domingo, 30 de abril de 2017

SABORES DO JAPÃO - Mini-poster 12, com os resultados do free-style sushi anterior - A TASTE OF JAPAN  | 2016-2017: as mini-séries originais da BIOVEGAN PORTUGAL ®
BIOVEGAN PORTUGAL ® A TASTE OF JAPAN - POSTER 012 - CAN YOU SUSHI IT - THE TRYOUT SCORES
 
A TASTE OF JAPAN: THE ORIGINAL MINI-POSTERS.

POSTER 012:

"WYIIWYG: What you imagine is what you get"

The collage poster made for episode 13 (part 5), with the scores of the "Can You Sushi It?" tryouts: 
cheeseburger and pizza wins.

Thanks for watching,

The original BIOVEGAN ® Trademarks.
 
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All images credits to: BUZZFEEDBLUE - Video: Can You Sushi It?

domingo, 23 de abril de 2017

SABORES DO JAPÃO - Free-style sushi,  ou as mil e uma maneiras de imaginar ou fazer sushi - Episódio 13 (Parte 5) | 2016-2017 - A TASTE OF JAPAN: as mini-séries originais da BIOVEGAN PORTUGAL ®

 A TASTE OF JAPAN: THE ORIGINAL MINI-SERIES.

EPISODE 013 (Part 5): 

"IMAGINE ANY SUSHI IN THE WORLD, AKA FREE-STYLE SUSHI"

Last but not least, an inspiring and different way of thinking and making sushi outside the box, specially if applied and made with vegan ingredients and products. Although the original core of sushi is raw fish, a good twist and good combinations are something that everybody seems to like, so...

Long story short, one of the best golden ideas we have seen, to think and to create something other than the super simple avocado, carrots & cucumbers mix that we normally see in vegan "sushi", or for one of those moments when we have left an extra vegan "cheese-burger" or some extra pizza leftovers and decide to party-up or just to try something different.

By the way, did you know that banana sushi and ice-cream tempura sushi are also very popular?

Uh-mm, really!?... 

Please notice that this is a non-vegan video, experimenting and testing non-vegan foods. If that disturbs you in any way, please do not watch it.

If not, let's learn about it, and create some good vegan switches,

Thanks for watching,

The original BIOVEGAN ® Trademarks.

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All video credits to: BUZZFEEDBLUE

At YouTube:

sexta-feira, 14 de abril de 2017

SABORES DO JAPÃO - O que é sushi fresco, e o que significa pensar em veganizar peixe crú - Episódio 13 (Parte 4) | 2016-2017 - A TASTE OF JAPAN: as mini-séries originais da BIOVEGAN PORTUGAL ®
       
 A TASTE OF JAPAN: THE ORIGINAL MINI-SERIES.

EPISODE 013 (Part 4): 

"FRESH MADE SUSHI: CAN WE MAKE ANY VEGAN SWITCH AND MATCH?"

After the Vegan Salmon Sushi episode we've learned that some vegan companies already have some good or very good "fish alternatives" and products, that can in fact be used or adapted to make several "fish sushi" recipes, like vegan salmon, tuna, fish, crab, shrimps, etc. 

With that part being covered, it's possible to enter the sushi world with a different perspective, by having this part of the ingredients already pre-made, and to check the possibilities of making any mix & matches.

In this episode we are visiting a sushi-bar, to see and to learn exactly what fresh (non-vegan) sushi is all about, and what is the common sushi etiquette. For now one thing is clear, is that sushi can also be eaten with our hands.

The other main things to learn from this video is that fresh sushi is normally made with raw fish, it's combined with seasoned vinegared rice, and that there are 5+1 main types of sushi, namely:

Sushi made with fish & rice:

1- The 2 normal cylindrical sushi rolls with nori: maki sushi with the nori outside, and uromaki with the rice outside and nori inside.
2- Conic rolls or temaki.
3- Nigiri, or a slice(s) of fish on top of rice.
4- Chirashizushi or sushi bowl, with the ingredients not mounted.

Sushi made without rice:

5- Sachimi, or just plain raw-fish slices.

The +1 is a sushi made with fried tofu pouches, called Inarizushi or Inari sushi.

The use of raw fish is our main focus in the video, to start seeing if and how it might be possible to sketch up or to think any vegan alternatives by using vegan ingredients to do the switches or the mix & matches.

Please notice that this is a non-vegan video, using and preparing non-vegan food and showing food reality as it is. If that disturbs you in any way, please do not watch it.

If not, let's learn about it, and make it vegan,

Thanks for watching,

The original BIOVEGAN ® Trademarks.

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All video credits to: FOOD NETWORK

At YouTube:

quinta-feira, 6 de abril de 2017

SABORES DO JAPÃO - Sushi pré-preparado ou de frigorífico - O que se deve evitar e não fazer - Episódio 13 (Parte 3) | 2016-2017 - A TASTE OF JAPAN: as mini-séries originais da BIOVEGAN PORTUGAL ®
 
A TASTE OF JAPAN: THE ORIGINAL MINI-SERIES.

EPISODE 013 (Part 3):

"FRESH REFRIGERATED SUSHI: SUSHI VERSUS MUSHY"

In the last episode, we've found that the idea of making and freezing vegan sushi is not only possible, as it can be very good, if the fresh vegan sushi that we've made has a good quality and the ingredients are well prepared for the the deep freezing. In this one we're going to approach the fresh refrigerated normal sushi that is sold in supermarkets, why it normally receives certain critics, and why the ingredients have a tendency to turn mushy.

Let's first begin by explaining what sushi is, by relation with the original meaning of the word “sushi”, that is an old Japanese term that literally means “it’s sour.” Over 600 years ago, in order to preserve fish for months, rice and raw fish were fermented together, in a technique that it's still used today and it's called narezushi. 

During the 19th century, a Japanese chef named Hanaya Yohei created an alternative version of "sushi" that could be prepared and eaten "on the go", like a type of “fast food” based on the original fermented sour sushi. Instead of using the fermented process, he developed a fresh fish and rice dish that used vinegared rice, very simple to assemble and prepare, that soon became very popular all around Japan. It was originally made with fresh fish caught from the Edo-mae (Tokyo Bay), and called Edomae sushi. 

These are basically the 2 main roots of what's now the sushi we all know, that is commonly made with slices of a round roll of rice, nori seaweed, fish, meat, eggs and/or vegetables, and served with it's proper sauces and seasonings.

Having this part explained, it's possible to understand the differences between just freshly made sushi in a restaurant or in a sushi-bar and the pre-prepared supermarket versions of sushi, that have to hold and last up to 3 to 5 days of fresh preservation. The keywords are: good preparation, good combination, ingredients freshness and quality.

If these are not exactly there, what will happen is a type of swipe review like the one in this video, from which we can actually learn a lot, in terms on how to avoid it and to reverse it, and into developing and making something like a good and positive vegan product, if that would be the case.

Hopping you like it, reminding that most of the the food in it it's not vegan, but the other one that we need can be used and related.

Nevertheless, keep calm, think positive, as sushi can always be improved.

Thanks for watching,

The original BIOVEGAN ® Trademarks.

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All video credits to: YOYA TAKAHASHI & BUZZFEEDVIDEO

At YouTube:

https://www.youtube.com/user/BuzzFeedVideo/videos