Favorite rice for sushi
I've been making sushi for decades. At first I used the usuals; Calrose, Kokoho Rose, Nishiki. I started to use Tamanishiki a couple of years ago (it's the brand used in my favorite place), and like the depth of flavor. Another chef swears by Furusato. (A rice brand name as well as, as far as I can tell, a word that means something like "neighborhood".)
I realize that fresh rice does not have as big a difference, but it's far easier for me to buy bigger bags, so before too long there is a marked difference.
I also realize that technique is more important, as is the su recipe used. Be that as it may, has anyone here used Furusato or have another brand they prefer?
Also, I sometimes mix in other types of rice; i.e., about 1/4 or so basmati rice for the 2-acetyl-1-pyrroline nuttiness. Any comments, ideas, etc.?
I did a little reseach and Koshihikari sounds great! Thanks!
According to what I've read online, while it was developed in Japan and is still widely grown there it is, however, also grown in California.
If you live in the U.S. it is possible what you have was grown in the U.S. It is my understanding - and I would be delighted to be wrong - that Japanese rice can't be exported to the U.S. (Or perhaps our laws don't allow it's importation...) I have not been able to find rice actually grown in Japan for sale here either locally or from U.S. companies online. I did find Koshihikari at Australian and English sites, but they did not list the country of origin. I'll certainly look for this brand, but it is highly likely that what I may find will have been grown in CA.
Where do you get yours?