Sushi Rice, California's New Gold Rush

[cstaylor]

From the New York Times

The 500,000-odd semi-arid acres in the Sacramento Valley make up a microclimate, one of three in the world, where japonica rice flourishes (the others are in Japan and Australia). This is not the swampland of traditional rice paddies, but then japonica is not traditional rice. Unlike long-grain indica, the fluffy rice that feeds most of the world, California's short- and medium-grain japonica cooks up moist and sticky. This is sushi rice extraordinaire.

[bejiita]

I think Iron Chef Japanese Morimoto exclusively uses California rice at his restaurant in Philadelphia. They had a TV special on him and his restaurant. Some of his toys included a sub-zero fridge to keep his maguro frozen and his own rice polisher since he receives his rice with the husk still on it.

[cstaylor]

rice polisher since he receives his rice with the husk still on it.

My in-laws have one of those... very very cool. Maybe if I get some time I'll shoot some video of it. It's like one of those air popcorn makers, except it shoots out rice instead of popcorn.