In fact, they are not semi-finished products, they are purely finished products, such as spicy small octopus, spicy cuttlefish, and kelp shreds. I have never seen any store that makes it by myself. Like grilled eel, there are only two or three suppliers in the packaging bags I found in various stores.
Basically, Taobao can make up all the dishes by running three stores.
So what level of store is it for the store to prepare and do it by itself? “No menu, whatever you want to eat today”?

Class B Japanese food restaurants (conveyor belt sushi / before going out / izakaya, etc.) do widely use semi-finished products, because the per capita price of these shops is slightly lower, which is suitable for gatherings and other scenes that require rich dishes instead of a single category. And all the Japanese Internet celebrity shops that line up every day (especially for the topic), if you don’t use semi-finished products, how can such a high speed of meal ensure the turnover rate? The use of semi-finished products can allow businesses to reduce the risk of stocking fresh ingredients, reduce the number of seasonings in the kitchen, and ensure the stability of chain stores. This is also a popular trend in Chinese and Western food. If you don’t want to eat semi-finished products, you can first find out which dishes are most commonly used in semi-finished products, and you can avoid them next time you order. Chinese seaweed, mustard octopus, spicy clams, and flavored conch. The four kings of the appetizer can be seen everywhere. But what is admirable is that these things produced by different manufacturers have similar tastes.
Anglerfish liver itself is not too expensive, but if it is processed on its own, it needs to be processed by removing the blood vessels, removing the membrane, removing the fishery, and then steaming it after reshaping with plastic wrap. The final product must be irregular cylindrical.
If you see someone whose anglerfish liver is a regular round shape, and the texture and color of the cut surface are uneven…
In this answer, I mentioned a lot of sashimi that you can cook with your hands: What are the profitable dishes in the restaurant industry do you know? However, if these varieties are used to make sushi, they have to be shelled, gutted, head removed and sliced, which is too much trouble. Therefore, the processing plant has made special semi-finished products that are more convenient for kneading sushi. For example, the old friend “Arctic shellfish”, the original manufacturer Clearwater (Clearwater brand) does not produce slices, then we will be self-reliant~ If you want to ask me why some Arctic shellfish are so cheap… Mabei Li Gui topped it up slightly. If you want to know what “Korean Mabei” is, please poke: Are Arctic seashells and Beijibei the same thing? If so, which of the two names, North Pole and Beiji, is correct?

There are many semi-finished Japanese foods, such as cod Nishikyo-yaki, vinegar mackerel, sukiyaki sauce, tempura prawns, Daifuku, Japanese-style fried dumplings, etc. They are indeed so many that they can cover everything on a Japanese food store’s menu. classification. Return to the question of “Which store will not use semi-finished products” mentioned in the details of the answer. Most of the single products in Japanese materials, if you don’t use semi-finished products, it is actually very time-consuming or requires a lot of hard work. The individual items have a low degree of correlation. For example, a chef who makes delicious sushi may not make ramen well, and a chef who makes ramen does not necessarily cook well. Therefore, if you want to eat good Japanese food, you basically have to go to a specialty store. . Generally speaking, if you want to eat better sushi or sashimi, go to omakase. There are many restaurants specializing in yakiniku in the market. If you want to eat good tempura, the famous domestic restaurants are nothing more than Tianji in Shanghai and Xuewei in Beijing. Tianzhu in Shantou. Those shops that add salad dressing, mayonnaise, and cheese to the dishes are not necessary. (If you like to eat the sauce, you should buy it yourself and eat it yourself. Or, like me, do it yourself at home: what are the delicious ones? Easy-to-make Japanese food?

zhiwo

By zhiwo

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helpmekim
7 months ago

Not only are Japanese restaurants, but Western restaurants in third-tier cities are also hardest hit by semi-finished products. I originally liked eating Japanese and Western food outside, but I was forced to become a Taobao expert. 1. The three imperial restaurants of western food: pasta, steak, and pizza. (1) The main ingredients of pasta: pasta, pasta sauce, cheese powder. All can be purchased on Taobao. When you eat pasta in third-tier cities, you can often taste it as a brand. It’s too familiar. It’s exactly the same as the one in my refrigerator. (2) Steak: Pay attention to buying imported steak, and cut a large long one by yourself. All that is not particular is sticky with minced meat. Black pepper juice or black pepper powder are both available. (3) Pizza: Pizza dough, mozzarella, and beef cubes are all available. (4) “German sausage platter” can also be seen in many stores. In fact, you can buy “German sausages” on Taobao, and the prices are very close to the people. I always keep a few packs in my refrigerator. 2. After I discovered that New World bought a box of spaghetti sauce and beef cubes, now I have completely evolved into a cooking enthusiast who makes Western food by myself.

heloword
7 months ago

Let’s talk about sushi, fried sushi, and sashimi. Generally, fish are freshly cut. Foie gras is the finished product. You can roast it yourself with a gun. Many shrimps are chilled shrimps. The details still depend on the store, but the stores that cost hundreds of yuan more are sold. Generally, the larger fish are cut by themselves, and the smaller ones still use semi-finished products. Fried food depends on the store. French fries must be semi-finished products. Look at fried chicken. Some will be marinated and prepared, and some are semi-finished. In fact, this has a certain relationship with sales. Okonomiyaki and takoyaki are not specialty stores, they are semi-finished products.

helpyme
7 months ago

The staple food is basically Beef Beef Rice/Curry Rice/Udon/Noodle Beef Beef as standard in many Japanese food stores. They are basically fresh beef rolls. They are cooked in the store one day in advance, then stored in the refrigerator, or freshly cooked. Yes, this depends on the store’s policy. That kind of shabu-shabu restaurant may not eat beef rolls, so the chef just cuts it by himself. Curry rice, the rice must be freshly cooked. Whether curry is a cooking package or not depends on the situation. Udon/noodles, udon and noodles are mostly semi-finished products. The processing of this item is very laborious, and few shops choose to make it by themselves. Generally, the store that you make yourself will use this as a gimmick and make a clear file, so that you can see how the master makes udon/noodles. To be honest, I really haven’t seen myself making it. Generally, only restaurants that specialize in char siu ramen will make it on their own.

sina156
7 months ago

A restaurant with a central kitchen can greatly reduce production costs. Without these semi-finished menus, there are only two choices for restaurants. One is a cheap restaurant that is delicious or not based on the chef’s mood, or a club restaurant that is absolutely delicious and expensive at the same time. In fact, these two kinds of restaurants also exist in large numbers. In general, the development trend of affordable restaurants in the future will inevitably be restaurants that eliminate traditional kitchens from the cold chain supply of central kitchens.

yahoo898
7 months ago

Yes, especially in stores with a per capita price of around 100 yuan, 100% of them are semi-finished products. The ones that are slightly more expensive are not uncommon. Otherwise, the cost of labor and food storage cannot be controlled, including those very popular self-service products, such as 10,000. Island, 420 per person, it is also semi-finished products, chilled and fresh ingredients are mixed, those that are slow to serve, occasionally lack of servings, they must be fresh, but the entire menu is freshly made, which is simply too busy recently. When I went to Wandao, four people at the next table ate more than 40 king crabs. The crab legs in our area were very slow, but when we went out and turned around, the other tables were normal. Of course, we also took the tuna. After eating with crayfish, I changed the barrels 4 times, and the next few orders were slower than the one. The more advanced Japanese ingredients are basically more than 1,000 or 2,000 per capita, so the semi-finished products are basically invisible. The taste Well, I don’t eat too often, but I don’t feel that it’s amazing. It’s just a little more refined and suitable for taking pictures. Only in Shanghai, the most cost-effective one is that the store is not big and has a good reputation. It can only seat 20 or 30 people. , Two to three hundred per capita, the menu changes according to the season but there are not many varieties, the business hours are short, and the store closes early when the ingredients are sold out.

leexin
7 months ago

Yes, and many stores in Japan are like this. If you buy the goods from the right supplier, 0Cooking can also make these Japanese ingredients at home, and the taste is basically the same as in the store. What level of store is the store where the store prepares its own materials? Generally speaking, the more expensive the domestic store, the more likely it is. Some small stores have average passenger flow, but they can prepare some ingredients by themselves. The taste… not necessarily. The modern catering industry is pursuing the stability of the taste and the reduction of production costs. Choosing to prepare your own ingredients will magnify the uncertainty. The ramen you ate this time is delicious. Next time you cook it with less seasoning and the soup tastes worse than before. It’s better to persuade customers to withdraw.

greatword
7 months ago

One night, I went to Ajisen Ramen to eat noodles and ordered a bowl of Tom Yum Goong Ramen. When I ate it, I always felt that something was wrong. I prefer to drink soup. When I finished half of the soup, I finally understood what was wrong, because I found a thick layer of tom yum goong paste on the wall of the bowl. They should simply add water to the tom yum goong paste. , Or add the “thick soup” that is blended with the essence of soup, and then simply stir it, but it does not completely melt the Tom Yum Goong sauce, which is thicker and not easy to mix.

loveyou
7 months ago

One night, I went to Ajisen Ramen to eat noodles and ordered a bowl of Tom Yum Goong Ramen. When I ate it, I always felt that something was wrong. I prefer to drink soup. When I finished half of the soup, I finally understood what was wrong, because I found a thick layer of tom yum goong paste on the wall of the bowl. They should simply add water to the tom yum goong paste. , Or add the “thick soup” that is blended with the essence of soup, and then simply stir it, but it does not completely melt the Tom Yum Goong sauce, which is thicker and not easy to mix.

strongman
7 months ago

Not only Japanese food stores, but many fast foods are processed in semi-finished products, especially the yellow braised chicken, rice bowls, bento, wonton dumplings, rice balls, etc. on the take-out. Most of them are cooking buns, and it’s done after just heating it up. The shop doesn’t even need a kitchen in the traditional sense. I have discussed with my colleagues about the food package. My colleagues think how it can be eaten, but I think the industrialization of fast food is an inevitable development of society, and it is also in line with the current fast-paced life and customers’ requirements for high quality and low price. As long as the production process of the cooking bag meets the food safety standards, it is definitely much better than the fly restaurant and the small workshop of Hei Blongdong, at least the hygiene and safety will be guaranteed, and there will be no food poisoning.

stockin
7 months ago

If the per capita is up to 400, non-self-help/topics, semi-finished products should be unlikely to appear. . Between 200 and 400, there will be some. . For self-service, half of them may be 100 to 200 semi-finished products, and most of them are. . 50 to 100, except for some ramen shops, almost all. Within 50. . There are some ramen specialty shops in Shanghai, the average price is 50-100, the soup is boiled, the meat is big, the noodles are freshly made, and the taste is very good. . . I had no experience before, and I always felt that Japanese food had to be put on top to get back to the bottom, and I often went to those three to five hundred put on top restaurants to eat. Later, I found out that at the same price, those a la carte shops are much better than the topic. If the order is matched, the price can be full. .

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