Sushi Rice explained

Let's take a delightful trip through the whimsical world of sushi rice, also known by its fancy names like shari or sumeshi, as it unfolds its charming history in Japan! Here's a snappy rundown of the enchanting tale of sushi rice:

1. Sushi's Humble Beginnings: Picture this – way back in time in Southeast Asia, clever folks concocted a genius way to keep fish fresh by teaming it up with rice and a sprinkle of salt. The rice did its job of preserving the fish, only to be bid adieu before the tasty fishy treat was savored.

2. Enter Edo-mae Sushi: Fast forward to the 19th century in Edo, now Tokyo, where Edo-mae sushi stole the show. Fresh fish danced on vinegared rice, jazzed up with a dash of rice vinegar, sugar, and salt to elevate the flavors to a whole new level.

3. Sushi Rice Glow-Up: As time ticked on, sushi rice got a makeover. The perfect mix of vinegar, sugar, and salt was tweaked to hit the sweet spot of flavor. The rice's texture and stickiness got a makeover too, now tailored to complement all kinds of sushi delights.

4. Funky Fresh Sushi Rice: Flash forward to today, where sushi rice reigns supreme, made from snazzy short-grain Japanese rice that gets all sticky when cooked. A zesty blend of rice vinegar, sugar, and salt joins the party, creating that signature tangy-sweet vibe that sings in harmony with sushi stars.

Sushi rice continues to be the unsung hero of sushi creations, adding its magic touch to the flavor and feel of the dish. The careful crafting and seasoning of sushi rice are key ingredients in cooking up authentic and scrumptious sushi adventures.

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