CEBU has finally transitioned to general community quarantine (GCQ) again but it does not mean that it is already safe to go out. Going on a gastronomic adventure and trying out new dishes are probably a few of the most missed leisure activities right now, so it’s a good thing that the local food scene is thriving nowadays, as it gives consumers more options to choose from. Everyone can still indulge in new and different varieties of food while at home.
If you’re one of the many people who miss eating at Japanese restaurants, here’s some good news: An online food shop called Daily Deli on Facebook and @daailydeli on Instagram, in collaboration with Carne & Deli, is offering quality sashimi and premium US ribeye steak for you to enjoy at home just like how you would at your favorite restaurant.
Owners Aldyne Kimberly Payuyao and Kapper Jess Diongzon came up with The Deli Box and its Sashimi DIY (Do-It-Yourself) kit. They wanted to offer something that their customers could share with their loved ones even from afar.
The Deli Box could be sent with a note or a message from the sender to further express his sincerity and love to the receiver. The box contains three slices of one-inch thick premium ribeye steaks weighing from 370 grams to 420 grams and a bottle of Corte Viola Red Wine to complete the steak night experience.
On the other hand, the Sashimi DIY Kit was created to pamper their customers and unload the burden of preparing their favorite sashimi. The kit has two variants: Salmon and Tuna. It consists of basic items needed for homemade sashimi: Fish of choice, wasabi paste or powder, 150ml bottle of Kikkoman Soy Sauce and four chopsticks. The salmon and tuna comes in two sizes: Medium (460g to 600g) and Large (700g to 890g).
Considering that the brand is dealing with perishable goods, which are extremely time sensitive, Aldyne admitted, “keeping track of our inventory is crucial.”
“Daily monitoring helped us identify our reorder points for each product. This serves as a guide to know when we should restock our products and how many we should purchase. In this way, we could ensure that there will be no stocks sitting on our freezer for a very long time. Inventory management is the key.”
Salmon and tuna lasts for four to five days in the fridge and six to nine months when frozen. “We suggest, if you can’t finish the whole slab of salmon or tuna just put it in a ziplock or airtight container in the freezer to maintain its quality and freshness,” shared Aldyne.
As for the steak, it should be wrapped in a clean plastic wrap and sealed as tight as possible. Then, place it in the freezer so it stays fresh for longer for about three months.
Check out Daily Deli on Facebook and Instagram.