Shari (vinegared rice or sushi rice) used for making sushi is kept in a rice tub and normally placed by the hand the chef uses to shape the rice. The chef places his shaping hand in the tub and takes out several hundred grains of rice. It is said that a skilled chef can consistently grab the same number of grains with an error of only a few grains, every time. This is the result of many years of training.
If the chef lacks such training, they may take too much shari and you’ll see them return some to the rice tub. This is called “suteshari (捨てシャリ)” or “discarded shari”. This suteshari is not a very appealing sight. But the reality is that even the world-famous Jiro* can be seen discarding shari in this way.
*Jiro Ono is the owner of Sukiyabashi Jiro, a sushi restaurant in Ginza that has earned the status of three Michelin stars for 12 consecutive years.
Related contents: WHAT RICE TO USE FOR SUSHI?
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Revision date: December 16, 2024
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