This is a PSA for sushi lovers.
Deep-fried tempura flakes, a key ingredient sprinkled on sushi rolls, have been linked to a series of restaurant fires in multiple states after unexpectedly combusting.
According to the New York Times, five of the fires happened in Wisconsin, where two restaurants sustained more than $500,000 combined in fire damage.
Kara Nelson, the fire investigator on both cases, revealed to the outlet that she also learned of similar fires in Minnesota, Virginia and Canada.
After the first fire at Sumo Steakhouse and Sushi Bar in April and another the following month at the Takara Japanese Restaurant, she worked with the Bureau of Alcohol, Tobacco, Firearms and Explosives to determine the cause.
What they found was an example of “spontaneous combustion.”
Spontaneous combustion of tempura flakes blamed for sushi restaurant fires across the country. https://t.co/YTJzgdxd0q
— ABC News (@ABC) July 17, 2019
Since deep-frying batter with vegetable oils, which have a tendency to self-heat, a dangerous chemical reaction kicks in.
When the crunchy flakes are packed together, the heat generated from the process can build overnight, to the point that the cooked batter can start burning.
“Don’t leave it unattended,” the fire investigator warns of the tempura flakes. “It can take anywhere from three to 10 hours for the heat process to start before it goes into ignition. We want to get the word out there.”
While spontaneous combustions aren’t new to firefighters, ones involving food are more rare.
In video surveillance footage from the Sumo Steakhouse and Sushi Bar, the fire starting in a metal pot left overnight can be seen erupting into flames.
[fm_youtube url="https://www.youtube.com/watch?v=_2tNiwCitqE"]This was a slow fire, as the first six hours smoke spread into the kitchen, before the blaze took over.
Before the incidents, Nelson hadn’t heard of sushi fires.
Many sushi restaurant owners, however, are very aware of the daunting reality and know to take precaution, especially during the summertime.
“We’re very careful about how to cool it down,” K Dong, the owner of MIKU, a sushi restaurant in Greenwich told the New York Times. “You don’t want it to be contained.”
While it can be easy to turn a blind eye to cuisine with a volatile side, flammable floods must be handled properly.
While deep-frying anything is an obviously risk because of the hot oil, you might be surprised to learn garlic, flour, and peanut brittle are all considered hazardous.
Another fundamental rule, when using alcohol-based sauces is to use caution because it is highly flammable and ignites the speed and height of fire.
To prevent cooking fires, maintaining safe habits helps is crucial.
The best way to prevent this kind of fire?
Fire investigators recommend preparing these dishes in the morning, so they have all day to cool off and are never left unattended.
Basically, as she told WPR, “You’re there to see if it starts to smoke and that whole spontaneous combustion starts.”
While Nelson is relieved nobody was hurt in either of the fires, she wants to spreading the word to prevent similar accidents.
Nobody wants a side of spontaneous combustion with their dinner, so please listen to fire officials and don’t try cooking deep-fried tempura flakes at home!
