Kaizen

Call them “ghost”, “virtual,” or “cloud” kitchens. Regardless of the name, the idea of restaurants with their own menus and brands but no on-site dining was already taking off in 2019. The pandemic of 2020 has only accelerated the trend, sometimes without much transparency. A single kitchen may prepare several types of food under myriad brands with availability limited to third-party delivery services with steep fees. Kaizen, named for the Japanese idea of quality improvement, lives up to its name with a better version of a virtual restaurant focused on sushi. Continue reading “Kaizen”

Harumi Sushi

There aren’t a lot of purple foods, but those that lie somewhere between red and blue tend to be vibrant and surprising. Think of the complex purple of grapes, the nearly black purple of an eggplant, and the unexpected purple found in some varieties of cauliflower, carrots, and potatoes. The pigments responsible are called “anthocyanins,” and they also have a role to play in making a type of rice appear black in its raw state and purple after some time in the rice cooker. That black / purple rice is a key feature at Harumi Sushi in Downtown Phoenix. Continue reading “Harumi Sushi”

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