LUCKY 8 SUSHI - Sushi Supplies Store
We carry the largest inventory of Sushi Supplies, Sushi Rice, Sushi Knives, Sushi Ingredients, Sushi Products, Sushi Cooking Equipment, Sushi Recipes Books, and Sushi Gift Items.
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the World's Largest Sushi Store.
Find Sushi Supplies,
Sushi Rice, Sushi Knives, Sushi Ingredients, Sushi Products, Sushi
Cooking Equipment, Sushi Recipes Books, and Sushi Gift Items.
SUSHI RICE BRANDS
Sushi is made with white, short-grained, Japanese rice mixed with a dressing made of rice vinegar, sugar, salt, and occasionally kombu and sake. Sushi rice is prepared with short-grain Japanese rice, which has a consistency that differs from long-grain strains such as those from India, Pakistan, Thailand, and Vietnam. The essential quality od sushi rice is its stickiness or glutinousness. Most of the Japanese-style sushi rice sold in the USA is grown in California. Musenmai means the rice doesn't need to be washed before cooking. In the old days, rice was coated with talc during processing, and needed to be washed before cooking. In the late 1950s people realized that talc could contain asbestos, rice mills substituted cornstarch, but the rice still needed washing to remove the excess starch. New musenmai rice is processed using tapioca, which apparently doesn't stick to the milled rice.
The most popular Sushi Rice Brands are:
Kokuho Rose Rice
Kokuho Rose Sushi Rice. Kokuho translates to "Treasure of the Country". Developed in 1948 by Koda Farms, Inc. of South Dos Palos, California, Kokuho Rose, a unique variety of rice, is unequaled in flavor and appearance. Product of USA.
Botan Calrose Rice
Botan Calrose sushi Rice is known as the best rice for making sushi. Calrose Rice is medium-grain rice. Great flavor, sticky enough to eat with chopsticks, but not soggy or mushy. Most Botan Calrose rice is now grown in California. Look at the rice package label for Product of USA or Product of Japan.
Nishiki is a brand of California-grown, medium grain rice. One of the well known japanese medium grain and is used for daily cooking in Japan and the best sushi rice. Sushi experts agree that Nishiki is their number one choice.
Koshikari rice is a super-premium short grain rice. Koshikari rice costs more than standard premium brands. Known for its natural sweetness, firmness, consistency, and aroma. In 2003, Japan began to certify Japanese Koshihikari rice with DNA testing, ensuring a compliant product marketed with Japanese Agriculture Standard JAS certification. The American Commodity Company is widely recognized as the largest producer of high quality Koshihikari rice in the United States, grown in Central California.
There are many different styles of sushi Knives. Each sushi Knife has a specific shape, purpose and use. Some of the popular Sushi Knives are:
Yanagi Sashimi Knives
These sushi knives are used for sashimi. The Yanagi long, slim blade is ideal for creating garnishes, cutting sushi rolls, and filleting fish. The Yanagi Sashimi Knife was developed near Osaka.
Tako Sashimi Knives
Tako sashimi knives have a long, slender, fine edge used for slicing thick cuts of fish and meats with skins or very fine bones. Takobiki means "octopus knife." Tako sashimi knives range from 8 to 13 inches in length.
Santoku Sushi Knives
The word Santoku has Japanese meaning 'three virtues'. The Santoku Knife is used for chopping, dicing and mincing. A well-balanced knife good for working with vegetables. Santoku Knife blade length is between 6 and 7 inches.
Deba Sushi Knives
Deba Knife looks very similar to a heavy western style cleaver knife. The deba knife is a thicker, heavier than the Yanagi sashimi knife. Deba knives works great for cutting through fish bones. Deba knives range in length from 4 to 8 inches.
Kodeba Sushi Knives
Kodeba is the slimmer, daintier and easier to use version of the Deba Sushi Knife. The Kodeba Knife is used for cleaning out shellfish and other small fish.
Usuba Sushi Knives
Usuba sushi knives have a super fine edge used specifically for vegetables. Usuba Sushi Knives have a square tip and a finely sharpened edge that can cut paper-thin slices of vegetables.