sushi rice without rice vinegar?
meijnhard
According to him in that region sushi is made bij boiling the rice,
cool it down to hand temperature and mix in mirin with sugar.
Anyone familiar with this preparation of 'sushi'?
n_cram...@pacbell.net
I've heard of making sweet sumeshi by adding mirin to the rice cooking
water at a rate of 1 Tbs mirin to 2 cups rice, then finishing in the normal
manner, using a bit less vinegar and salt and a bit more sugar than usual,
but not the method you describe. It's described in "The Book of Japanese
Cooking", by Emi Kazuko.
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Musashi
"meijnhard" <meij...@gmail.com> wrote in message
news:1124576055.7...@g14g2000cwa.googlegroups.com...
Never heard of such a thing. And I've never run into anything like that in
Fukuoka,
or anywhere else in Japan.
If only sugar and mirin were used the rice would end up
absurdly sweet. And, if the rice is first cool down before micing in the
mirin and
sugar there is no way that the alchohol in the mirin would evaporate.
So whatever this is, it isn't sushi-meshi by a long shot.
Is it possible that this fellow really meant that mirin is used INSTEAD of
sugar?
Then it would make some sense.
M
meijnhard
a Japanese family for a couple of months and learned it from them. I
get the impression that he mistakes mirin for rice vinegar, but still,
cooling down rice before adding the fluids sounds strange.
Musashi
Yes, it does sound like a mistake.
If it is not, I would like to hear exactly what kind of sushi was made
using this very sweet rice.
M