Extremely informative Francesco! Your pictures look so good I want to try all of them. This was a lot of work to put together and it is much appreciated. Grazie mille.
About the dark rice you're wondering about: I can't be 100% sure without actually seeing and eating it, but it sounds like the vinegar was aka-zu (赤酢), or red vinegar, as opposed to white vinegar you are familiar with. Please note that "赤 (aka)" means "red," and the sound of the word for vinegar, "酢 (su)," becomes "zu" in this compound noun.
I wasn't even aware of this type of vinegar until a few years ago (even though I was born and grew up in Japan), when I noticed a lot of sushi chefs use aka-zu while watching a TV show, and I started seeing sushi shops that advertise they use aka-zu. I learned that its use spread in the Edo period for Edo-mae-zushi, but then sort of disappeared, and now it's back in fancy sushi restaurants.
That’s amazing thank you so much!! I’m sure that’s exactly it, and both places had it. it’s interesting cause I was thinking in my head the color was more “around” the rice as opposed to being the rice so this makes perfect sense. ありがとございます
Glad the information was helpful! I love it that you cook your rice with kombu (in a Zojirushi rice cooker). Just FYI, Romanized representation of Japanese sounds is tricky especially when it comes to long vowels because the way a letter looks and the way it sounds don't always match.... the correct way to spell "arigato-gozaimasu" is ありがとうございます (please note the う right after ありがと). Sorry for this uncalled-for comment!
In Europe all “Japanese” rice is actually grown in Italy (northern Italy has a big rice culture). Best rice of that kind I can get over here is yumenishiki, quite expensive but not too bad
I didn't know Japanese rice is grown in northern Italy! I just did some quick search and found that Yumenishiki is a koshihikari rice. It must be good. As you probably know, the price of rice here drastically went up in August last year and is still outrageously high (double the price a year ago).
Getting high quality short grain rice outside of Japan can be a challenge, I think.... When I lived in Austin, Texas, I always ordered a 20 pound bag of "organic sushi rice" from California at a downtown Whole Foods store.
I’m visiting in May for the first time and can’t wait!! I ended up asking the hotel concierge to help with reservations, for fear of mucking it all up. With each reservation I was advised of dining etiquette including being punctual, respectful of my surroundings and please no perfume!
Don’t think mine is charging but I’m ok if they do. Happy to pay for the assist and some of these places I would have gotten nowhere! A few said no non-Japanese speaking guests 😟 and a few more said no solo diners 😣 I’m still pleased with the ones I ended up with, super excited 😋
Ya no to foreigners is becoming more and more common because of over tourism and disrespectful (I’m told mostly American 😬) tourists. In a way I respect that and it makes it even more worth the effort. I’m gonna write about my experience with that in one of the next posts…
I've been saying for a while that depachika (department basements) is one of the easiest ways of "eating like a local" in Japan.
Did you get a chance to have chirashizushi or oshizushi? Chirashi is certainly doable at home, and I think my grandmother used to make it once in a while.
Aloha Francesco, I live in Hawaii and sushi is at the top of my favorite foods. Agreed that Japanese cuisine is one of the finest. Contact me if you ever visit Honolulu, and I will treat you to my favorite Izakaya! I warms my heart that you enjoy chawanmushi...a dish that I make at home. Hungry yet?! Mahalo, Gen
Extremely informative Francesco! Your pictures look so good I want to try all of them. This was a lot of work to put together and it is much appreciated. Grazie mille.
About the dark rice you're wondering about: I can't be 100% sure without actually seeing and eating it, but it sounds like the vinegar was aka-zu (赤酢), or red vinegar, as opposed to white vinegar you are familiar with. Please note that "赤 (aka)" means "red," and the sound of the word for vinegar, "酢 (su)," becomes "zu" in this compound noun.
I wasn't even aware of this type of vinegar until a few years ago (even though I was born and grew up in Japan), when I noticed a lot of sushi chefs use aka-zu while watching a TV show, and I started seeing sushi shops that advertise they use aka-zu. I learned that its use spread in the Edo period for Edo-mae-zushi, but then sort of disappeared, and now it's back in fancy sushi restaurants.
You can learn about the red vinegar here:
https://yokoi-vinegar.com/about-japanese-vinegar
The following website (all in Japanese) might be helpful in comparing the colors of the white vinegar sushi rice and the red vinegar sushi rice:
https://blog.pocket-concierge.jp/differences-between-akashari-siroshari/#i-1
I've really enjoyed your food pictures and stories. Thank you so much for sharing!
That’s amazing thank you so much!! I’m sure that’s exactly it, and both places had it. it’s interesting cause I was thinking in my head the color was more “around” the rice as opposed to being the rice so this makes perfect sense. ありがとございます
Glad the information was helpful! I love it that you cook your rice with kombu (in a Zojirushi rice cooker). Just FYI, Romanized representation of Japanese sounds is tricky especially when it comes to long vowels because the way a letter looks and the way it sounds don't always match.... the correct way to spell "arigato-gozaimasu" is ありがとうございます (please note the う right after ありがと). Sorry for this uncalled-for comment!
In Europe all “Japanese” rice is actually grown in Italy (northern Italy has a big rice culture). Best rice of that kind I can get over here is yumenishiki, quite expensive but not too bad
I didn't know Japanese rice is grown in northern Italy! I just did some quick search and found that Yumenishiki is a koshihikari rice. It must be good. As you probably know, the price of rice here drastically went up in August last year and is still outrageously high (double the price a year ago).
Oh yes I see that, I typed it on the romaji keyboard and didn’t double check 😬…and no worries, I’m eager to learn…and always happy to be corrected 😊.
And yes to zojirushi and kombu! I only wish I could get better Japanese rice here in Ireland!
Getting high quality short grain rice outside of Japan can be a challenge, I think.... When I lived in Austin, Texas, I always ordered a 20 pound bag of "organic sushi rice" from California at a downtown Whole Foods store.
Thank you Francesco! Mouth watering photos and an encouraging post for those of us who want to travel to Japan!
Thanks 😊, I’ve many more to come!
I’m visiting in May for the first time and can’t wait!! I ended up asking the hotel concierge to help with reservations, for fear of mucking it all up. With each reservation I was advised of dining etiquette including being punctual, respectful of my surroundings and please no perfume!
yes nice hotel concierge is your only other option for booking such places, but they usually charge
Don’t think mine is charging but I’m ok if they do. Happy to pay for the assist and some of these places I would have gotten nowhere! A few said no non-Japanese speaking guests 😟 and a few more said no solo diners 😣 I’m still pleased with the ones I ended up with, super excited 😋
Ya no to foreigners is becoming more and more common because of over tourism and disrespectful (I’m told mostly American 😬) tourists. In a way I respect that and it makes it even more worth the effort. I’m gonna write about my experience with that in one of the next posts…
Looking forward to it 😄
I've been saying for a while that depachika (department basements) is one of the easiest ways of "eating like a local" in Japan.
Did you get a chance to have chirashizushi or oshizushi? Chirashi is certainly doable at home, and I think my grandmother used to make it once in a while.
Yes I love those depato basements omg so much amazing food!!
I had a few pieces of kakinoha zushi in one of those, very nice.
I also had the mother of chirashizushi as it came as one of the courses in an insane kaiseki meal...I will write about it soon!
Aloha Francesco, I live in Hawaii and sushi is at the top of my favorite foods. Agreed that Japanese cuisine is one of the finest. Contact me if you ever visit Honolulu, and I will treat you to my favorite Izakaya! I warms my heart that you enjoy chawanmushi...a dish that I make at home. Hungry yet?! Mahalo, Gen
Never been to Hawaii alas...but hopefully will be able to visit soon, excited about the food there!