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The Science of Sushi

Morihiro Onodera on examining the quality of sushi rice

“First what I do is I soak uncooked rice in water… . Sometime after 20 minutes it will start to break… . I take a sample to check to see if there are any cracks… . With good rice, which has less cracks or breaks, you’re able to feel the texture of each of the grains in your mouth, whereas with the lower quality rice you’re just going to get the stickiness [from the starch].”

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