'Different style of Shari'??!! Please kindly enlighten me.
If we are just talking about Nigirisushi, Then, based on my recollection, the Su-Meshi for the Shari should use preparation of white short grained Japanese rice mixed with dressing of rice vinegar, salt, sugar ,kombu and sake.
I know Kashiwabara San of Zen uses this approach with the rice grains pretty distinct. Kaji San's version, on the other hand, I found 'more mushy'. Is he doing something different?!
When I had sushi in Tokyo, most of the Shari I encountered resembles Zen.
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