Articles

Japanese Cuisine Quality Level Evaluation at the Food Industry Enterprises in Kemerovo

Authors:

Krapiva T.V., Koksharov A.A., Majurnikova L.A.

Abstract:

Ensuring the quality and safety of public catering goods is one of the urgent problems in Russia. Sushi are the visiting card of Japanese cuisine. The minimum heat treatment is sushi manufacture characteristic. One of the main sushi ingredients is raw fish. The product undergoes the adaptation process to the new production conditions, new perception, and ultimately changes while implementing on the market that may lead to the differs from the original image. The Japanese cuisine in Russia undergoes through the changes influenced by various factors: Russian traditions, consumer preferences, regulatory documentation requirements, etc. Sushi bars and other catering enterprises offered Japanese cuisine dishes to the consumers are popular in Kemerovo. However, despite the great popularity there are still no uniform requirements for the Japanese dishes production and sale including sushi, rolls intended for use in food at catering enterprises or at home, as well as for sale through the retail chain. This, in turn, determines the priority of foreign cuisine as a research vector on quality assurance and product safety. The Japanese dishes range presented in public catering enterprises in Kemerovo includes more than 70 items. There are also new dishes based on combinatorics of traditional and non-traditional Japanese cuisine ingredients. A huge part of the dishes range exceeds the requirements limits established by the normative documents complicating the quality confirmation. Existing knowledge problems adjusting about the Japanese cuisine and developing criteria for assessing dishes quality and safety are urgent. The developed sushi and rolls classification as types of Japanese dishes allowed to determine the main identification features, criteria and quality indicators characterizing this product. The use of individual codes made it possible to identify Japanese dishes and determine its degree of compliance with quality indicators.

Keywords:

japanese cuisine; sushi; rolls; food quality; catering; food quality indicators