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Thawed nigirizushi and the frozen sushi set.
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Tōshin’s main store inside the Town Seven building at JR Ogikubo Station.
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Public relations officer Takahashi Jun’ichi, left, and commercial department head Kosuge Masamitsu outside the Tōshinkan near the company’s Ogikubo main store.
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The sushi set is processed using the Tōmin rapid freezing machine (center) and a vacuum packer (right).
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The liquid freezer’s control panel showing an interior temperature of -29.6°C and a freshly frozen nigirizushi set.
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The sushi set immediately after thawing. There is virtually no drip from the fish, and each grain of rice is perfectly plump.
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A sushi set is placed in the liquid freezer after vacuum packing. Compared to vacuum packing in bags, this method keeps liquid “drip” to a minimum.
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Tōshin’s seafood donburi, which includes vinegared rice. It is hard to tell that it is made with frozen fish. (Photo courtesy of Tōshin)
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Making his own sushi, the author felt like a real sushi chef. Wasabi can be added and adjusted to taste.
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