Category: Blog

Sushi is always a great meal option, and it comes in so many different varieties. Nowadays raw, cooked, and even vegetarian selections are available. There is no deficit in the many preparations of sushi, and one of the most delicious ways to enjoy it is with smelt roe.

Smelt is a type of small fish from the family known as Osmeridae. These fish have several smaller classifications including capelin, the rainbow smelt, and European smelt. Roe is a general term for fish eggs, so smelt roe is simply eggs from Smelt fish, much like as caviar refers to roe from sturgeon.

Understanding Smelt Roe

Despite how rarely smelt fish meat is used, smelt roe is very popular in sushi restaurants. Distinguished by its reddish-orange color, smelt roe is crunchy and bountiful with omega-3 fatty acids which are phenomenal for your health. Omega-3 Fatty acids promote heart health and assist in sustaining mental health and wellness. Smelt roe, or as it is known in Japan, masago, has many different uses which should be explored by anyone interested in delicious food. It can be eaten in many ways such as in standalone rolls, covering the outside of sushi rolls as a garnish, or even used as a spread.

Try Smelt Roe Today

When looking to expand your dietary horizons, smelt roe is a worthwhile option. Aside from the amazing taste, it is fantastic for your health and can be eaten in many ways. If you are interested in trying it for the first time, look no further than Shogun Japanese Steakhouse. Treat your taste buds to a new delicacy and book your reservations today at 407-352-1607.

Those who enjoy the delicacy of sushi are most likely already familiar with the spicy paste known as wasabi. While it makes a great pairing with a tuna roll, wasabi has so much more to offer in the way of health benefits. Commonly overlooked, this fiery green condiment can help you by offering the following:

• Cavity Prevention – Studies have indicated that wasabi can suppresses bacterial growth in the mouth which aids in halting cavities from forming. The chemical compound found in wasabi known as isothiocyanates prevent sugar from sticking to your teeth.
• Decontamination – Wasabi has natural antibacterial properties which lead to fighting E. coli and other unwanted bacterial infection. This natural bacterial deterrent is in fact why wasabi is so commonly eaten with sushi, as it protects from any bacteria present in the raw fish.
• Anti-Inflammatory – When ingested, wasabi acts as an anti-inflammatory agent. It fights against platelet aggregation which is the cause of arthritic pain and joint swelling.
• Fighting Cancer – Containing those ever resourceful isothiocyanates, wasabi promotes healthier liver function and blocks enzymes which could lead to pre-carcinogenic compounds. By preventing these harmful enzymes, the risk of developing cancer decreases.

Reserve Your Table

While the intense spicy flavor might be too much for some, there are far too many benefits to ignore. Wasabi goes great with sushi, and even better with your body, so be sure to enjoy some on your next visit to Shogun Japanese Steakhouse. For an authentic experience, book your reservations today at 407-352-1607.

If you’ve been to a Japanese restaurant before, chances are you’ve had edamame. Much like peas, edamame come in their own fuzzy pods, usually housing two or three beans. You can eat soybeans raw, cooked, grilled, or salted—virtually however you prefer it. But what are these beans and what potential health benefits can they bring you?

Baby Beans

In order for edamame to have the texture and flavor we all love, it is necessary to harvest them early. This soybean is in its prime before the beans have a chance to harden. Like lots of other greens, edamame is low in calories and cholesterol, gluten-free, and is a wonderful source of calcium, iron, and protein.

Multiple Health Benefits

Many studies show that eating soy protein rather than just animal protein can have many benefits. Along with lessening PMS symptoms, regulating blood sugar, and preventing migraines, the soy found in edamame can also help:

• Prevent breast and prostate cancer
• Help lower cholesterol
• Protect from age-related brain diseases
• Prevent depression
• Help kidney diseases in type 2 diabetics
• Help you stay energized
• Help prevent osteoporosis

Edamame Done Right

If you’re itching to try traditionally-prepared edamame, check out Shogun Japanese Steakhouse. Our chefs know all the best ways to prepare edamame, so it isn’t just healthy, it’s also delicious. Check out some of our other appetizers, or call us today at 407-352-1607 to reserve your table.

Also called unagi, freshwater eel is a very common type of fish used in sushi rolls. However, they aren’t just any old fish. In fact, eels are so special and difficult to cook properly that eel chefs are a completely separated profession from sushi chefs. If you are an avid eel consumer or looking to try it in the near future, here are some things you should know before you dig in.

Eel Facts

Eels are on the sustainable seafood advisory list, meaning experts recommend consumers do not partake in them since their populations are under pressure from overfishing. However, eel is still offered in many sushi restaurants and steakhouses. Other important facts on unagi include:

• Eel is so popular in Japan, they have a special day for eating it; the midsummer day of the Ox (between mid-July and August). The Japanese eat it during the hotter months because it is rich in vitamins and thought to increase stamina.
• Eel is always prepared grilled and steamed.
• Most sushi chefs don’t attempt to cook eel because if not done properly, the flavors become unpleasant, and the texture is rough.
• If consumed raw, the blood of eels can be toxic.
• The sushi version of unagi is called unakyu.
• Although most eels come from eel farms, they are not bred in captivity. Instead, they are captured when they are young and raised on an eel farm until they are old enough to be eaten.
• Eel sushi rolls are often served with brown ‘eel sauce’ made from eel, sake, sugar, and soy sauce.

Shogun-Style

If you’re dying to try professionally-cooked eel, Shogun Japanese Steakhouse is the place for you. Teppanyaki-style cooking right at your table makes Shogun the perfect place for your next event, party, or anniversary. To check availability or reserve your table, call us today at 407-352-1607.

Asian supermarkets stock a variety of tofu. Even local grocery stores stock their shelves with this product. Did you know tofu provides a good amount of protein while costing just a fraction of meat protein? And did you know tofu is an extremely versatile ingredient in a variety of dishes, adding a bit of flair and a lot of nutrition? How tofu becomes an ingredient in a dish depends on what type you’re using.

The Types of Tofu

In Japan, there are three common types of tofu, each with its own textures and benefits. Certain types of tofu are used for specific dishes due to how firm they are.

1. Yakitofu – This is the firmest tofu because it is lightly grilled before it gets packaged. Since this type of tofu sticks together the best, it’s commonly used in dishes such as nabe, sukiyaki, and oden.
2. Momentofu – The second firmest tofu with a medium consistency. It can also be known as regular, coarse, spongey, cotton, or wool tofu. It is the most common tofu found in a variety of dishes including scrambled eggs.
3. Kinutofu – With ‘kinu’ meaning ‘silk’ in Japanese, this is the softest type of tofu out there. Since this tofu is neither drained nor pressed, all of its liquids remains within the tofu as it forms giving it its silky texture. This type of tofu can be found in vegetarian and vegan-friendly desserts such as custards, puddings, and “milk” shakes.

Orlando Japanese Steakhouse

No matter how firm you prefer your tofu, Shogun Japanese Steakhouse is the place to go. With our expert teppanyaki chefs and authentic Japanese food, including dishes featuring tofu, dinner at Shogun is more than a meal, it’s an experience. Book a table for your next event by calling us today at (407)-352-1607.

Teppanyaki is a word used to describe how a particular dish was prepared. The word teppanyaki directly translates to “grilling on an iron plate.” You’ll commonly see steak, seafood, and even fried noodles cooked on a teppanyaki. Unfortunately when most people say “hibachi- style cooking,” they typically mean teppanyaki. Although they are quite similar, there are a few significant differences between the two styles as listed below:

Teppanyaki

• Griddle-style cooking
• Flat, solid grill
• Ideal for chopped ingredients like onions, bean sprouts, and mushrooms

Hibachi

• Open-grate grill
• Uses charcoal to cook foods
• Can cook larger items like meats

Where Did it Come From?

Teppanyaki-style cooking inspired the idea of Japanese steakhouses. Gathering a group of people around a large and flat grill to watch a master chef prepare dinner was not a popular outing until 1945 when a restaurant chain called Misono cooked on a teppan in Japan in front of guests. However, this style of cooking was found to be more popular with tourists rather than the natives of Japan. The tourists were hypnotized by the skillful maneuvers and tricks performed by the chefs. By 1964, teppanyaki was made popular in the United States by the Benihana restaurant chain in New York. It continues to be one of America’s favorite Japanese-style dining experiences.

Shogun Japanese Steakhouse

This westernized Japanese cooking style is both fun and delicious. When you eat out at restaurants like Shogun Japanese Steakhouse, you’re choosing a venue that’s perfect for birthdays, anniversaries, and all celebrations alike. To book your next event with us, call us today at (407)-352-1607.

You have your sushi recipe, you’ve prepared all of your ingredients, and even bought sushi-grade fish! But when you make your sushi, the rolls falls apart. Here are three tips to help you roll sushi like a master.

1. Select the Right Tools

Yes, you can use something like a tea towel, but rolling sushi is a hundred times easier with a bamboo mat. To keep your bamboo mat clean, put a piece of plastic between the bamboo mat and the sheet of nori. Be sure that the rough side of the nori faces up.

2. Keep Your Hands Moist

Sushi rice sticks to everything including your hands. This can make the rolling process difficult. However, if you keep a small bowl of water nearby and continually moisten your hands, you’ll find the rice doesn’t stick to you. Also, while you’re working with the rice, be careful not to work it too much – your rice needs air!

3. Don’t Overfill Your Rolls

The most common reason most rolls fall apart is that they’re overstuffed. Usually, the culprit is too much rice. The solution? Use a smaller amount of rice when creating your rolls. Lay a ¼-inch-thick layer of rice on the nori. And don’t forget to leave at least one inch of your nori sheet free of rice. Otherwise, you won’t be able to close your rolls.

Persist!

It takes a few tries before you get the hang of making your own sushi rolls. But if you keep at it, soon you can be delighting yourself and guests with a great meal. And for they days you’re craving good sushi but don’t want to make it yourself, check out Shogun Japanese Steakhouse. Our perfectly rolled sushi will be sure to inspire the sushi chef in you. To reserve your seats, call us today at (407)-352-1607.

Chopsticks can be tricky to manage at first. For beginners, it’s most important to get chopsticks to be functional; you can always refine your technique as time goes on. But as with all things concerning Japanese cuisine, there is a sophisticated etiquette to using chopsticks that you’ll want to master.

Technique

1. Traditionally the right hand is used, even by lefties. Place the first chopstick between your index finger and thumb. The top of the chopstick should extend only slightly beyond your hand. Balance the end on your ring (4th) finger.
2. Place the second chopstick on top of the first chopstick, but rest this one on your middle (3rd) finger. You can combine these first two steps and just position the sticks on top of each other once you know what you’re doing.
3. The bottom chopstick remains stationary. The index and middle fingers do all the heavy lifting with the top chopstick.
4. Open up your chopsticks and close them around pieces of food, then raise them to your mouth. If you are eating something like rice or noodles, it is permitted to “scoop” the food, raising the bowl closer to your mouth to do so.

Etiquette

• Never “spear” your food – it is considered rude. Also, avoid using chopsticks to help yourself to communal dishes. You’ll notice that a serving utensil will always be provided.
• Use a chopstick rest when you put your chopsticks down. If you are setting them on a plate, they should be together, the tips pointing left.
• Don’t rub your chopsticks together before use as if you are starting a fire. Non-Asian people often do this, but it is insulting and (usually) unnecessary.

Shogun

Now that you’ve mastered the art of chopsticks, it is time to put your knowledge to the test. Try out Shogun Japanese Steakhouse for an authentic hibachi experience. Perfect for birthdays, anniversaries, or just date night- you’ll have an unforgettable experience when you dine with us. To make your reservations, call us today at (407)-352-1607.

Japan is a country full of rich culture and traditions, which includes how they prepare food. By experiencing all that traditional Japanese restaurants have to offer, you get a little taste of the deep culture of this amazing country without having to travel across the world.

Here are some interesting facts about Japanese food to help further immerse you in the culture:

• Sushi is often presented in an artful way with appealing colors and textures because sushi masters believe that you don’t just eat with your mouth but your eyes as well.
• Cooking sushi rice is more important than it may seem. Creating the perfect sticky texture is considered an art among sushi chefs.
• Sushi chefs are similar to samurais in that they take extraordinary care of their knives, which includes sharpening them daily. Many of the fish prepared when creating sushi need to be thinly sliced, which is only possible using a perfectly sharpened knife.
• Sashimi always features the best cut of meat and should be eaten pure, that is without condiments like wasabi.
• Sashimi is traditionally eaten before sushi.
• Japanese food is recognized by the United Nations because of its cultural significance.
• The dishware used also has significance, and many traditional restaurants will want you to ask about their purpose. Dishware can be seasonal or even have historical
• When eating soup with noodles, it is polite to slurp your food, but not when the soup contains rice.
• It is impolite to stick your chopsticks straight up in a rice bowl. Japanese leave bowls of rice with two chopsticks stuck vertically in them for deceased people at funerals. Doing this outside of a funeral is considered bad luck as well as just in bad taste.

There are many more rules and traditions the Japanese follow when it comes to their cuisine, food preparation and presentation. Next time you’re eating out at an oriental restaurant, remember these facts, and you’ll be sure to have a culturally rich and diverse experience!

Authentic Japanese Dining

If you’re looking for a place that represents Japan’s unique and fascinating culture when it comes to food, look no further than Shogun Japanese Steakhouse. Watch our hibachi chefs prepare a delicious and stunning meal for you right before your eyes. We provide the perfect setting for small parties or family events as well. Call us today at 407-352-1607 to make your reservation today!

We’ve all heard different rumors about sushi; when to eat it, how to eat it, which kind is the best. But which ones are real? Here some of the five most-discussed myths of sushi debunked so you can enjoy your favorite meal without a doubt in your mind.

The Myths

1.Sushi originates from Japan.
False. Sushi is thought to originate from somewhere around Southeast Asia, what is current-day Northern Thailand. Wrapping raw fish in rice was originally used as a method for preserving the fish during transportation.

2.You should always eat sushi with sake.
False. Actually, it was frowned upon to dink sake when eating sushi back in the day. That’s because both are rice-based items, and there isn’t enough contrast of flavors. If drinking sake, most people switched to drinking beer or green tea when they ate sushi.

3.You shouldn’t have sushi on a Sunday or Monday.
False. Most sushi-lovers assume that Sundays and Mondays are the worst time to enjoy their favorite meal because the fish are less fresh, or even old. The truth is, good sushi chefs know exactly when each fish has reached its peak flavor, which could be anywhere from two days to a week.


4.Always use soy sauce.
False. Sushi is an art, and part of that art is balancing all the flavors just right. Most soy sauces are actually much too strong to pair with the delicate flavors of the fish. If you’ve got an artful chef, they will normally dilute the soy sauce with their own secret recipe to make sure all the flavors work together well.

5.Rub your chopsticks together.
False. Most people rub their chopsticks together to make sure they get all the splinters out of it. Originally, you were only to rub them together if you were eating noodles, in order to create a rough edge to pick them up with. However, if you did this in a Japanese restaurant, it would be implying that their utensils are of poor quality, and therefore be insulting.

A Sushi Master
Now that you’ve learned a little more about this artful food, it’s time to test your sushi master knowledge at a traditional Japanese restaurant. At Shogun Japanese Steakhouse in Orlando, our chefs know all the tricks and secrets to making the best sushi. Reserve your table today by calling (407)-352-1607 and learn even more about your favorite rolls.