September 7, 2022

On respecting the grain

Kate de Syllas' left hand rested on a hangiri. To a kitchen of expectant faces, she explained why the sushi class was mostly about one thing: cooking rice.

No rice, no sushi.
Bad rice, bad sushi.

Not even the finest toppings can disguise poorly-treated rice.

Everyone wants to know how to prepare salmon and forgets about the plant that underpins it all. You should be able to taste every grain. Never refrigerate rice.

And then she said something I hope to never forget:
Respect the grain.

Get the basics right. The rest depends on it.