壽司飯就是指飯跟醋

飯分為舊米新米

很多人會有一些不一樣的觀念,那就叫做專業嗎?那可不見得

事實上,無論是新舊米都可以拿來煮飯,在於用水量多少而已

推薦:池上香米(還有淡淡香味)

越光米

醋:學問就大了

仿間所用壽司醋品質不一

傳統日本料理店一定還在用工硏醋去調,那是不對的

要用白菊醋加鹽加糖

為什麼粒粒分明,有光澤

在飯出爐那一剎那,加上壽司醋調合

辦勻後就有效果了

過程完全不能用電風扇

主要是要讓飯粒上的澱粉與壽司醋結合

產生一層醋蛋白,就是你所說的光澤

Traditionally, sushi chefs cook their sushi rice with a splash of sake and a strip of kelp to add flavor. Instead, Takumi reached for a maroon can of white powder manufactured by the Otsuka Chemical Industry Corporation. This substance, known by its trade name Miora, came into commercial use as a rice additive in Japan after World War II. When labeled for sale in the United States, a sticker on the can declares in English that the ingredients are simply "potato starch and glucose." But the Japanese ingredients list includes other items -- enzymes called amylase and protease, plus "kelp flavor."

Amylase breaks starch down into glucose. Protease breaks protein down into amino acids. Cooking with Miora creates rice with unnaturally high levels of glucose and amino acids, which makes the rice sweeter and gives it more of the tasty flavor of umami. As for "kelp flavor," that's usually just code for MSG.

Rice cooked with Miora makes people want to return to their favorite sushi restaurants again and again. Because of all the glucose, some doctors worry that the body will convert more of this rice to fat. In using the Miora, Takumi was simply following standard practice at Hama Hermosa. It's likely that more sushi restaurants use Miora than anyone would like to admit.

In modern-day Japan and in Los Angeles, the quests for ease and speed have resulted in factories that mass-produce sushi rice. At the California Rice Center, tons of rice and gallons of sweetened vinegar churn through vast steamers and vats and mixing machines. Trucks deliver the product to locations throughout Los Angeles. Supermarkets, hotels, catering companies, and takeout stands buy sushi rice in 17-pound tubs for $18. It can even be purchased in pre-squeezed rectangles, ready to be paired with slices of fish.

該書已看過，真是市面上難得好書，對中階或是
入門者為必讀的，閱畢功力大增，所以這本書的好，
無須我多所贅言，但硬要找出改進的地方還是有的.

就是這本書原始是英文版，對象應是以英語為母
語讀者而編寫，日文對這些讀者應僅止於符號而
以，但是對於使用漢字的台灣大多數人們，看許些
日文可能不會念，但至少有四成可望文生義，以本
書的方式為範例。

如       嵌巴記  (kann ba chi)   紅甘魚（鰺）
改成     間八   （kann ba chi）  紅甘魚（鰺）
其中間八是日文漢字，發音是不是有點中文呢？

再一例   瑪泰 （ma tai） 加納魚 或是 鯛魚
改成     真鯛 （ma tai） 加納魚 或是 鯛魚
真鯛的真字發  “ma”   其意思為”正港的”或是

原種而非異變或是亞種。  言下之意ma tai  就是正港

加納魚。

前女友以前家裡開日本料理店

大廚每次煮飯前都會清場

也許加的就是這種料