“We will open the book. Its pages are blank. We are going to put words on them ourselves. The book is called Opportunity and its first chapter is New Year’s Day.”
- Edith Lovejoy Pierce

“An optimist stays up until midnight to see the new year in. A pessimist stays up to make sure the old year leaves.”
- Bill Vaughan

The most important  technique in the preparation of sushi is how to make sushi rice, that is called ’shari,’ ’sushi-meshi,’ or ’su-meshi’ (vinegar[ed] – [cooked]rice), in its best condition, and that depends on how perfectly mix-up the cooked rice and vinegar-mixture (awase-zu) together deliciously.

The taste of sushi greatly depends on the taste of sushi rice. It is often said that the rice part shares as much as 60% of it, according to the opinions of many sushi chefs.  The key factor is the ’shari’  itself, as well as fish (sashimi) quality. Read More→