Kansai region no relation sumeshi
Ingredients
All sushi has a base of specially prepared rice, complemented with other ingredients. Traditional Japanese sushi consists of rice flavored with vinegar sauce and various raw or cooked ingredients.Sushi-meshi
Sushi-meshi (鮨飯) (also known as su-meshi (酢飯), shari (舎利), or gohan (ご飯)) is a preparation of white, short-grained, Japanese rice mixed with a dressing consisting of rice vinegar, sugar, salt, and occasionally kombu and sake. It must be cooled to room temperature before being used for a sushi filling, or it will get too sticky while seasoned. Traditionally, it is mixed with a hangiri (a round, flat-bottom wooden tub or barrel) and a shamoji (a wooden paddle).
Sushi rice is prepared with short-grain Japanese rice, which has a consistency that differs from long-grain strains such as those from India, Sri Lanka, Bangladesh, Thailand, and Vietnam. The essential quality is its stickiness or glutinousness, although the type of rice used for sushi differs from glutinous rice. Freshly harvested rice (shinmai) typically contains too much water and requires extra time to drain the rice cooker after washing. In some fusion cuisine restaurants, short-grain brown rice and wild rice are also used.
There are regional variations in sushi rice, and individual chefs have their methods. Most of the variations are in the rice vinegar dressing: the Kantō region (or East Japan) version of the dressing commonly uses more salt; in Kansai region (or West Japan), the dressing has more sugar.
no relation