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05/23/06
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~Business Description...
Sushi Trend’s revolutionary patent pending freezing process, is creating extraordinary growth for this Las Vegas based company while receiving rave reviews from sushi food connoisseurs and renowned chefs. In December 2005, for example, its frozen sushi received the Best Sushi Award of any sushi, fresh or frozen, from the Las Vegas Chapter of the Professional Chefs Association at trade show. These are the chefs of Las Vegas finest hotels and restaurants.
Not surprisingly, Sushi Trends already serves over 50 major hotels and casinos in Las Vegas that include the Mirage, Treasure Island, Hilton Hotel, MGM Grand, Monte Carlo, Aladdin, Imperial Palace and the Ritz Carlton. Its innovative technology allows its frozen sushi to have the same freshness and taste as can be enjoyed at an upscale sushi bar or in the highest quality restaurants. Its enables all types of dining facilities, as well as food stores and markets, to offer gourmet quality sushi, without having to retain a sushi chef.
Major Hotels have already embraced Sushi Trends frozen sushi because it provides them with a lower-cost, high quality, easy to implement alternative to fresh sushi – and its taste is virtually identical with the fresh product. To meet growing demand, the company is in the process of increasing its production capacity 400%, from 500,000 to 2 million pieces of frozen sushi a month. As new equipment is brought online, it anticipates even faster growth in 2006 than at its record pace of 2005.
~Share Structure...
O/S ... 50,180,000 as of 2005-06-01
Approximate Float of ---- million
~Current Price .06 X .08
~The video...
http://www.youtube.com/watch?v=c6m2hQ84HYY
~Corporate Web Site...
http://sushitrend.com/
~Company contact information:
Corporate Headquarters
Las Vegas, Nevada
Address:4460 Arville St.
#5 Las Vegas, NV 89103
USA
Phone: (702)-364-0384
Fax: (702)-364-0451
General Questions:
info@sushitrend.com
Sales Inquiries:
sales@sushitrend.com
Investor Relations:
investors@sushitrend.com
Business Development:
bizdev@sushitrend.com
Website Design Inquiries:
webmaster@sushitrend.com
~Press Releases...
*Sushi Trend's Frozen Sushi Wins Best Sushi Award From the Las Vegas Chapter of the Professional Chefs Association
Wednesday December 21, 6:00 am ET
http://biz.yahoo.com/iw/051221/0104631.html
*Sushi Trend, Inc., to Showcase Its Frozen Sushi and Compete for Awards at the Las Vegas Professional Chefs Association Trade Show
Monday December 12, 6:00 am ET
*Sushi Trend, Inc., to Increase Production 400% to Meet Soaring Demand for Its Frozen Sushi That Tastes as Good as the Hour It Was Made
Wednesday December 7, 6:00 am ET
http://biz.yahoo.com/iw/051207/0103332.html
*Sushi Trend Co. Inc. Expands Its Customer Base in Las Vegas
Thursday September 15, 2005 9:44 am ET
http://biz.yahoo.com/iw/051212/0103644.html
*Sushi Trend Co. Inc. Expands Its Customer Base in Las Vegas
Thursday September 15, 2005 9:44 am ET
http://biz.yahoo.com/pz/050915/86078.html
*Sushi Trend Triples Sales Volume
Wednesday August 24, 2005 12:04 pm ET
http://biz.yahoo.com/pz/050824/84508.html
*Sushi Trend Increases Production to Meet Demand
Thursday July 7, 2005 9:30 am ET
http://biz.yahoo.com/pz/050707/81324.html
~What is Sushi?...
Beginning as a method of preserving fish centuries ago, sushi has evolved into an artful, unique dining experience. In its earliest form, dried fish was placed between two pieces of vinegared rice as a way of making it last. The nori (seaweed) was added later as a way to keep one's fingers from getting sticky.
Technically, the word `sushi' refers to the rice, but colloquially, the term is used to describe a finger-size piece of raw fish or shellfish on a bed of vinegared rice. This can be eaten as is, or is often dipped into shoyu (Japanese soy sauce) and then eaten. Often, much care is put into the creation of the dish and the many methods of preparing the food indicate the importance of appearance to the educated consumer.
~General sushi vocabulary...
This is a list of some sushi-related words and phrases which you might find in a sushi bar. This page lists short definitions.
Bara sushi. Sushi rice and ingredients mixed together, as a rice salad.
Chirashi sushi (Iso-don, gomoku sushi). Sushi rice bed under other ingredients.
Funamori (Gunkan maki, kakomi sushi). Nigiri sushi wrapped to hold in less solid ingredients.
Futomaki. Large roll.
Fukusa sushi. A type of sushi which is wrapped in a crepe.
Inari sushi. Aburage stuffed with sushi rice.
Make sushi. Nori seaweed and a layer of rice around a core of fillings.
Norimake. A roll with nori seaweed on the outside.
California roll. Crab meat, smelt or flying fish roe, avocado.
Philidelphia roll. Salmon, cream cheese and some sort of vegetable.
Nigiri sushi. A slice of fish or other topping atop vinegared rice.
Okonomi-zushi. Home-style nigiri sushi.
Onigiri. Balls made with plain steamed rice with various stuffings.
Oshizushi. Sushi rice and other ingredients pressed into a box or mold. .
Sashimi. Sliced or prepared raw fish.
Sushi. Anything made with vinegared rice.
Tazuna sushi (Rainbow roll). A roll with diagonal strips of food across the top.
Temaki. Hand rolls, usually cone-shaped.
~Fish...
Aji. Spanish mackerel, horse mackerel.
Aji-no-tataki. Fresh Spanish mackerel.
Akagai. Red clam.
Tarako. Cod roe.
Akami. Lean tuna, cut from the back of the fish.
Ama-ebi. Sweet shrimp, usually served raw.
Odori-ebi. ``Dancing shrimp,' ama ebi served living.
Anago. Conger eel (saltwater).
Ankimo. Monkfish liver.
Aoyagi. Yellow clam.
Awabi. Abalone.
Ayu. Sweetfish.
Baigai. Small water snails.
Bonito. English word, for the Japanese katsuo.
Botan-ebi.
Buri. Adult yellowtail.
Chikuwa. Browned fish cake with a hole running through its length.
Chutoro. Medium fatty tuna, from the upper belly.
Ebi. Shrimp.
Engawa. (1) Halibut fin muscle; (2) meat surrounding the scallop muscle.
Fugu. Blowfish, toxic if improperly prepared!.
Geoduck. Mirugai, in the American Pacific northwest.
Hamachi. Yellowtail.
Hamachi-kama. Yellowtail collars.
Hamo. Pike conger.
Hatahata. Sandfish.
Hirame. Halibut.
Hokkigai. Surf clam.
Hotatagai. Scallops.
Ika. Squid.
Ika-geso. Squid's tentacles.
Ikura. Salmon roe.
Iwana. Char.
Iwashi. Sardine.
Kajiki. Swordfish.
Kamaboko. Fish cake.
Kani. Crab meat.
Kani-kamaboko. Fake crab meat.
Kanimiso. Green contents of a crab's head.
Kanpachi. Very young yellowtail.
Karei. Flounder, flatfish.
Katsuo. Bonito fish.
Katsuo-boshi. Dried bonito fish.
Kimachi. A small fish from the yellowtail family.
Kohada. Gizzard shad.
Koi. Saltwater carp.
Kurodai. Snapper.
Langostino. A small shellfish.
Madai. Red seabream.
Maguro. Tuna.
Masu. Trout.
Mekajiki. Blue marlin.
Mirugai. Long neck clam.
Niika. Cooked Monterey squid.
Nijimasu. Rainbow trout.
Otoro. Fattest tuna.
Saba. Mackeral.
Sake. Salmon.
Sanma. Japanese mackeral.
Sawagani. Small crabs.
Sayori. (Springtime) halfbeak.
Seigo. Young sea bass.
Shako. Mantis shrimp.
Shira-uo. Whitebait, icefish or salangid.
Shiro maguro. Albacore tuna.
Shirako. Sperms sacs of the cod fish.
Suzuki. Striped bass, rockfish.
Tai. Sea bream, porgy, snapper.
Tairagai. Razor-shell clam .
Tako. Octopus.
Nama-tako. Fresh or raw octopus.
Tekka. Tuna, especially in a roll.
Kazunoko. Herring roe.
Tobiko. Flying fish roe.
Torigai. Cockle clam.
Sazae. Conch.
Toro. Fatty tuna.
Negitoro. Chopped and mixed negi-onion and toro.
Unagi. Freshwater eel.
Unagi maki. Eel roll.
Unagi no kimo. Eel innards.
Una-don. Grilled eel, served on rice.
Uni. Sea urchin.
Kanikama. Imitation crab.
Mentaiko. Spicy, marinated cod roe.
Your Own due diligence and buying decisions a must!
~Rig
