Dashi:  The foundation of Boom soups, this is a stock made with Konbu, dried shiitake mushrooms, bonito flakes, and filtered water.

 

Dried Shiitake Mushrooms: Cultivated and native to Asia.  Used to impart an earthy flavor to Boom Dashi.

 

Edamame: Soybeans in the pod. Boom steams them and then tosses with sea salt.

 

Kewpie Sauce: A Japanese style mayonnaise that is lighter in taste and consistency than regular mayonnaise.  Boom uses only one teaspoon of kewpie sauce in their Temaki (approx. 33 calories).

 

Konbu: Edible kelp (large seaweed) that is cultivated and dried. Used at Boom to impart a distinct sea flavor to our Dashi and soy sauce.

 

Lemon Cream: A kewpie-based sauce seasoned with lemon juice and soy sauce.  It is used in Boom’s Grilled Sardines and Charred Asparagus Temakis.

 

Market Miso: Miso soup that incorporates seasonal ingredients, taking advantage of fresh, local produce.

 

Miso: Fermented soy bean paste rich in probiotic properties.

 

Miso Soup: A nutritious soup made with Dashi and miso.  Boom soup is made fresh four to five times a day using organic live-cultured miso that’s never boiled to preserve its beneficial probiotic properties.

 

Nori: A pressed and dried sheet of seaweed commonly used for sushi. Boom toasts its Nori every day over a cast iron pan and then stores it in a special low humidity box to retain its crispness.

 

Probiotic:  A term that describes a substance containing microorganisms that promote a healthy digestive system.  Yogurt, cheese, kimchee and miso are typical fermented foods with probiotic properties.

 

Shiso: The common name for an Asian herb used in sushi also known as Perilla.  Belonging to the mint family, Boom uses Shiso in our Cucumber Temaki.

 

Soy Sauce:  Made from fermented soybeans, Boom house soy sauce is low in sodium and seasoned with Konbu, bonito flakes, sake, Mirin and lemon juice.

 

Sushi: A dish of Japanese origin that combines seasoned rice with raw or cooked fish and vegetables. Boom Sushi gets to you fast and it gets to you fresh. 

 

Sushi Rice: Boom uses sushi grade short- grain white rice prepared in a state-of- the-art rice cooker and seasoned with artisanal red rice vinegar, sea salt and natural sugar.  Boom rice is kept warm in cedar-lined holders.

 

Temaki: A specific style of sushi prepared by combining rice, assorted vegetables, fish and seasonings in a crisp cone made of Nori (seaweed).  Boom specializes in Temaki and our menu is made up of original recipes created especially for Boom.

 

Umami:  One of the six basic tastes that also include sweet, sour, bitter, salty, and spicy. Umami is categorized as savory.   Soy sauce, ripe tomatoes, aged cheeses, etc. all have a umami element to them. At Boom the six basic tastes are balanced with a variety of ingredients and textures in all the signature Temakis.

 

Umami Cream:   Used in creating the Crispy Shrimp Temaki, it is a combination of soy sauce, anchovy and parmesan cheese.

 

Wasabi: A type of root native to Japan, similar to horseradish and used as a condiment for sushi and sashimi. It stimulates the nasal passages more than the tongue. It is used to make Boom’s wasabi soy sauce.

 

Wasabi Cream:  A combination of kewpie sauce, wasabi and lemon juice.  It is an ingredient in Boom’s Soft-Shell Crab Temaki.

 

Wasabi Peas:  Green peas that are coated in wasabi powder and roasted.  They add favor and crunch to Boom’s Wild Salmon Temaki.

 

Wasabi Soy: A mixture of our house soy sauce and wasabi

 

Whole Grain Rice: A mixture of six grains: black rice, purple barley, hull-less barley, rye berries, multigrain red rice, and short-grain brown rice. Boom customers can opt for whole grain rice in their Temaki.

 

Yuzu: A Japanese citrus similar to lemon or lime and a prime ingredient in Boom’s Yuzu Cream and Yuzu Kosho sauces.

 

Yuzu Cream: Made with kewpie sauce, soy sauce and fresh Yuzu juice.  Boom uses Yuzu Cream in the Baby Artichoke Temaki.

 

Yuzu Kosho: A paste made of chili pepper, Yuzu peel and salt. Yuzu Kosho is used on Boom’s Seared Scallop Temaki.