• Read more about Is There A Shelf-life For My Instant Ramen Noodles?

There have been many issues with packaged food hitting the news recently, that are produce for the purpose of having a long shelf life, primarily in canned foods.  The main concern is how dangerous does packaged food pose to the human body. 

Numerous studies have shown that many canned foods can be harmful because the cans contain many Harding plastic chemicals that are used in the process of the lining within the cans. 

Another issue is the possibility of Aluminum leaks and therefore leached into the contents.  Eating food from canned foods once in a while is fine but the concern comes consuming it on a daily basis and the long term effects that it may cause.

What about instant noodles? How does it compare to Canned Foods?

First of all, you can find many different styles of instant noodles packaged in either a plastic or Styrofoam units.  That is one major difference.  Recently instant noodles get a lot of slack for being a type of college food, unhealthy and possibly dangerous.  In reality, it is not dangerous because the ingredients are basically wheat flour and water in which both are harmless.  Many instant noodles do use enriched wheat flour and supposedly this type of wheat is not healthy.  Sometimes the flavor packets can be very high in sodium/salt which is an issue for many.   

What a lot of people tend to forget is the whole process of eating instant noodles can be healthy, you just have to add your own toppings such as vegetables and lean meats.  You can also skip the flavor packets and make your own soup using chicken or vegetable broth.  If you do use the flavor packets, there are ways to enhance the flavor making it tastier and thicker.

So how long does instant noodles really last on the shelf?

People assume that instant noodles will either last for a very long time or forever.  It is a popular item to store in bunkers amongst end of the world believers.  The truth is, instant noodle will go bad eventually!

On average instant noodles from the date of manufacturing will have a shelf life of 2 to 12 months.  The best recommendation that we can provide is to check the expiration date.  Yes the package will have an expiry date, so make sure to check it carefully as it may be hard to see or find. 

You can consume the noodles pass the expiration date by a few days or even a couple weeks but with caution. 

What Spoils the Instant Noodle Package?

The problem is in the ingredients that are used as part of the packaging.  You will recognize them as little packets.  Some packets may have hydrated meats or veggies depending on the type of flavor, so they tend to not last very long.   They have issues of absorbing moisture, which leads to the possibility of creating an environment for bacteria and mold.

Another reason for the expiry date is that during the manufacturing phase, the noodles are cooked and then pre-fried in order to remove any water.  Then it is packaged nicely for us and we simple bring to life the noodles by boiling it.  Now because it is pre-fried by the manufacturer, the noodles will eventually go rancid down the road usually around the predicted expiry date.

What should I look for when buying?

Make sure to look at the quality of the packaging!  If the packaging is very cheaply made, then there is the possibility of the package to have little holes that pose a threat to the contents.  The holes will provide moisture to creep inside, thus mold may appear sooner than what the expiry dates says.Our recommendation is to go for a higher end noodle package(cup or squared packaged) like for example Nissin noodles and to make sure to note the expiry date as many of us tend to forget.  

3 Tips on Instant noodles

1. When opening any package noodles, check the noodles for any mold and for any strange smell.
2. When opening the rehydrated meats and veggies packets, avoid any contents that are black or brown as this is not a good sign.  Avoid using the packets if it stinks when opened.
3. Store your instant noodles in a cool place such as an air-conditioned room.  If you want to go extreme then you can store them in a refrigerator.  

Image source: wiki, wiki2

• Read more about What Does Sushi Grade Salmon Really Mean?

While it is important to note that there are no specific regulations from the FDA or other food agencies that govern sushi-grade fish products, there are some widely-accepted unofficial guidelines for this product.

One of the primary characteristics of sushi-grade fish (not just salmon), is that it has been frozen for a period of time to ensure that it is free of parasites. How long the fish is frozen depends greatly upon the type of fish.

As salmon is characteristically an oily fish, its quality will degrade if it is frozen gradually. To get around this problem, sushi-grade salmon is flash-frozen immediately after it is harvested. 

^{by [puamelia]}

Typically sushi-grade salmon must be frozen until solid and stored at -35C for at least 15 hours.

^{by Andrea Pokrzywinski}

Ensuring that the sushi you eat is sushi-grade is especially important, where salmon is concerned. As wild salmon spend part of their lives in fresh water, they are typically more susceptible to catching parasites in their flesh. In addition to the flash-freezing, sushi-grade salmon is also inspected to ensure that it is free of any infection. While it is relatively rare for such fish to be infected, it can happen. The processes that are characteristic of sushi-grade salmon, prevent such problems from ever reaching your plate.

In Conclusion

As you can see, there are many issues that affect the quality of the sushi, but when you eat sushi from a quality establishment, it is reasonable to expect that your sushi-grade salmon has been flash frozen and checked for parasites. Typically, if a restaurant does not mention that their products are “sushi-grade”, ensure that you ask how their meat is handled; especially where salmon is concerned.  But here are some general tips to observe when ordering Sashimi courtesy of "breakthroughsushi.com":

1. Color - clear color and texture usually means fresher
2. Shiny texture is a good sign for freshness
3. If you see what we sushi chefs refer to as "rainbow" which is a dark shiny rainbow like reflection on fish, it is a sign of old fish. This is mostly seen on tuna.
4. Smell - Avoid old fish smell. I am unsure how I could explain this, but, there is a difference between fresh fish and old fish (that is still servable as sashimi or sushi.)

Maximum Benefits of Sushi-Grade Salmon

After salmon is checked to confirm it follows sushi-grade guidelines, then it is time to reap the many benefits salmon has to offer. Our bodies are not able to make DHA and EPA omega-3 fatty acids. These fatty acids are very important to good brain and nervous system health, being linked to improved cognitive function.

Salmon is a great source of the fatty acids DHA and EPA, as well as protein. The proteins within salmon are beneficial to improving the strength and density of bones along with protecting against macular degeneration in the eyes. Salmon also contains Vitamin D, which when consumed in adequate amounts, reduces cardiovascular disease and cancer. Enjoy the delicious flavor and texture of sushi-grade salmon, while reaping all the benefits for your body.

"As with all fish consumption, sustainability is a major issue. Several varieties of salmon are sustainable and you can find more information at msc.org." - bbcgoodfood.com

• Read more about Differences Between Japanese, Chinese And Korean Chopsticks

China, Japan and Korea are three of the most popular nations in Asia. Their food and culture have covered the world, and one of the most distinctive culinary impacts they have had is the use of the chopsticks.

Whether you know how to use them well or not, chopsticks have become common utensils within Asian culture and within eateries across the globe. They can be used to eat an entire meal, or just portions of the meal.

A number of restaurants and hotels across the globe that use these utensils also offer spoons, forks, and knives, in case you don’t know how to use them.  

Early history 

The history of chopsticks in Asia is older than many countries. They’re thought to be over 5000 years old. Originating from China, they began to spread to Japan and Korea by 500 A.D. In ancient times, chopsticks were made from trees or bamboo. Initially, they were utilized as sticks to retrieve food cooked in a pot or from fire. Because of fuel shortage, food was cut into very small portions before it was cooked, eliminating a need for knives. Consequently, chopstick became a utensil of choice.

Did you know that there is a difference between Chinese chopsticks and those utilized in Japan and Korea?

Chinese chopsticks

The Chinese were the first people to invent chopsticks over 5000 years ago. It is said that they were considered as an extension of fingers, which were not afraid of extreme cold or heat. They are mostly made of unfinished wood and have a rectangular shape with the blunt end. Chinese chopsticks are long and thicker than Korean and Japanese models.

These chopsticks are long since Chinese food is often served on "Lazy Susan's." The tables are somewhat larger so you need that extra length to grab that last piece of Peking duck. Also, Chinese chopsticks do not taper towards the end as much as Japanese and Korean chopsticks do.

Japanese chopsticks

The Japanese developed distinctive types of chopsticks. They have numerous styles of chopsticks used for different purposes, including cooking usage, eating specific meals, picking up sweets, and during funerals. The Japanese use a number of materials in the making of their chopsticks. Wood and plastics are the primary materials utilized today.

However, Japanese chopsticks have also been made of bone, metal, and even ivory (these are usually reserved for special events). Japanese chopsticks are generally rounded at the ends and shorter than Chinese models but longer than Korean models. They are also more colourful and intricately designed.

Korean chopsticks

Korean chopsticks are often stainless steel, while those utilized in Japan and China are made of natural materials. Because metal can be slippery, these chopsticks are made rough at the ends in order to diminish that trait. Another noticeable difference is that they are not of the same length as those used in Japan and China.

Why are they made of metal?

In the early times, pure silver chopsticks were only used by the king as the silver would change its color if anyone attempted to poison the king’s food. Another reason why Koreans use metal to make chopstick is that because they use spoons to eat rice.

Do you have great dexterity with your chopsticks? If you do and want a challenge they try out the flowing somen slide!

• Read more about What Is Japanese Mayonnaise And How Is It Different From American Mayo?

Mayonnaise is one of the most popular condiments in the world and it is widely used in a number of different countries. Of course there are some differences in the way mayo is made from one country to another and on this page we are going to examine the differences between Japanese mayonnaise and American mayonnaise.

Japanese mayonnaise and American mayonnaise are very similar and share some of the same ingredients but there are some different ingredients that give Japanese mayonnaise a different flavor and texture than that of American Mayo.  

The question is how much does it differ? Could you blindly swap one for the other and will you notice a taste difference? Are both used differently for different types of food?

Well first off, American Mayo is usually made from a soy-based vegetable oil along with water, eggs, distilled vinegar, salt, and sugar.  Some brands will add their own seasonings or even some lemon juice and dijon mustard but those are the primary ingredients.

Japanese mayonnaise also uses soy-based vegetable oil and many of the same ingredients. They don't add water however and Japanese mayo uses apple or rice vinegar rather than distilled vinegar. Japanese mayonnaise also uses egg yolks rather than whole eggs.

Using egg yolks and apple or rice vinegar and eliminating water gives Japanese mayonnaise a thicker texture than American mayonnaise and it is a rich and slightly sweet condiment. Some makers of Japanese mayonnaise also use monosodium glutamate which is a flavor enhancer that makes everything taste better.

^{by yummyporky - Japanese Mayo on Bamboo Shoots}

American mayonnaise is typically used on sandwiches or hamburgers, mixed in with a can of tuna fish, used to make chicken salad, and is also used as a base for a number of other sauces. Japanese mayonnaise can be used in all of the same ways and it is commonly used to coat cooked vegetables and is often used as a side to a number of different Japanese dishes.

Read more on "The Story behind Kewpie and its Ingredients for Mayonnaise"

Japanese mayonnaise, pronounce in Japanese as Mayone-zu” or simply “mayo” (with a short “a” sound instead of the more familiar long “a”), is used in a number of other ways as well and some people think the Japanese might have an obsession with mayonnaise.

In Japan you can find mayo flavored ice cream, mayonnaise flavored snacks and potato chips, it can be used as a spaghetti sauce and it can be used as a topping for toast, noodles, even pancakes. If you think it will taste good, you really can put it on just about anything.

Portable Japanese Mayo Squeeze Bottle?

This ubiquitous condiment has become so beloved by the Japanese that Kewpie, sells personal-sized squeeze bottles that the Japanese called “my mayo.” 

My mayo is meant to be carried around everywhere so that you have mayonnaise to add to whatever you are eating wherever you are.