Would you care for a bit of chicken curry from the Sunny Teriyaki restaurant in Auburn?
But, wait a minute! Isn’t curry an Indian food? Indeed, though the distinctive spice mixtures that we call curry were made popular by our friends across the continent, the “curry rice” dish has been widely embraced throughout Japan. From Japanese diners and restaurants to the simple instant curry dishes from the Japanese supermarket aisles, the country has developed a strong affinity for curry’s delicious taste, as well as its impressive health benefits.
A big part of what makes curry so healthy is turmeric, a spice that contains an extremely beneficial substance called curcumin. This substance exhibits powerful antioxidant and anti-inflammatory properties, which researchers link to many valuable benefits. Among these are improved cognitive facilities, autoimmune boosts, and the prevention of oral cancer and other dangerous conditions. Make curry a bigger part of your diet at Sunny Teriyaki with our chicken curry rice!
Of all of the Chinese-style dishes at our Auburn teriyaki restaurant, general tso’s chicken is among the most popular. General tso’s chicken, or “general chicken”, is a savory Chinese treat that has been beloved by the United States for years. But who was this General Tso, and where did his chicken come from in the first place?
The truth is that the real General Tso never had anything to do with the chicken that bears his name. The dish is credited to a man by the name of Peng Chang-kuei, who named it in honor of a military hero associated with his province. A classically trained Hunan chef, Peng fled from China to Taiwan in 1949 during the revolution.
The chicken that the US is most familiar with is actually an adapted version of Peng’s original recipe. Chinese chefs from New York created this new recipe after they visited his restaurant back in the 1970’s. The dish caught fire quickly and the country’s love affair with general tso’s has continued to this day. Get your fix with Sunny Teriyaki!
People can sometimes be unfair to shrimp. A single three-ounce serving of this popular seafood contains nearly half of your daily recommended intake of cholesterol, after all, and cholesterol has a tendency to scare people. Despite all this, however, our Auburn teriyaki restaurant would like to remind you that shrimp is actually quite beneficial to your health.
While it is accurate to say that shrimp are high in cholesterol, this is no indication of how much it will raise the level of cholesterol in your blood. Since trans fats have a far greater impact on your cholesterol level than actual dietary fat, the lean shrimp are really not a terribly big concern for the high-cholesterol individual. As a matter of fact, shrimp offers a healthy supply of omega-3 fatty acids, which are quite effective in combating the cholesterol in your system. On top of this, shrimp are a low-mercury source of protein, iron, B vitamins, vitamin D, and more, so feel free to indulge in this favorite seafood!
Are you still baffled by chopsticks? Don’t worry! Chopstick proficiency is not required to eat at the Sunny Teriyaki restaurant in Auburn. However, if you would like to give Japan’s favorite utensils another whorl, take a quick read through the following tips:
The first step is to hold your sticks correctly. The first chopstick should lay across your middle finger and the base of your thumb. Pick up the second stick on top of this one, holding it like you would a pencil. A beginner might want to start by gripping the sticks closer to the tips, and then hold them further back when he or she gets a better feel for the eating style.
Pick up food by holding the sticks at a forty-five degree angle with your plate or bowl. Practice applying enough pressure with your grip such that it’s strong enough to hold the food but not so strong as to cause the sticks to “scissor” and send your food flying. You may want to hold your food under your face for a while as you gain confidence in your technique. After a while, you should be handling your sticks like a true pro!
Have you ever thought about why rice is such an important staple throughout most of the world? It’s an enormous part of Japanese and Chinese culinary traditions, and nearly unavoidable at our Auburn teriyaki restaurant. The straight truth is that, even in its simple white form, rice offers a great many nutritional benefits:
White rice is a low fat, low sodium source of iron and protein that is free of both cholesterol and gluten.
Rice has potent anti-inflammatory properties.
While it is true that white rice has lost some of the fiber of brown rice, it still provides .6 grams of dietary fiber per cup.
Rice contains resistant starch, which is capable of reaching the bowel undigested. This allows it to foster the growth of beneficial microbes which help you to maintain a healthy bowel system.
Rice contains manganese, which is important to the immune and skeletal systems.
Rice provides a strong supply of potassium, which can help lower blood pressure.
A number of essential B vitamins are contained in rice, which help to maintain a healthy heart and nervous system.
Our Auburn teriyaki restaurant is part of a great Seattle tradition. Though it may frequently escape notice, the presence of teriyaki in the Emerald City and the surrounding area is surprisingly strong. With a deep-rooted Japanese-American community and hundreds of restaurants featuring the word “teriyaki” in their names, it would appear that the classic brown-drizzled dish is a particular favorite of Seattle.
The word teriyaki comes from the Japanese word teri, referring to the glossy shine of the sauce, and yaki, describing the way that the meat is generally cooked. The distinct teriyaki sauce is made from soy sauce, sugar, sake and mirin. The dish is suspected to have originated sometime during the seventeenth century, in a time when roasting and grilling techniques were emerging in urban Japan. Food vendors were coming up with innovative new ways to supply the public with easy, delicious food they could sell on the streets. Teriyaki first struck a chord with the US in the 1960’s, and continues to be an iconic part of Japanese cuisine to this day.
Have you ever considered the history of something as simple as soy sauce? For the most part, this cultural phenomenon may be little more to you than a condiment you might sprinkle on your fried rice at our Auburn teriyaki restaurant. However, there is an ancient history surrounding this sauce that goes far, far back into the shrouded reaches of human civilization.
Nobody knows for sure when soy sauce first came about, though it is clear that it originated in ancient China. In times before refrigeration, people needed to come up with good ways to preserve their food. To the ancient Chinese, preserved food and the seasonings that went into their preservation (usually salt) were called jiang. Jiang was made from meat, seafood, vegetables, and even grains. The grain-based jiang was simple and easily accessible, so the fermentation of soybeans and wheat developed rapidly, eventually leading to the soy sauce we know today.
Looking for a tasty bowl of wonton soup? At our Auburn teriyaki restaurant, you can augment any meal with a side order of this Chinese classic. These minced-meat-stuffed dumplings are a delicious addition to your dining experience, and have a satisfying taste that will not be forgotten.
The word “wonton” comes from the northern Chinese word húndùn, which roughly translates to “irregularly-shaped pasta”. Poetically, this word also resembles a popular homonym from the Cantonese dialect, yúntūn, which translates to “swallowing clouds”. With this in mind, consider the aesthetic of your wontons as they float in your soup; do they not resemble clouds floating in the sky of some ancient Chinese painting? Try it out for yourself at Sunny Teriyaki today!
Though you probably know curry as an Indian dish, you can still enjoy a hearty curry rice at our Auburn teriyaki restaurant. If you’re wondering why this is, let us consider the history of curry and its journey into the hearts and stomachs of Japan.
Though it is hard to pinpoint the birth of curry, it would appear that it came about at least as early as 1700 BC. The British quickly took to this exquisite flavor when they arrived in the country; the earliest record of curry being used in England comes in a cookbook from 1300 AD, representing the very earliest surviving cookbook written in English. The dish made its way to Japan in the late 1800’s when the country ended its period of isolation and English traders brought curry to Japanese shores. Though the dish was looked down on at first, it quickly caught on. The military forces adopted it as a simple field ration, allowing Japanese from all corners of the country to be exposed to the taste. To this day, the Japanese maritime force continues to uphold a tradition of serving curry on Fridays, and Japanese-style curry is considered the most popular food throughout the country.
Have you ever had a good Szechuan beef, like the variety we serve up at our Auburn teriyaki restaurant? If you’re not familiar with the dish, it consists of narrow strips of beef given a delightful kick with a sauce of peppercorn and other vegetables and spices. It gets its name from the Szechuan Province of China, which has a long history of similar styles of cooking.
Szechuan-style cooking originated at some point around the fifteenth century. It’s famous throughout China for bold, spicy flavors. Dishes prepared the Szechuan way make heavy use of garlic, chili peppers, and the Szechuan peppercorn, with some also employing ginger, sesame seeds, and peanuts. This results in a distinctive flavor beloved by millions, which you can experience for yourself at Sunny Teriyaki.