Special freezing demo - Freezing and defrosting sushi

This time, I would like to conduct an experiment of freezing sushi and then thawing it, and share with you the process and surprising results.

This experiment was conducted not for freezing and thawing food for general consumers, but for caterers who provide meals at hotels, weddings, funerals, etc.

As you may have experienced, when sushi is served on a breakfast buffet or dinner menu, there are times when a sudden order comes in and the sushi chef has to serve it even when the sushi chef is not available. .

Therefore, we conducted an experiment to see if we could solve the conventional problem by freezing and stocking sushi made in large quantities by sushi chefs and using a method that allows for easy thawing.

After freezing the sushi (this time it was frozen in about 30 minutes)

When frozen in Special flash freezer Artlock Freezer, the food does not dry out, and the sushi rice is frozen with air trapped in it, so it has a good texture after thawing, and is very suitable not only for sushi but also for rice products such as futomaki and inari. They go well together!

As you can see from the photo, you can see each grain of rice.

Storage of sushi (short-term and long-term)

In this experiment, we assumed that the sushi would be used in-house even after thawing, so we did not put the sushi on a plate, but instead used a 99% high-barrier (low oxygen permeability) sushi that allows for the highest quality frozen storage. I vacuumed it and stored it.

After storing sushi for a week and before thawing

The appearance, including the color of the sushi toppings, has not changed at all.

After defrosting sushi

Even if you look at the photo of the food being re-plated on a plate after thawing or the cross-sectional view, you won't even be able to tell that it was frozen. Also, each grain of rice remains firm even after freezing.

Sushi tasting

As a result of the tasting, the flavor of the sushi, the aroma of the vinegar, the flavor and spiciness of the wasabi, and the taste of the toppings were all the same as before freezing.

This shows that thanks to Artrock Freezer's flash freezing technology, there was almost no loss of taste or texture during the freezing and thawing process.

The results of this experiment suggest the possibility of providing sushi in a more convenient and flexible way while maintaining its quality and flavor.

In addition, even when you receive a sudden order or your sushi chef is unavailable, by making good use of frozen sushi, you will be able to provide a service that will satisfy your customers.

Furthermore, we found that this freezing technology can be applied not only to sushi but also to products using cooked rice such as futomaki and inari.

This has proven to be a very useful technology for the catering industry as it can accommodate a wide range of menus.

At Art Rock Lab, we will continue to research ingredients and provide innovative technology to the food industry, striving to deliver a better dining experience to everyone.

As part of this experiment, we were able to obtain very meaningful results in the freezing and thawing experiment of sushi.

Stay tuned for more research results from Art Rock Lab!