What is Lanting's shari?
What is Lanting's shari?
At "Rantei," we are thoroughly particular about the sushi rice (shari), which can be called the lifeblood of sushi. Initially, we sourced 3-4 types of blended rice from a supplier, but we noticed inconsistencies in grain size, stickiness, and aroma.
■Encounter with a Rice Meister
That's when we met a Tokyo-based rice meister who supplies rice to the Imperial Household Agency, and we now order aged rice in quantities of 10-20 kilograms.
This aged rice has been carefully matured for 12 to 26 months under strict control of humidity and temperature. It mainly uses 50% Koshihikari rice, with the remainder being blended with varieties such as Akita Komachi, depending on the season and circumstances. To maximize the sweetness of Koshihikari while suppressing stickiness, the rice meister adjusts the water content to achieve the optimal state.
■Cooking the Shari
When cooking the shari, we adjust the water drainage and soaking time by 10 seconds to one minute, depending on the season and humidity. During business hours, we cook it up to three times a day. After mixing in the vinegar, we keep the shari at different temperatures in wooden tubs. This allows us to serve cool shari with kohada (gizzard shad) and white fish, and warm shari with red meat, shrimp, and anago (sea eel), providing the optimal temperature for each topping.
■Salt Content of the Shari
Furthermore, we keep the salt content of the shari modest to ensure harmony with the toppings. It takes approximately one and a half hours to cook the rice, and meticulous attention is paid to each step: washing, draining, soaking, and cooking.
■Management
We handle only the minimum necessary amount of shari and strive to avoid over-handling to prevent it from becoming sticky.
Through such thorough dedication and trial and error, "Rantei"'s shari has been perfected. Please enjoy the shari, where grain texture and acidity are in harmony, perfectly complementing the fat of the fish.
