Well i was reading a post about some sushi and they had a discussion about "real" sushi, saying that japan uses more vinager in there rice, that sounds like the way i would like to try my sushi, anyone have suggestions where i would find sushi like this in dallas?
To me (a native), Seabose is the closest. I want more vinegar in my sushi, though. I've never been to Hanasho in Irving, but they might have authentic sushi since they offer promotions to Japan Airline frequent flyers (i.e. cater to Japanese expats and tourists). Sushi Sake seems to be among the most popular here, but IMO not among the local Japanese (however few there may be).
In this world of fusion cooking, the problem is looking for anything "authenic." Traditionally, when preping for sushi, short grain rice is cooked, poured into a large basket where it is "tossed" with a bamboo paddle while being sprinkled with vinegar and fanned vigorously with a paper fan. When done properly, this leaves the rice sticky enough to hold together when formed, but produces a high sheen to each grain of rice so it glistens, almost like tiny seed pearls. AND it flavors the rise. Not strong, but it's there.
Unless I make sushi at home, I can;t remember the last time I've seen this kind of finish on the rice in sushi from any restaurant, regardless of price. But then, as something of a traditionalist, I have a problem with California rolls. And in Chinese restaurants, with crab rangoon, or any of the fried won ton with cream cheese. In Chinese and Japanese cooking, cheese is not a traditional ingredient. The majority of the populations of Japan and China are lactose intolerant, so cheese was never developed as it was in other countries.
I suspect that semi-polished rice, cream cheese and avacados are as big in Tokyo as they are anyplace in this country. I've read that the rich gourmet class of Tokyo think nothing of hopping a plane to fly to California for sushi. Sushi isn't all that difficult to make. If you're the self sacrificing type, ti can be a lot of fun to have friends in and do your thing as sushi chef for a night. Just be very careful with raw fish. And there are some great sushi cook books out there. I made the mistake of loaning my best to someone and it never came home. <sigh>
I second Seabose.
Dont get too caught up with "real" or "authentic" just for the sake of being "real" or "authentic". Sushi fans can sometimes be "elite-ist" in their choice of sushi. Sushi actually has roots in China where fish was fermented with rice and eaten by poor rice farmers. If thats the way you want to go, more power to you. For me, give me some of that new fangled sushi =)
Personally, I think Koreans establishments make the best sushi because they seem to be willing to break traditions and come up with new and inventive items.
Good luck in your own personal search!
*enjoy the sauce*
It isn't that I'm "caught up" in any sort of purism. But I do think it's nice to know the difference between fusion and original. I live in Plano, have for two years, but grew up in California. I began eating sushi when no one ate it except the Japanese. Here in Plano, I've tried about five different Japanese restaurants that will remain nameless to protect the guilty. My problem with sushi today, based on these experiences, is that McDonalds-grade sushi ia a LOT easier to come by than sushi-grade sushi.
It's the age we live in. If you order anything "Italian," you can plan on it being drowned in basil. The world (including food) is being homogenized around us! '-)
Oishii, Seabose, Sushi Sake in no particular order...cant go wrong with these... very fresh fish that melts in ur mouth... Seabose being the least expensive and Sushi Sake the most expensive...it depends on the environment...if you want take out, Seabose is your spot if you want to sit down in the best looking restaurant of the three, Sushi Sake is the one...
Oishii is BYOB and it's $1 nigiri on Tuesdays from 5-10pm..
I believe the comment "more vinegar in their rice" is not correct. More vinegar would result in a wetter rice.
I believe the comment should have been, certain areas of Japan use less sugar in their sushi su than others, and in the United States many restaurants use more sugar and a lighter vinegar for a more subtle sushi su.
To think all of Japan seasons sushi the same way is incorrect.
Your assertions, as well as the comment "more vinegar in their rice" are all generally correct. Sushi rice can take (absorb) considerably more vinegar than is typically used, even in the most vinegar-y instances I've encountered, without being "wet". Applying liquid to warm rice, then fanning/cooling, also results in considerable evaporation, and don't forget the effect of preparing the mixture in wooden hangiri, which also pulls moisture. Perhaps we can all accept the statement that kuidaore, a Japan native, prefers more vinegar mix taste (including the sweet/sour/salty effect) in sushi (as do I).
I was waiting for the pro's comment ;-) As far as the seasoning of "shari" is concerned, I've never heard of regional differences. I was just traveling with my client from Japan--4 guys originally from different areas of Japan (from Tohoku to Kyushu). None of them is aware of regional differences, either, but they all agree the "shari" is different here (not what they're used to).