好像曾有人慷慨 offer 寄此書予我，後似失聯。西方人寫壽司，換上個說故事的角度是較妙，否則一想到那老外之麵食食譜...頭又痛了

總之，如果問日本師傅，恐怕沒幾個會說壽司源自東南亞。實則日版維基(不知是否民族性使然，編修特別嚴謹完全)上的壽司、酢飯部份敘述相當完整、informative，日文閱讀無礙者不妨一參。

「澪」(みお‧Mio)還是初次聽聞，有趣；酢飯的甜味就所知來自酢 Mix(あわせ酢、壽司酢)中之砂糖。

BTW，近期連去兩次《野壽司》，還不錯呢

如果壽司真的源自於東南亞

那就再次證明

日本人真的擅於把別國的文化或產品做變化與改善呢

Dear Clara,

It's always interesting to read your articles. There are always surprises!

A few years ago, a Japanese restaurant chef told me how he thought about Japanese food. His viewpoints are very interesting. According to him, Japanese food is easy to make - ingredients are simple. The hardest parts for making Japanese are finishing, decorating and the concept of paying attention in details. I really hope he was right.

Cheers

Barry

Regarding the powder form thing, I think you can get it from Japnese super market.

Instead of using vinegar, sugar, and salt, this kind of powder has this sweet/sour taste.  I guess it's made from vinegar, sugar and salt, and other preservatives..

Many years ago I bought this kind of powder (in a package), and added it to rice, I dont remember the taste and the difference between this and the vingegar/sugar kind. I guess they are pretty much the same, except that the first one is drier than the later one.