Page 2 - Edo Sushi

inspector demanded that sushi rice be at 55 degrees when rolling sushi. It was literally impossible for the sushi chef to mold the rice as required for making sushi.
Ms. LaBelle believes that over-regulation and a lack of comprehension about sushi rice and how sushi rice is made, makes it a challenge for sushi chefs and sushi vendors in the state to have clear direction. Sushi rice is steamed rice. It is steamed with water and Kombu seaweed until it reaches the appropriate consistency, and a specific recipe is always followed. After the rice is steamed, rice vinegar, sugar and salt are mixed into the rice before it cools. The pH of the rice must be 4.1 or below, which makes it far safer than many people believe, because of its acidity and pH level bacteria is unable to grow.
For more information about Edo Sushi Express, http://www.edosushiexpress.com, or for more information on this law, visit The Connecticut General Assembly http://www.cga.ct.gov/
About Edo Sushi Express
Edo Sushi Express is a company based in Watertown Connecticut. They produce and distribute sushi and other specialty products nationwide concentrating on institutional customers such as universities, hospitals and corporate headquarters. The company is run by Founder, Cynthia LaBelle and husband, CEO Thihan Tun. Edo Sushi Express received national certification as a woman-owned business in January, 2105. The firm has also received the prestigious national certification as a Women’s Business Enterprise by the CWE, Center for Women & Enterprise of Boston, a regional certifying partner of the Women’s Business Enterprise National Council (WBENC).
*Portions of this press release were reprinted from a June, 2015 article by John Torsiello on the same subject. That article will be published in the Litchfield, Connecticut Times.
Press Contact:
Cathleen Lewis
cathleenconsulting@gmail.com
Phone: 310-567-2238