Shushi and 5 S

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Shushi ingredient comes in different sizes, different shapes, different lengths, different squareness, different roundness ... but each piece passes the seiri stage. The sorting is sure done with references to shushi recipes.

How would shushi looks if seiton is not performed by the chefs before it landed on the tables ? Pattern is art to making shushi an unique and favourite food to many. Plates of the same shapes are used but they are labelled according to the glazed designs and colours.

The belt conveying the shushi is always a seiso to the eyes of the the eaters and the cleanliness and freshness is preserved with covered plates.

Seiketsu is continuous so that servings is not interrupted, varieties are equally distributed along the kaiten flow, and each plate do not overstay in the line.

This Japanese food is a sustainable food whether to the eaters or the chefs as each plate of shushi takes the journey to the table from the seiri route in the pantry, to seiton route in the kitchen, before sitting on the seiso conveyor, and assuming the seiketsu position of the kaiten flow. After all these routes, a plate of shushi takes a journey as a mark of shitsuke. Be it Inari, Unagi, Kanikama, Chuka Kurage, Shishamo Maki or ... you only spend less than 30 seconds of your time to wait for a plate of your favourite shushi to appear in front your eyes. Each plate is safely prepared, healthily cooked, contribute no waste, and sustain its freshness. Today, many people like shushi. Indulge in the shushi outlet today.

A Shushi outlet in Melaka inspires this blog post.