tag:blogger.com,1999:blog-9032090606782570420.post2552190383827825063..comments2024-03-27T14:32:02.179+08:00Comments on Expat Gourmand: Sushi Zanmai, Tsukiji (Tokyo)expatgourmandhttp://www.blogger.com/profile/06445217785393932551noreply@blogger.comBlogger3125tag:blogger.com,1999:blog-9032090606782570420.post-85937147656486798652007-08-04T13:12:13.000+08:002007-08-04T13:12:13.000+08:00Do you notice anything about the rice of sushi? Be...Do you notice anything about the rice of sushi? Because for me I think that the taste and texture of rice makes or breaks sushi. That's why I think over here Jaws has the best sushi - the rice is sticky (but not too sticky), flavourful and the ingredients they use are quite fresh (I generally stick to the raw salmon). Taka is probably the worst because the rice is dry and tasteless and it falls apart when you eat it. But it's also the cheapest so the taste and cost evens itself out.myrial_pearlshttp://myrial_pearls.livejournal.com/noreply@blogger.comtag:blogger.com,1999:blog-9032090606782570420.post-55794264967875070662007-08-06T23:02:23.000+08:002007-08-06T23:02:23.000+08:00Rice is a BIG deal in Japan, and so far I've n...Rice is a BIG deal in Japan, and so far I've not had bad rice in Japan. The rice is always sticky and '<i>mochimochi</i>' here, even the ones I cook at home on my humble ricecooker. Not very suitable for fried rice though since it's quite moist - the older long grains like the ones used in SE Asia tend to be drier and better suited for that. BTW, it's easy to make your own seasoned <a href="http://jeanniebayb.livejournal.com/12458.html" rel="nofollow">sushi rice</a> at home :)expatgourmandhttp://expatgourmand.wordpress.com/noreply@blogger.comtag:blogger.com,1999:blog-9032090606782570420.post-37129739026054616272007-08-07T13:14:46.000+08:002007-08-07T13:14:46.000+08:00Oooh, thanks! I'll have to try that out soon!Oooh, thanks! I'll have to try that out soon!myrial_pearlshttp://myrial_pearls.livejournal.com/noreply@blogger.com