Category: Blog

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.

Fried rice is the staple of many popular Asian meals. Who can’t resist that delicious mix of fresh vegetables and perfectly plumped rice? When it comes to preparation, there are three secrets that stand out. Each one could mean the difference between another bountiful bowl and scraps of discontent.

Take It Easy On The Soy Sauce

Soy sauce is often the go-to condiment for fried rice novices. As flavorful as the sauce can be, it can also turn into a hinderance for the dish’s other flavors. Measuring only a half of a cup for large scale recipes is usually enough to bring bold bursts of flavor to the entire batch.

Eggs Don’t Matter

When you think about fried rice, eggs can be one of the first ingredients that comes to mind. In truth, an egg is not necessary to this recipe’s success. The flavor can be compensated for by other selections and it’s actually pretty easy to go without it. Withholding eggs may not be a choice when it comes to certain diners, especially those with allergies. This simple omission can help them enjoy the classic recipe without worry.

Let Rice Rest Before Use

It may be tempting to introduce freshly cooked rice to the classic recipe, but doing so can ruin consistency and create a mushy dish. After preparing rice, let it sit. Whether you have an hour or 24 hours set aside for its rest period, this simple step makes the difference in allowing an authentic taste to come through in each bite.
There’s no secret to the popularity of fried rice. No matter how it’s prepared, this dish will always hold a special place in the hearts of Asian cuisine enthusiasts. If you’re looking for a delightful bowl of fried rice along with other traditional Japanese cuisine, book your reservation at Shogun Japanese Steakhouse by calling 407-352-1607.

When you’re looking for Japanese cuisine, miso soup should be in the search. This flavorful selection is a great choice for multi-course feasts and midday lunches alike. As you travel in the search for a good bowl of miso soup, keep in mind the two important keys that make all the difference in a great batch.

Not All Dashi Is the Same

Dashi is the clear broth used in miso soup. It’s made of fish and kelp. While it’s easier to buy a ground or powdered versions of dashi, the results can be less than perfect. That’s why the most important key to miso soup is utilizing freshly cooked dashi, which is surprisingly easy to make. As for kelp, don’t worry about the fresh versus dried argument. Both offer the same flavor among this finished ingredient’s prominent blend.

Overcooking Kills the Flavor

For many cooks, measuring the time before a dish reaches it flavorful potential can be tricky. Miso soup requires an added amount of diligence. It basically comes down to one principal: boiling is the enemy of great taste. Gentle simmering and lower heat settings usually do the trick when preparing this delightful dish. Depending on the select range or heating element, a great bowl of miso can be cooked in less than 30 minutes.
Miso is a beloved dish for many reasons, including its unique flavor. This versatile choice covers every season and provides a delicate balance for even the heaviest meals. Mastering the essential keys to a great bowl of miso takes time and practice, but the mouthwatering results are worth it every time.

Shogun Japanese Steakhouse

Shogun Japanese Steakhouse provides a unique dining experience combining traditional Japanese cooking with an entertaining display of culinary skills. If you’re looking for a delicious miso soup and a traditional Japanese dish, call us today at 407-352-1607 to make your reservation.

You’re in for a treat if you’re dining at a traditional Japanese restaurant like Shogun Japanese Steakhouse. Not only will you be able to enjoy the mouth-watering savor of expertly prepared teppanyaki, but you can also delight your palate with lighter fare, such as sushi, sashimi, and the like.

Check out the following three, most well-known sushi types if you’re in the mood for unique flavors:

1. Sushi

Strictly defined, sushi consists of rice with vinegar combined with a variety of other ingredients. Slices of fresh seafood are more properly referred to as sashimi (see below). The preparation techniques and specific items used in quality dishes depend highly on the preferences and abilities of the itamae, or sushi chef. Order based on your tastes, or if you’re feeling adventurous tell the chef, “Omakase,” and you’ll get a choice plate personally selected by the itamae.

2. Sashimi

Thin pieces of raw fish or meat offer flavorful tidbits for any gourmand. Traditionally served with a vegetable garnish and complemented with wasabi, ginger, or another condiment, sashimi is often considered the masterpiece of traditional Japanese cuisine. Salmon, shrimp, and tuna are popularly used for this culinary pleasure, but you may also encounter eel, octopus, and other exotic sea creatures.

3. Nigiri

Nigirizushi (nigiri) consists of rice compressed into an oval-shaped ball, topped with a piece of seafood. Gunkanmaki is a type of nigiri in which the contents are held together with a sheet of the seaweed nori. Connoisseurs know to avoid mixing nigiri and sake because each is made of rice and doing so interferes with other flavors. Sip a refreshing green tea instead.

There’s a lot to experience in a Japanese steakhouse like Shogun. Expand your horizons by trying out some of the stellar sushi dishes.  Make your reservation for Shogun Japanese Steakhouse in Orlando at 407-352-1607 or online.

Japanese cuisine relies heavily on noodles. Flours used in the noodles range from buckwheat to yam flour. Dishes such as teppanyaki and hibachi are traditionally served with yakisoba noodles, but there are a variety of noodles the Japanese incorporate in their meals.

Harusame

Mung bean starch is the key ingredient in the clear harusame noodles. They’re used in soups and stir-fries.

Ramen

Ramen noodles get their color from kansui, mineral-rich water. Made from wheat and eggs, these noodles come to life in a rich, meaty broth that cooks for hours and is a staple in Japanese cuisine.

Rice

Free of any gluten, rice noodles are a versatile ingredient in Japanese cooking. The noodles work well in soups and pan-fried dishes.

Shirataki

Yam flour forms the low-calorie shirataki noodle. Shirataki do well in any Japanese noodle dish, but you’ll find them frequently served with sukiyaki.

Soba

Buckwheat flour is the key ingredient in soba. The noodles are a staple in Toshikoshi Soba, a traditional New Year’s Eve soup made with a dashi, mirin, and soy sauce broth. Soba noodles are usually served cold accompanied by Japanese dipping sauces.

Somen

While somen are ideal in both hot and cold dishes, the hand-pulled noodles become cooling meals in the heat of summer. The cooked wheat noodles are plated with mirin and soy dipping sauce and topped with garnishes like ginger, scallions, and wasabi.

Udon

Thick udon, made from buckwheat flour, noodles work well in both hot and cold dishes. Typically, they’re served in a flavorful Japanese broth known as dashi that’s made from dried kelp and fish.

Yakisoba

Yakisoba, the name of this wheat flour noodle, translates to “fried buckwheat.” Unlike many Japanese dishes that cook in broth, yakisoba gets tossed in a sauce before pan frying.

No matter which Japanese noodle you select, each brings a different taste and texture to your soup or noodle dish. Taste the delectable flavors of traditional Japanese noodles at Shogun Japanese Steakhouse in Orlando. Call 407-352-1607 or make your reservation online today.