rolls. The small, orange-colored eggs add a burst of flavor and texture to the dish. Masago has a slightly salty taste and a delicate, crunchy texture, making it a perfect complement to the other ingredients in sushi. Below we’ve listed some of the most common types of sushi rolls masago is paired with: Masago California Roll - A classic sushi roll that combines the flavors of avocado, cucumber, and imitation crab. The addition of masago adds a burst of umami flavor and a satisfying crunch to each bite. Masago Spicy Tuna Roll - This roll is made with fresh tuna that has been mixed with spicy mayo and other seasonings. The mixture is then spread on a sheet of nori, rolled with sushi rice, and topped with masago. Masago Crunchy Shrimp Roll - A crunchy shrimp roll typically consists of tempura-battered shrimp, cucumber, and avocado. The roll is then topped with masago, adding a delightful texture contrast to the crispy shrimp and creamy avocado. Masago vs Tobiko When it comes to sushi and other Japanese dishes, two popular ingredients that often get confused are masago and tobiko. While they may appear similar, there are some key differences between the two that make each one unique: Origin - Masago comes from the capelin fish, which is found in the North Atlantic and North Pacific oceans. Tobiko, on the other hand, is the roe of flying fish, which is primarily harvested in Japan. Size and Texture - Masago is small in size and has a fine texture with a delicate, almost crunchy consistency. In contrast, tobiko has larger eggs and a slightly firmer texture. Color - Typically orange, masago is often used to add bright colors to enhance food presentation. Tobiko comes in a variety of colors, including orange, red, black, and green. These colors are often achieved through natural food dyes. Flavor - The flavor of masago is mild and slightly sweet, while also being briny. It adds a subtle burst of umami to dishes. Tobiko, on the other hand, has a more pronounced flavor and is often described as slightly salty with a hint of sweetness. Masago vs Caviar Unlike masago, caviar is fish roe that comes from sturgeon, a type of fish found mainly in the Caspian Sea. Another difference between the two is the size and texture. Masago is smaller in size and has a crunchy texture, while caviar is larger with a much softer texture. Caviar can also be commonly enjoyed on its own, while masago is typically reserved as a topping or garnish. Masago vs Tamago While both masago and tamago are used in Japanese cuisine, they are entirely different ingredients. Masago is fish roe, while tamago refers to a Japanese-style omelet. Tamago is made by mixing eggs with sugar, soy sauce, and mirin, and then cooking it in a rectangular pan to create a sweet and savory omelet. However, the two ingredients pair nicely together as the contrast between the salty masago and the sweet tamago makes for a delightful combination in sushi rolls. Masago vs Ikura Ikura comes from salmon, specifically the eggs of the salmon fish. It is known for its larger size and its distinct, intense flavor. Masago, on the other hand, is smaller in size, has a milder taste, and is often used just as a garnish. While both masago and ikura are commonly used as toppings for sushi rolls, ikura is often enjoyed on its own as a delicacy, or used to enhance the flavor of other dishes. Masago Sauce Masago sauce is typically made by mixing masago eggs with other ingredients such as soy sauce (or a soy sauce substitute), rice vinegar, sugar, and sometimes mayonnaise. The addition of these ingredients enhances the flavor profile of the sauce, balancing out the saltiness of the eggs and adding a touch of sweetness and acidity. Masago sauce has a unique texture, with the tiny eggs providing a pleasant pop and crunch when eaten. This sauce not only adds a delightful mouthfeel to dishes but also visually enhances the presentation with its vibrant orange color. In Japanese cuisine, masago sauce is commonly used as a topping or filling for sushi rolls. Its salty and briny taste pairs well with the mild flavors of sushi rice and fresh seafood, such as tuna or salmon. It can also be used as a garnish for other seafood dishes and even salads, adding a pop of color and flavor. Masago FAQ Below, we answer some of the most common questions regarding masago: What Does Masago Taste Like? Masago has a unique taste that is often described as briny and salty. The small, crunchy eggs burst with flavor when you bite into them, infusing saltiness into any dish. The subtle taste of masago is often compared to that of caviar but with a milder and more delicate flavor. Masago’s small size and delicate texture make it an ideal topping for sushi rolls and sashimi, adding a pop of flavor and visual appeal without overpowering other ingredients. What Fish Does Masago Come From? Masago is most commonly sourced from the capelin fish, a small species found in the cold waters of the North Atlantic and North Pacific Oceans. Capelin are typically harvested during their spawning season, which occurs between late spring and early summer. Capelin are abundant in their home regions, making them ideal choices for masago production. These fish are carefully processed to extract the roe, which is then salted and flavored before being packaged for sale. Is Masago Healthy? Overall, masago can be a healthy addition to your diet when consumed in moderation. Its high protein content and omega-3 fatty acids make it a nutritious choice for certain diets. One area of concern with masago is the food’s high sodium content. Individuals who are watching their sodium intake should be mindful of the sodium content in masago and consume it in moderation. How Long Does Masago Last? To extend the shelf life of masago, it is essential to keep it refrigerated at all times, as keeping a consistent cooled temperature helps prevent rapid spoilage. Masago should also be stored in an airtight container to protect it from moisture and other contaminants. A commercial food storage container is recommended to ensure optimal freshness. Masago is a versatile ingredient that adds both flavor and nutritional value to a variety of dishes. Learning how to properly incorporate this ingredient into your culinary repertoire can enhance the taste and visual appeal of your creations. Its small, orange-colored eggs add a burst of flavor and texture to sushi rolls, poke bowls, and other seafood dishes, taking them to the next level.

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