Sushi Guides

Sunday, May 21, 2006

Duane Keiser's Sushi No. 4 Always careful to be a good girl- I find myself interested in how-to ettiquette guides of many flavors. Noriko Takiguchi’s eight part series, How to Eat Sushi is an entertaining read:

“Edo sushi is said to then have spread all over Japan after Great Kanto Earthquake in 1923 (Taisho Era), which left 143 thousand people dead or missing in the greater Tokyo region. Large number of sushi chefs fled devastated Tokyo to other parts of the country in order to survive. Later, sushi spread all over the world, thanks to curious gourmets everywhere.”

Gari is the pink sliced pickled ginger that comes with sushi. It is made of ginger with sweet vinegar. and has been served with fresh fish as long as Edo sushi has existed, maybe even longer. It is called gari because of the sound it makes in your mouth, “gari gari,” a way of describing the sound of your teeth biting into a fiber-full substance.”

“Sushi chefs mix old and new rice when cooking sushi rice. New rice (from a recent crop) usually holds more water than old one, but the rice gets too waterly and soft for sushi if you use only new rice. Interestingly, sushi chefs call old rice big brother and new rice little brother.”

How to Eat Sushi


posted May 22nd, 2006 at 10:52 am

Hi McCauliflower.

Congrats for winning food destinations round up.I take your reference if by chance visit Oregeon.I couldn’t get your link and rest winners properly.can you give me other link?

posted May 22nd, 2006 at 7:57 pm

Hi McAuliflower
I was just looking around and I stumbled on your site. I LOVE sushi. It’s my guilty pleasure. Cool Blog. I’ll be stopping by later and look forward to reading more!


posted May 26th, 2006 at 9:17 am

Just wanted to say that this is a fantastic guide and I’m glad you’ve found it and posted it up. I’m reading it absolutely enraptured.

posted May 29th, 2006 at 7:04 am

Gari must be my favorite part of sushi. There’s just something about the pickled ginger slivers that I love. Just thinking about it is making me hungry! I like to mix it in when I make soba noodles as well.

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