In anticipation of a new sushi venture, I am experimenting with various raw materials and establishing the shari, /sushi rice/ a particularly important ingredient in any sushi experience.

Most people under-estimate the integrity of the race and there is always emphasis on the race origin. No doubt shari is the key factor in taste and I am not underestimatimg the rice pedigree. However when it comes to sushi and balanced taste it is all up to the chef’s ideology.

Each chef has his own ideas about how his rice should taste and this is what determines the user’s experience. For example if you would take to fish of identical quality and give it to two different chefs, it would be their rice taste, size of shari, and the compaction which would be the differentiating factor. Think about it.