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Sushi (alt.food.sushi) For talking sushi. (Sashimi, wasabi, miso soup, and other elements of the sushi experience are valid topics.) Sushi is a broad topic; discussions range from preparation to methods of eating to favorite kinds to good restaurants.

Brands of sushi rice?



 
 
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Old 21-12-2005, 01:31 AM posted to alt.food.sushi
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Default Brands of sushi rice?

What are the best brands of sushi rice commonly available?


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Old 21-12-2005, 07:56 AM posted to alt.food.sushi
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Default Brands of sushi rice?


What are the best brands of sushi rice commonly available?


It probably depends most on where you live.

I've often used Kokuho Rose (US product). It is probably not the best but fairly easy to cook compared to some of the finer and more expensive brands I've used.

I've been told that japanese rice is the best and there are some brands available, even at Amazon.

Jukka
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Old 22-12-2005, 01:25 AM posted to alt.food.sushi
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Default Brands of sushi rice?


"SunBear" wrote in message
news:6f2qf.54$sA3.35@fed1read02...
What are the best brands of sushi rice commonly available?



Sushi rice is not a kind of rice.
Any short grained Japanese rice can be made into "sushi rice"
with the addition of vinegar, salt, sometimes sugar or mirin,
during a rapid cooling procedure.
In the United States, brands using California grown rice such
as Nishiki and Kokuho are fairly common and do the job.

Musashi



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Old 22-12-2005, 03:45 AM posted to alt.food.sushi
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Default Brands of sushi rice?

In Australia, there's a (relatively) inexpensive rice called "Koshihikari"
which is marketed by SunRice who also produce a specific "Sushi Rice". I've
used both with excellent results.



"SunBear" wrote in message
news:6f2qf.54$sA3.35@fed1read02...
What are the best brands of sushi rice commonly available?




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Old 25-12-2005, 01:09 AM posted to alt.food.sushi
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Default Brands of sushi rice?

I use the Kokuho Rose rice. Matter of fact, I use it for all sorts of
rice dishes, and not just sushi. The stuff makes incredible fried rice,
the texture stays somewhat soft. Another thing I use if for is dirty
rice from cajun country in Louisiana. Reason is, the stuff soaks up
seasonings like a sponge once you put it into the cooking water.

 




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