{"id":695,"date":"2017-12-18T10:20:57","date_gmt":"2017-12-18T01:20:57","guid":{"rendered":"https:\/\/sushiuniversity.jp\/sushiblog\/?p=695"},"modified":"2023-12-15T13:48:34","modified_gmt":"2023-12-15T04:48:34","slug":"what-makes-a-good-sushi-chef","status":"publish","type":"post","link":"https:\/\/sushiuniversity.jp\/sushiblog\/what-makes-a-good-sushi-chef\/","title":{"rendered":"What makes a good sushi chef?"},"content":{"rendered":"

\"\"The balance between Shari (vinegar rice) and the topping is important in sushi. No matter how good the topping, the sushi won\u2019t be good if the Shari isn\u2019t right for it. More restaurants have been using red vinegar lately, but even if you use a Shari with a strong taste like red vinegar, the balance will be destroyed if the topping has a weaker flavor. Seasoning that goes well with various toppings that doesn\u2019t stand out too much is ideal.<\/p>\n

It works the other way, too. If the Shari is too weak, the sushi won’t be delicious no matter how good the topping. Even if the topping is not premium quality, if the Shari is matched perfectly, the sushi will be perfect. In other words, a good sushi chef is someone who can make sushi with perfectly matching toppings and Shari.<\/p>\n

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We hope this information will be helpful.<\/p>\n

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Revision date: December 18, 2017<\/p>\n

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The balance between Shari (vinegar rice) and the topping is important in sushi. No matter how good the topping, the sushi won\u2019t be good if the Shari isn\u2019t right for it. More restaurants have been using red vinegar lately, but even if you use a Shari with a strong taste like red vinegar, the balance will be destroyed if the topping has a weaker flavor. Seasoning that goes well with various toppings that doesn\u2019t stand out too much is ideal. It works the other way, too. If the Shari is too weak, the sushi won’t be delicious no matter how good the topping. Even if the topping is not premium … Continue reading What makes a good sushi chef?<\/span><\/a><\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[81],"tags":[15,12,14,4,68],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/sushiuniversity.jp\/sushiblog\/wp-json\/wp\/v2\/posts\/695"}],"collection":[{"href":"https:\/\/sushiuniversity.jp\/sushiblog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/sushiuniversity.jp\/sushiblog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/sushiuniversity.jp\/sushiblog\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/sushiuniversity.jp\/sushiblog\/wp-json\/wp\/v2\/comments?post=695"}],"version-history":[{"count":10,"href":"https:\/\/sushiuniversity.jp\/sushiblog\/wp-json\/wp\/v2\/posts\/695\/revisions"}],"predecessor-version":[{"id":5032,"href":"https:\/\/sushiuniversity.jp\/sushiblog\/wp-json\/wp\/v2\/posts\/695\/revisions\/5032"}],"wp:attachment":[{"href":"https:\/\/sushiuniversity.jp\/sushiblog\/wp-json\/wp\/v2\/media?parent=695"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/sushiuniversity.jp\/sushiblog\/wp-json\/wp\/v2\/categories?post=695"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/sushiuniversity.jp\/sushiblog\/wp-json\/wp\/v2\/tags?post=695"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}