S u s h i l o g y 101
K o s h i h i k a r i ( R i c e )
Koshihikari Rice is the crown jewel of Japanese short-grain rice, noted for its sweet, nutty taste and slight stickiness and is especially suited to sushi. Koshihikari is a premium Japanese rice from Niigata Prefecture and is the most popular rice in Japan today. The core ingredient in sushi, maki, and gunkan, rice comes in a variety of grades and strains which all have different tastes. Koshihikari is the most highly-grown varieties in the country, and is renowned for its exceptional appearance, texture, and fragrance.
S u ( V i n e g a r )
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An important ingredient in making sushi rice, or shari, the su used by Genki Sushi is especially formulated. Taking into account the local weather and humidity, this special blend brings out the right balance of flavours and suits local palates. Its is of the finest quality and is exclusively produced by a fifth generation Japanese vinegar maker, who uses water from Kiso Sansen, or Kiso Three Rivers, the three rivers that make up the alluvial plain of the Nobi Plain in the city of Kaizu, Gifu Prefecture. The vinegar maker also selects the purest sea salt and sugar from the hinterland of central Japan, and uses an age-old method dating back to more than 135 years.
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S h o y u ( S o y S a u c e )
Genki Sushi uses a special soy sauce known as Sushi No Tare, which is a unique blend ideal for sushi and sashimi that does not overwhelm the fresh taste of the fish. Made from soy bean or fat-free soy bean, salt wheat, and water, this premium soy sauce is made by a producer with a 200-year-old history. Unlike its Chinese counterpart, it has a slightly sweeter taste and delicate sherry-like notes.
N o r i ( D r i e d S e a w e e d )
Specially made and packed for Genki Sushi. This finest quality nori is made from the best Porphyra plants in Ariake Bay, off the island of Kyushu in Japan. With its crisp and well-balanced flavor, this nori delivers an exquisite finishing taste to maki.